Italian Love Cake
Why Make This Recipe
Italian Love Cake is a delightful dessert that combines rich flavors in a beautiful way. It features layers of sweet ricotta and chocolate cake, making it a unique treat that stands out. This cake is perfect for special occasions, family gatherings, or just to satisfy your sweet tooth. Making Italian Love Cake is not just about the taste; it’s about bringing a taste of Italy to your kitchen!
How to Make Italian Love Cake
Ingredients
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25 ounce box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 8-ounce container of whipped topping, thawed
Directions
- Preheat the oven to 350 degrees. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and 4 large eggs. Mix until smooth.
- In another bowl, prepare the chocolate cake mix according to the package instructions using the oil and water. Then, pour the cake batter into the prepared baking dish.
- Carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix them together; let them layer naturally.
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the chocolate pudding by mixing it with 3 cups of cold milk in another bowl. Stir until it thickens.
- Once the cake is completely cool, spread the chocolate pudding over the top.
- Finish by spreading the whipped topping over the pudding layer. Chill the cake in the refrigerator until ready to serve.
How to Serve Italian Love Cake
Italian Love Cake is best served chilled. Cut it into squares and serve on dessert plates. You can garnish each piece with chocolate shavings or fresh berries for an extra touch. It’s a dazzling cake that will impress your guests!
How to Store Italian Love Cake
Store any leftover Italian Love Cake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3 to 4 days. You can also freeze slices for later enjoyment. Just wrap them well and place them in an airtight container.
Tips to Make Italian Love Cake
- Make sure the eggs are at room temperature for a smoother batter.
- Allow the cake to cool completely before adding the pudding and whipped topping. This will help prevent melting.
- For an even richer taste, you can use mascarpone cheese in place of part of the ricotta.
Variation
You can try different flavors by using a vanilla cake mix instead of chocolate. For a fun twist, add a layer of your favorite fruit or use fruit-flavored pudding instead of chocolate!
FAQs
Q: Can I use homemade ricotta cheese?
A: Yes, homemade ricotta will work just as well. Just ensure it is smooth for the best texture.
Q: How long does it take to make this cake?
A: Including preparation and baking time, it takes about 1.5 to 2 hours to make Italian Love Cake.
Q: Can I make this cake in advance?
A: Yes, this cake can be made a day ahead. It actually tastes better when it sits in the fridge for a while!
Italian Love Cake
Ingredients
Cake Ingredients
- 2 15-ounce containers ricotta cheese Room temperature for mixing
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs Room temperature
- 1 15.25 ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
Pudding Layer
- 1 5-ounce box instant chocolate pudding
- 3 cups milk Cold
Topping
- 1 8-ounce container whipped topping Thawed
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and 4 large eggs. Mix until smooth.
- In another bowl, prepare the chocolate cake mix according to the package instructions using the oil and water.
- Pour the cake batter into the prepared baking dish. Carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix them together; let them layer naturally.
Baking
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Topping
- While the cake is cooling, prepare the chocolate pudding by mixing it with 3 cups of cold milk in another bowl. Stir until it thickens.
- Once the cake is completely cool, spread the chocolate pudding over the top.
- Finish by spreading the whipped topping over the pudding layer. Chill the cake in the refrigerator until ready to serve.
