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!
Table of Contents
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.
Does it maybe take longer than an hour to cook?? I’m making it right now it still seems uncooked in the center.. HELP!!!
Hi, Heather! It might take a bit longer, depending on your oven and the type of pan that you use. Glass or ceramic pans will not necessary bake the cake as quickly as a metal nonstick pan, so that could have something to do with it. Hope that cake turned out well! 🙂
I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Still tasted good, but the ricotta filling got a little faded between the chocolate cake and the chocolate icing. I still liked, my wife didn’t.
I just made this cake tonight! I didn’t find many of the reviews helpful in answering some of my questions, so I hope this is helpful to someone out there…
I had never even heard of Italian Love Cake until my Italian girlfriend talked about it and how her mom always made it for her. So, natch, to the internet. And here we are at this recipe.
I followed it pretty* spot on as far as all measurements go.
I used two boxes of cake mix only because I couldn’t find marble cake, which I guess is what her mom used. Chocolate vs white vs whatever, doesn’t seem to make much of a difference.
I made them separately and then put 3/4 of each of the batters in the 13×9 baking dish and the remaining 1/4 in an 8” pan. Swirl for marble effect. But not too much.
I used a sheet of parchment paper on the bottom of the pan to make removing it easier and greased the sides only with a tiny bit of canola oil on a paper towel.
1 cake box in a 13×9 pan should only fill ill MAYBE half way. Whoever had it overflowing probably didn’t have a 13×9 pan or they used two boxes of cake mix.
I made the “filling” according to directions which came out perfectly. It will be runny. Spoon it on top of your cake batter. There should be plenty.
I am at sea level and baked both my pans at the same time for 1 hour and 4 minutes. At that point I removed the 8” pan, and let the 13×9 continue baking for another 13 minutes. The center seemed a tad jiggly, but solidified once it sat for about 10 minutes. The edges will look overdone. Don’t worry, this is the nature of this kind of cake. If you’re worried about it, spoon extra ricotta filling onto the corners/edges to slow the cooking.
As for the topping, I ended up using TWO boxes of instant chocolate pudding and folding in a big tub of cool whip. I let it sit in the fridge while the cake was baking so that it had time to set as well. I don’t know if one box would be enough, honestly. But to each their own!
I allowed the cakes to cool in their pans for 1 hour before frosting. I frosted liberally, and had a bit left over.
Cake needs to be chilled to maintain frosting.
It is not overly sweet at all. I’d say a cup of sugar free pudding is sweeter than this cake. It’s chocolate oh, but not over powering (mine is mixed though), and the topping is nice and light. I did not get a cheesecake taste though.
For something sweet that isn’t sickeningly sweet this is perfect. The ricotta DID, for the most part, sink to the bottom, but I also helped it by tapping my pans mid way through baking.
Overall, this was a super easy recipe with a great turn out. Highly recommend!
Thanks for such detailed, helpful tips!
I love this cake so much and it’s so easy to make! I made it for my daughter’s 15th birthday and everyone loved it! I was wondering though, can the ricotta be substituted with softened cream cheese? I want to try it but I’m not sure if it will have the same effect and “switch” layers during baking. Thanks for the awesome recipe!
That’s wonderful, Indigo! I’m so happy to hear that you love the cake! I have no idea if the cream cheese would switch layers like the ricotta, or not. The cream cheese has a different texture than ricotta, so I’m not sure that it’s an equal swap. Baking is so finicky — the best way to know is to really just give it a try. 🙂
Hiw to cover cake with foul for transport
without smearing frosting!
What I do is position toothpicks all over
cake few inches apart! Cover with saran wrap or foul !
No frosting on cover!
Yesss! Great tip, Rita! Thank you! 🙂
Love this recipe. Was wondering if I could make it into jumbo cupcakes? If so would I still bake them for a hour?
Oh, I have no idea! I’ve never tried it, so I’m not sure how long you would need to bake the jumbo cupcakes. I would guess that the total baking time might be slightly less, so start checking the big cupcakes after about 40 minutes. Let me know if you give it a try — that’s a fun idea!
Oh..my..lanta!
I’m in the moment of smelling the delicious aroma and reading through the comments and it hits me that I forgot the 3/4 cup sugar in the ricotta mix!!! YIKES. Well, there is no turning back and it is my dessert for tomorrow’s Christmas gathering. Here is hoping for the best (I well let you know). I guess I just put all the in-laws on calorie reduction! Lol
Well, I hope that everyone enjoyed it anyway! Merry Christmas!
Hi, Kathryn! I honestly don’t know — I haven’t had that issue when baking the cake, so I’m not sure what went wrong.
