Description
Italian Love Cake is a rich and moist dessert made with chocolate cake mix, creamy ricotta cheese, instant chocolate pudding, and Cool Whip. This indulgent layered cake combines the convenience of boxed ingredients with decadent flavors and a velvety texture, perfect for celebrations and special occasions.
Ingredients
Scale
Cake
- 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)
Ricotta Filling
- 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
Topping
- 1 (8-ounce) container Cool Whip, thawed
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare the Cake Batter: Preheat the oven and grease the baking pans with cooking spray. In a large bowl, mix the chocolate cake mix with water, eggs, and oil according to the package directions. Stir in the instant espresso powder if using to enhance the chocolate flavor.
- Bake the Cake: Pour the cake batter evenly into prepared pans. Bake at the temperature and time specified on the cake mix box, typically about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt. Mix thoroughly until smooth and creamy.
- Assemble the Cake: Once the cake layers have cooled, gently spread the ricotta filling between the cake layers and over the top of the cake to create a thick, even layer.
- Prepare Topping: In a separate bowl, whisk together the instant chocolate pudding mix with the cold whole milk until the pudding thickens. Fold the prepared pudding into the thawed Cool Whip until fully combined.
- Top the Cake: Spread the chocolate pudding and Cool Whip mixture evenly over the ricotta layer, smoothing the surface for a clean finish.
- Chill and Serve: Refrigerate the assembled cake for at least 2 to 4 hours to allow flavors to meld and the topping to set. Slice and serve chilled for best flavor and texture.
Notes
- Using instant espresso powder intensifies the chocolate flavor, but it can be omitted if preferred.
- Make sure the cake is completely cooled before adding the ricotta filling to prevent melting.
- The ricotta mixture should be smooth and creamy for a perfect texture; whisk well to avoid lumps.
- Chilling the cake overnight improves flavor and makes slicing easier.
- Substitute Cool Whip with homemade whipped cream for a fresher topping if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 343 cal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
