Name: Italian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: Italian
Ingredients: Cooking spray; 1 (15.25-ounce) box chocolate cake mix; Water, eggs, and oil needed for cake mix (see package directions); 1 1/2 teaspoons instant espresso powder (optional); 2 pounds whole-milk ricotta cheese; 3/4 cup granulated sugar; 1/3 cup packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 1 (8-ounce) container Cool Whip, thawed; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups cold whole milk

Jump to Recipe

If you’re searching for a dessert that’s irresistibly rich, creamy, and full of heart, you’ll fall head over heels for Italian Love Cake. This charming classic starts with layers of chocolate cake and sweet ricotta, then finishes with an airy chocolate-mousse topping—so every bite is gorgeously layered and lush. Its delightful flip while baking, along with that velvety finish, makes Italian Love Cake nothing short of a showstopper for any festivity or just a special afternoon treat.

Ingredients You’ll Need

The beauty of Italian Love Cake lies in its humble but thoughtful ingredients—each one plays a starring role in flavor, texture, or color. Gather these kitchen staples to create a dessert that feels both sophisticated and soul-satisfying.

Cooking spray: Ensures the cake releases effortlessly from the pan, so you get perfect slices every time.
Chocolate cake mix (15.25-ounce box): The chocolate base brings depth and classic cake structure with minimal fuss.
Water, eggs, and oil (for cake mix): Follow the box instructions—these liquids and fats contribute moisture and richness.
Instant espresso powder (1 1/2 teaspoons, optional): Intensifies the chocolate flavor without making the cake taste like coffee.
Whole-milk ricotta cheese (2 pounds): This creamy layer is the soul of Italian Love Cake, ensuring a luscious, custardy contrast.
Granulated sugar (3/4 cup): Adds sweetness and seamless texture to the ricotta filling.
Light brown sugar (1/3 cup, packed): A touch of molasses flavor deepens and rounds out the filling.
Large eggs (3): Binder and lifter—these give the ricotta layer a souffle-like tenderness.
Vanilla extract (2 teaspoons): Subtle, fragrant warmth that ties all the flavors together.
Kosher salt (1/2 teaspoon): Balances sweetness and enhances every component of the cake.
Cool Whip (8-ounce container, thawed): The secret to that ethereally light mousse on top.
Instant chocolate pudding mix (3.9-ounce box): Brings a smooth, chocolaty layer to crown every slice.
Cold whole milk (2 cups): Whisks into the pudding for creamy consistency and structure in the topping.

How to Make Italian Love Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking spray, ensuring every corner is covered to prevent sticking. For easy removal, line the base and the two long sides with a sheet of parchment paper that overhangs—these little handles make lifting out the finished cake a breeze.

Step 2: Whip Up the Chocolate Cake Batter

In a large bowl, follow the instructions on your cake mix box, combining the mix with the recommended amounts of water, eggs, and oil. If you’re using it, sprinkle in the instant espresso powder. This step amplifies the chocolate without overwhelming the flavor. Stir or whip until just smooth—no need to overmix. Pour the luscious chocolate batter into your prepared pan, smoothing out the top for an even layer.

Step 3: Blend the Ricotta Layer

In the bowl of a food processor, blend together the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt. Let this mixture run until it’s silky-smooth and homogenous, about 30 seconds. If you don’t have a food processor, a hand mixer will do—just take your time for a creamy result. Gently pour this ricotta mixture right over the cake batter, covering it edge to edge. It might seem counterintuitive to layer it on top, but during baking, the batters will magically switch places!

Step 4: Bake to Perfection

Slide the pan onto the middle oven rack and bake for 1 hour to 1 hour and 10 minutes. The Italian Love Cake will transform as it bakes—the dense ricotta and fluffy chocolate layers flip, creating that signature two-tone look. Don’t worry about cracks or light streaks on the surface; they add rustic charm. When a tester in the center comes out clean, it’s done. Cool the cake on a wire rack for at least 2 and a half hours. Be patient—this chilling step sets the layers beautifully.

Step 5: Make the Pillow-Soft Topping

As your cake cools, bring the instant pudding and cold milk together in a large bowl. Whisk thoroughly for about 2 minutes until it thickens, then let it sit for a minute to finish setting. Fold in the thawed Cool Whip gently, creating a creamy, mousse-like topping. Spoon this cloud-like mixture onto the cooled cake, using a spatula to spread or create swoops and swirls as you like.

Step 6: Chill Before Slicing

Cover the cake lightly with plastic wrap and refrigerate for at least four hours—overnight is ideal for flavor and easy slicing. This step allows the layers to meld and the topping to firm up to that signature Italian Love Cake finish.

