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You know how some desserts just feel like a hug? That’s this cake. Italian Love Cake has been floating around for decades — I first had it at my neighbor Teresa’s kitchen table back in the early ’90s. She served it with coffee after Sunday dinner, and I swear, nobody talked for a good minute. Just forks clinking and little sighs of joy.
It’s got this magical thing going on where the layers flip as it bakes. You pour the chocolate cake batter in, then the ricotta cheese mixture — and somehow, mid-oven, they trade places. Like a little love story in reverse. And then that whipped pudding topping? Oh my stars. It’s like creamy chocolate clouds landed on your cake.
If you’ve never made it before, don’t worry — it’s mostly just stirring, layering, and letting your oven do the heavy lifting.
So, Why You’ll Love This Cake (Besides the Name)
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It’s got personality. That layer-flipping thing is a fun surprise every single time.
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It’s rich, but not too rich. The ricotta keeps things light and creamy.
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Feeds a crowd. Great for potlucks, birthdays, or just a random Wednesday.
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It gets better overnight. Like chili. Or a good novel.
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You don’t need fancy stuff. Just a few pantry basics and some fridge friends.
What You’ll Need — and a Few Handy Tips
For the Cake Layer:
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1 box (13.25 oz) chocolate cake mix – I usually grab Duncan Hines. Devil’s food is great too.
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1 cup water
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½ cup vegetable oil
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3 eggs
Mix it all together like you’re making a regular cake. No tricks here.
For the Ricotta Filling:
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32 oz ricotta cheese – Full-fat tastes best. Trust me on this.
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4 eggs
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⅔ cup granulated sugar
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1½ tsp vanilla extract
This part is smooth, a little sweet, and creamy like cheesecake filling.
For the Topping:
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1 (5.9 oz) box instant chocolate pudding – Don’t get the cook-and-serve one. It won’t set up right.
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1½ cups cold milk – whole milk if you’ve got it, but whatever’s in the fridge works.
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1 tub (16 oz) frozen whipped topping – thawed in the fridge, not the counter.
Let’s Make a Cake (No Stress, Promise)
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Preheat that oven to 350°F and grease a 9×13 baking dish. I usually use a little butter and a swipe of flour.
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Mix your cake batter like the box says — water, oil, eggs. Stir until smooth.
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In a separate bowl, whisk together the ricotta, eggs, sugar, and vanilla. It doesn’t have to be perfect — just well-blended and creamy.
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Pour the cake batter into your prepared pan. Then gently spoon the ricotta mixture right on top. Don’t swirl or stir. I know it feels odd just leaving it like that, but I promise it’ll work out.
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Bake for 55–60 minutes. Your kitchen will smell like heaven. Stick a toothpick in the center — if it comes out mostly clean, you’re good.
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Let it cool. All the way. I know. It’s hard. But the topping won’t set right if the cake’s warm.
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Make your topping by whisking pudding mix and cold milk until it thickens — about 2-3 minutes. Then fold in the whipped topping. It should look like creamy, chocolate fluff.
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Spread that topping over the cooled cake. Chill it in the fridge until you’re ready to serve. Honestly? It’s even better the next day.
Little Twists If You’re Feeling Fancy
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Swap the chocolate cake for red velvet. (Swoon.)
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Add orange zest to the ricotta mix for a chocolate-orange moment.
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Sprinkle the top with mini chocolate chips or shaved dark chocolate. Because… why not?
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Want to get festive? Crushed peppermint or sliced strawberries make it holiday-ready.
Leftovers? Lucky You
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Store it covered in the fridge for up to 5 days.
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You can freeze slices individually if you like — just wrap them well and thaw in the fridge overnight.
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And yes, it’s still good eaten cold, standing at the counter, fork in hand. No judgment here.
From One Home Baker to Another…
Italian Love Cake is one of those desserts that doesn’t ask for much — a little time, a few simple ingredients, and a lot of heart. It’s not flashy or fussy, but boy, does it deliver.
If you try it, let me know! I’d love to hear how it turned out — or if you put your own spin on it. You can drop a comment below, shoot me a message, or tag me in your glorious cake pics. I’ll probably be making another one myself while I wait to hear from you.
Until then — bake something lovely and share it with someone you love.
Italian Love Cake
Ingredients
- 1 package chocolate cake mix (13.25 oz)
- 1 cup water
- 0.5 cup vegetable oil
- 3 eggs (for cake batter)
- 32 oz ricotta cheese
- 4 eggs (for filling)
- 2/3 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 1 box instant chocolate pudding mix (5.9 oz)
- 1.5 cups milk, chilled
- 16 oz frozen whipped topping
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mix together cake mix, water, oil, and 3 eggs until smooth.
- In a separate bowl, combine ricotta, 4 eggs, sugar, and vanilla extract.
- Pour cake batter into baking dish, then spoon ricotta mixture on top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool completely.
- In another bowl, whisk pudding mix and cold milk for 2–3 minutes until thickened.
- Fold in whipped topping gently until smooth. Spread evenly over cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes