1. Can I use a different cake mix for Italian Love Cake?

Yes! While Devil’s Food cake mix is the traditional choice for this recipe, you can experiment with other flavors. A white cake mix or strawberry cake mix would work wonderfully, especially for variations like a strawberry or lemon Love Cake.

2. Can I make Italian Love Cake gluten-free?

Absolutely! To make a gluten-free Italian Love Cake, simply use a gluten-free cake mix. Many popular cake mixes offer a gluten-free option, or you can make your own gluten-free cake from scratch.

3. How do I store leftovers of Italian Love Cake?

Store any leftovers in an airtight container in the refrigerator. This cake can stay fresh for up to 5 days. For longer storage, you can freeze the cake for up to 2-3 months. Just let it thaw in the fridge overnight before serving

Italian Love Cake Recipe: A Rich, Decadent Dessert with Italian Roots

Name: Italian Love Cake
Prep time: 15 min
Cook time: PT-492181H59M39S
Total time: 5 h 25 min
Cuisine: Italian
Ingredients: 2 15-ounce containers of ricotta cheese; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 15.25-ounce box of Devil’s Food cake mix; 1/2 cup canola or vegetable oil; 1 cup water; 3 large eggs (for the cake batter); 1 5-ounce box of instant chocolate pudding; 3 cups cold milk; 1 8-ounce container of whipped topping (Cool Whip)

Description

Italian Love Cake is a delicious layered dessert featuring a rich ricotta cheese base, a moist chocolate cake layer, and a creamy chocolate pudding frosting. Perfect for any occasion, this cake combines flavors and textures that everyone will enjoy.

Ingredients

Scale

2 15-ounce containers of ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 15.25-ounce box of Devil’s Food cake mix
1/2 cup canola or vegetable oil
1 cup water
3 large eggs (for the cake batter)
1 5-ounce box of instant chocolate pudding
3 cups cold milk
1 8-ounce container of whipped topping (Cool Whip)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
For the ricotta layer, combine ricotta cheese, sugar, and vanilla extract in a mixing bowl. Use an electric mixer to blend until smooth. Add eggs one at a time and mix well.
For the chocolate cake layer, mix cake mix, oil, water, and eggs in a separate bowl. Whisk until smooth and well-combined.
Pour the chocolate cake batter into the prepared baking dish.
Carefully pour the ricotta mixture over the cake batter. Do not stir; the ricotta layer will sink to the bottom during baking.
Bake the cake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool to room temperature.
For the frosting, mix the instant chocolate pudding with the cold milk in a bowl. Stir well until thickened.
Fold in the whipped topping to the pudding mixture to create the frosting.
Spread the frosting evenly over the cooled cake.
Cover and refrigerate the cake for at least 4 hours, or until ready to serve.

Notes

Ensure to pour the ricotta mixture gently over the cake batter to allow the layers to form correctly.
This cake can be made a day ahead for the best results.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If using a gluten-free cake mix, the ricotta layer may not sink properly, so ensure the batter isn’t too thick.

Prep Time: 15 minutes
Cook Time: 1 hour to 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg