This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!
This 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!
I promise, though — you don’t really need an excuse to enjoy this delicious Italian Love Cake recipe! In fact, the boys and I whipped up this treat on a recent snow day — because baking seemed like a cozy thing to do while we were all housebound. No holiday, no birthday, just a fun way to spend time together in the kitchen!
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! It’s one of the most moist and flavorful cakes that I’ve ever made!
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.
Why is it called Italian Love Cake?
I don’t know the full history of Italian Love Cake, but from what I’ve read, this special treat is 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!”
How to Make Italian Love Cake:
First, let’s start with the chocolate cake layer! You’ll need a box of chocolate cake mix, as well as the rest of the ingredients called for on the package.
I used this mix, which required 1 1/4 cups water, 1/2 cup oil, and 3 eggs. Check your box, though, to make sure that you’re using the correct additional ingredients for your particular mix.
Prepare the cake batter according to package instructions, and pour it into a 9 x 13-inch baking dish. Set that aside.
Next, it’s time for the ricotta layer! You’ll need a giant tub (2 lbs.) of ricotta, sugar, 4 eggs, and vanilla extract.
Use an electric mixer to combine the ingredients until smooth.
Carefully pour the ricotta mixture over the cake batter. Spread evenly to cover as much as possible.
It’s like magic! After 1 hour in a 350 degree F oven, the layers will “switch” and the chocolate will be on top!
Once the cake is completely cool, prepare the topping. You’ll need a box of instant chocolate pudding mix, frozen whipped topping that has been thawed in the refrigerator, and cold milk.
Fold the pudding together with the whipped topping and you’ll have a fluffy, chocolatey frosting to finish off the cake!
Finally, I always add sprinkles on top, but that step is totally optional!
Allow the cake to chill for at least 6 hours in the refrigerator before slicing and serving. Trust me — it’s worth the wait! This cake just gets more moist and rich as it sits…
Does Italian Love Cake need to be refrigerated?
Yes! 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”).
Can Italian Love Cake be frozen?
I haven’t actually tried freezing this cake, but I do believe that it should keep fine in the freezer. Just make sure that it’s wrapped tightly to prevent freezer burn, and enjoy the cake within 1-2 months.
COOK’S TIPS AND ITALIAN LOVE CAKE VARIATIONS:
- 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.
- 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.
- 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 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.
Other easy birthday dessert ideas or Valentine’s Day desserts that you might enjoy:
- Claudia’s Easy Triple Chocolate Cake
- Champagne Cake Balls
- Chocolate Strawberry Dump Cake for Two
- 5-Ingredient, 5-Minute Cherry Dump Cake
- Chi-Chi’s Famous White Texas Sheet Cake
Easy Chocolate Italian Love Cake
This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!
Ingredients
- 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs)
For the Filling:
- 2 lbs ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 1 tsp. pure vanilla extract
For the Frosting:
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 16 oz. frozen whipped topping, thawed (such as Cool Whip)
Instructions
Prepare the Cake Batter:
-
Preheat oven to 350 degrees F and spray a 9x13 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. Cover and refrigerate at least 6 hours before serving.
Recipe Notes
Recipe courtesy of "Little Chefs Camp" at the Virginia Discovery Museum.
Does Italian Love Cake need to be refrigerated?
Yes! 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").
Can Italian Love Cake be frozen?
I haven't actually tried freezing this cake, but I do believe that it should keep fine in the freezer. Just make sure that it's wrapped tightly to prevent freezer burn, and enjoy the cake within 1-2 months.
COOK'S TIPS AND ITALIAN LOVE CAKE VARIATIONS:
- 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.
- 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.
- 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 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.
This recipe was originally published in October, 2015. It was updated in January, 2019.
Wow this cake is just stunning! I’m in love with the thick layer of frosting and ricotta cheese. This really is a breeze to hip up. Love it!
Thanks, Gayle!! It was definitely delicious (and gone quickly)!
I’m not a big fan of Cool whip. Can I use two cups of reddi whip instead of the Cool whip?
Hi, Kalina! I don’t think so. If it’s Reddi Whip from a can that you’re thinking of, I’m pretty sure that it deflates really quickly and wouldn’t hold up in the cake. You would probably have better luck making real whipped cream by whipping some heavy cream, although I haven’t actually tried that myself. The whipped cream wouldn’t be sweet like Cool Whip, so you might want to add some sweetener to it as well. 🙂
that cheese! wow, i am so in love with this layering! you are one fab baker!
