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.
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. 🙂