Love Cake

Love Cake

I tried to scour the Internet to try and find out what a love cake actually is, let alone what an Italian Love Cake is. I came up short. The best I can tell is that it’s a cake that is supposed to be luxurious and shared with those you love: family and friends.

I must say that this definitely has that fancy and luxurious look to it. This particular recipe uses chocolate and ricotta. The ricotta is what makes it an Italian Love Cake.


There is something pretty cool about this love cake recipe. Once you’ve prepared it, and it goes in the oven, the layers switch places. That’s right, while you started with the cake at the bottom, the ricotta actually ends up down there. It’s a popular dish for everyone around.

Thanks to Christine over at Chew Nibble Nosh for this great recipe!


  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip


  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  9. ENJOY!


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Chew Nibble Nosh.

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