I can’t take much credit for the baking on this one — it’s all Kristin (and her kids)! But thanks! 🙂
OMG!!!!!! I’m seriously drooling over this. And SO EASY. You amaze me! Pinning this and making it for the next get together I have!
Thanks so much, Chrissa! I hope you get to try it!! It’s awesome. 🙂
So, so in love with this cake! So gorgeous, and so delicious!! 🙂 Pinned!
Thanks, Anna!
My layers didn’t flip ??
Mine didn’t either… I followed this to a ‘T’ and usually it flips! It’s still gonna be good though… I made sure everything was room temp. too… sprayed pan and everything. Can’t gigure why it didn’t flip.
Did yours taste ok? Mine didn’t flip either? I’m worried because I need to take to a dinner party! I wonder if it’s because I used part skim ricotta?
Do you mix the 4 eggs in with the ricotta cheese??
Hi, Trish! YES! 🙂
Would I be able to bake this in a round springform pan?
Hi, Sabrina! Since the recipe uses a 9 x 13-inch pan, you would need a round pan that is equivalent in size. That would have to be a very large round pan (or you could make two separate smaller pans) because most round pans are about 8 or 9-inches in diameter. If you use one smaller round pan, then you will just need to cut the ingredients in half because you will have twice as much batter, filling, etc. as will fit in the pan.
I hope that helps!
What kind of flavor does the ricotta have in this cake? I am familiar with the savory ricotta in lasagna, but thinking that it takes on more of a cheesecake like flavor with that many eggs and sugar mixed in. What is the texture like with that many eggs? Thanks!
Hi, Karen! It’s definitely more like a dense layer of cheesecake filling. 🙂
Am trying this recipe today. I have never had a dessert with Ricotta Cheese in it so im skeptical but willing to try it out since it looks Amazing! 🙂
That’s awesome, Lanette! I hope you love it! Ricotta is often used in desserts like cheesecake or even tiramisu, so you can be sure that it will be amazing. 🙂
Hi! Can I make this the day before an event? Will it still taste fresh after a day of sitting in the fridge?
Hey, Kelly! Absolutely! I actually think it gets better after a day or so of sitting in the fridge! 🙂
This cake was very easy to make. I halved the recipe for two. It was delicious but next time I will put more sugar in the ricotta layer. It wasn’t sweet enough.
I’m glad that it worked for you, Kathleen! You’re right — the ricotta layer isn’t very sweet, so more sugar would be a great addition if you prefer a sweeter filling! 🙂 Thanks for your feedback!
I made this cake over Valentine’s Day. It turned out great. Just wanted to know if I need to warm up the milk into the pudding before adding the cool whip. Mine had little crystals into the cool whip topping. I also baked it in a non-stick metal pan. Baking time was a little less.
Hmmmm…I don’t think that you want to warm the milk, Connie. The Cool Whip would melt and deflate if it got too warm, so I wouldn’t try that. I’m not sure why you would have had the crystals in there. Maybe it just needed to be whisked with the milk even more so that the pudding was completely dissolved before folding into the Cool Whip? That’s my best guess. 🙂 Glad that you enjoyed it!
Hi, can I use regular cream cheese instead of ricotta cheese?
Hi, Fatema! I don’t know, because I have never tested the recipe with that substitution. It will definitely lend a different texture, since cream cheese and ricotta are two different textures themselves. I’m sorry I can’t be more helpful. 🙂
A friend made this cake an it is totally yummy, so I had to make it for my family. After an hour in the oven, the cake has alot of movement in the middle. What are your indications that the cake has baked long enough. Bounch back to touch or clean toothpick in the center? I think that my oven temp is good.
For the cake part, you can do either the clean toothpick test or the bounce back to touch test. If you’re worried about whether the cheese filling in the center has cooked, I would try the toothpick test as well, or just give it a little bit of a shake or touch. If it still seems wiggly and soft, it’s not done yet. You want it to be firm (kind of like a cheesecake). Hope that helps! So glad that you are making it! 🙂
Can you use cottage cheese instead of rigcotta?
Hi, Jane! I don’t think so…although I haven’t actually tried that substitution. Ricotta has a different texture than cottage cheese (much thicker and firmer), so I would worry that the inside of the cake wouldn’t set if you use cottage cheese instead.
