Italian Love Cake Recipe: A Creamy Ricotta and Chocolate Self Layering Dessert

Name: Italian Love Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 5 h 25 min
Ingredients: 2 15-ounce containers ricotta cheese; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 1 15.25 ounce box chocolate or devil’s Food cake mix; 1/2 cup canola or vegetable oil; 1 cup water; 3 large eggs; 1 5-ounce box instant chocolate pudding; 3 cups milk, cold; 1 8-ounce container whipped topping, thawed

By:

Josie Baker

Published:

October 6, 2026

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Italian Love Cake

If you have never tried Italian Love Cake, you are in for a real treat. This dessert brings together a sweet, velvety ricotta filling, a rich Devil’s Food chocolate cake, and a creamy chocolate pudding frosting. The best part?

You pour the cake batter into the pan first, then spoon the ricotta mixture on top. During baking, the heavier ricotta layer sinks to the bottom, so you end up with a beautiful layered cake without any fuss.

I love making this for holidays, Valentine’s Day, potlucks, bake sales, summer cookouts, and game days. It works any time of year, and it always gets rave reviews.

I remember the first time I made this cake for a family gathering. Everyone was curious about the name, and after one bite, they understood. The combination of creamy ricotta and chocolate is simply irresistible.

Whether you are a seasoned baker or just starting out, this recipe is forgiving and delivers impressive results. The magic of the self layering effect never fails to amaze me.

How to Make Italian Love Cake

Follow these steps for a perfect cake every time. The process is straightforward, and the oven does most of the work.

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set it aside.
Using an electric mixer, combine the ricotta cheese, granulated sugar, and vanilla extract in a mixing bowl. Mix for a few minutes until smooth. Then slowly work in the eggs, one at a time, until fully incorporated.
In a separate medium bowl, mix the cake mix, oil, water, and eggs. Whisk well until the batter is smooth.
Pour the cake batter into the prepared pan.
Carefully pour the ricotta mixture over the chocolate batter. Make sure to spread it evenly all over the cake.
Bake for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked through. The center will still be a little jiggly, which is normal.
Once baked, remove the cake from the oven and cool to room temperature.
While the cake cools, make the frosting. In a bowl, combine the instant chocolate pudding and cold milk. Mix well until fully combined.
Let the pudding rest for 2 to 3 minutes.
Fold in the thawed whipped topping until smooth.
Spread the frosting over the cooled cake. Cover and refrigerate for 4 hours or until you are ready to serve.

Recipe adapted from My Incredible Recipes.

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Reasons You Will Love This Italian Love Cake

There are so many reasons this cake has become a favorite in my kitchen. Here are a few that I think you will appreciate too.

Easy base: A boxed cake mix keeps the recipe simple, so you can focus on the creamy ricotta layer. It saves time without sacrificing flavor.
Moist and fluffy: The chocolate cake turns out tender and rich, thanks to the oil and eggs.
Creamy contrast: The ricotta layer bakes into a cheesecake or custard like texture that pairs perfectly with the cake. Every bite is a delightful mix of soft cake and smooth cream.
Perfect for any occasion: Birthdays, weddings, holiday gatherings, or a casual Sunday dinner. This cake fits right in.
Italian inspired flavor: It reminds me of classic Italian desserts and childhood favorites. The ricotta gives it that authentic touch.
Make ahead friendly: You can prepare it a day in advance, which is a lifesaver for busy hosts.

Plus, it looks impressive without being difficult. Your guests will think you spent hours in the kitchen, but you will know the secret. This cake is also a conversation starter. People always ask about the name and the layers, which makes it fun to serve at parties.

Ingredients

Here is everything you need to make this Italian Love Cake. I have divided the ingredients by layer so you can see how each component comes together. This makes it easy to shop and prep. I recommend using full fat ricotta for the creamiest texture.

Ricotta Layer

2 (15 ounce) containers ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature

Chocolate Cake

1 (15.25 ounce) box chocolate or Devil’s Food cake mix
1/2 cup canola or vegetable oil
1 cup water
3 large eggs

Chocolate Pudding Frosting

1 (5 ounce) box instant chocolate pudding
3 cups cold milk
1 (8 ounce) container whipped topping, thawed (Cool Whip recommended for stability)

Each ingredient plays a role. The ricotta gives the cake its velvety Italian texture, while the sugar and vanilla enhance the flavor. The eggs bind both layers.

The boxed cake mix creates a moist chocolate base, and the oil adds richness. For the frosting, instant pudding and milk create a smooth cream, and the whipped topping keeps it stable and light.

When you use room temperature eggs, they blend more easily into the ricotta, giving you a smoother filling. If your ricotta seems watery, you can drain it in a fine mesh strainer for a few minutes before mixing. This helps the filling set up nicely.

Variations to Recipe

This recipe is very flexible. Here are some of my favorite ways to change it up. Feel free to experiment and make it your own. Just keep the basic structure of cake batter on the bottom and ricotta on top.

