This decadent Quick and Easy Italian Love Cake comes together in about 60 minutes and requires just one baking dish, making it a quick and easy dessert that your family will love! Plus, you can switch up the flavor combinations to suit your taste or use it as a fun way to clean out the pantry! Seriously, this cake is like a warm hug made of chocolate and creamy goodness; it’s perfect for a weeknight treat or a special occasion.
Ingredient Breakdown
- Ricotta Cheese
- Granulated Sugar
- Vanilla Extract
- Eggs
- Chocolate Cake Mix
- Canola Oil
- Water
- Instant Chocolate Pudding Mix
- Cold Milk
- Whipped Topping
Let’s Get Cooking!
How to Make This Quick and Easy Italian Love Cake
Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with non-stick spray. It’s essential to make sure your cake doesn’t stick trust me, a sticky cake is a sad cake!
Make the Ricotta Mixture: In a mixing bowl, combine 2 containers of ricotta cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth, this is going to be the creamy layer of your cake, and the smell is heavenly! Add in 4 large eggs, and mix until everything is well combined.
Prepare the Chocolate Batter: In another medium bowl, whisk together one box of chocolate cake mix, 1/2 cup of canola oil, and 1 cup of water until smooth and lump-free.
Layer the Batter: Pour half of the chocolate batter into your prepared baking dish. Then, carefully dollop the ricotta mixture on top, spreading it evenly. Once that’s done, pour the remaining chocolate batter over the ricotta layer, don’t worry if it seems uneven, it will all come together during baking.
Bake to Perfection: Place your masterpiece in the oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a dream!
Prepare the Pudding: While the cake bakes, whisk together 1 box (5 oz) of instant chocolate pudding mix with 3 cups of cold milk until thickened. Set aside and try your best not to eat it straight from the bowl tempting, I know!
Cool Down: Once the cake is done baking, let it cool completely in the pan for about 30 minutes. It’s hard to wait, but trust me it’s worth it!
Top with Pudding: Spread the prepared pudding over the cooled cake and top with 8 ounces of whipped topping. You want it to look pretty and delicious, because it will be!
Chill: For the final step, chill in the fridge for at least 1 hour before serving. This allows all the flavors to meld beautifully.
My Love for This Recipe
This Quick and Easy Italian Love Cake is literally my go-to recipe for those times when I need a quick treat that feels like a warm hug! It’s definitely comfort food, and EVERYONE in my family, including my notoriously picky kids, goes absolutely bananas for it! I’m a real sucker for recipes that use whatever I have on hand, and this one is perfect for that! You can easily swap ingredients and still have a luscious dessert that shines.
If you loved this Italian Love Cake, be sure to check out my Magical Spiral Cookies, my Strawberry Crunch Cheesecake Tacos, or my Easy Twix Thumbprint Cookies!
Why This Recipe Works
Quick & Easy
With just about 60 minutes of your time, you can have a scrumptious dessert ready to dazzle your family and friends. Whether it’s a weeknight treat or a special celebration, you won’t be stressed out in the kitchen.
Crowd-Pleaser
Packed with tons of flavor, this cake is definitely a crowd-pleaser! Its rich chocolatey layers and creamy ricotta filling keep everyone coming back for seconds, maybe even thirds!
Customizable
One of the best parts? You can tweak this recipe based on what you have at home! Don’t like chocolate? Use vanilla cake mix. Feeling fruity? Add some berries between the layers. The options are truly endless!
Make-Ahead Friendly
This cake is perfect for making ahead of time, allowing flavors to develop beautifully. Just chill it overnight, and it’ll be delightful the next day, you’ll thank me later!
Serving and Storage Tips
How to Serve This Italian Love Cake
Slice into squares and serve it chilled. Consider drizzling some chocolate syrup or fresh berries on top for a fancy finish! It pairs beautifully with a scoop of vanilla ice cream or a fresh cup of coffee if you ask me.
Storage
The cake will keep well in the refrigerator for 3-4 days if it lasts that long! Just make sure to cover it properly with plastic wrap or foil to keep everything fresh.
Reheating Instructions
Reheating isn’t really recommended since it’s served chilled, but if you prefer it to be slightly warm, gently microwave a slice for 10-15 seconds. Just be careful not to overdo it or you’ll melt the whipped topping!
Freezer Friendly
Yes! This cake can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and then in foil. To thaw, place it in the fridge overnight before serving.
And there you have it, your new go-to recipe for any occasion! Whether you’re whipping it up for a family gathering or just want something lovely and satisfying after dinner, this Quick and Easy Italian Love Cake is a winner every time!
Enjoy, my friends! For more Recipe Follow us in Pinterest.
Italian Love Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with non-stick spray.
- In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth, then add the eggs and mix until well combined.
- In another bowl, whisk together the chocolate cake mix, canola oil, and water until smooth.
- Pour half of the chocolate batter into the prepared baking dish.
- Dollop the ricotta mixture on top, spreading it evenly, then pour the remaining chocolate batter over it.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the instant chocolate pudding mix with cold milk until thickened.
- Let the cake cool in the pan for 30 minutes, then spread the prepared pudding over the cooled cake.
- Top with whipped topping, then chill in the fridge for at least 1 hour before serving.