Italian Love Cake
A rich and crowd-pleasing layered ricotta cake that features a light ricotta custard, moist chocolate cake, and a silky pudding frosting, perfect for any gathering.
I first made this layered ricotta-and-chocolate sheet cake for a holiday potluck and watched it disappear before my second slice. It’s rich without being heavy, easy to scale, and the components (ricotta, boxed cake, instant pudding) mean you can assemble it without fancy equipment. If you like crowd-pleasing, make-ahead desserts, this hits the sweet spot—light ricotta, moist chocolate cake, and a silky pudding frosting that sets up perfectly for neat slices. For a citrusy counterpoint to all this chocolate, I sometimes serve it after a tangy lemon cake like the one in my notes on a lemon cream cake.
Why you’ll love this dish
This recipe is comfort food with a couple of time-saving tricks: creamy ricotta replaces a labor-intensive cream cheese layer, and instant pudding plus whipped topping makes a stable, make-ahead frosting. It’s great for potlucks, birthdays, or when you want something decadent that still feeds a crowd.
Reasons to try it:
- Feeds many without fuss (9×13 pan = 12–16 slices).
- Uses pantry-friendly items: boxed cake mix and instant pudding.
- Make-ahead friendly: assembly one day in advance improves flavor and slicing.
Step-by-step overview
Before you dive into measurements, here’s how this comes together:
- Make a ricotta custard and spread it into the prepared 9×13 pan.
- Pour prepared chocolate cake batter over the ricotta layer and bake until set.
- After cooling, whisk instant pudding with cold milk, fold in thawed whipped topping, and spread as frosting.
- Chill so slices cut cleanly; serve at cool room temperature.
This overview helps you pace the work: ricotta first, cake second, frosting last.
Key Ingredients
- 2 (15-ounce) containers ricotta cheese — whole-milk ricotta gives the best texture. (Substitute: part-skim if you prefer less fat; drain briefly if very watery.)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature (for the ricotta layer)
- 1 (15.25-ounce) box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs (for the cake batter)
- 1 (5-ounce) box instant chocolate pudding mix
- 3 cups cold milk (for pudding)
- 1 (8-ounce) container whipped topping, thawed (Cool Whip or similar)
Notes: Using room-temperature eggs helps the ricotta layer set evenly. If your whipped topping is unsweetened, ensure the pudding mix and ricotta have enough sugar—this recipe is balanced as written.
Step-by-step instructions
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
Ricotta layer
- In a medium bowl, beat together 2 containers (30 oz) ricotta, 1 cup sugar, 1 tsp vanilla, and 4 room-temperature eggs until smooth. A whisk or handheld mixer works fine; don’t over-whip—aim for a homogenous custard.
- Spread the ricotta mixture evenly into the prepared pan, smoothing the top with a spatula.
Chocolate cake
3. In a separate bowl, combine the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs. Beat just until combined; scrape the sides once. The batter will be thin.
4. Carefully pour the cake batter over the ricotta layer. It will intermingle slightly; that’s normal—the cake bakes up around the ricotta.
5. Bake at 350°F for 35–45 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out with moist crumbs but not wet batter. The center should feel springy.
6. Remove from oven and cool completely on a wire rack before frosting. Cooling for at least an hour helps the pudding topping set.
Chocolate pudding frosting
7. Whisk the instant pudding mix into 3 cups cold milk for about 2 minutes until thickened.
8. Fold in the thawed 8-ounce container of whipped topping until smooth and uniform.
9. Spread the pudding mixture over the cooled cake in an even layer. Refrigerate at least 2 hours before slicing for best results.
Serving tip: Chill at least 2 hours; overnight is ideal. Cut with a sharp knife dipped in hot water and wiped dry for clean slices.
Layered Ricotta-and-Chocolate Sheet Cake
- Prep
- 20 MIN
- Cook
- 45 MIN
- Total
- 3 HRS
- Serves
- 12
01Ingredients
Ricotta Layer
Chocolate Cake
Chocolate Pudding Frosting
02Method
- Preparation
- Chocolate Cake
- Chocolate Pudding Frosting
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0 OF 8 DONE03Recipe notes
- 01Chill at least 2 hours; overnight is ideal for the best results. Use a sharp knife dipped in hot water for clean slices.
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Best ways to enjoy it
- Plate neat slices with a dusting of cocoa or a few fresh raspberries for brightness.
- Serve alongside espresso or a robust brewed coffee to contrast the sweetness.
- At a buffet, cut into small squares and garnish each with a mint leaf for an elegant touch.
- For a party, top with chocolate shavings or toasted sliced almonds to add texture.
Storage and reheating tips
Refrigerate: Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keeps 3–4 days in the fridge because of the dairy layers.
Freeze: Wrap individual slices in plastic and place in a freezer-safe container. Freeze up to 1 month. Thaw overnight in the refrigerator.
Reheating: This cake is best served chilled or at cool room temperature. If you prefer it slightly warm, let a slice sit at room temperature for 20–30 minutes; avoid microwaving as the pudding layer can separate.
Food safety note: Because of ricotta and pudding, keep the dessert refrigerated when not being served and discard any portions left out more than 2 hours.
Creative twists
- Nutty: Fold 1/2 cup finely chopped toasted hazelnuts into the ricotta layer for crunch.
- Mocha: Replace 1/4 cup of the water in the cake batter with cooled strong coffee to deepen the chocolate flavor.
- Fruit-forward: Swirl a thin layer of raspberry jam over the pudding before chilling for a tart counterpoint.
- Lighter version: Use part-skim ricotta and sugar substitute designed for baking; use low-fat whipped topping.
- Gluten-free: Use a gluten-free chocolate cake mix that’s formulated to replace a standard boxed mix.
Your questions answered
Can I make this ahead of time?
A: Yes — assemble and refrigerate up to 24 hours before serving. The flavors meld and the pudding sets for clean slices.
Is the ricotta layer safe to leave at room temperature?
A: No. Ricotta contains dairy and eggs; keep the cake refrigerated when not being eaten. Discard leftover slices left out over 2 hours.
Can I use homemade chocolate cake instead of box mix?
A: Absolutely. Use a denser homemade batter cautiously; you want a cake that bakes through without overcooking the ricotta layer. Reduce sugar slightly if your recipe is very sweet.
Can I replace whipped topping with whipped cream?
A: Yes, but stabilize it. Whipped cream can weep over time. Fold stabilized whipped cream (use a touch of confectioners’ sugar and gelatin or a commercial stabilizer) into the pudding for similar hold.
Why did my pudding topping weep?
A: Common causes: not chilling long enough, overworking the topping, or using warm cake. Make sure the cake is fully cooled and gently fold the whipped topping into thickened pudding.
Conclusion
For more ideas, check out Kitchn’s Italian Love Cake recipe and my Chocolate Cake.
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