This chocolate Italian Love Cake starts with a box of cake mix for an easy dessert that only looks fancy. With layers of moist chocolate cake, sweet ricotta filling, and a fluffy pudding frosting, it’s the kind of special-occasion treat that always gets people asking for the recipe.
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What Is Italian Love Cake?
Italian Love Cake is a layered baked dessert that tastes like a cross between chocolate cake and cheesecake. It combines a chocolate cake base, a sweet ricotta filling, and a creamy chocolate pudding frosting, all in one 9 x 13 pan.
The name comes from tradition: this cake was supposedly served at Italian weddings as a symbol of love and celebration. The full history is a bit of a mystery, but one bite and you’ll understand why it earned such a romantic reputation.
Before You Get Started
A few things to know before you mix the batter:
- Plan for an overnight chill. This is the most important thing you can do for this cake. The frosting needs at least 6 hours in the refrigerator to set, and the layers taste better the longer they sit together. Make it the day before you plan to serve it. You won’t regret it.
- Fold, don’t stir, the frosting. When you add the Cool Whip to the pudding mixture, fold gently with a spatula. Stirring vigorously will deflate the whipped topping and leave you with a thin, runny frosting instead of a fluffy one.
- Check your cake mix box. Different brands call for different amounts of water, oil, and eggs. Don’t assume; read the back of the box before you start so you have everything on hand.
How to Make Italian Love Cake
This cake is incredibly simple to put together. You’re essentially building three layers, then letting the oven do something that feels like magic.
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F and spray a 9 x 13-inch baking dish with nonstick spray.
In a large bowl, mix the cake batter according to the package instructions. A hand mixer or stand mixer both work well.
Pour the batter into the prepared pan and spread it into an even layer.
Set it aside, do not bake yet.
Step 2: Make the Ricotta Filling
In a separate bowl, use an electric mixer to beat together the ricotta cheese, eggs, sugar, and vanilla extract until the mixture is smooth and creamy.
⇢ Use whole-milk ricotta. Part-skim ricotta can work in a pinch, but whole-milk gives you the richest, creamiest filling. Avoid cream cheese as a substitute, it won’t sink and layer the same way during baking.
Step 3: Layer and Bake
Carefully pour the ricotta mixture over the unbaked cake batter. Use a spatula to spread it as evenly as possible across the top.
Now comes the fun part: put the pan in the oven and bake for 1 hour. During baking, the heavier ricotta layer will sink to the bottom and the chocolate cake will rise to the top. What looks like a mess going in comes out as a beautifully layered cake.
⇢ Don’t panic when it looks wrong. It’s supposed to look that way going into the oven. The layers switch on their own; that’s the magic of this recipe.
Remove the pan from the oven and allow the cake to cool completely before adding the frosting. Don’t rush this step or the frosting will melt right off.
Step 4: Make the Frosting
In a large bowl, whisk together the instant chocolate pudding mix and cold milk for about 1 to 2 minutes, until the mixture thickens slightly.
Then gently fold in the thawed Cool Whip until just combined.
⇢ Fold gently here. Use a spatula and slow, deliberate strokes. Over-mixing collapses the air in the whipped topping and results in a flat, dense frosting instead of a light, fluffy one.
Step 5: Frost and Chill
Spread the frosting over the completely cooled cake. Add sprinkles if you’d like. Cover the pan and refrigerate for at least 6 hours before slicing. Overnight is even better.
When you’re ready to serve, slice into squares and enjoy. The flavors meld beautifully as it sits, and the cake somehow keeps getting better with each day.
Recipe Variations
One of the best things about Italian Love Cake is how easily it adapts to different flavor combinations. The method stays exactly the same, only the cake mix and pudding flavors change.
Vanilla Italian Love Cake: Use a white or yellow cake mix and substitute vanilla pudding for the chocolate pudding topping. The result is a lighter, sweeter version with a more classic cheesecake flavor.
Lemon Italian Love Cake: Use a lemon cake mix and top with vanilla or lemon pudding. Add a generous amount of fresh lemon zest to the frosting for a bright citrus pop. If you love lemon cake, this Lemon Bundt Cake (with cake mix) is another easy shortcut recipe worth bookmarking.
Strawberry Italian Love Cake: Use a strawberry cake mix and top with vanilla pudding. Garnish with fresh sliced strawberries just before serving for a gorgeous presentation. For more easy strawberry cake ideas, this Strawberry Bundt Cake is a crowd-pleaser that comes together just as quickly.
I made this cake recently for a family gathering, and everyone devoured it. It was a hit! Easy to make and super moist! I added chocolate shavings to the top of my whip whipped cream!
– Danielle
Storage and Make-Ahead Tips
Make ahead: This cake is an ideal candidate for making a day or two in advance. The layers meld and the flavors deepen as it chills, so earlier is genuinely better.
Refrigerator: Keep the cake covered in the refrigerator for up to 1 week. The Cool Whip frosting needs to stay cold or it will soften and lose its shape.
