Print

The Ultimate Layered Italian Love Cake: Moist Chocolate Base, Creamy Ricotta Filling & Dreamy Pudding Frosting

A decadent slice of three-layer Italian love cake featuring chocolate cake, white filling, and chocolate mousse topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a decadent, layered dessert that bakes itself into distinct layers. This recipe combines a moist chocolate cake base with a creamy ricotta filling and a smooth chocolate pudding topping, making it a perfect show-stopping dessert for special occasions or date nights.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • 1 cup whole milk
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 cup cold milk (for pudding)
  • 1 container (8 ounces) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, 1 cup flour, 1 cup sugar, baking soda, and salt. Mix well.
  3. Add the water, oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined.
  4. In a separate bowl, beat the 3 egg yolks (reserve the whites). Gradually beat in the 1 cup of whole milk.
  5. In a medium bowl, combine the ricotta cheese, 1/2 cup sugar, 1 teaspoon vanilla, 1/4 cup flour, and 1/4 teaspoon salt. Mix until smooth.
  6. Pour the chocolate cake batter into the prepared baking pan.
  7. Gently spread the ricotta mixture over the chocolate batter.
  8. In a clean bowl, beat the 3 reserved egg whites until soft peaks form.
  9. In another bowl, whisk the instant chocolate pudding mix with 1 cup cold milk until thickened, about 2 minutes. Fold the whipped topping into the pudding mixture.
  10. Carefully spoon dollops of the pudding mixture over the ricotta layer. Do not spread; the layers will separate during baking.
  11. Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean. The ricotta layer will sink to the middle, creating the layers.
  12. Let the cake cool completely on a wire rack.
  13. Once cool, spread the remaining chocolate pudding and whipped topping mixture evenly over the top of the cake.
  14. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For a citrus almond flavor note, add 1 teaspoon of almond extract and the zest of one lemon to the ricotta filling mixture.
  • This is a great make ahead dessert; it tastes even better the next day after the layers have fully set.
  • If you want a richer chocolate flavor, use a devil’s food cake mix instead of standard chocolate.

Nutrition

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