This chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy! With chocolate, sweet ricotta, and a whipped pudding topping, the layered Italian cake is moist, rich, and perfect for Valentine’s Day, birthdays, or any other special occasion!
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If you love chocolate cake recipes, be sure to try this wildly popular one-bowl buttermilk chocolate cake, this chocolate bundt cake with cake mix, this chocolate chip bundt cake, and this made-from-scratch Southern chocolate pound cake, too!
How to Make Italian Love Cake | 1-Minute Video
Why You’ll Love this Recipe
My friend Kristin originally shared this recipe with me, since it’s one of her kids’ favorite cakes. She knew that we would probably love it as much as her crew, and she was right! The cake is:
- Easy. Thanks to help from a handful of shortcuts — like cake mix, whipped topping, and pudding mix — this cake comes together quickly and easily!
- Moist. The chocolate cake stays incredibly moist with help from a creamy ricotta layer.
- Impressive. That cheesecake-like swirl throughout the cake makes the finished dessert look tall, impressive, and time-consuming. Your guests never need to know how simple it was to prepare!
What is Italian Love Cake?
Like a cross between chocolate cake and cheesecake, this special dessert includes layers of chocolate cake, sweet ricotta, and a creamy chocolate pudding topping.
How does it get its name?
The complete history of Italian love cake is a bit of a mystery, but this special treat is supposedly called “Love Cake” because it was traditionally served at weddings. I can assure you of one thing: if you serve this cake to that special man in your life, he will certainly say, “I do!”
Ingredients
This is just a quick overview of the ingredients that you’ll need for a chocolate Italian love cake. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- Chocolate cake mix: plus the ingredients called for on the package — typically oil, water, and eggs.
- Ricotta cheese: the base of the creamy cheesecake-like layer.
- Eggs: help the cheese layer set.
- Granulated sugar: to sweeten the cheese mixture.
- Pure vanilla extract: adds warm flavor to the ricotta layer.
- Instant chocolate pudding mix, cold milk, and whipped topping (such as Cool Whip): combine to make the fluffy chocolate frosting.
Step-By-Step Instructions
This cake is about as easy as it gets! You’ll find the detailed directions in the recipe card below, but here’s the quick version:
- Prepare the cake batter according to package instructions, and pour it into a 9 x 13-inch baking dish. I use a hand mixer for this, but a stand mixer will also work. Set that aside.
- Use an electric mixer to combine the ricotta mixture until smooth.
- Carefully pour the ricotta mixture over the cake batter. Spread evenly to cover as much as possible.
- Bake for 1 hour. It’s like magic! The layers will “switch” and the chocolate cake layer will be on top!
- Spread the pudding mixture on top of the cooled cake.
- Chill for at least 6 hours, and then slice and serve.
Preparation and Storage Tips
- How to Store: This cake tastes best after it has been refrigerated overnight. If you have leftovers, you will need to keep the cake refrigerated (or the topping will “melt”). The cake will last in the fridge for up to 1 week.
- How to Freeze: Wrapped tightly in an airtight container, the cake will keep in the freezer for up to 3 months.
- Thaw frozen cake in the refrigerator overnight before serving.
Recipe Variations
- Vanilla Italian Love Cake: use a white cake mix. Use a box of vanilla pudding for the topping.
- Lemon Italian Love Cake: use a lemon cake mix. Use a box of vanilla pudding or lemon pudding for the topping and add plenty of fresh lemon zest to give the topping a bright citrus flavor!
- Strawberry Italian Love Cake: use a box of strawberry cake mix. Use a box of vanilla pudding for the topping. Garnish with fresh sliced strawberries just before serving.
Tips for the Best Italian Love Cake Recipe
- Thaw the Cool Whip in the refrigerator — not on the counter at room temperature.
- Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge!
- Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients.
- Let the cake cool completely before frosting.
- When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir.
- Store the cake in the refrigerator.
More Easy Dessert Recipes with Cake Mix
Chocolate Chip Bundt Cake
3 hours hrs 5 minutes mins
Earthquake Cake {with Cake Mix!}
55 minutes mins
Maple Walnut Cake {with Cake Mix!}
3 hours hrs
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
Ingredients
- 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1 ¼ cups water, ½ cup oil, and 3 eggs)
For the Ricotta Filling
- 2 pounds (32 ounces) 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 garnish: sprinkles
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
Prepare the Filling
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). Bake the cake for 1 hour. Remove from oven and allow to cool completely before frosting.
Prepare the Frosting
- To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
- Spread frosting on top of cooled cake. Add sprinkles if desired. Cover and refrigerate at least 6 hours before slicing and serving.
Notes
- Thaw the Cool Whip in the refrigerator — not on the counter at room temperature.
- Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge!
- Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients.
- Let the cake cool completely before frosting.
- When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir.
- Store the cake in the refrigerator.
Nutrition
This recipe was originally published in October, 2015. It was updated in January, 2019.
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!