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.
I’m planning on making this, but using a mini springform pan and one larger one. Making this for my son’s 1st birthday so I want him to have a mini smash cake and one for guests to enjoy. Any tips or suggestions on modifications? Will bake time need to be modified for the mini and the larger springform? Thank you!
P.S. Coworker made this and it was delicious!
Hi, Kasia! It’s hard for me to say, since I haven’t tried it myself in those types of pans. I would think that the small cake will cook quite a bit faster, so I’d keep a close eye on that one. The other cake might be slightly faster than the indicated time in the recipe, but probably not a huge difference. Hope your son has a wonderful first birthday!!!
Do i serve it in the pan or take it out. This is my first time trying it.
Hi, Elke! I just slice it while it’s in the pan and serve it directly from there. Hope you enjoy!
Fantastic cake!! Served it this weekend at the annual Girls Weekend I host. TEN thumbs up!!! Even the one who doesn’t really like cake (??!!?!?) thought it was SUPER good!
Thanks for a really impressive dessert!
TIPS-Subbing cooled coffee for the water always improves a chocolate cake. No coffee taste, but it really enhances chocolate flavor.
I used Godiva brand chocolate pudding mix & that made the top layer even more decadent!
Thank you, Jo! Great tip about the coffee — I always forget that. 🙂
I love this recipe!! My husband never eats cake & he LOVES this…❤️
Oh, that’s wonderful! Thanks, Michele!
This cake is scrumptious! However next time I make it I think I will use 8 ounces of whipped topping instead of 16 ounces. It was a bit much. Thank you for sharing your recipe.
Thanks, Kim!
This cake was made for me on my anniversary and I love it. Gonna make it for my co-workers. And of course one for myself.
That’s great! I’m so glad that it was a hit! 🙂
Hi, Blair – I’m making this tomorrow for an Italian-themed dinner party I’m hosting on Wednesday. I noticed a couple posters mentioned that their layers didn’t switch during cooking, yet it didn’t seem to have an adverse effect on the final outcome, so I’m curious – what causes the layers to switch, and in the instances where they don’t, do you have any idea why? Thanks for sharing the recipe. I’ll come back with a rating once I get my guests responses.
Hi, Cindy! I don’t know the science behind it! I’ve made the recipe many times and I’ve never had a problem with the layers, so I can’t even give you a good answer as to why they may or may not flip. I hope the cake is a hit at your party, though! 🙂
I have made this cake before but instead of the cool whip for the topping I use 12 ounces of mascarpone cheese with 1/2 cup of ricotta cheese and whip with electric mixer on medium spread until smooth. then I gradually add the milk beating until smooth and then the pudding mix. Let stand about 5 minutes until thicken and spread over cake.
That sounds great, Judy. Thank you!
Hi, I really don’t like eggs very much and worry that the filling might taste a little eggy for my family. Do you think I could use 2 eggs and achieve a good result? Thanks
Hi, Michelle! I don’t know how it would work with two eggs, since I haven’t tested it that way. I would worry that it will be too soft and may not stand up as firm (resulting in a layer that doesn’t “set” very well). That’s just my guess, though. If it makes you feel any better, I don’t think that you can taste the eggs in the filling at all. It’s more of a creamy, ricotta flavor. 🙂
Hi Blair I got volunteered to make your Italian Lovers Cake for a Bridal Shower. I am a little nervous because I will be using a 14 inch cake pan and a 10 inch cake pan round. Can you help me with the ingredients. I would appreciate it.
Hi, Jodi! That’s tough. I would double the ingredients, and assume that you’ll have a little bit leftover. The 10 inch round pan will hold about 10-11 cups, while a 13 x 9 pan will hold about 14 cups. That means that you won’t need an entire recipe to fill the 10-inch pan, but it will be fairly close. I would just assemble the two cakes as instructed, and then discard any excess batter or filling (or try to use it for smaller cupcakes if you feel up to it). Hope it’s a hit at the shower!