Looks interesting!
One question, are the 4 eggs listed including the eggs used in cake mix or is it 4 eggs mixed with the ricotta cheese?
Hey, Candace! Good question! The 4 eggs are to be mixed with the ricotta. If your cake mix calls for additional eggs on the box, then use whatever the package instructs (in addition to the 4 that get mixed with the cheese). 🙂
Someone earlier said that they tried Devil’s Food and it didn’t work. Well, it worked great for me! This cake was easy and perfect and looked EXACTLY like the photo (down to the adorable sprinkles!). It’s a perfect combination o dense and rich and light and fluffy. The best o all worlds! All of my party guests were amazed. They kept asking, “Did you make this!?” as i I were some master chef for ever being able to make such an intricate dessert. I guess this will be my little secret.
Thanks for sharing this recipe. This is the kind of thing that usually remains a secret.
Hi, Ashley! I’m so glad that it worked well for you and that you enjoyed the cake. We love it too!
I like the presentation of the three layers, Blair. I particularly like creamy cakes, which yours are.
Could I half the ricotta cheese portion of the recipe? That’s a lot of cheese and eggs ! I am sure I would have to adjust the baking time, and the layer would be thinner, but I am ok with that? Your thoughts?
Hi, Teresa! Yes, I think that will probably work! Please let me know if you give it a try. 🙂
I made this for my bf for Valentine’s Day, and I’m pretty sure he fell in love with me more that day. He had been talking about his uncle making this amazing Italian Love Cake, and I decided to look for a recipe. This was easy to follow, and he couldn’t get enough of it. Making it again for his birthday. He said my cake tastes even better than his uncle’s, lol.
I love that!!! Thanks for your kind note, Michelle! So glad that your bf approves!
We enjoyed this so much! So simple and refreshing. The key is to let it cool completely then frost. I let it sit for a good six hours and it was perfect.
Hi, Kim! That’s great! I’m so glad to hear that it was a success!
Love this cake. Made it for company. It was easy. I remember this cake from my grandmother.
That’s wonderful, MariAnn! I’m so glad that you enjoy the cake. Grandma always knows best! 🙂
Love this cake. I remember my grandmother making this cake.
Do you have to drain the cheese?
Hi, Cheri! No, you don’t. 🙂
Can you substitute cream cheese in place of the ricotta?
Hi, Angi! I’ve never done that, so I’m not sure how it would turn out. I would be concerned that the texture would be different with the cream cheese (and that it might get runny in the oven), but again — I haven’t tested it that way to know for sure. 🙂
Somehow I picked up brownie mix and not choc cake and didn’t notice until it was mixed. It’s in the oven now, cheese still on top and over an hour. Fingers are crossed. Think it’ll work?
Hi, Carina! I have no idea! Maybe you’ll discover a new brownie recipe? 🙂
How did it turn out?
Has anyone tried making this on a cookie sheet…like a sheet cake?
Hi, Laura! I have not personally tried it that way, and I’m not sure if any of the readers have. Sorry I’m not more helpful!
My layers didn’t turn out so “layered” there was chocolate cake on the bottom and on the top with the ricotta in middle ?
That’s what it’s supposed to be like!
Made this beautiful cake for Thanksgiving tomorrow, turned out perfect. Waiting for cake to cool so I can frost it……PATIENCE…LOL
I’m sure it will taste as yummy as it looks…..thank u for this great recipe
Hi Blair,
does the icing need to be on for 6 hours or does it go on before serving ??
Hi, Pepper! Yes, the icing goes on before chilling. It’s best to have the icing on for the 6 hours (or more) while the cake chills in the refrigerator. You don’t want to add it at the last minute. Hope that helps, and enjoy!
I first had Italian love cake at a little cafe in a small town. And I fell in love! I am not a cake person but this one changed my mind. Today is my first time attempting to make it myself, using this recipe. It is currently in the oven, but the 9×13 pan seemed quite full, I’m worried it may overflow if it rises too much. I put a baking sheet on the rack underneath just in case… Has anyone had a similar experience?
Hi, Marisa! I haven’t had that issue. Did it work out okay, or did you have overflow? Hope you enjoyed the cake! 🙂
It did not overflow but I did have to cook it for 25 min longer.
