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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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.
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!