Name: Italian Ricotta Chocolate Cake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: Cooking spray; 1 (15.25-ounce) box chocolate cake mix; Water, eggs, and oil as per cake mix package directions; 1 1/2 teaspoons instant espresso powder (optional); 2 pounds whole-milk ricotta cheese; 3/4 cup granulated sugar; 1/3 cup packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 1 (8-ounce) container Cool Whip, thawed; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups cold whole milk

There’s something incredibly comforting about a rich, moist cake that comes together with a few simple ingredients and feels like a hug in dessert form. This Italian Ricotta Chocolate Cake Recipe is exactly that—an easy, luscious treat that blends creamy ricotta with deep chocolate flavor for a cake that’s perfect any time you want something special without fuss.

A square piece of cake is shown with three clear layers: the bottom layer is creamy light yellow with swirls of dark brown, the middle layer is dark brown and thick, and the top layer is a smooth, fluffy light brown cream spread evenly across all pieces. The cake is placed on a white marbled surface with some light brown cream spread next to it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Ricotta Chocolate Cake Recipe
Top Tip
How to Serve Italian Ricotta Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Ricotta Chocolate Cake Recipe

Why You'll Love This Recipe

I first made this Italian Ricotta Chocolate Cake Recipe on a whim for a family gathering, and it quickly became a crowd favorite. It’s moist and tender thanks to the ricotta, but still indulgently chocolatey. Plus, the way it combines boxed cake mix with a few fresh ingredients makes it both approachable and impressive.

Rich yet light texture: The ricotta adds moisture without weighing the cake down, making every bite perfectly soft.
Simple and approachable: Using boxed cake mix and instant pudding keeps prep quick but doesn’t sacrifice flavor.
Subtle coffee boost: The optional espresso powder lifts the chocolate taste beautifully without overwhelming it.
Perfect for any occasion: From casual family dinners to celebrations, this cake fits right in.

Ingredients & Why They Work

Diving into this Italian Ricotta Chocolate Cake Recipe, you’ll find a great mix of pantry staples and fresh ingredients that team up to create magic. Each one brings something special that balances flavor, texture, and ease.

Flat lay of a small pile of rich chocolate cake mix powder on a white ceramic plate, a small white bowl with fine instant espresso powder, a large mound of fresh whole-milk ricotta cheese on a white ceramic dish, a small white bowl filled with white granulated sugar, another small white bowl with packed light brown sugar, three large whole eggs with clean shells arranged neatly, a small white bowl of amber vanilla extract, a small white bowl containing fine kosher salt, a white ceramic bowl heaped with smooth thawed Cool Whip, a small white ceramic bowl holding dark brown instant chocolate pudding mix powder, and a larger white bowl filled with cold whole milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate cake mix: It’s your flavor base and makes the process quick—don’t worry, quality matters, so pick your favorite brand.
Water, eggs, and oil: These are standard cake mix ingredients that keep your cake moist and tender.
Instant espresso powder: Optional but highly recommended—it intensifies the chocolate without tasting like coffee.
Whole-milk ricotta cheese: The star of the show, adding creaminess, structure, and moisture.
Granulated sugar and light brown sugar: Together they balance sweetness and add subtle caramel notes from the brown sugar.
Large eggs: Help with structure and richness.
Vanilla extract: A small touch that lifts all the other flavors.
Kosher salt: Essential to enhance and balance the sweets.
Cool Whip: Adds lightness and a whipped texture contrast in the filling.
Instant chocolate pudding mix: Gives that luxurious, thick chocolate filling that’s easy to make.
Cold whole milk: Needed to make the pudding silky and creamy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Italian Ricotta Chocolate Cake Recipe is a wonderful base to tweak depending on your preferences or what you have on hand. I like to experiment with a few variations when I make it—feels like making the recipe truly mine.

Less Sweet: Sometimes I reduce the granulated sugar slightly if I’m serving it with a sweet topping or fresh fruit, so it’s more balanced.
Dairy-Free Version: I haven’t tried this exactly, but swapping regular ricotta for a plant-based ricotta alternative could work, paired with coconut milk pudding mix.
Nutty Twist: Adding a handful of chopped toasted hazelnuts or almonds on top gives a wonderful crunch.
Seasonal Touch: In fall, I stir in a pinch of cinnamon or orange zest for a festive vibe.

Step-by-Step: How I Make Italian Ricotta Chocolate Cake Recipe

The dessert shows a cake with three layers on a white plate against a white marbled surface. The bottom layer is dark brown and dense, the middle layer is thick, creamy, and pale yellow, and the top layer is light brown foam-like frosting with soft, smooth swirls. A woman's hand is using a fork to take a small piece from the front of the cake. In the background, there is another slice of the same cake on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Cake Layer

I start by prepping my baking pan with cooking spray—spray it thoroughly so the cake doesn’t stick. Then, mix the chocolate cake mix following the package instructions, adding the instant espresso powder if I’m using it. I pour the batter into the pan and bake it until a toothpick inserted comes out mostly clean. When it’s done, I let it cool completely—this is really important for the ricotta filling to set properly.

