Easy Italian Love Cake is simple to put together and tastes of just wowness! The layers you see in the photo are cheesecake, chocolate cake, and a chocolate frosting.

Easy Italian Love Cake. This is incredibly easy to make and tastes so good! | Lovefoodies.com

JoJo has shared her Easy Italian Love Cake. It's incredibly simple to put together and tastes of just wowness! The layers you see in the photo are cheesecake, chocolate cake and a chocolate frosting. Looks complicated, doesn't it? Well, read on and you will surprise yourself and your friends when you make this. they will think you spent hours baking!

JoJo says this is best left to chill for at least 6 hours, so if you're able to plan ahead, it is worth making the day before so it's all ready for serving the next day.
Great for parties, pot lucks, celebrations, in fact, any time!

This recipe is very easy to make and the layers in the cake happen as if by magic during the baking process. So for those who enjoy cheesecake, chocolate cake and frosting all in one bite, this is the cake for you! 

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We've got a lot of cheesecake recipes which you can enjoy so please do take a look at those too! If you're planning on taking something to a party or a potluck perhaps, maybe making a few desserts for a summer or Thanksgiving party, this will impress your friends for sure! 

So let's get straight to the recipe and see how w make this delicious Italian Love Cake. Please enjoy!

Recipe by JoJo Lanthier

Ingredients:

The Chocolate Layer:

1 Package (18.25 oz) of Chocolate Cake Mix.
1 1/4 Cups of Water.
1/2 Cup of Vegetable Oil.
3 Eggs.

The Ricotta Cheese Layer:

2 Pints Part-skim Ricotta Cheese.
4 Eggs.
3/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.

The Topping:

1 Small Box (3.9 oz) Instant Chocolate Pudding
1 cup cold milk
1 Container (12 oz) Cool Whip

**Update from one of our readers, Diane. If you would like thicker layers, please use a LARGE size box of Instant Pudding Mix and a LARGE size of Cool Whip.

Instructions:

1. Mix the chocolate cake mix by adding all the CHOCOLATE LAYER ingredients to a bowl and mixing until all combined. Then pour into a 9 x 13 baking dish.

2. In a bowl, mix the ricotta cheese, eggs, vanilla, and sugar, then pour on top of the cake batter and spread evenly.

3. Bake at 350 F for 1 hour.

4. Allow to completely cool then make up the topping by adding the cold milk to the instant pudding and mixing well. Then fold in the instant pudding mix to the cool whip. Spread evenly over the cake and refrigerate for a minimum of 6 hours.

When you come to cut the cake, you will notice the chocolate cake layer has now become the second layer and teh ricotta layer is the bottom. Magic really can happen!

We'd love to hear from you and what you thought of our Italian Love Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Italian Love Cake. This is incredibly easy to make and tastes so good! | Lovefoodies.com

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Easy Italian Love Cake. This is incredibly easy to make and tastes so good! | Lovefoodies.com

Easy Italian Love Cake

Yield: 9 x 13 pan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Easy Italian Love Cake. It's incredibly simple to put together. Layers of cheesecake, chocolate cake and a chocolate frosting. Such a delicious dessert.

Ingredients

The Chocolate Layer:

  • 18.25 oz Package of Chocolate Cake Mix
  • 1 1/4 Cups of Water.
  • 1/2 Cup of Vegetable Oil.
  • 3 Eggs.

The Ricotta Cheese Layer:

  • 2 pints Ricotta Cheese.
  • 4 Eggs.
  • 3/4 Cup of Granulated Sugar.
  • 1 Teaspoon of Vanilla Extract.

The Topping

  • 3.9 oz Small Box Instant Chocolate Pudding
  • 1 cup cold milk
  • 12 oz Container Cool Whip

Instructions

  1. Mix the chocolate cake mix by adding all the CHOCOLATE LAYER ingredients to a bowl and mixing until all combined. Then pour in to a 9 x 13 baking dish.
  2. In a bowl, mix the ricotta cheese, eggs, vanilla and sugar, then pour on top of the cake batter and spread evenly.
  3. Bake at 350 F for 1 hour.
  4. Allow to completely cool then make up the topping by adding the cold milk to the instant pudding and mixing well. Then fold in the instant pudding mix to the cool whip. Spread evenly over the cake and refrigerate for a minimum of 6 hours.
  5. When you come to cut the cake, you will notice the chocolate cake layer has now become the second layer and the ricotta layer is the bottom. Magic really can happen!

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 755Total Fat: 40gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 182mgSodium: 675mgCarbohydrates: 82gFiber: 1gSugar: 49gProtein: 22g

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7 thoughts shared

  1. The ricotta layer didn’t really spread so much as it just fell through the chocolate cake batter. I poured it slower and tried to cover the bottom layer but most of it ended up in the middle. I guess I will see how it turns out when it is done baking but I have a feeling the results will not be the same. Is this normal? How does the ricotta layer usually spread?

    Thanks!

  2. Looks delicious! I do have a question though. Do you turn the cake out after cooling? In the picture the cheesecake layer appears to have a crust or is browned and turned out and is on the bottom.

    1. Hi Cynthia, thanks for writing in. The cake isn’t turned out but left in the dish to cool, then simply sliced when serving. During the baking process, the cake layer (which is put in the dish first) switches with the cheesecake layer so the cheesecake goes to the bottom of the dish and during baking the heatvwill form a slight cruat on the bottom which is what you see in the photos. Call it magic! Hope that helps!

  3. This cake was good, a little dry, and crumbly, recipe said a small box of chocolate pudding and a small container of cool whip, i wish the directions were more accurate. I used the 3.56oz of choc pudding (small size) and the 8oz container of cool whip (small size)and the topping barely covered the 13×9 cake and it was no where as thick as the topping in the photo, so i would think to use large size cool whip and maybe bake 5-10 minutes less (my oven is calibrated). Thanks for the recipe and i will try again with the aboved mentioned modifications and review again.

    1. Hi Diane, Thanks very much for your feedback. I will most definitely add your recommendations to the recipe. Your comments are much appreciated!