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The Best Layered Italian Love Cake with Chocolate and Ricotta Filling

A tall, decadent slice of dark chocolate cake layered with thick white cream filling and topped with chocolate frosting, resembling an italian love cake.
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Bake this magical Italian Love Cake featuring moist chocolate cake, a creamy ricotta layer that bakes itself into place, and a rich chocolate pudding frosting. This show-stopping dessert is easy to make and perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 cup cold water (for pudding)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake batter according to the package directions, using the ingredients listed on the box. Pour the batter evenly into the prepared pan.
  3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the ricotta layer.
  4. In a separate bowl, whisk together the 1 cup milk, 1 cup water, and 1 teaspoon vanilla extract. Pour this liquid mixture slowly into the dry ingredients, whisking until just combined and smooth. Do not overmix.
  5. Gently pour the ricotta mixture over the top of the chocolate batter in the pan. It will look thin.
  6. In a small bowl, whisk together the ricotta cheese, egg, lemon zest, and almond extract until smooth. Drop small spoonfuls of this ricotta mixture evenly over the top of the batter in the pan.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean. The layers will magically form during baking.
  8. Let the cake cool completely in the pan on a wire rack.
  9. Prepare the chocolate pudding: Whisk the instant chocolate pudding mix with 1 cup of cold water until thickened, about 2 minutes. Set aside.
  10. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  11. Gently fold the cooled, thickened chocolate pudding into the whipped cream until just combined to create the frosting.
  12. Spread the chocolate frosting evenly over the cooled cake. Chill for at least 2 hours before slicing and serving.

Notes

  • For the best texture, chill the cake for several hours or overnight. This allows the layers to fully set.
  • You can substitute vanilla cake mix if you prefer a lighter base instead of chocolate.
  • If you want a stronger citrus note, increase the lemon zest to 1 1/2 teaspoons.

Nutrition

Find it online: https://blissbatter.com/italian-love-cake-recipe-best-layered-dessert/