Hmmm…that’s so strange! But I guess I’m glad it didn’t make a mess. 🙂
Can you use fresh heavy cream instead of cool whip?
Hi, Millie! Yes, I think that would work fine. The Cool Whip is slightly sweet, though, so you may want to add some sweetener to your homemade whipped cream. 🙂
I made this phenomenal cake for my daughter’s birthday. Only change I made….found out at last moment I did not have any chocolate pudding. And vanilla sounded a bit plain for a birthday, her 38th, so I used 1/4 cup kahlua and 3/4 cup milk with vanilla pudding mix. Then followed your directions to a tee. Oh I did crush some instant coffee to pure powder form and lightly dusted the cake one hour before serving (I put the cake back in the fridge for final hour). I did the coffee dust that way so it would marry with the topping a bit and not be give a bitter in your face aftertaste. This was a HUGE hit! Thank you so much for posting this recipe. It is officially the only cake she wants for her birthday.
Hi, Holly! Your changes sound amazing! The coffee dusting and kahlua probably made it taste like a tiramisu cake! Glad that your daughter loved it, too! 🙂
I can’t find instant pudding. Will regular pudding mix work?
Hi, Donna! I’ve never tried using the regular pudding mix, but I would be concerned that the texture won’t be the same. Instant pudding mix thickens up quickly while it’s still cold, as opposed to the regular pudding mix that has to be cooked in order to thicken.
I’m curious. I’m a lemon freak. For the lemon version, I’m wondering about lemon extract instead of vanilla in the ricotta layer and/or lemon pudding in the frosting layer. I would think lemon flavor in the cheese layer would be great. Just lemon cake doesn’t sound too lemony. I’m anxious to try it.
Hey, Jeff! You’ve just created a delicious new recipe! 🙂 Your suggestions sound perfect — both the lemon extract in the ricotta and the lemon pudding in the frosting. Start with a very small amount of the lemon extract, though — that stuff can be really strong. Just add more, to taste, as needed…but don’t dump a bunch in right off the bat. 🙂
Let me know how it turns out! I want to try that, too!
This is the 2nd time I made it but this time my layers didn’t switch during baking.? Not sure what happened this time?
This is one awesome dessert. I have made this awesome dessert for my church potluck, bible study group, and Prison Ministry group. My 9X13-in baking was cleaned out, There wasn’t any left over. I went to make the cake again for my wife’s family but I didn’t have chocolate mixing. Had lemon cake and lemon pudding wal la add tablespoon fresh lemon juice and zest from one lemon. Add lemon zest to frost also.Some of the cake was left over but I wasn’t able to take them home, I high jacked at the door. The next day the lemon flavor was even better than the first day. Waa hoo!! Thanks this recipe is very versatile to make with flavors.
Thank you for this big hit..
Chas
That’s wonderful!! Thanks, Charles! I bet the lemon version was amazing!
I have a question. How did you transport this cake? I’m baking it now and it’s at the top of my pan. Once I ice it , it will be huge I’m not sure not to take it to a potluck without messing up the frosting. Any tips?
Hey, Kelly! I would just loosely tent it with foil and transport it in the baking dish. It will be fine — even if a little bit of the frosting gets on the foil. Enjoy! 🙂
Has anyone tried this with cream cheese? Want to make it for Easter and would like to use cream cheese instead of ricotta
Hi! No, I haven’t tried it with the cream cheese, and I haven’t heard from anyone else who has. Cream cheese has a different texture than the ricotta, so I’m not sure how that layer of the cake would turn out.
in your recipe you never say to remove the cake when done out of the baking pan do you leave it in the pan and then frost?
Yep! Just leave it in the pan and frost. 🙂
I made this for the first time the other day for our Sunday Dinner. It was Italian themed cuisine, so I wanted to bring n Italian dessert to go with it. After researching recipes, this one looked yummy and easy so I decided to go for it. I had devils food cake on hand and it turned out AMAZING! EVERYONE LOVED IT! It’s not too decadent, which I like. The cool whip topping really helps balance out the cake. I would be lying if I said I didn’t have a small slice this morning with my coffee. Thank you for this recipe, I’m saving it and making it again for sure!
Hey, there’s nothing wrong with having cake for breakfast — especially on a Monday! 🙂 I’m so glad that you enjoyed it, Stephanny!
