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–+ servings
Italian Love Cake

Indulge in Italian Love Cake: A Layered Delight to Savor

Italian Love Cake is a layered dessert combining rich chocolate cake and creamy ricotta cheesecake that delights at family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 oz Ricotta Cheese mascarpone can be used for a richer flavor
  • 3/4 cup Granulated Sugar no direct substitutions recommended
  • 1 tbsp Vanilla Extract almond extract can be an alternative
  • 3 Eggs ensure they are at room temperature
For the Chocolate Cake Base
  • 1 box Devil's Food Cake Mix can substitute with any chocolate cake mix or use homemade
  • 1/2 cup Canola or Vegetable Oil applesauce works as a lower-fat alternative
  • 1 cup Water coffee can be used for enhanced flavor
For the Pudding Frosting
  • 1 box Chocolate Pudding vanilla pudding can be used for a different twist
  • 2 cups Milk whole milk is preferred for richness

Equipment

  • 9x13-inch baking dish
  • handheld mixer
  • Mixing bowls
  • spatula

Method
 

Step‑by‑Step Instructions for Italian Love Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth. Add eggs one at a time, beating well after each addition.
  3. In another bowl, prepare the Devil's Food cake mix according to package instructions, mixing with canola oil, water, and eggs until smooth. Pour into the greased baking dish.
  4. Pour the ricotta mixture over the chocolate cake batter gently to maintain layers.
  5. Bake for 1 to 1.5 hours until set with a slight jiggle in the center.
  6. Allow the cake to cool in the dish on a wire rack for at least 30 minutes.
  7. Prepare the chocolate pudding frosting by mixing pudding with cold milk and letting it thicken. Fold in whipped topping.
  8. Once cooled, frost the cake with the chocolate pudding frosting and refrigerate for at least 4 hours or overnight.
  9. Slice the chilled cake into squares and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

This cake can be made a day ahead for enhanced flavors.

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