Name: Italian Love Cake with Ricotta and Chocolate Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: Cooking spray; 1 (15.25-ounce) box chocolate cake mix; Water, eggs, and oil needed for cake mix (see package directions); 1 1/2 teaspoons instant espresso powder (optional); 2 pounds whole-milk ricotta cheese; 3/4 cup granulated sugar; 1/3 cup packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 1 (8-ounce) container Cool Whip, thawed; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups cold whole milk

There’s something truly irresistible about the way rich chocolate meets creamy ricotta in the Italian Love Cake with Ricotta and Chocolate Recipe. This cake isn’t just dessert—it's a celebration of flavors that feels both indulgent and comforting, perfect to share with people you really care about.

The image shows a square piece of marble cake with three visible layers placed on a white marbled surface. The bottom layer is a light yellow color with a slightly soft texture, the middle layer is a dark brown marbled mix of chocolate and yellow cake swirls, and the top layer is thick and creamy with a smooth texture in a light tan color. The top cream layer is evenly spread with gentle curved peaks adding texture. The cake is surrounded by the same creamy tan topping that looks freshly spread, with some spread around the base. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Love Cake with Ricotta and Chocolate Recipe
Top Tip
How to Serve Italian Love Cake with Ricotta and Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Love Cake with Ricotta and Chocolate Recipe

Why You'll Love This Recipe

I first made this Italian Love Cake with Ricotta and Chocolate Recipe on a whim for a family gathering, and I was hooked. It tastes like a classic celebration cake but comes together surprisingly easily, making it a total winner in both flavor and ease.

Decadent yet light: The ricotta keeps the cake wonderfully moist without feeling heavy or dense.
Easy to make: Using boxed cake mix and instant pudding simplifies the process without sacrificing taste.
Perfect for any occasion: Whether it’s a birthday, holiday, or just a casual Sunday, this cake fits right in.
Chocolate and ricotta magic: That creamy, subtly tangy ricotta blends effortlessly with rich chocolate for an unforgettable texture.

Ingredients & Why They Work

This Italian Love Cake combines familiar ingredients that balance each other perfectly. The boxed chocolate cake provides a deep chocolate base, while ricotta adds a creamy, slightly tangy note that brightens up the richness. Using instant pudding mix and Cool Whip cut down effort but keep everything luscious and fluffy.

Flat lay of a small pile of dry chocolate cake mix powder on a white ceramic plate, a small white bowl filled with instant espresso powder, a large mound of creamy whole-milk ricotta cheese on a white ceramic plate, two small white bowls—one with granulated sugar and one with packed light brown sugar, three large whole uncracked brown eggs, a small white bowl with vanilla extract, a small white bowl with kosher salt, a dollop of smooth thawed Cool Whip on a white ceramic plate, a small white bowl with instant chocolate pudding mix powder, a small white bowl filled with cold whole milk, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate cake mix: Use a good-quality box mix for reliable, moist chocolate flavor every time.
Instant espresso powder: Optional, but it intensifies the chocolate notes beautifully.
Whole-milk ricotta cheese: Whole milk ricotta gives that rich texture and tender crumb—avoid low-fat varieties.
Granulated sugar & light brown sugar: The combo adds sweetness with a subtle molasses hint from the brown sugar.
Large eggs: Eggs provide structure and richness in both cake and filling.
Vanilla extract: Enhances the overall flavor, tying chocolate and ricotta together.
Kosher salt: Just a pinch to balance and elevate sweetness.
Instant chocolate pudding mix: Adds decadence and moisture while thickening the filling.
Whole milk (cold): Cold milk helps the pudding set properly in the filling.
Cool Whip (thawed): Makes the frosting light and airy without fuss.
Cooking spray: Ensures easy cake release from the pan.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Italian Love Cake with Ricotta and Chocolate Recipe is how easy it is to tweak. I often switch up the flavorings or add my own spin to the filling depending on the season or who’s coming over.

Variation: Adding a sprinkle of orange zest to the ricotta filling gives it a fresh, citrusy punch I’m obsessed with come winter holidays.
Dietary tweak: You can swap Cool Whip for a coconut whipped topping to go dairy-free, though the texture changes slightly.
Extra mix-ins: Folding in mini dark chocolate chips or chopped toasted nuts into the filling adds delightful surprises.

Step-by-Step: How I Make Italian Love Cake with Ricotta and Chocolate Recipe

The image shows a square slice of layered cake on a white plate placed on a white marbled surface. The cake has three clear layers: a bottom light yellow creamy layer with a textured, slightly crumbly look, a middle dark brown layer that appears moist and chocolatey, and a top thick layer of smooth light brown frosting with soft, wavy peaks. A silver fork is lifting a piece from the front left corner, showing the inside layers clearly. In the background, there is another slice of the same cake on a white plate, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and bake the chocolate cake

First, preheat your oven and spray a 9x13-inch pan with cooking spray to prevent sticking. Mix the chocolate cake batter according to the box directions, adding in the instant espresso powder if you like that rich, coffee-enhanced chocolate flavor. Pour it evenly into your pan and bake as directed until a toothpick comes out clean. Let it cool completely before moving to the filling—it’s the key to keeping layers neat and moist.