Hi I made this Beautiful Cake and everything worked out well , it’s in the refrigerator chilling for 1 day now I’am afraid to cut it because it looks like the frosting is going to be runny just afraid to cut it. Help!
Hi, JoAnne! I haven’t ever had a problem with runny frosting, so as long as you used the instant pudding mix and prepared it as instructed, you should be totally fine. Enjoy!! 🙂
Thank You!
Yes! I just cut into it, Not runny at all
HAPPY BIRTHDAY TO ME TODAY!
It turned out so DELICIOUS!!
I will be making this recipe again.
Wonderful! I’m so glad that you enjoyed it, JoAnne! Happy birthday to YOU! 🙂
Thank You
Can I substitute the ricotta cheese with cream cheese?
Hi, Nancy! I haven’t tested it myself, so I can’t say for sure. I would be hesitant, though. Cream cheese has a different texture than ricotta, so I would worry that the layer might not “flip” the way it’s supposed to. It would be more dense and heavy. But again — I haven’t actually tried it to know for sure. 🙂
Just made this cake and realized my ricotta wasn’t very fluffy. As I pored on top of the chocolate layer it started to sink in a little. I think it’s because I used my kitchen aid mixer rather than a hand mixer. Do you think it will still come out tasting okay if the ricotta layer was not fluffy? It was the same consistency as the cake batter. Thank You!!
Hi, Tarah! I think it will probably be fine, but I haven’t experienced that problem, so I can’t say for sure. Let me know how it ends up!
So, I’m 10 minutes away from the 1 hot baking time and I’m so nervous! I’m making this for a dessert for my dad. We’re having a day late Father’s Day dinner and this is what’s for dessert! I can see the layers flip flopped but my center is still moving (I shook the pan a touch to see how it was fairing. The one hour bake time had me a little worried). This sounds and looks delicious! Will let you know how it turns out…
Awesome, Kelly! I hope your family loves it!
Hi I have made this cake many times and love it. However I just made it this morning and it had huge cracks on top some pretty deep. Do you know what might have caused this?
Hi, Joan! I’m so glad that you love the cake! I honestly have no idea why it would crack this morning. That’s not a problem that I’ve ever run into. According to some experts, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack). A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. Not sure if your oven was accidentally at a higher temp this time, or if you placed it on a different rack than usual? Just trying to help troubleshoot. 🙂
Hi! I was thinking about baking the cake in an aluminum pan. Does that change anything? What pan do you think is best to bake? Thanks
Hi, Jennifer! The aluminum cake pan should work fine! Enjoy. 🙂
I tried first and it was a HIT!, then 2nd time again another HIT! hahahaha. We absolutely love this cake. Still bit of sweet for us trying to reduce measure of sugar. Now iw ant to try the lemon version that will be next!! Maybe coconut in the top …Yummm
Wonderful! Thanks, Ana!
I made this cake last night and served it the next day at dinner time, it was delicious and my husband and guest also loved it. I follow the recipe exactly and it turned out beautifully but the only thing is I had to bake my much longer then an hour. I baked it for 1 1/2 hrs.
Thank you for this recipe I plan on making it again and with different flavors.
Thanks, Lynn! I’m glad that you enjoyed it, and thanks for the tip about baking it longer in your oven. Not sure why there would be such a drastic difference, but that’s really helpful for other readers to know that their cakes might need longer, too. 🙂
Does that say 2 pounds of ricotta cheese? Can you be more specific like how much ricotta in cups do I need ?
Yes, it’s 2 pounds of ricotta. Two pounds of ricotta is about 3 2/3 cups.
Can you use part skim ricotta
Hi, Annemarie! Yes, that should work fine. 🙂
What kind of ricotta did you use/what works best?
Hi, Meghan! I always use a whole milk ricotta. I’m not too particular about the brand. My store carries Galbani, so that’s usually what I buy. 🙂
Also, do you cool cake on counter or in the refrigerator?
Hi, Meg! Let the cake cool on the counter after baking until it comes to room temperature. Once the cake is frosted with the Cool Whip mixture, it needs to be stored in the refrigerator.
I just made the cake for the first time, we are having it tomorrow for Easter Sunday and it looks awesome. Thank you for sharing your recipe.
Wonderful! Happy Easter, Christi! Hope you enjoy the cake. 🙂
How long in the refrigerator will it last? Up to 5 days? The best cake I ever had. Just asking because I have a lot of Family coming.
Thank you
Hi, Meighan! I honestly think it gets better as it sits. I would say it’s fine in the fridge for up to a week. 🙂
Thank you!