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This crowd-pleasing Italian Love Cake does something wild in the oven—the layers swap places all on their own, so your end result looks super impressive with almost no work.
The first time I made this was for my daughter's graduation—had barely any time to spare but wanted something everyone would talk about. When I sliced into it and those layers popped out, the whole family gasped. Now it always makes an appearance at our get-togethers.
Decadent Ingredients
- Ricotta cheese: Makes a super creamy base and keeps all that chocolate feeling light
- Box chocolate cake mix: Builds a fluffy layer in the middle and really cuts down kitchen time
- Instant chocolate pudding mix: Mixed up with whipped topping, you get a rich frosting without any heavy lifting
- Vanilla extract: Warms up the ricotta mix with sweet flavor
- Eggs: Help everything puff up and keep those layers from blending together
- Cold milk: Gives the pudding mix just the right silky texture for your topping
Simple Prep Steps
- Chill and frost:
- Wait for the cake to cool all the way, spread the whipped frosting evenly, then stick the whole thing in the fridge at least 4 hours—overnight is even tastier.
- Make the frosting:
- Beat up your pudding mix with cold milk for a couple minutes until it thickens. Gently fold in the thawed topping—don’t overdo it or streaks show up.
- Bake it off:
- Pop it in the oven, bake for about 60-70 minutes. The cake rises a lot and then sinks. Check with a toothpick to see if it’s cooked in the middle.
- Stack the layers:
- Dump the mixed chocolate batter into the greased pan, spread to each edge. Carefully pour the ricotta mix right on top, try not to swirl them together.
- Mix the chocolate batter:
- Follow the directions on the cake box with oil, water, eggs—get it really smooth with no dry spots. I like using a handheld mixer to add air but a whisk works too.
- Put together the ricotta blend:
- Mix your ricotta, sugar, and vanilla just until combined, then stir in eggs one by one. When it looks like thick pancake batter, you’re good.
- Get your pan ready:
- Bake at 350°F. Grease up a 9x13 dish well—even the corners so nothing sticks.
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Ricotta’s the real MVP here. I always go for the rich, full-fat kind. My grandma showed me once—if it doesn’t smell sweet and fresh, pass on it. I can picture her explaining all this in her little kitchen, insisting you can’t rush these desserts.
Storage Made Easy
This Italian Love Cake tastes even better after a night in the fridge. Cover it with plastic wrap and let it hang in there for up to 5 days. Those layers will get bolder and the flavors blend. Skip the freezer—ricotta turns gritty if you freeze and thaw this.
Fun Twists
The chocolate is classic, but you can totally switch things up. Try lemon pudding with vanilla cake mix for summer vibes, or use a spice cake with vanilla pudding for something cozy in the fall. Play with lemon zest, a splash of almond, or even a bit of your favorite liqueur in the ricotta part for something brand new.
Great Ways to Serve
Want to fancy it up? Sprinkle a bit of cocoa on top before you slice, or use chocolate shavings for flair. Best served cool with some berries to offset the richness. Sometimes I use a doily, dust on powdered sugar, then lift it off quick for a cool pattern.
Surprising Science
What’s wild is the way everything swaps spots as it bakes—heavier ricotta sinks, cake layer floats up. Eggs in the ricotta help those sharp divides. It’s the kind of happy mistake a nonna probably found when trying to make dessert in a hurry.
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Frequently Asked Questions
- → Can I use low-fat ricotta instead of full-fat?
Full-fat ricotta gives you the smoothest results, but you can totally switch in low-fat if you want to. It just might not feel as creamy.
- → Can I make this dessert ahead of time?
Definitely! This sweet treat is perfect to make early. Pop it in the fridge for at least four hours—or even overnight—to get the best texture.
- → How can I customize the flavors?
Mix it up by grabbing different flavors of cake mix like red velvet or vanilla, or swap the pudding for butterscotch, vanilla, or whatever you’re into.
- → Why does the ricotta layer sink to the bottom?
Ricotta naturally drifts to the bottom since it’s heavier, that’s all. No tricks—just let the oven handle it and you get those pretty layers.
- → What is the best way to store leftovers?
Just cover and chill leftover cake in your fridge for up to five days. The taste actually gets better as it sits!
- → Can I freeze this dessert?
You sure can. Wrap it up tight in cling film and foil, then pop it in the freezer for up to two months. Let it thaw in the fridge before you slice it up.