Italian Love Cake

Ingredients

Ricotta Layer

2 containers (15 oz each) ricotta cheese

1 cup white sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

Chocolate Cake Layer

1 box (15.25 oz) chocolate or devil’s food cake mix

½ cup vegetable or canola oil

1 cup water

3 large eggs

Chocolate Pudding Frosting

1 package (5 oz) instant chocolate pudding mix

3 cups cold milk

1 container (8 oz) whipped topping, thawed

1. Prepare the oven and pan

Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

2. Make the ricotta layer

In a large mixing bowl, combine the ricotta cheese, sugar, and vanilla extract.

Using an electric mixer, beat until the mixture becomes smooth and creamy.

Add the eggs one at a time, mixing gently after each addition until fully incorporated.

3. Prepare the chocolate cake batter

In a separate bowl, whisk together the cake mix, oil, water, and eggs.

Mix until the batter is smooth and free of lumps.

Pour the chocolate batter evenly into the prepared baking dish.

4. Layer the ricotta mixture

Slowly spoon or pour the ricotta mixture over the chocolate batter.

Spread it gently so it covers the surface as evenly as possible.

5. Bake the cake

Place the dish in the oven and bake for 60–70 minutes, or until the cake is fully set.

The center may still have a slight jiggle—that’s normal.

Remove from the oven and allow the cake to cool completely to room temperature.

6. Make the chocolate pudding frosting

In a bowl, whisk together the instant pudding mix and cold milk until smooth.

Let the mixture sit for 2–3 minutes to thicken slightly.

Gently fold in the whipped topping until well combined and fluffy.

7. Frost and chill

Spread the pudding frosting evenly over the cooled cake.

Cover and refrigerate for at least 4 hours (or until ready to serve) to allow the layers to set.

This cake is even more delicious the next day, as the layers set more firmly and the flavors come together perfectly.