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?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
I got this recipe a long time ago and made it. It’s THE BEST!
I also got another one where you use lemon cake mix.
Thank you, Steph! You can never go wrong with either cake.
I have made this cake many times and everyone loves it. Have never had a problem as of yet. Making it for this Christmas to take to my nieces for Christmas dinner. Her husband raved about it when I made it for our family Christmas party last week. So he asked for it again. Thank you for this delicious recipe.
Thank you, Rosalie! I feel honored that the cake will be a part of your holiday celebration. Have a great Christmas!
I love your recipes down to earth no terribly extravagant ingredients. Keep the good recipes coming.
Thank you, Cheri!
Love this recipe. Question: has anyone ever tried to cut this recipe in half and if so, how did you adjust the cooking time?
Thank you, Cathy! Unfortunately, we’ve never tried to cut this recipe in half and can’t guarantee how it would turn out.
Being Italian, I had never heard of this cake, so I was intrigued! It is an excellent, not too sweet cake that my family really enjoyed. It is important to follow the directions exactly how Blair has written them, no matter how odd they seem! Easy and fast to make and a perfect cake for Valentine’s Day or any day the family gathers together to celebrate LOVE!
I’m so glad that it worked well for you and that you enjoyed it. Thanks for your kind note!
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!
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Danielle.
I have not made this yet. First I want to know if you can bake it then remove it from the pan once it’s cooled?
It might be difficult to do because of the ricotta cheese layer, but you could. We recommend doing so before adding the frosting.
can i use cream cheese ( block) instead of ricotta cheese to make italian love cake?
Hi, Shirley! We’ve never done that, so we’re aren’t sure how it would turn out. We would be concerned that the texture would be different with the cream cheese (and that it might get runny in the oven), but again — we haven’t tested it that way to know for sure.
I see you used a box mix for the cake. Do you think it Would work on a homemade cake mix like carrot cake ? I would also be making my own cream cheese frosting.
Hi, Peggie! I haven’t tested it with a made-from-scratch cake recipe or with a different frosting, but I think it will probably work — so long as your homemade cake is a similar texture to a boxed cake mix. If it’s a dense cake, it might not work as well. And of course, with a different cake and a different frosting, it will taste totally different. 🙂
Thanks. I was thinking a carrot cake might be too dense. My granddaughter and I are starting to make it right now with the same Betty Crocker mix you used in your recipe. Let you know how it works.
We hope you enjoy it, Peggie!
this looks sooooooooooooooo good I just got to try it hey but I will let you Know
Thanks, Keith! Let us know if you give it a shot. 🙂
Love love love this recipe
Thank you so much, Debbie!
Love love love this recipe
Made this dessert for Christmas. I made the lemon variation with cream cheese pudding. My honey and I both enjoyed it. He thought is was moist plus enjoyed the flavor of the lemon. Trying strawberry next time
We’re so glad you enjoyed it, Alicia! Thank you for trying it out and taking the time to leave a review. We hope you had a very merry Christmas!
Made this several times…so delicious.
Thank you, Patty! We’re so glad you enjoyed it.
This cake was moist and delicious. I used Devils Food cake mix to go with a theme for my bookclub book The Extraordinary Life of Sam Hell. (This was a challenge because I never use cake mixes, my mother is rolling in her grave right now haha!) But it was still good.
My only trouble was the icing. Mixing only 1 cup of milk to the pudding mix had me scrolling through the comments to check if that was correct, because it was sooooo thick! When I added the cool whip I felt like it didn’t really incorporate well and was a little, not lumpy, but …spotty? Tasted fine, just didn’t look so pretty. This recipe makes a huge cake! I had a lot leftover because I did make quite a spread of food. So my neighbors got some the next day and I had cake for breakfast! HA!
Thank you for the feedback, Susan! We’re glad it turned out well overall. Cake for breakfast is never a bad idea! It sounds like the frosting could have used a bit more milk. If you try it again, feel free to add an extra splash!
I’m going to be making this over the weekend as written except I’m going to make the whipped cream, I was wondering if there was a cake recipe, from scratch,that I could use.
Hi Cheryl! We haven’t tested it with a made-from-scratch cake recipe but think it will probably work — so long as your homemade cake is a similar texture to a boxed cake mix. If it’s a dense cake, it might not work as well. We hope you enjoy!
This is the first time I tried this recipe.The ricotta layer stayed on top of the cake instead of going to the bottom. Is it still ok to eat?
Hi Mary! As long as it looks cooked, it should be safe to eat. There are several reasons this might happen:
– The cake batter is too dense.
– The ricotta layer was too thick or dry.
– The cake was overmixed or underbaked.
We hope this helps! We’re happy to help troubleshoot if you want to try it again.
Can this cake be frozen in portion sizes?
Absolutely! It keeps well for up to 3 months.
We hope you enjoy, Cheryl!
I made this cake for our Italian Heritage group at church. BIG HIT! Easy to make. I was concerned that the ricotta part was not enough as it did not cover the entire cake surface, but it baked just like it looks in the picture. Several women asked for the recipe.
We’re so happy to hear this, Kathleen! Thank you for trying it out and taking the time to leave a review.
Questions here… Please be kind and helpful. I am hoping to be able to create an Italian Love Cake at this stage of our family size of 2 and medical issues that need thoughtful food intake!
Can I freeze with the frosting? (otherwise I’ll have to make a batch and have leftover frosting each time I want to serve…)
Can I make in smaller pans or as cupcakes? -What would be the additional baking instructions if I do so?
Has anyone tried reducing the added sugar to be diabetes friendly? How did it turn out?
Thank you!
Hi, Jackie! Yes, you can freeze the cake with the frosting on it; just be aware that the texture of the frosting might be softer when thawed.
I wouldn’t try it as cupcakes (not sure how the layers would work), but it should be fine in two smaller 8×8 inch pans. Just reduce the baking time by a few minutes for the smaller cakes.
I haven’t tested it with reduced sugar, but you can definitely use a sugar free cool whip and sugar free pudding mix to cut out a little bit there.
Hope you get to try it!
I made this Italian Love cake , it was fantastic.
I’m so happy to hear that, Terry. Thank you!