Freezer: Wrap the cake tightly in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Does Italian Love Cake need to be refrigerated?
Yes. Because of the Cool Whip-based frosting and the ricotta layer, this cake needs to stay refrigerated. The topping will soften and become runny if left at room temperature for too long. Keep it covered in the fridge until right before serving.
Can I use a different flavor of cake mix?
Absolutely. The chocolate version is the classic, but this cake works beautifully with white, yellow, lemon, or strawberry cake mix. Just match the pudding flavor to your cake mix, or use vanilla pudding for a lighter topping with any of those variations.
Can I cut this recipe in half?
This recipe is designed for a 9×13 pan and makes a large cake, which is part of what makes it great for potlucks and gatherings. To make a smaller version, you could try halving all ingredients and using an 8×8 pan. The bake time may be slightly shorter, so start checking around the 45-minute mark.
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Did you make this recipe?
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Watch How to Make It
Easy Chocolate Italian Love Cake
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
For the Cake:
- 1 (15.25 ounce) package chocolate cake mix, plus additional ingredients called for on the package (typically 1 1/4 cups water, 1/2 cup oil, and 3 eggs)
For the Ricotta Filling:
- 2 pounds (32 ounces) whole-milk ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Frosting:
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
- Optional: sprinkles for garnish
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix the cake batter according to the package instructions.
- Pour the batter into the prepared baking dish and spread evenly. Set aside. Do not bake yet.
- In a separate bowl, use an electric mixer to beat together the ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the ricotta mixture evenly over the top of the unbaked cake batter. Spread to cover as best you can.
- Bake for 1 hour. The layers will switch during baking (the ricotta sinks and the chocolate cake rises to the top). Remove from oven and cool completely before frosting.
- Whisk together the pudding mix and cold milk for 1 to 2 minutes, until thickened.
- Gently fold the thawed whipped topping into the pudding mixture until just combined. Do not stir vigorously.
- Spread frosting over the completely cooled cake. Add sprinkles if desired.
- Cover and refrigerate for at least 6 hours before slicing and serving.
Notes
- Plan ahead. This cake needs at least 6 hours in the fridge to set, and it’s even better the next day. Make it 1 to 2 days before you plan to serve it.
- Use whole-milk ricotta for the richest, creamiest filling. Part-skim works but gives a slightly thinner result.
- Fold the Cool Whip gently. Stirring vigorously will deflate the topping and result in a thin, runny frosting. Use a spatula and slow, gentle strokes.
- Check your cake mix box. Different brands call for different amounts of water, oil, and eggs. Confirm the ingredients before you start.
- Thaw Cool Whip in the refrigerator, not on the counter. Counter-thawing can make it too soft to fold properly.
- Cool completely before frosting. If the cake is even slightly warm, the frosting will melt off. Give it plenty of time to cool.
- Storage: Keep covered in the refrigerator for up to 1 week.
- Freezer: Wrap tightly in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Variations: Use white, yellow, lemon, or strawberry cake mix in place of chocolate. Swap the chocolate pudding for vanilla pudding to match.
Nutrition
Originally published in October, 2015, this post was updated in April, 2026.
Delicious—no need for frosting. I used a Duncan Hines yellow butter cake. I added Ghirardelli Majestic cocoa to the ricotta mix. I followed the cake mix instructions exactly; I added the cocoa and a 1/4 teaspoon of pink Himalayan salt to the ricotta mixture. It would help to have a description of when it’s done. Should it still jiggle a bit when you take it out of the oven? Should a knife inserted in the center come out clean? I think I over baked mine a bit. But it is quite yummy.
Hi Aviva,
We’re so glad you enjoyed the cake! The top should be fairly fluffy, almost like a mousse. The center is similar in texture to cheesecake, and the bottom should be moist and spongy like a standard chocolate cake. We hope this helps!
Actually, when I pull it out of the oven, should it still be a bit jiggly in the middle — or completely stable? If I slide a butter knife into the center of the cake, should it come out completely clean? I do think I over baked it based on your description, but need some visual cues on when it’s done enough since it will cook more as it cools. Thanks for your help. Great recipe!
Hi Aviva,
The center should have just a very slight jiggle when you gently shake the pan, similar to a cheesecake, but it shouldn’t look liquid or slosh around. It will continue to set as it cools.
We don’t recommend using a butter knife or toothpick for doneness on Italian Love Cake because of the ricotta layer. Even when it’s fully baked, the center may still leave a little creamy residue on the knife, so it isn’t the most reliable test. Instead, look for edges that are set and lightly golden with a center that’s mostly set but has just a slight wobble.
If it helps, an instant-read thermometer inserted into the center should read around 160-165°F (71-74°C).
This is so helpful! Especially checking by temperature. I’ve taken to checking for the temperature of things like bread and cinnamon buns to ensure they are thoroughly cooked. No one likes a gummy cinnamon bun.