Italian Love Cake Super Easy
Indulge in the decadence of Italian Love Cake—an irresistibly rich, layered dessert that’s as easy to make as it is to love! This super simple recipe starts with a moist chocolate cake mix and features a velvety ricotta layer that magically flips during baking, creating a visually stunning upside-down effect. Topped with a luscious blend of creamy chocolate pudding and fluffy whipped topping, this cake is a show-stopping treat perfect for any occasion. With minimal prep time and fuss-free ingredients like boxed cake mix, ricotta cheese, and instant pudding, this dessert combines Italian-inspired elegance with modern convenience. Serve it chilled for a refreshing, crowd-pleasing dessert that’s sure to leave everyone asking for seconds. Perfect for birthdays, potlucks, or romantic dinners, this recipe is your go-to for effortless indulgence!
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Recipe Information
Ingredients
- 1 box Boxed chocolate cake mix
- 3 large Eggs (for cake mix)
- 0.5 cup Vegetable oil (for cake mix)
- 1.25 cups Water (for cake mix)
- 32 oz Ricotta cheese
- 1 cup Granulated sugar
- 4 Large eggs (for ricotta layer)
- 1 tsp Vanilla extract
- 5.1 oz Instant chocolate pudding mix
- 3.5 cups Milk (for pudding)
- 8 oz Whipped topping (such as Cool Whip)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Prepare the chocolate cake mix according to the package directions, combining the mix with eggs, vegetable oil, and water in a large mixing bowl. Set aside.
In a separate bowl, whisk together the ricotta cheese, granulated sugar, eggs, and vanilla extract until smooth and well combined.
Pour the prepared cake batter into the greased baking dish, spreading it evenly. Gently spoon the ricotta mixture over the cake batter. The layers will switch during baking, so don't worry about mixing them.
Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted near the center comes out clean. Remove from the oven and allow it to cool completely in the pan.
While the cake cools, prepare the chocolate pudding by whisking the instant pudding mix with milk until thickened (about 2-3 minutes). Gently fold in the whipped topping until the mixture is smooth and creamy.
Once the cake has cooled, spread the pudding mixture evenly over the top, covering the entire surface.
Chill the cake in the refrigerator for at least 2 hours before serving. This helps the flavors meld together.
Slice and serve chilled. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 47.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