Step 2: Whip Up the Ricotta Filling

While the cake cools, I get started on the filling. I mix the ricotta with granulated and brown sugars until smooth, then add eggs, vanilla, and salt, blending until the mixture is silky. Next, I fold in the Cool Whip gently, so it stays light. Separately, I prepare the instant chocolate pudding with the cold milk, then carefully combine it with the ricotta mixture. This creates that luscious, creamy texture that's a signature of this cake.

Step 3: Assemble and Chill

Once the cake layer has cooled, I spread the ricotta-chocolate filling evenly over the top. Here’s a little trick: refrigerate it uncovered for a while to firm up the filling, then cover it loosely with foil after an hour or so to prevent drying out. I let the whole thing chill in the fridge for at least four hours, though overnight is best—this gives the flavors time to meld and the textures to get perfectly set.

Top Tip

Making this Italian Ricotta Chocolate Cake Recipe successfully is all about timing and texture. I’ve learned that rushing the chilling stage can make the filling a little loose and runny, so patience pays off big time. Also, don’t skip the espresso powder—it’s like a secret weapon that bumps the chocolate flavor.

Chill Thoroughly: Always refrigerate the cake for at least 4 hours for the filling to set properly.
Espresso Boost: Adding instant espresso powder enhances the chocolate depth subtly but noticeably.
Gentle Folding: When mixing in Cool Whip, fold carefully to keep the filling airy and light.
Use Whole-Milk Ricotta: This gives the best creaminess; low-fat versions can change the texture.

How to Serve Italian Ricotta Chocolate Cake Recipe

Ricotta Chocolate Cake - Serving Suggestion

Garnishes

Whenever I serve this cake, I keep it simple with fresh berries—think raspberries or strawberries—which add a bright pop of color and a little tartness to balance the rich chocolate. You can also sprinkle a dusting of cocoa powder or grated dark chocolate on top for elegance and extra flavor.

Side Dishes

I love pairing this cake with a scoop of vanilla gelato or a dollop of lightly sweetened whipped cream for an extra indulgent touch. A cup of espresso or strong black coffee alongside really complements the layers of chocolate and ricotta too.

Creative Ways to Present

For a party, I’ve served this cake in a trifle dish, layering chunks of the cake with extra whipped cream and toasted hazelnuts on top—everyone loved the festive look and the delicious layers. Another fun idea is to cut it into small squares and serve with edible flowers or a drizzle of raspberry sauce for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

After we’ve enjoyed the first round, I keep leftovers tightly covered in the refrigerator. It stays fresh beautifully for about 3 to 4 days. The flavors even deepen a bit overnight, which is always a pleasant surprise.

Freezing

I’ve frozen this cake a couple of times when I made too much. I cover it well with plastic wrap and then foil to prevent freezer burn. When thawed gently in the fridge overnight, it retains a lot of its original texture and taste—just avoid microwaving it to keep the delicate texture intact.

Reheating

I personally don’t reheat this cake since it’s best served cold to enjoy the creamy texture of the ricotta and pudding layer. Instead, I let it come to room temperature for about 20 minutes before serving if it’s been refrigerated, which softens the flavors perfectly.

Frequently Asked Questions:

Can I make this Italian Ricotta Chocolate Cake Recipe gluten-free?

To make this cake gluten-free, swap the boxed chocolate cake mix for a certified gluten-free version. Make sure the pudding mix is also gluten-free. The rest of the ingredients are naturally gluten-free, so it’s a simple switch!

What’s the best way to use ricotta in this cake?

Use whole-milk ricotta for the creamiest texture, and drain any excess liquid if it seems watery. Using fresh ricotta straight from the container helps achieve the smooth filling the recipe is famous for.

Can I prepare this cake ahead of time?

Yes! In fact, this cake improves after chilling at least 4 hours or overnight, making it a great make-ahead dessert for busy schedules or entertaining. Just keep it covered and refrigerated.

Why add espresso powder to the cake mix?

The espresso powder enhances the chocolate flavor dramatically without adding a coffee taste. It’s a little trick that really elevates the overall richness and balance of the cake.

Final Thoughts

This Italian Ricotta Chocolate Cake Recipe holds a special place in my kitchen because it combines the ease of a boxed mix with the luxury of homemade elements, giving you a dessert that feels both comforting and a bit fancy. I love making it when I want to impress with minimal stress—it’s reliable, always moist, and rich without being heavy. Give it a try, and I’m sure you’ll find yourself reaching for this recipe whenever you want a chocolate fix that’s a little different from your everyday cake.