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.
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. 🙂