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.
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. 🙂
I have been making this cake for 30 years and everyone absolutely loves it.. The only difference is my recipe called for a marble cake mix and I always used Duncan Hines marble cake mix ..absolutely delicious
Oh, the marble cake is a great suggestion. I’ll have to try that next time. Thanks, Marie!
Very disappointed like some others mentioned my layers didn’t flip. Added the 4 eggs. I am not a beginner baker. Didn’t see no other responses for why this may happen? Was suppose to be for Father’s Day. I guess I need to get on to something else.
I’m worried lol. I’ve mixed my cake mix up. Poured into cake pan. It was a bit before I mixed my ricotta layer but when I poured it on, I tried to be care to spread it but I couldn’t cover the whole cake. Did my cheese mic sink through into the choc cake mix? I don’t see how mine is going to come out in layers. I feel like it’s going to all sink into each other. I rarely bake so I don’t know what I’ve done lol. Scraping the bowl clean tasted good anyway lol
Hi, Meloni! It’s almost impossible for me to know what may have gone wrong since I wasn’t in your kitchen with you, but I hope the cake turned out tasty nonetheless! 🙂
I don’t know if you still monitor this page but I make this cake quite often and everyone loves it. However whenever I make it the ricotta layer does not stay on top like in any pictures it always sinks to the bottom. Am I doing anything wrong?
Hi Eileen!
I’ve never had that problem but know it can happen. As long as it tastes good, you aren’t doing anything wrong! The ricotta layer is heavier and naturally sinks the longer it sits. Hope that helps!
It doesn’t matter if ur ricotta mixture falls to the bottom or stays on top, u take it out of the oven,let Kool at rm temp,flip out of pan on to whatever and continue to Kool in fridge for at least an hour.Put topping on and refrigerate for at least 4-6hours.This cake will NEVER TASTE BAD!!!! IM GAVE A BANANA ONE IN THE OVEN RITE NOW!!!
I’m so glad that you enjoy it, Brandie. I bet the banana version is delicious!!
Will make from scratch chocolate cake work in the recipe . Thank you
We’d love to know how it turns out for you, Patsy!
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! 🙂
This is a wonderful cake, that I was super happy to come across again after MANY years.
I am an experienced baker whose layers also didn’t fully switch, but I do not believe it was due to the recipe; more like user error. The only thing I would change is to use an 8oz container of cool-whip. There is no need for 16oz, and it was a complete waste of topping.
Thank you, Jan!
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. 🙂
Literally one of the best cakes I’ve ever made. Ever. Love this recipe.
Yay! That’s so good to hear. Thanks, Sarah!
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!
I made this Saturday for an Italian dinner for 6 on Sunday. I was so happy with how it turned out; I didn’t expect it to be so moist or so heavy. Everyone loved it and had plenty to take home for another day! This is now one of my favorite cakes.
That’s awesome, Pam! Thanks for coming back here to let me know. I’m so glad that the cake was a hit!
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!