Chocolate Italian Love Cake


Italian Love Cake is a recipe I found on Pinterest and fell in love. This cake is simple to make and is a real crowd pleaser. That is if you can make it past your own front door with the cake in hand. My husband LOVES this cake and it’s not easy to ask him to share. I don’t know why it’s called Italian Love Cake but we will just go with it…ok?
This cake switches layers while it bakes. What’s also great is it’s way better after it sets for several hours, overnight is best. So make it for a family gathering.

Helpful Review:

“As per other Posters, after preparing this cake I put saran wrap over the cake and put the pudding topping on the cake the next day.You can also put the pudding on the cake but be sure to put it in the Fridge. The 2nd, 3rd and even 4th day was even better. However, I very rarely have any left after the 1st day! It was simply awesome. All the flavors from the cake stay moist and the taste of the ricotta cheese was not overwhelming. I think this cake is better the next day and the 3rd day after making this cake. The key is letting the cake really set before serving. My kids loved this cake but hated the taste just after preparing it. I know we were anxious to taste it. Letting it sit in the fridge for 24 hours is worth the wait! This is a great cake to make for a function the next day. I recommend not frosting the cake until the next day. I sometimes add a little heavy cream. Part Milk/Part cream to the pudding mix. Love it! I will make this again and again! I have made this 5 times and it has simply been a hit each time. I am making another one tonight for the Office tomorrow! Thank You! Thank You! Just Awesome! I have also posted a picture of the Cake too!”


1 Pkg. chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
2 lbs. ricotta cheese
4 Eggs
¾ C. sugar
1 Tsp. pure vanilla extract
1 (5.1 Oz.) package instant chocolate pudding mix
1 C. cold milk
8 Oz. Cool Whip


1-Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2-In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3-In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4-*The following directions are correct. The layers switch during the baking time!
5-Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
6-Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
7-Spread to cover the cake batter as best as you can.
8-Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
9-Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
10-Carefully, fold the Cool Whip into the pudding until combined.
11-Spread the pudding mixture over the top of the cooled cake.
12-Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

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