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Mom's Easy Italian Love Cake

A Sweet Mother’s Day Tradition: Homemade Italian Love Cake
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: Italian, Italian - American
Ingredients Equipment Method Notes

Ingredients
  

  • Chocolate Cake Layer

    1 box chocolate cake mix (15.25 oz)

    3 large eggs (or as box directs)

    1 cup water or milk

    1/2 cup vegetable oil

  • Ricotta Layer

    32 oz (2 cups) whole milk ricotta cheese

    3/4 cup granulated sugar

    4 large eggs

    1 tsp vanilla extract

  • Pudding Topping

    2 boxes (3.9 oz each) instant chocolate pudding mix

    3 1/2 cups cold milk

  • Optional Topping

    Whipped topping (8 oz)

    Chocolate shavings or cocoa powder

Equipment

Instructions
 

  1. Prepare the pan
    Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
  2. Chocolate cake layer
    Prepare the chocolate cake batter according to the box instructions.
    Pour into the prepared pan and spread evenly.
  3. Ricotta layer
    In a bowl, mix ricotta, sugar, eggs, and vanilla until smooth and creamy.
    Pour this mixture gently over the unbaked cake layer. Do not mix.
  4. Bake
    Bake for 50–60 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
    The layers will naturally shift during baking, that’s expected.
    Let the cake cool completely at room temperature.
  5. Add pudding topping
    Whisk pudding mixes with cold milk until thickened (about 2–3 minutes).
    Spread evenly over cooled cake.
  6. Chill
    Refrigerate for at least 2–3 hours, or overnight for best texture.
  7. Serve
    Top with whipped topping or chocolate shavings if desired.

Notes

Let the cake cool completely before adding the pudding layer. If it’s even slightly warm, the pudding can melt and slide instead of setting smoothly.
Don’t worry about the layers looking “wrong” going into the oven. The ricotta and cake batter will naturally shift as it bakes, that’s exactly what creates the signature look.
For the best texture, refrigerate the cake for at least a few hours, but overnight is ideal. The flavor deepens and the layers firm up nicely.
Use full-fat ricotta if possible. It gives a creamier, richer filling and helps the layer hold its structure better.
Whisk the pudding until it’s fully thickened before spreading. If it’s too loose, it won’t sit neatly on top of the cake.

Nutrition Facts Italian Love Cake (Estimated)

Serving Size: 1 slice (1/16 pan)
Calories 340
Total Fat 15g (19% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 85mg (28% DV)
Sodium 320mg (14% DV)
Total Carbohydrate 42g (15% DV)
Dietary Fiber 2g (7% DV)
Total Sugars 28g
Includes Added Sugars 22g (44% DV)
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.

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