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Chocolate Italian Love Cake

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Chocolate Italian Love Cake

Hands down, the most popular recipe on this blog! This Chocolate Italian Love Cake is the perfect make-ahead dessert! It tastes better after a day or so chilling out in the fridge.

  • 1 hour 10 minutes
  • Serves 12
  • Medium

Ingredients

Directions

Chocolate Italian Love Cake - Chew Nibble Nosh I love this cake. My husband loves this cake.  My children love this cake.

I’m guessing a lot of other people do too, and that’s how it got its name.  It certainly is yummy, and it’s a pretty impressive dessert for being so simple to put together.  It’s a great dessert for a crowd, or pot luck, because you can make it ahead of time and it actually tastes better the longer you let it hang out in the fridge!

I started by mixing together a box of chocolate cake mix and the ingredients it asks for on the package.  You could easily substitute any other cake flavor, whatever suits your fancy, really.  I was in a chocoholic kind of mood, and was serving this to a group of women who tend to enjoy their chocolate as well, so I went with fudgy.

Once the cake batter was mixed, I got another bowl and mixed together some ricotta cheese (There’s the ‘Italian’ part.) , eggs, sugar and vanilla together.

Chocolate Italian Love Cake 1 - Chew Nibble Nosh

I got out a 9×13 inch pan and sprayed it with nonstick spray.  Then, I poured the chocolate cake batter into the dish.  Once it was spread out evenly, I carefully poured the cheese mixture over the top of the cake batter.

Then, I popped it into the oven, and that’s where the magic happens.

As the cake bakes, the layers switch places!  I didn’t know this the first time I made the cake, so needless to say, I was pretty surprised when I took my first Love Cake out of the oven!

Chocolate Italian Love Cake 2 - Chew Nibble Nosh

That big crack in the middle of the cake didn’t worry me in the least, because once the cake was cool, I got to work on my frosting.

The frosting is simply chocolate pudding folded into Cool Whip.  If you’re changing up the cake flavor, you could just change up the pudding flavor to follow suit!

Chocolate Italian Love Cake 3 - Chew Nibble Nosh

I spread the frosting all over the top of the cake, and then it went to hang out in the fridge for the rest of the day.

Chocolate Italian Love Cake 4 - Chew Nibble Nosh

Every time I cut into one of these cakes in front of people, there’s always an “Oooh!  Aaaah!” moment.  Nobody expects it to come out in such perfectly formed layers.  In fact, I’m tickled every time that it does too!

Besides being pretty, it’s simple, and really, really tasty.

Gotta love it!

Chocolate Italian Love Cake - Chew Nibble Nosh

CHOCOLATE ITALIAN LOVE CAKE

Adapted from Paula Deen

 

Steps

1
Done

Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.

2
Done

In a large bowl, mix together your cake mix according to the directions on the box. Set aside.

3
Done

In another bowl, using a hand mixer, beat together the ricotta cheese, 4 eggs, sugar, and vanilla until smooth.

4
Done

*The following directions are correct. The layers switch during the baking time!
Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

5
Done

Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.

6
Done

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.

7
Done

Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
ENJOY!

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42 Comments Hide Comments

Otherwise, did it bake up OK? I’ve never had an issue with the layers switching, so I don’t really know what to say in that regard, but if it still tastes OK, I wouldn’t be too worried about it! 😉 Hope you enjoy it.

My layers didn’t switch either. 🙁 I was making a dessert for a party, but had to go to plan B. Maybe it will still taste good!

My layers didn’t switch either! So, Im the 3rd person to say this…..what’s up? I followed the recipe exactly as printed!! Disappointed!

I’ve made a similar recipe multiple times without issue. Today when I made this cake, the layers didn’t switch. It turns out that I grabbed brownie mix instead of cake!

The size of the pudding box has changed a bit since I first published this recipe. I just recently made the cake again and used about 1 1/2 cups milk i the pudding mix, instead of just 1 cup, so it was a bit more smooth before folding in the Cool Whip. It turned out beautifully. Hope that helps.

I’ve made this cake SO MANY TIMES and I love this recipe!! For the first time EVER since I discovered this, my layers didn’t switch! I don’t know why?? I used Ghiradelli brand cake mix today. Normally, I use Betty Crocker or Pillsbury.

I made the cake for the first time today, my daughter sent me the recipe. I was so excited to make this birthday cake for my sister –yea mine switched. I got to thinking why some cakes don’t switch and I wondered if it was the ricotta some of you used… I used whole milk ricotta not part skim milk – I think the whole milk ricotta is very heavy and that makes it sink to the bottom. I can’t wait to bring this to her birthday party tomorrow – thanks for the recipe

I also used whole milk ricotta, to no avail. I’ve made this cake many times, and this is the first time my layers didn’t switch. I was hopeful it would still taste good, but I ended up just toss g the whole thing out. It was gross.

Idk why it happened but I’m really upset about it and feel incredibly incompetent, despite having years of successful baking (including this very recipe) under my belt.

Love this cake! This was my first time making it and it was a hit! My layers switched – I used BC cake mix and whole milk ricotta. Delicious!!

Can we just put the ricotta cheese layer first and the chocolate cake on top so we don’t have to worry about it switching layers?

Hi, I think the real key is to use the BC cake mix plus use a glass 13 x 9 baking dish. I did not use the glass (instead opted for an aluminum pan). Plus I think the the whole milk ricotta is necessary to sink. It is SUCH AN EASY and delicious
recipe–if you follow the directions to the T!

Mine didn’t turn out right either. I did everything listed. Could it be that electric stove don’t work? I have an electric stove.

Mine turned out perfect! Got rave reviews from 20 ladies at the nursing home we visit plus 2 neighbors and most of all, my husband. I did question the size of the choc pudding–the larger box is bigger than 5.1 oz. I used the whole box. Should I have divided it?

My layers switched and looked perfect but I think it was slightly over cooked because the cake tasted slightly burnt. I used a Wilton cake pan, not glass. Could that affect the baking time?

I baked the cake (pillsbury), whole milk ricotta…layers switched, but the middle of the cake is undercooked 🙃…I put in back for about 10 minutes…still slightly “wet”…any ideas??? Oh, I used a 13×9 glass pan…it baked up over the top…thankfully no spills in the oven😀

I just actually baked this today for my daughter’s birthday! Mine took a few minutes extra to set this time. Not a ton, but maybe ten more. Then, it fully set as it cooled. Hope yours did too! I also use my glass Pyrex dish.

I made this cake today with some changes and it was perfect! Used 1/2 the amount of ricotta, lower fat, and cake was awesome. For the topping I made chocolate pudding, spread in top then made fresh whip cream as we prefer it over cool whip and spread it on top of pudding….to die for results!!! Love this cake.

I made it twice, layers swapped perfectly and it was delicious. I a making another one for an Italian theme dinner in our church , Do you know what it’s called in Italian ??

In the process! Looks like my layers switch! But I won’t have a full 6 hours in the fridge after it cools and ices…maybe only 3…any suggestions? I am considering letting it cool and refrigerate for 2 hours and then add the pudding/cool whip..then in the fridge for 2 more.

I am thinking of making this cake today. But after reading the comments I am wondering, for those that didn’t get the two layers switched, did it taste good? I guess that’s what matters to me. Also in another recipe with exactly the same measurements, she used a 3.9 oz pudding mix instead of 5.1 oz. But that doesn’t have anything to do with the cake though because it’s the top layer.

I just made mine it switched looks great still cooling. Making it for our small group get together tomorrow night. Italian them meal.

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