Italian Love Cake
Italian Love Cake is a magical layered dessert that’s as delightful to eat as it is easy to make. This retro favorite features rich chocolate cake, a creamy ricotta-mascarpone filling, and a dreamy chocolate pudding topping. And the best part? The layers switch places as it bakes!
This recipe holds a special place in our hearts. It reminds us of family gatherings where someone always brought that one dessert everyone was secretly hoping for. The coffee-infused chocolate cake and lemon-zested topping give this version an extra twist we absolutely adore.
If you’re into nostalgic desserts like this one, you might also love our Ding Dong Cake, Root Beer Float Cake, or Chocolate Chip Pound Cake.
Table of contents
Why You’ll Love This Recipe
- Layered Magic: The cake and cheese layers switch places while baking—so fun!
- Creamy & Decadent: The ricotta-mascarpone mix is silky and rich.
- Easy to Make: Uses boxed cake mix and instant pudding to save time.
- Perfect for Parties: It serves a crowd and always impresses.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This Italian Love Cake is built on simple pantry staples with a few specialty ingredients like ricotta and mascarpone cheese. We enhance the chocolate cake mix with espresso for a deeper flavor, and finish with a whipped chocolate pudding topping brightened up with lemon zest and a sprinkle of almonds.
Variations
- Swap the pudding flavor: Try vanilla or pistachio for a fun twist.
- Add mini chocolate chips: Mix into the ricotta layer for extra texture.
- Use cream cheese instead of mascarpone: Still delicious and a bit tangier.
- Top with fresh berries: Adds color and a fruity contrast.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare chocolate cake batter, replacing water with espresso. Pour into pan.
- Mix ricotta, mascarpone, sugar, eggs, and vanilla. Spoon over cake batter.
- Bake for 1 hour. Cool completely.
- Spread pudding mixture on cooled cake and top with almonds. Chill for 6 hours or overnight.
Expert Tips
- Let the espresso cool before adding it to the cake mix.
- Don’t swirl the layers, the magic happens as it bakes!
- Chill thoroughly so the layers set beautifully.
- Toast the almonds for extra flavor and crunch.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The ricotta layer is denser than the cake batter, so it sinks while the cake rises, flipping the layers as it bakes.
Yes! It actually tastes better after chilling overnight.
No, but espresso enhances the chocolate flavor. You can use strong brewed coffee or just water.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Italian Love Cake
Equipment
- 9×13 baking dish
- large mixing bowl
- Electric mixer
- medium bowl
- Whisk
- small bowl
- zester
Ingredients
- 15.25 ounces chocolate cake mix Ingredients listed on the box but substitute the water with 1 cup cooled brewed espresso or strong coffee
- 15 ounces ricotta cheese
- 8 ounces mascarpone cheese
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3.9 ounces instant chocolate pudding mix
- 1 cup cold milk
- 8 ounces whipped topping thawed
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, prepare the chocolate cake mix according to the package directions, but replace the water with cooled espresso. Pour the batter into the prepared pan.
- In another bowl, beat together the ricotta, mascarpone, sugar, eggs, and vanilla until smooth. Carefully spoon the mixture over the cake batter. Don’t swirl—just spread evenly. The layers will flip during baking!
- Bake for 1 hour or until the cake is set in the center and a toothpick inserted comes out clean. Cool completely.
- In a bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping and lemon zest until smooth.
- Spread the pudding mixture evenly over the cooled cake. Sprinkle it with toasted sliced almonds.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
