This Chocolate Italian Love Cake is a delightful layered dessert with a twist: the layers switch places while it bakes! Featuring a rich chocolate cake base, creamy ricotta cheese filling, and a light pudding-whipped topping, it’s a nostalgic, crowd-pleasing dessert that’s as fun to make as it is to eat.
Why You Will Love This Recipe
- Easy to make with simple ingredients.
- Magical layer switch during baking.
- Make-ahead friendly.
- Great for potlucks, holidays, or casual get-togethers.
- Creamy, light texture that’s not overly sweet.
Easy Chocolate Italian Love Cake – A Magical Make-Ahead Dessert Everyone Will Love
If you’re new to Italian Love Cake, you’re in for a charming surprise. This nostalgic dessert features a rich chocolate cake batter topped with a ricotta cheese mixture — and during baking, the layers magically flip! What begins as chocolate on the bottom ends up on top, creating a beautiful, marbled dessert with a rich, creamy heart.
This cake is one of those make-once-and-never-forget desserts. It’s not flashy or fussy, but it delivers pure joy in every forkful. Soft chocolate cake, delicate cheesecake-like filling, and a whipped chocolate topping — it’s a trifecta of taste and texture.
And the best part? It’s practically foolproof. No need to bake separate layers, no fancy decorating tools, no stress. Everything goes into the pan in layers, and the oven does the magic for you.
This dessert is a hit with kids and adults alike. It’s light enough to follow a heavy meal but decadent enough to stand out at parties. Plus, it’s ideal for making ahead — actually, it tastes even better after chilling overnight.
You can easily customize it too. Add mini chocolate chips to the ricotta layer, a splash of espresso to the cake batter, or switch up the pudding flavor on top. It’s a great base for creativity.
Whether you’re bringing dessert to a potluck, celebrating a family dinner, or just want something easy and sweet for the weekend, this Italian Love Cake delivers every time.
Servings
Serves: 12 generous squares
Time
Prep Time: 20 minutes
Bake Time: 60 minutes
Chill Time: 6 hours (or overnight)
Total Time: 7 hours 20 minutes (mostly inactive)
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 2 lbs ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant chocolate pudding mix
- 1 cup cold milk
- 16 oz whipped topping (thawed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cake batter according to the box instructions and pour it evenly into the prepared pan.
- In a large bowl, beat ricotta cheese, eggs, sugar, and vanilla until smooth. Gently spoon the ricotta mixture over the cake batter. Spread evenly — don’t mix.
- Bake for 60 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan. The layers will have flipped during baking.
- In a bowl, whisk together pudding mix and cold milk until slightly thickened (1–2 minutes). Fold in thawed whipped topping until smooth and fluffy.
- Spread topping evenly over cooled cake.
- Refrigerate for at least 6 hours or overnight for best texture.
- Slice into squares and serve chilled.
Tips
- Use full-fat ricotta for a creamier filling.
- Don’t skip the chilling time — it improves flavor and texture.
- Add chocolate chips to the ricotta layer for extra texture.
- Swap chocolate pudding for vanilla or pistachio for a twist.
- Store leftovers covered in the fridge for up to 4 days.