I wanted to try this recipe so bad, but I am diabetic. I found a recipe for sugar free chocolate cake that uses stevia and made that. Then substituted the sugar in the ricotta layer with Stevie. Other than swapping out real sugar for stevia, I followed all instructions to the letter, but my chocolate and ricotta layers did not flip. The cake baked up fine and was moist and dense. Not overly sweet. Just enough to scratch that itch without causing me trouble. Would definitely make the sugar free version again..
Cora, I’m so glad that you found a way to make it work for your particular diet. That’s awesome!!!
Can you use low fat ricotta
Yes! That should work fine, Rita. 🙂
Does it maybe take longer than an hour to cook?? I’m making it right now it still seems uncooked in the center.. HELP!!!
Hi, Heather! It might take a bit longer, depending on your oven and the type of pan that you use. Glass or ceramic pans will not necessary bake the cake as quickly as a metal nonstick pan, so that could have something to do with it. Hope that cake turned out well! 🙂
I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Still tasted good, but the ricotta filling got a little faded between the chocolate cake and the chocolate icing. I still liked, my wife didn’t.
I just made this cake tonight! I didn’t find many of the reviews helpful in answering some of my questions, so I hope this is helpful to someone out there…
I had never even heard of Italian Love Cake until my Italian girlfriend talked about it and how her mom always made it for her. So, natch, to the internet. And here we are at this recipe.
I followed it pretty* spot on as far as all measurements go.
I used two boxes of cake mix only because I couldn’t find marble cake, which I guess is what her mom used. Chocolate vs white vs whatever, doesn’t seem to make much of a difference.
I made them separately and then put 3/4 of each of the batters in the 13×9 baking dish and the remaining 1/4 in an 8” pan. Swirl for marble effect. But not too much.
I used a sheet of parchment paper on the bottom of the pan to make removing it easier and greased the sides only with a tiny bit of canola oil on a paper towel.
1 cake box in a 13×9 pan should only fill ill MAYBE half way. Whoever had it overflowing probably didn’t have a 13×9 pan or they used two boxes of cake mix.
I made the “filling” according to directions which came out perfectly. It will be runny. Spoon it on top of your cake batter. There should be plenty.
I am at sea level and baked both my pans at the same time for 1 hour and 4 minutes. At that point I removed the 8” pan, and let the 13×9 continue baking for another 13 minutes. The center seemed a tad jiggly, but solidified once it sat for about 10 minutes. The edges will look overdone. Don’t worry, this is the nature of this kind of cake. If you’re worried about it, spoon extra ricotta filling onto the corners/edges to slow the cooking.
As for the topping, I ended up using TWO boxes of instant chocolate pudding and folding in a big tub of cool whip. I let it sit in the fridge while the cake was baking so that it had time to set as well. I don’t know if one box would be enough, honestly. But to each their own!
I allowed the cakes to cool in their pans for 1 hour before frosting. I frosted liberally, and had a bit left over.
Cake needs to be chilled to maintain frosting.
It is not overly sweet at all. I’d say a cup of sugar free pudding is sweeter than this cake. It’s chocolate oh, but not over powering (mine is mixed though), and the topping is nice and light. I did not get a cheesecake taste though.
For something sweet that isn’t sickeningly sweet this is perfect. The ricotta DID, for the most part, sink to the bottom, but I also helped it by tapping my pans mid way through baking.
Overall, this was a super easy recipe with a great turn out. Highly recommend!
Thanks for such detailed, helpful tips!
I love this cake so much and it’s so easy to make! I made it for my daughter’s 15th birthday and everyone loved it! I was wondering though, can the ricotta be substituted with softened cream cheese? I want to try it but I’m not sure if it will have the same effect and “switch” layers during baking. Thanks for the awesome recipe!
That’s wonderful, Indigo! I’m so happy to hear that you love the cake! I have no idea if the cream cheese would switch layers like the ricotta, or not. The cream cheese has a different texture than ricotta, so I’m not sure that it’s an equal swap. Baking is so finicky — the best way to know is to really just give it a try. 🙂
Hiw to cover cake with foul for transport
without smearing frosting!
What I do is position toothpicks all over
cake few inches apart! Cover with saran wrap or foul !
No frosting on cover!
Yesss! Great tip, Rita! Thank you! 🙂
Love this recipe. Was wondering if I could make it into jumbo cupcakes? If so would I still bake them for a hour?