Cake mix swaps: Use white cake mix for a lighter flavor, strawberry cake mix with vanilla pudding for a fruity twist, or lemon cake mix with vanilla pudding for a bright, citrusy variation. The lemon version is especially refreshing in summer.
Pudding swaps: Try cookies and cream pudding instead of chocolate. It adds a fun cookies and cream flavor that kids love.
Homemade cake: Replace the boxed mix with your favorite homemade chocolate cake recipe. Just make sure the batter is enough for a 9×13 pan.
Whipped cream: Use stabilized homemade whipped cream instead of Cool Whip. It tastes fresher and you can control the sweetness.
Ricotta alternative: Use mascarpone cheese, or a blend of ricotta and mascarpone, for the creamy layer. Mascarpone makes it even richer and more decadent.
Toppings: Add sprinkles, crushed cookies, or candies on top for extra fun. It is a great way to customize for birthdays or holidays.

You can also adjust the sweetness by using less sugar in the ricotta layer if you prefer a less sweet dessert.

Top Tips

I have learned a few things while making this cake. These tips will help you get perfect results every time, even if you are new to baking.

Make it with love: The name says it all. Put care into every step, and it will show in the final cake.
Add a hidden message: A fun tradition is to write compliments or love notes on small pieces of parchment paper and place them in the cake layers before baking. When someone slices a piece, they discover a sweet message. It is a wonderful surprise for Valentine’s Day or anniversaries.
Pour gently: When adding the ricotta mixture over the chocolate batter, pour slowly and evenly to keep the layers distinct. Do not stir them together. The ricotta will sink naturally during baking.
Do not overmix: When combining the cake mix, stop as soon as the batter is smooth. Overmixing can make the cake dense.
Check for doneness: The cake is done when the edges are set and the center is only slightly jiggly. A toothpick inserted in the center should come out with a few moist crumbs.
Make ahead: You can prepare this cake a day in advance. Just keep it covered in the refrigerator. The flavors actually get better after a few hours of chilling.

Storing

Because of the ricotta and pudding, this cake needs to be refrigerated. Keep leftovers in a sealed container in the fridge for up to 5 days. If you want to freeze it, wrap it well and freeze for 2 to 3 months.

Thaw overnight in the refrigerator before serving. This makes it easy to make ahead for a party or to enjoy a slice whenever you want. I actually think it tastes even better the next day.

I like to serve it cold straight from the fridge. The flavors are refreshing and the texture is perfect.

Can I make a gluten free version?

Yes, absolutely. Simply use any gluten free cake you like, either homemade from scratch or a favorite boxed mix brand. The rest of the recipe stays the same.

Just double check that your pudding and whipped topping are gluten free as well. Many brands are, but it is always good to verify. Your guests with gluten sensitivities will thank you.

Can I add flavorings to the filling?

You sure can. The ricotta filling is a great canvas for flavor. Try adding lemon zest or orange zest for a fresh twist.

You can also use flavored extracts, like almond or orange extract, to change up the taste. Start with a small amount and adjust to your liking. A little goes a long way. Just remember that the filling should remain smooth and creamy.

What makes it an “Italian” Love Cake?

What gives this cake its Italian identity is the combination of a ricotta layer baked together with the cake in distinct layers. It is reminiscent of Italian style desserts like cheesecake and tiramisu.

Although rooted in Italian dessert making, this love cake has grown into a widely popular treat in the United States. It is a true crowd pleaser that brings a taste of Italy to your table. And the name?

Italian Love Cake, What makes it an "Italian" Love Cake

It is said that everyone falls in love with this cake at first bite.

FAQs

Can I make Italian Love Cake ahead of time?

Yes, Italian Love Cake is an excellent make-ahead dessert. It needs to chill for at least 4 hours, but overnight is even better as it allows the layers to fully set and the flavors to meld. Prepare the entire cake, cover it, and refrigerate it for up to 2 days before serving.

How do I store leftover Italian Love Cake?

Store leftover Italian Love Cake in an airtight container in the refrigerator for up to 5 days. The cake must always be kept chilled because it contains a ricotta and pudding mixture. For longer storage, you can freeze the fully assembled, chilled cake for 2 to 3 months and thaw it overnight in the refrigerator before serving.

Does the ricotta layer sink in Italian Love Cake?

Yes, the ricotta layer is designed to sink to the bottom during baking, creating the signature layered effect. The key is to pour the cake batter into the pan first, then carefully pour the heavier ricotta mixture over the top. As it bakes, the ricotta will naturally sink under the lighter cake batter to form the bottom layer.

Can I use a gluten free cake mix for Italian Love Cake?

Yes, you can use a gluten free cake mix to make Italian Love Cake. However, be aware that some gluten free cake mixes create a denser batter, which may prevent the ricotta layer from sinking properly. For the best results, use a high-quality gluten free chocolate cake mix designed to be light and fluffy, and follow the box instructions for the batter.

Italian Love Cake Recipe: A Creamy Ricotta and Chocolate Self Layering Dessert