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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!

Fork in slice of Chocolate Italian Love Cake

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!” 

Piece of Easy Chocolate Italian Love Cake on blue and white plate

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.

Ingredients for chocolate cake batter

Prepare the cake batter according to package instructions, and pour it into a 9 x 13-inch baking dish. Set that aside.

Chocolate cake batter in pan before baking

Next, it’s time for the ricotta layer! You’ll need a giant tub (2 lbs.) of ricotta, sugar, 4 eggs, and vanilla extract.

Ingredients for ricotta layer

Use an electric mixer to combine the ingredients until smooth.

Ricotta mixture with electric mixer in large bowl

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!

Ricotta layer poured over chocolate cake batter in baking dish before oven

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.

Ingredients for whipped pudding frosting

Fold the pudding together with the whipped topping and you’ll have a fluffy, chocolatey frosting to finish off the cake!

Chocolate pudding frosting for Italian Love 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…

Slice of Italian Love Cake with bite on a fork

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.

Piece of chocolate italian love cake with rainbow sprinkles

Other easy birthday dessert ideas or Valentine’s Day desserts that you might enjoy:

Easy Chocolate Italian Love Cake

4.78 from 31 votes
Prep: 20 minutes
Cook: 1 hour
Cooling Time 8 hours
Total: 9 hours 20 minutes
Servings 12 large slices
Calories 549.2 kcal
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:

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.

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.

Nutrition

Serving: 1large slice (1/12 of the recipe)Calories: 549.2kcalCarbohydrates: 62.1gProtein: 16.9gFat: 26.7gSaturated Fat: 11.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.7gCholesterol: 142.2mgSodium: 637.6mgPotassium: 186.1mgFiber: 1.3gSugar: 40.7g
Keyword: Cake Mix Recipe, chocolate cake, Love Cake
Course: Dessert
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in October, 2015. It was updated in January, 2019.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

    1. Hi Karla,
      We haven’t tested this recipe with cottage cheese, but it should work! Just keep in mind that cottage cheese has more water than ricotta. So, you may need to strain it first.