Description
Mom’s Italian Love Cake is a decadent layered dessert featuring a rich devil’s food chocolate cake base topped with a creamy ricotta cheese layer that magically separates during baking. Finished with a fluffy chocolate pudding and whipped topping frosting, this cake offers a delightful contrast of textures and flavors, perfect for any occasion.
Ingredients
Ricotta Layer
- 2 (15-ounce) containers whole-milk ricotta cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Chocolate Cake Batter
- 1 (13.25-ounce) box devil’s food chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Chocolate Pudding Frosting
- 1 (5-ounce) box instant chocolate pudding mix
- 2 cups reduced-fat milk
- 1 (8-ounce) container whipped topping
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking pan with cooking spray to prevent sticking.
- Make Ricotta Mixture: In a large bowl, combine both containers of ricotta cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed to blend until smooth. Add 4 eggs, one at a time, mixing well after each addition until fully incorporated.
- Prepare Cake Batter: In a separate large bowl, whisk together the devil’s food cake mix, 1 cup water, ½ cup vegetable oil, and the remaining 3 eggs until the batter is smooth and well combined.
- Layer Batter and Ricotta: Pour the cake batter evenly into the prepared baking pan and spread it out smoothly. Carefully pour the ricotta mixture over the cake batter, covering it completely with an even layer.
- Bake the Cake: Place the pan in the preheated oven and bake for about 1 hour. The cake is done when it is cooked through and the top layer slightly jiggles but is not liquid. Remove from the oven and transfer to a wire rack to cool to room temperature, about 3 hours.
- Prepare Pudding Frosting: While the cake cools, mix the instant chocolate pudding mix with 2 cups of reduced-fat milk in a large bowl until fully blended. Let the mixture stand for 2 minutes to thicken, then gently fold in the whipped topping until smooth and combined. Set aside.
- Frost the Cake: Once the cake is completely cooled, spread the prepared chocolate pudding frosting evenly over the top.
- Chill Before Serving: Cover the cake and refrigerate for at least 4 hours, or overnight, to set and allow flavors to meld before slicing and serving.
Notes
- The cake’s unique characteristic is the layering switch achieved during baking, with the ricotta layer rising to the bottom and cake batter coming to the top.
- Be sure not to overbake; the center should jiggle slightly when done.
- For best results, allow the cake to chill thoroughly to achieve a creamy and firm frosting texture.
- This cake is vegetarian-friendly and free from nuts, soy, and sesame ingredients.
- Use whole-milk ricotta for optimal flavor and texture.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: Italian
