Quick & easy Italian love cake is one of those desserts that feels like magic when it comes out of the oven. It starts with layers of rich chocolate cake, a creamy ricotta filling, and a sweet pudding topping. But here’s the twist—while it bakes, the ricotta and chocolate layers switch places, giving it a beautiful layered effect without any extra work. It’s simple, impressive, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love this cake because it’s effortless to make but looks and tastes like something from a bakery. With store-bought shortcuts like cake mix and instant pudding, it comes together fast and delivers a decadent, creamy result. The ricotta adds a lightly sweet, cheesecake-like layer, and the pudding topping makes it extra smooth and irresistible. It’s perfect for holidays, potlucks, or just a sweet family dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix (plus eggs, oil, and water as required on the box)
Ricotta cheese
Eggs
Granulated sugar
Instant chocolate pudding mix
Cold milk
Whipped topping (like Cool Whip)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
In a separate bowl, I mix the ricotta cheese, eggs, and sugar until smooth, then carefully spoon this mixture over the cake batter—without mixing it in.
I bake the cake for about 50–55 minutes. During baking, the ricotta layer sinks and the chocolate layer rises—flipping naturally.
I let the cake cool completely before preparing the topping.
For the topping, I whisk together the pudding mix and cold milk until thick, then fold in the whipped topping.
I spread the pudding layer evenly over the cooled cake and refrigerate for at least an hour before serving.

Servings and timing

This cake serves about 12 to 15 people.
Total time is around 2 hours:

10–15 minutes for preparation
50–55 minutes for baking
Plus 1 hour chilling time

Variations

Sometimes I use vanilla or white cake mix with lemon pudding for a bright twist. I’ve also tried it with strawberry cake and cheesecake pudding for a fruity variation. If I want to make it feel more homemade, I mix in mini chocolate chips or a splash of espresso powder into the cake batter. A sprinkle of cocoa powder or shaved chocolate on top adds a nice finishing touch.

Storage/Reheating

I store the cake covered in the fridge for up to 4 days. Since it’s topped with whipped and pudding layers, I keep it chilled at all times. It’s not ideal for freezing, but it holds up well in the fridge and tastes even better the next day.

FAQs

Why is it called “love cake”?

It’s often said the name comes from the way the layers magically flip in the oven—it’s a little surprise that feels like baking magic. It also has a rich, creamy, and comforting taste that’s easy to love.

Can I make this ahead of time?

Yes, and I often do. I make it the day before an event and let it chill overnight. The flavors meld beautifully after a few hours in the fridge.

Can I use homemade cake batter instead of a mix?

Absolutely. I sometimes use my favorite homemade chocolate cake recipe if I want a from-scratch version.

Is there a substitute for ricotta?

If I don’t have ricotta, I’ve used mascarpone or blended cottage cheese. The texture changes slightly, but it still works.

Can I use other pudding flavors?

Yes, I’ve made it with vanilla, pistachio, or even banana pudding—each one gives the cake a unique twist.

Conclusion

Quick & easy Italian love cake is one of my favorite simple desserts that feels special without a lot of effort. The creamy, layered surprise and rich chocolate flavor make it a standout treat for any occasion. Whether I’m baking for family or bringing something to share, this cake always earns compliments—and I always look forward to that first forkful.