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Magic Layered Chocolate Italian Love Cake with Creamy Ricotta

Close-up of a slice of Italian love cake featuring dark chocolate cake layers and a thick white cream filling, topped with glossy chocolate ganache.
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You will make this decadent, layered chocolate cake featuring a creamy ricotta filling that bakes right into the center. This easy recipe delivers a moist base and a smooth topping, making it perfect for special occasions or date nights.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 container (15 oz) whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. Prepare the chocolate cake batter: In a large bowl, combine the chocolate cake mix, 1 cup flour, 1 cup sugar, baking powder, and salt. Mix these dry ingredients well.
  3. Add the water, 1/2 cup oil, 3 eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth. Pour this batter into your prepared baking pan.
  4. Prepare the ricotta filling: In a medium bowl, whisk together the ricotta cheese, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla extract, and 1/4 cup flour until the mixture is smooth and creamy.
  5. Gently spoon dollops of the ricotta mixture evenly over the top of the chocolate batter in the pan. Do not stir or spread the ricotta layer.
  6. Bake for 45 to 55 minutes. The cake is done when the edges are set and a toothpick inserted near the edge comes out clean. The ricotta layer will sink during baking, creating the magic layers.
  7. Let the cake cool completely on a wire rack. This cooling time is important for setting the layers.
  8. Prepare the pudding topping: In a bowl, whisk the instant vanilla pudding mix with 1 1/2 cups cold milk until it thickens, about two minutes. Let it stand for five minutes.
  9. Gently fold the thawed whipped topping into the thickened pudding mixture until just combined.
  10. Spread the pudding topping evenly over the cooled cake.
  11. Chill the cake for at least two hours before slicing and serving. This allows the layers to fully set.

Notes

  • You can substitute the vanilla pudding mix with chocolate pudding mix for a double chocolate experience.
  • For a citrus note, add one teaspoon of lemon zest to the ricotta filling mixture.
  • This is a great make ahead dessert; it tastes even better the next day after the layers have fully settled.

Nutrition

Find it online: https://hungryhearld.com/italian-love-cake-recipe-magic-layer-2/