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Magical Layered Italian Love Cake Recipe

A close-up of a decadent slice of Italian love cake showing dark chocolate layers and a thick white cream filling.
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You will bake this decadent, layered Italian Love Cake that magically forms its own layers, featuring a moist chocolate base, a creamy ricotta filling, and a smooth pudding topping. This is the best easy dessert for special occasions.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon almond extract
  • 1 package (3.4 ounces) instant vanilla or chocolate pudding mix
  • 1 cup cold milk
  • 1 tub (8 ounces) frozen whipped topping, thawed (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, flour, 1 cup sugar, and baking soda. Mix well.
  3. Add the water, oil, and 4 egg yolks to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until smooth. Pour this batter into your prepared baking pan.
  4. In a separate medium bowl, combine the ricotta cheese, 1 cup sugar, lemon zest, and almond extract. Mix until smooth.
  5. In another clean bowl, beat the 4 egg whites until soft peaks form. Gently fold the beaten egg whites into the ricotta mixture.
  6. Carefully spoon dollops of the ricotta mixture evenly over the chocolate batter in the pan. Do not stir or spread it.
  7. Bake for 45 to 55 minutes. The layers will form during baking; the ricotta mixture sinks, and a pudding layer forms on top. A toothpick inserted near the edge should come out clean.
  8. Let the cake cool completely in the pan on a wire rack.
  9. Prepare the pudding layer: In a bowl, whisk the instant pudding mix with 1 cup of cold milk until thickened, about 2 minutes.
  10. Gently spread the prepared pudding over the cooled cake.
  11. Top the pudding layer with the thawed whipped topping.
  12. Chill the cake for at least 2 hours before slicing and serving. This allows the layers to set properly.

Notes

  • This cake is excellent when made a day ahead, as chilling helps the layers firm up.
  • You can substitute the chocolate cake mix for a yellow cake mix if you prefer a vanilla base, but the chocolate base pairs well with the ricotta.
  • For a richer flavor, use fresh lemon juice instead of just zest.

Nutrition

Find it online: https://juliameal.com/italian-love-cake-recipe/