Italian Love Cake
Italian Love Cake is a recipe I found on Pinterest and fell in love with. This cake is simple to make and is a real crowd-pleaser. That is, if you can make it past your own front door with the cake in hand.
My husband LOVES this cake, and it’s not easy to ask him to share.
I don’t know why it’s called Italian Love Cake, but we will just go with it…ok?
Italian Love Cake
This cake switches layers while it bakes. What’s also great is it’s way better after it sets for several hours. Overnight is best.
So make it for a family gathering.
Preheat your oven to 350 degrees F and spray a 9×13 inch baking pan with nonstick spray.
In a large bowl with a handheld mixer, mix together your cake mix according to the directions on the box. Set aside.
Using the hand mixer, beat the ricotta cheese, eggs, sugar, and vanilla in another bowl until smooth.
Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
It switches layers as it bakes.
Bake the cake at 350 F for 1 hour. Remove from the oven and allow to cool completely before frosting.
Allow the cake to cool completely, this part takes a long while.
Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully fold the Cool Whip into the pudding until combined.
Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate for at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.
Everyone will love this moist, light, and delicious cake. I’m thinking I might try a different flavor cake mix next time. I’ll let you know how that works out.
Italian Love Cake Recipe
Ingredients
- 1 package chocolate cake mix and the ingredients needed to make the cake according to the package
- 2 lbs ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp. pure vanilla extract
Whipped Topping:
- 5.1 oz instant chocolate pudding mix (1 – 5.1 oz. package )
- 1 cup cold milk
- 8 oz. Cool Whip
Instructions
- Preheat your oven to 350*F and spray a 9×13 baking pan with nonstick spray.
- In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.1 package chocolate cake mix
- In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.2 lbs ricotta cheese, 4 large eggs, ¾ cup granulated sugar, 1 tsp. pure vanilla extract
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
- Bake the cake at 350F for 1 hour. Remove from the oven and allow to cool completely before frosting.
- Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.5.1 oz instant chocolate pudding mix, 1 cup cold milk, 8 oz. Cool Whip
- Spread the pudding mixture over the top of the cooled cake.
- Cover the cake and refrigerate at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.
Notes
Nutrition
Recipe from chewnibblenosh
What type of cake mix is used? Duncan Hines or one with pudding in the mix (Betty Crocker or Pillsbury)?
Hi, Mary. Choose your favorite.
This cake makes me want to be Italian. It is luscious and everyone loves it. Especially good for a summer dessert because it is so silky and delicious because it is served cold. I am not a fan of Cool Whip , so I use fresh whipping cream. Refrigerate overnight for best results. I have made it four times with very dependable results each time. Thank you so much for sharing this indulgence. Arrivederci!
Thank you, Monica! It’s one of our favorites too.
I am about to make this cake again. Baking is a precision operation. Maybe the reason some people can’t get the layers to switch is that they don’t have all ingredients at room temp before beginning. That is a baking basic. Cold ingredients do not incorporate as well as room temperature ingredients. Take the time to let the ingredients sit on the counter a few hours for best results. Also whole milk ricotta is best.
I’m an experienced baker and have made many cakes. I followed this recipe exactly baked in a Pyrex and layers didn’t switch?? Can’t figure out why?
I’m not sure, I’ve never had this problem. Be sure to follow the recipe exactly as written.
Can I use a glass baking dish or is metal preferred. Looks so delicious…can’t wait to make it. Always order this dessert at our favorite Italian restaraunt.
Sure, I don’t see why not.
I completely forgot to put the eggs in my ricotta mixture and it is baking.. will it still taste good?
Hmmmm, I’m not really sure how this will turn out for you.
I dont know what I did wrong I followed the directions but the ricotta layer sank into the cake layer
Hmmm, we’re not sure either. We have never had this happen.
Can you freeze this cake?
We have never had any leftovers to freeze ;). But give it a try and let us know how it works out.
This is a family favorite in my house.
I have been making this cake for years. It is great. I like to substitute flavored seltzer water in the cake mix and today I made a dairy free version using 2 packages of firm tofu instead of the ricotta. I blended in about 2 tbsp of canola oil into the tofu and followed the rest of the recipe. It was a really great alternative.
I also used a brownie mix instead of cake mix. It ends up meting a bit more rich and the layers don’t switch as much. But it’s still great.
Just found this recipe. My cake didn’t switch but boy was it delicious!! Thank you so much for this amazing recipe!
I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Still tasted good, but the ricotta filling taste got a little faded between the chocolate cake and the chocolate icing. I still liked, my wife didn’t.
I have made this a few times. The problem I have is that the bottom always gets soggy. Am I doing something wrong???
Hi, Mary. I’m not quite sure. I have never had a problem with it getting soggy.
My mom passed away about 10 years ago and she made this all the time! Thanks for posting it so I could make it for my extended family now!
This is by far my favorite cake!
I made this cake twice, following the directions exactly and don’t know why the cake doesn’t switch with the Ricotta. 🙁 It is still good.
MADE THIS CAKE TWICE AND EVERYONE LOVE LOVE LOVES IT…..THANKS FOR THE RECIPE. SAW A CAKE ON QVC AND IT WAS THE LOVE CAKE SELLING FOR 69.00.
Roz, we are so happy to hear from our readers! Thank you so much for coming by to tell us how much you love the cake, it’s one of our favorites too! Merry Christmas!