Italian Love Cake
A rich, layered Italian-American dessert with chocolate cake, creamy ricotta, and a silky pudding topping.
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Servings: 12 slices
Calories: 365kcal
Cost: $12–15
Equipment
- 1 9x13 inch baking pan Greased or lined with parchment
- 1 Electric mixer or hand whisk For smooth batters
- 2+ Large mixing bowls For chocolate and ricotta layers
- 1 Rubber spatula For spreading layers evenly
- 1 set Measuring cups/spoons Standard baking set
- 1 Cooling rack To rest cake
Ingredients
- 1 box Devil’s food cake mix Base layer
- 3 Eggs For cake mix
- 0.5 cup Vegetable oil For cake mix
- 1 cup Water For cake mix
- 2 lbs Whole milk ricotta cheese Room temp preferred
- 2 Eggs For ricotta layer
- 1 cup Granulated sugar For ricotta layer
- 1 teaspoon Vanilla extract For ricotta layer
- 1 box Instant chocolate pudding mix 5.9 oz size
- 3 cups Cold whole milk For pudding
- 1 tub Whipped topping 8 oz, thawed
- 2 tablespoon Powdered sugar For sweetening topping
Instructions
- Oven to 350°F, grease pan.
- Combine cake mix, eggs, oil, water.
- Pour – Spread chocolate batter evenly.
- Mix ricotta, eggs, sugar, vanilla.
- Spoon ricotta over batter.
- 45–50 min, until edges set.
- Let rest completely.
- Pudding mix + milk.
- Gently add whipped topping.
- Pudding mixture over cooled cake.
- Refrigerate 2+ hrs before serving.
Notes
Make a day ahead for the best flavor blend. Keep refrigerated and serve chilled.
Nutrition
Serving: 120g | Calories: 365kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 340mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 450IU | Calcium: 120mg | Iron: 2mg