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The Best Layered Chocolate Italian Love Cake Recipe

A square slice of rich, layered Italian love cake featuring white cream, dark chocolate cake, and a cocoa powder topping.
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Make this show-stopping dessert that bakes itself into distinct layers. This recipe features a moist chocolate cake base, a creamy ricotta filling, and a decadent chocolate pudding frosting. It is an easy, make-ahead dessert perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 box (15.25 ounces) 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, separated
  • 1 teaspoon vanilla extract
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon almond extract
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 1 container (8 ounces) 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. In a large bowl, combine the chocolate cake mix, flour, 1 cup sugar, and baking powder. Mix well.
  3. Add the water, oil, and 3 egg yolks to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Stir in the vanilla extract. Pour this batter evenly into the prepared baking pan.
  4. In a separate medium bowl, combine the ricotta cheese, 1/2 cup sugar, lemon zest, and almond extract. Mix until smooth.
  5. In a clean bowl, beat the 3 egg whites until soft peaks form. Gently fold the beaten egg whites into the ricotta mixture.
  6. Carefully spoon dollops of the ricotta mixture over the chocolate batter in the pan. Do not spread; the layers will separate during baking.
  7. Bake for 45 to 55 minutes, or until the top is set and a toothpick inserted near the center comes out clean. The ricotta layer will sink to the bottom, creating the magical layers.
  8. Let the cake cool completely on a wire rack.
  9. Prepare the chocolate pudding: Whisk the instant chocolate pudding mix and 1 1/2 cups cold milk together in a bowl until thickened, about 5 minutes.
  10. Gently fold the prepared pudding into the thawed whipped topping until just combined. This creates your chocolate pudding frosting.
  11. Spread the chocolate pudding frosting evenly over the cooled cake.
  12. Chill the cake for at least 2 hours before slicing and serving. This allows the layers to fully set.

Notes

  • For a vanilla base instead of chocolate, use a white or yellow cake mix and substitute 1/4 cup of the water with 1/4 cup of strong brewed coffee for depth.
  • This is a great make-ahead dessert; it tastes even better the next day after the layers have settled.
  • If you prefer a stronger citrus note, increase the lemon zest to 1 full teaspoon.

Nutrition

Find it online: https://rosatasty.com/italian-love-cake-recipe-chocolate-ricotta/