How to Serve Italian Love Cake

Garnishes

Dress up your Italian Love Cake with a sprinkle of mini chocolate chips, dark chocolate shavings, or even a dusting of cocoa powder. Fresh berries like raspberries or strawberries look gorgeous alongside the deep chocolate hues and add a bright, tart counterpoint to the sweet, creamy layers.

Side Dishes

Serve slices of Italian Love Cake with strong, hot espresso or a lightly sweetened cappuccino for a truly Italian experience. For a special touch, offer a side of whipped cream or fresh fruit salad—these lighten the decadent flavors without stealing the spotlight.

Creative Ways to Present

Cut the cake into dainty squares for a dessert platter, or use a biscuit cutter for rounds that look elegant on individual plates. For parties, layer small pieces in clear cups with extra mousse topping for mini Italian Love Cake parfaits—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Love Cake keeps well, tightly wrapped in the refrigerator, for up to five days. The flavors actually deepen as it chills, so don’t be surprised if it tastes even better on day two.

Freezing

If you want to save Italian Love Cake for a later date (though leftovers rarely last!), freeze individual pieces on a parchment-lined baking sheet. Once solid, wrap them snugly in plastic wrap and store in a freezer-safe container for up to 2 months.

Reheating

No need to reheat—this cake is best enjoyed cold or at room temperature. Simply defrost frozen slices in the fridge overnight before serving, and enjoy it as luxuriously cool as intended.

FAQs

Can I use homemade chocolate cake instead of a boxed mix?

Absolutely! A homemade chocolate cake can add an extra personal touch, just be sure it yields enough batter to fill a 9×13-inch pan so the layers stay distinct and balanced.

Why does the ricotta layer end up on the bottom after baking?

The magic of Italian Love Cake lies in the densities of the batters: as the cake bakes, the lighter chocolate batter rises, while the denser, creamy ricotta sinks, flipping the layers for that wow-factor finish.

Can I substitute mascarpone for ricotta?

You can try using mascarpone for a richer filling, but it’s denser and higher in fat than ricotta, so the texture and flavor of the cake will be more indulgent and slightly different. Stick to ricotta if you want the traditional experience.

Is there a dairy-free or lower-fat version of Italian Love Cake?

You can use part-skim ricotta and light whipped topping to cut some of the richness, but for best results, stick with whole-milk ricotta and full-fat Cool Whip for that classic, creamy bite that makes this dessert unforgettable.

How far in advance can I prepare Italian Love Cake?

Italian Love Cake is actually best made a day in advance! The flavors and layers continue to develop as it rests in the fridge, making it the ultimate make-ahead treat for dinner parties and special occasions.

Final Thoughts

There’s a reason Italian Love Cake has graced celebrations for generations—it’s equal parts decadent, comforting, and downright joyful to share. If you’ve never tried it, you’re in for a treat that’s simple to make but sure to steal the show. Bake this for someone you love, or just to show yourself some kitchen affection—you’ll be hooked from the very first slice!

Italian Love Cake Recipe

★★★★★

4.8 from 18 reviews

Author: Lily
Total Time: 6 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Italian Love Cake is a decadent and creamy dessert that combines layers of moist chocolate cake with a rich ricotta cheese filling, topped with a luscious chocolate pudding and whipped cream topping. This indulgent treat is sure to impress at any gathering.

Instructions

Make the cake: Heat the oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper.
Prepare 1 (15.25-ounce) box chocolate cake mix by mixing in the water, eggs, and oil as listed on the package directions along with 1 1/2 teaspoons instant espresso powder if using. Pour into the baking pan and smooth out the top.
Process 2 pounds whole-milk ricotta cheese, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a food processor until well-combined and smooth, about 30 seconds. Pour evenly over the cake batter, covering the cake batter completely.
Bake until the batters have flipped — the chocolate cake will have risen to the surface — and a tester inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. It’s OK if the cake has cracks or thin streaks of the ricotta mixture on the surface. Place the pan on a wire rack and let cool completely, about 2 1/2 hours.
Make the topping: Whisk 1 (3.9-ounce) box instant chocolate pudding mix and 2 cups cold whole milk together in a large bowl until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit for 1 minute to thicken. Fold 1 (8-ounce) container thawed Cool Whip with a flexible spatula until fully combined.
Spoon over the cooled cake and smooth or swoop over the top as desired. Loosely cover with plastic wrap. Refrigerate until the topping is set and chilled before serving, at least 4 hours and up to overnight.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian