Easy Chocolate Italian Love Cake

Square side shot of a slice of Italian love cake on a small plate.

4.86 from 42 votes

Easy Chocolate Italian Love Cake

This chocolate Italian Love Cake starts with a box of cake mix for a layered dessert that looks impressive but comes together with just 20 minutes of prep. Chocolate cake, sweet ricotta filling, and fluffy pudding frosting make every slice rich, moist, and completely irresistible.

Course Dessert

Cuisine Italian

Keyword chocolate italian love cake, easy italian love cake, Italian love cake, italian love cake dessert, italian love cake recipe, Love Cake

Prep Time 20

Cook Time 1

Chilling Time 8

Total Time 9 20

Servings large slices

Calories 490kcal

Author Blair Lonergan

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.

Video

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.

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