Italian Love Cake Recipe
Introduction
Italian Love Cake is a delightful treat that combines rich chocolate cake with a creamy ricotta layer and a smooth pudding frosting. This luscious dessert is perfect for special occasions or whenever you want to impress with a unique twist on classic flavors.
Ingredients
- 1 box chocolate cake mix
- 1 container (15 oz) ricotta cheese
- 3 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 package instant pudding mix (chocolate or vanilla)
Instructions
- Step 1: Prepare the chocolate cake batter according to the package instructions and pour it evenly into a greased baking pan.
- Step 2: In a separate bowl, combine the ricotta cheese, eggs, sugar, and vanilla extract. Mix until smooth and creamy.
- Step 3: Carefully spread the ricotta mixture evenly over the chocolate cake batter in the pan, creating a distinct layer.
- Step 4: Bake the layered cake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
- Step 5: While the cake cools, prepare the instant pudding frosting according to the package directions and spread it over the cooled cake.
- Step 6: Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Tips & Variations
- For a richer ricotta layer, use whole milk ricotta or add a tablespoon of cream cheese.
- Try using different pudding flavors like chocolate or banana for unique frosting variations.
- Garnish with fresh berries or chocolate shavings for an elegant presentation.
- Ensure the ricotta layer is spread gently to avoid mixing with the cake batter underneath.
Storage
Store Italian Love Cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 15 minutes for the best texture. If desired, slice and freeze portions individually for up to 2 months; thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade chocolate cake batter instead of a mix?
Yes, homemade chocolate cake batter works well. Just ensure it’s of a similar consistency to store-bought mixes for the best layering results.
Is it necessary to chill the cake before serving?
Chilling helps the pudding frosting set and the flavors to meld, so it’s recommended for the best texture and taste.
PrintItalian Love Cake Recipe
Italian Love Cake is a delightful dessert featuring a moist chocolate cake base layered with creamy ricotta cheese filling and topped with a smooth pudding frosting. This decadent treat combines rich chocolate flavor with a velvety texture, making it perfect for special occasions or a comforting sweet indulgence.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Chocolate Cake Layer
- 1 box chocolate cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
Ricotta Layer
- 1 container (15 oz) ricotta cheese
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Pudding Frosting
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the Cake Batter: In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix thoroughly until the batter is smooth and well combined.
- Pour Batter and Add Ricotta Layer: Pour the prepared chocolate cake batter into a greased 9×13-inch baking pan. In a separate bowl, mix the ricotta cheese, eggs, sugar, and vanilla extract until smooth. Spread this ricotta mixture evenly over the cake batter in the pan.
- Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for approximately 50 to 60 minutes, or until the ricotta layer is set and a toothpick inserted near the center comes out clean.
- Prepare Pudding Frosting: While the cake is baking, combine the instant chocolate pudding mix with cold milk in a mixing bowl. Whisk for about 2 minutes until the pudding thickens. Then gently fold in the thawed whipped topping until fully incorporated.
- Frost and Chill: Remove the baked cake from the oven and allow it to cool completely. Spread the pudding frosting evenly over the cooled cake. Refrigerate the cake for at least 2 hours or until the frosting is set and the cake is chilled before serving.
Notes
- Ensure the cake is completely cooled before spreading the pudding frosting to prevent it from melting.
- You can substitute homemade chocolate pudding for the instant mix if preferred.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a stronger ricotta flavor, use whole milk ricotta cheese.
- Optional: Garnish with chocolate shavings or fresh berries before serving for added presentation.
Keywords: Italian Love Cake, ricotta chocolate cake, chocolate cake with ricotta, pudding frosting cake, Italian dessert
