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.
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!