This rich and unique dessert, known as Italian Love Cake, is a beautiful blend of chocolate and ricotta layers that actually switch places as the cake bakes. The result is a decadent, creamy cake with impressive layers that not only tastes amazing but looks stunning too.
Why You’ll Love This Recipe
I love how this recipe delivers such a beautiful layered effect with minimal effort. The chocolate cake starts on the bottom and magically ends up on top, while the ricotta cheese creates a sweet, creamy layer underneath. It’s a crowd-pleaser every single time I serve it—perfect for holidays, special occasions, or just when I want something indulgent. Plus, I only need a few simple ingredients to pull it together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (15.25 oz) chocolate cake mix
2 pounds ricotta cheese
4 large eggs
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
I prepare the chocolate cake mix according to the package instructions, then pour it evenly into the baking dish.
In a separate bowl, I mix together the ricotta cheese and eggs until smooth and fully combined.
Carefully, I spoon the ricotta mixture over the chocolate cake batter. I don’t mix it—just layer it on top.
I bake the cake for about 60 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
I let the cake cool completely before serving. Sometimes, I chill it for a few hours for a firmer texture.
Servings and timing
This cake makes about 12 generous servings. From start to finish, it takes around 1 hour and 20 minutes—about 20 minutes of prep and 60 minutes of baking.
Variations
I sometimes switch out the chocolate cake mix for a red velvet version when I want a more dramatic color. For an extra flavor boost, I also add a teaspoon of vanilla extract or a touch of orange zest to the ricotta layer. Some folks like to top it with a layer of chocolate pudding or whipped cream after it cools—I’ve tried that too, and it’s absolutely delicious.
Storage/Reheating
I keep leftovers in the refrigerator, covered tightly, for up to 5 days. This cake tastes even better the next day as the flavors meld together. If I want to reheat it, I warm individual slices in the microwave for about 15–20 seconds. It’s also wonderful served cold.
FAQs
What makes the layers switch during baking?
The ricotta mixture is heavier than the cake batter, so it slowly sinks while the cake rises, creating the layered effect as it bakes.
Can I make this cake ahead of time?
Yes, I often make it a day ahead. It stores well and tastes even better the next day.
Can I use low-fat ricotta cheese?
I’ve tried it with low-fat ricotta, and while it works, the texture isn’t as rich and creamy as with the full-fat version.
Can I freeze Italian Love Cake?
Yes, I freeze slices by wrapping them tightly in plastic wrap and then foil. They thaw well in the fridge overnight.
Do I need to refrigerate the cake?
Absolutely. Because of the ricotta cheese, it should be kept refrigerated when not being served.
Conclusion
Italian Love Cake is one of those easy desserts that feels fancy without being fussy. I always love how it surprises people with its unique layers and creamy texture. Whether I’m bringing it to a potluck or enjoying a slice after dinner, it never fails to impress.
Italian Love Cake is a layered chocolate and ricotta dessert that magically flips during baking—creating a creamy, rich, and stunningly beautiful treat that’s perfect for special occasions or easy indulgence.
Ingredients
1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box)
2 pounds ricotta cheese
4 large eggs
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the chocolate cake mix according to the package instructions and pour the batter into the dish.
In a separate bowl, mix ricotta cheese and eggs until smooth and well combined.
Gently spoon the ricotta mixture over the cake batter without mixing it in.
Bake for 60 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving. Chill for a few hours for a firmer texture, if desired.
Notes
Use red velvet cake mix for a colorful variation.
Add vanilla extract or orange zest to the ricotta layer for extra flavor.
Top with whipped cream or chocolate pudding once cooled, if desired.
Chilling the cake enhances its texture and flavor.