Step 2: Make the luscious ricotta filling

While the cake cools, whisk together the ricotta, granulated sugar, brown sugar, eggs, vanilla extract, and salt until smooth and creamy. Then, combine the instant chocolate pudding mix with the cold milk, beating it until set so it thickens nicely. Fold the pudding mixture into the ricotta blend, followed by the thawed Cool Whip, folding gently to keep everything light and airy. This creamy filling is what sets this cake apart.

Step 3: Assemble and chill

Spread the ricotta and chocolate filling over your cooled cake layer evenly. Cover the whole pan tightly with plastic wrap and refrigerate for at least 4 hours—overnight is even better. This chilling step lets the flavors meld and the filling set to a silky, sliceable texture that will have everyone raving.

Top Tip

Over the years, I’ve learned a few tricks to make this Italian Love Cake with Ricotta and Chocolate Recipe turn out perfectly every time. These simple tips will help you avoid common pitfalls and impress your guests.

Use whole-milk ricotta: It’s often tempting to save calories, but the whole-milk variety gives a creamier and more flavorful filling, so don’t skip it.
Don’t skip chilling: Patience here is vital—letting the cake rest in the fridge allows the filling to firm up and the flavors to develop fully.
Espresso powder enhancement: A small dash makes the chocolate flavor pop incredibly, but only add it if you’re a fan of coffee notes.
Avoid overmixing the filling: Fold in the Cool Whip gently to keep that light, airy texture instead of a dense cream.

How to Serve Italian Love Cake with Ricotta and Chocolate Recipe

Garnishes

I usually keep garnishes simple—just a dusting of cocoa powder or a few fresh raspberries on top for a pop of color and a slight tartness to balance the sweet richness. Occasionally, I’ll sprinkle some dark chocolate shavings or curls for a fancy touch when serving guests.

Side Dishes

Since this cake is decadent on its own, I like to pair it with something light, like a fresh fruit salad or a scoop of vanilla gelato. A simple espresso or cappuccino alongside is always a fantastic way to round out the dessert experience.

Creative Ways to Present

For birthdays or special occasions, I’ve served this cake as individual parfaits layered in clear glasses with extra Cool Whip and a drizzle of chocolate sauce on top. It’s fun, elegant, and cuts down on messy slicing at parties—plus, everyone gets their own portion!

Make Ahead and Storage

Storing Leftovers

After enjoying the cake, you can keep leftovers covered in the fridge for up to 4 days. Keeping it tightly wrapped preserves the moistness and prevents it from absorbing other fridge smells. I usually slice it into portions and cover each piece separately if I want to grab a quick treat later.

Freezing

This cake freezes beautifully, which is a lifesaver if you want to prepare in advance. I recommend cutting it into slices and wrapping each piece tightly in plastic wrap, then storing them in an airtight container or freezer bag. Thaw overnight in the fridge before serving for best texture.

Reheating

Because of the creamy ricotta filling, I don't recommend microwaving to reheat. Instead, serve the cake chilled or at room temperature. If you prefer it slightly warmer, let it come to room temp for 20–30 minutes before eating—it’s delicious any way you slice it!

Frequently Asked Questions:

Can I use low-fat ricotta instead of whole-milk ricotta?

While you can use low-fat ricotta for a lighter version, the texture and flavor won’t be as rich or creamy. For the best results, whole-milk ricotta is recommended.

Do I have to use instant espresso powder?

Nope! The instant espresso powder is totally optional but it enhances the depth of chocolate flavor. If you’re not a coffee fan or don’t have any on hand, feel free to skip it.

Can this cake be made gluten-free?

This particular recipe relies on boxed chocolate cake mix which typically isn’t gluten-free. However, if you find a gluten-free chocolate cake mix with similar instructions, you can substitute it and follow the rest of the recipe as is.

How long should I chill the cake before serving?

For the best texture and flavor development, chilling the cake for at least 4 hours is important, though I recommend overnight if you can manage it. This rest time lets the filling set perfectly.

Final Thoughts

This Italian Love Cake with Ricotta and Chocolate Recipe holds a special place in my heart because it combines effortless baking with irresistibly delicious results. It’s that cake you’ll want to revisit again and again, whether for a casual family treat or a fancy celebration. Give it a try—I promise it’ll become one of your go-to favorites for sharing a bit of love in every slice.