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Magical Layered Chocolate Italian Love Cake with Ricotta Filling

A decadent slice of multi-layered Italian love cake featuring dark chocolate cake and white cream filling.
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Make this easy Italian Love Cake recipe featuring a moist chocolate base, a creamy ricotta layer that bakes itself into position, and a rich pudding frosting. This layered ricotta cake is simple to prepare and perfect for special occasions.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup butter, melted
  • 3 large eggs
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla or white chocolate pudding mix
  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake batter according to the package directions, substituting the required water with 1 cup of cold milk. Pour this batter into the prepared pan.
  3. In a medium bowl, whisk together the flour, granulated sugar, and baking powder.
  4. In a separate bowl, combine the ricotta cheese, vanilla extract, almond extract, and melted butter. Mix until smooth.
  5. Add the 3 large eggs to the ricotta mixture and beat until just combined.
  6. Pour the ricotta mixture evenly over the chocolate batter in the pan. Do not stir.
  7. In a small bowl, whisk together the 1 cup of cold milk and the instant pudding mix until slightly thickened. Set aside for 5 minutes.
  8. Prepare the topping: In a large bowl, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form. Gently fold the slightly thickened pudding mixture into the whipped cream until just combined.
  9. Pour the pudding topping evenly over the ricotta layer. Again, do not stir.
  10. Bake for 50 to 60 minutes. The cake layers will separate during baking; the ricotta layer will settle in the middle, and the pudding will form the top layer.
  11. Remove the cake from the oven and let it cool completely on a wire rack.
  12. Once cool, chill the cake in the refrigerator for at least 2 hours before slicing and serving. This allows the layers to set properly.

Notes

  • This recipe works best when you use whole milk ricotta cheese for the creamiest middle layer.
  • For a more decadent finish, you can dust the top with cocoa powder before serving.
  • This is a great make-ahead dessert; it tastes even better the next day after the layers have fully set.

Nutrition

Find it online: https://dishicious.com/italian-love-cake-recipe/