Oh, I have no idea! I’ve never tried it, so I’m not sure how long you would need to bake the jumbo cupcakes. I would guess that the total baking time might be slightly less, so start checking the big cupcakes after about 40 minutes. Let me know if you give it a try — that’s a fun idea!
Oh..my..lanta!
I’m in the moment of smelling the delicious aroma and reading through the comments and it hits me that I forgot the 3/4 cup sugar in the ricotta mix!!! YIKES. Well, there is no turning back and it is my dessert for tomorrow’s Christmas gathering. Here is hoping for the best (I well let you know). I guess I just put all the in-laws on calorie reduction! Lol
Well, I hope that everyone enjoyed it anyway! Merry Christmas!
Mine didn’t flip and the cake was so dense and yucky!! My ricotta was very dry, it that why?? Can you over beat the eggs and ricotta??
Hi, Kathryn! I honestly don’t know — I haven’t had that issue when baking the cake, so I’m not sure what went wrong.
Hi I made this Beautiful Cake and everything worked out well , it’s in the refrigerator chilling for 1 day now I’am afraid to cut it because it looks like the frosting is going to be runny just afraid to cut it. Help!
Hi, JoAnne! I haven’t ever had a problem with runny frosting, so as long as you used the instant pudding mix and prepared it as instructed, you should be totally fine. Enjoy!! 🙂
Thank You!
Yes! I just cut into it, Not runny at all
HAPPY BIRTHDAY TO ME TODAY!
It turned out so DELICIOUS!!
I will be making this recipe again.
Wonderful! I’m so glad that you enjoyed it, JoAnne! Happy birthday to YOU! 🙂
Thank You
Can I substitute the ricotta cheese with cream cheese?
Hi, Nancy! I haven’t tested it myself, so I can’t say for sure. I would be hesitant, though. Cream cheese has a different texture than ricotta, so I would worry that the layer might not “flip” the way it’s supposed to. It would be more dense and heavy. But again — I haven’t actually tried it to know for sure. 🙂
Just made this cake and realized my ricotta wasn’t very fluffy. As I pored on top of the chocolate layer it started to sink in a little. I think it’s because I used my kitchen aid mixer rather than a hand mixer. Do you think it will still come out tasting okay if the ricotta layer was not fluffy? It was the same consistency as the cake batter. Thank You!!
Hi, Tarah! I think it will probably be fine, but I haven’t experienced that problem, so I can’t say for sure. Let me know how it ends up!
So, I’m 10 minutes away from the 1 hot baking time and I’m so nervous! I’m making this for a dessert for my dad. We’re having a day late Father’s Day dinner and this is what’s for dessert! I can see the layers flip flopped but my center is still moving (I shook the pan a touch to see how it was fairing. The one hour bake time had me a little worried). This sounds and looks delicious! Will let you know how it turns out…
Awesome, Kelly! I hope your family loves it!
Hi I have made this cake many times and love it. However I just made it this morning and it had huge cracks on top some pretty deep. Do you know what might have caused this?
Hi, Joan! I’m so glad that you love the cake! I honestly have no idea why it would crack this morning. That’s not a problem that I’ve ever run into. According to some experts, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack). A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. Not sure if your oven was accidentally at a higher temp this time, or if you placed it on a different rack than usual? Just trying to help troubleshoot. 🙂
Hi! I was thinking about baking the cake in an aluminum pan. Does that change anything? What pan do you think is best to bake? Thanks
Hi, Jennifer! The aluminum cake pan should work fine! Enjoy. 🙂
I tried first and it was a HIT!, then 2nd time again another HIT! hahahaha. We absolutely love this cake. Still bit of sweet for us trying to reduce measure of sugar. Now iw ant to try the lemon version that will be next!! Maybe coconut in the top …Yummm
Wonderful! Thanks, Ana!
I made this cake last night and served it the next day at dinner time, it was delicious and my husband and guest also loved it. I follow the recipe exactly and it turned out beautifully but the only thing is I had to bake my much longer then an hour. I baked it for 1 1/2 hrs.
Thank you for this recipe I plan on making it again and with different flavors.
Thanks, Lynn! I’m glad that you enjoyed it, and thanks for the tip about baking it longer in your oven. Not sure why there would be such a drastic difference, but that’s really helpful for other readers to know that their cakes might need longer, too. 🙂