Hi there! How many cups (or containers) is 2lb ricotta cheese? Thanks!
Hi, Jay! Ricotta is often sold in 15-ounce containers, so I’d just use two of those if you can’t find two 16-ounce containers. Hope you enjoy!
I am amazed by this cake. I’ve made it twice and didn’t notice it was 2ibs of ricotta. I only used 15 oz. I made a chocolate then a strawberry. Both were great. I have just now made a chocolate & noted my error. But now it appears I have no headroom for the wonderful cool whip/ pudding mixture. I’m going to slather it on..but there’s no way I’ll be able to use the lid to my pan without it oozing out. Such a dilemma! Serving it as a surprise birthday on Thanksgiving.
Happy Thanksgiving, Carol! I hope the cake is a hit!
The cake was in for an hour at 350 but was still completely raw in the center. Why did that happen?
Hi, Kathleen! It’s hard for me to know, but every oven bakes differently, and the baking time can also vary depending on the type of pan that you use. Sounds like the cake just needed more time in the oven.
Made this for Christmas came out beautiful and taste delicious. Will definitely make this again.
Wonderful! Thank you, Cheryl. Merry Christmas!
Hello, I made this cake tonight but not all the ricotta went to the bottom. My cake looks like cheesecake brownies. I followed the directions exactly so I’m wondering if the cake with still turn out right with the layers not completely shifting places?
Hi, Kristen! I think it should be fine. I haven’t had that issue, but it’s not always a clean “flip.” The cake should still be delicious!
This is some Excellent cake!!
I make it often. So easy and so yum!
Thank you so much, Rosann! We’re so glad you enjoy it!
Can you use cottage cheese instead of ricotta cheese
Hi Karla,
We haven’t tested this recipe with cottage cheese, but it should work! Just keep in mind that cottage cheese has more water than ricotta. So, you may need to strain it first.
Do you know why the cheese layer may not sink to the bottom? What to do differently??
Hi, Dia! I’ve never had that problem, so I’m honestly not sure what to recommend. Sorry!
Question. When preparing the topping is the pudding prepared with the milk or is it just dry mixed with the topping I’m a little confused I would like to prepare this next week for Easter. Please let me know thank you. Can’t wait to make it.
Hi,
Just mix the dry mix with the milk! Please let us know if you have any additional questions. We’re always happy to help and hope you enjoy the recipe!
My cake turned out fantastic. I took it to our church fellowship where we had an Italian theme. It was very well received and looked just like the pic. I can’t say how it taste b/c it disappeared so quickly. Can’t wait to bake it again. Really easy to make.
Thanks, Charlinda! I’m so happy to hear that!
Question. Do u place the frosting on the cake before refrigerating or do u prepare it before serving. Will it go flat if it is refrigerated for 24 hrs.
Hi JoJo!
If you’re planning on eating the cake within a day, you can frost it and store it in the fridge overnight. However, if you plan on storing it much longer than that, we recommend leaving the cake unfrosted until just before serving. Hope this helps!
Thank u so much for the frosting info. Can t wait to make it this weekend.
Hope you enjoy, JoJo!
My favorite cake of all….it’s easy to make (using the cake mix) !! Everyone thinks I’ve spent hours making it. Love it !!!
I’m so happy to hear that, Gina! Thank you for letting me know!
Best cake ever. People on diets came back to have a second piece i’ve never had so many compliments that people were crazy about that cake. One person told me that she could suck it up with a straw. It was so delicious.
I guess this will now be my number one to cake. So delicious so easy to eat
Wow! Thank you, JoJo. We’re so glad it was such a hit!
Made this for my husband’s birthday and it turned out very well! I’d recommend using a very tall 9×13 pan as the cake took up most of mine. I made a quick raspberry compote and mixed it in with the pudding/cool whip mixture to make this a chocolate -raspberry cake. Will make it again!
Thank you for your feedback, Kristen! We’re so glad it was a success!