Italian Love Cake

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What you’ll need

  • 2 (15-ounce) containers ricotta cheese — whole-milk ricotta gives the best richness; part-skim is fine for a lighter version.
  • 1 cup granulated sugar.
  • 1 teaspoon vanilla extract.
  • 4 large eggs, room temperature (for the ricotta layer).
  • 1 (15.25-ounce) box chocolate or devil’s food cake mix.
  • 1/2 cup canola or vegetable oil (substitute light olive oil for a fruity hint).
  • 1 cup water (follow package instructions if different).
  • 3 large eggs (listed for the pudding layer) — note: instant pudding usually does not require eggs; see tips for when to use them.
  • 1 (5-ounce) box instant chocolate pudding mix.
  • 3 cups cold milk (for the pudding).
  • 1 (8-ounce) container whipped topping, thawed.

Step-by-step instructions

  1. Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray and set aside.
  2. In a medium bowl, whisk together the ricotta, 1 cup sugar, vanilla, and 4 eggs until smooth and creamy. A hand mixer on low for 20–30 seconds helps remove lumps.
  3. In another bowl, prepare the chocolate cake mix following the package directions, stirring in the 1/2 cup oil and 1 cup water (and eggs if the package calls for them). Mix until combined but don’t overbeat.
  4. Pour the cake batter into the prepared 9×13 pan and smooth it gently. Carefully pour the ricotta mixture over the top. Do not stir — the layers will form naturally during baking.
  5. Bake for 50–60 minutes, until the top is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). The ricotta layer will look slightly creamy but set.
  6. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling fully prevents the pudding from becoming watery when spread.
  7. While the cake cools, prepare the instant chocolate pudding with the 3 cups cold milk according to the package. (If you prefer a cooked, custard-style pudding, whisk the pudding mix with eggs and sugar and cook gently on the stovetop — see tips.) Chill the pudding until slightly thickened.
  8. Once the cake is completely cool, spread the pudding evenly over the top. Smooth gently.
  9. Spread the thawed whipped topping over the pudding layer. Cover and chill at least 2 hours, or overnight, before slicing and serving.

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