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.
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!