Description
Italian Love Cake is a luscious layered dessert featuring a rich chocolate cake base topped with a creamy ricotta and cream cheese layer that magically flips during baking. Finished with a silky chocolate pudding and Cool Whip topping, this cake offers a delightful combination of textures and flavors, perfect for any celebration or special occasion.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 2 large eggs (for cake batter)
- Other ingredients as per the cake mix package (typically oil and water)
Ricotta Mixture
- 1 (15 oz) container ricotta cheese
- 1 (8 oz) package cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs (for ricotta mixture)
- 1 tsp vanilla extract
Pudding Topping
- 1 (5.1 oz) box instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz) container Cool Whip, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly to ensure the cake doesn’t stick.
- Make Cake Batter: Prepare the chocolate cake batter according to the package instructions, incorporating the usual ingredients such as eggs, oil, and water as required. Use 2 of the 4 eggs for this step. Pour the batter evenly into the prepared baking pan.
- Prepare Ricotta Layer: In a separate bowl, beat together the ricotta cheese, softened cream cheese, granulated sugar, 2 eggs, and vanilla extract. Mix until the consistency is smooth and creamy.
- Add Ricotta Mixture to Cake: Carefully spoon the ricotta mixture over the chocolate cake batter in the pan. Gently spread it out but do not mix into the batter; it will sink during baking, creating distinct layers.
- Bake the Cake: Place the pan in the oven and bake for 50 to 55 minutes. The cake is done when the center is set and a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
- Prepare Pudding Topping: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the thickened pudding until well combined to create a smooth, creamy topping.
- Assemble and Chill: Spread the pudding mixture evenly over the cooled cake. Refrigerate the cake for at least 4 hours or preferably overnight to allow flavors to meld and topping to set before serving.
Notes
- The layers surprisingly flip during baking, giving this cake its unique texture and appearance.
- A homemade chocolate cake base can be substituted if you prefer not to use the boxed mix.
- This cake is best served chilled and can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
