Go Back
+ servings

Italian Love Cake

Italian Love Cake is an easy yet impressive make-ahead dessert with three layers of deliciousness that come together for one perfect bite. Everyone will love it...just like the name says!
Prep Time15 mins
Cook Time1 hr
Cooling & Chilling Time8 hrs
Total Time9 hrs 15 mins
Servings: 12 generous slices
Calories: 541kcal
Author: Michelle / Now Cook This!

Ingredients

  • cooking spray
  • 1 (15.25-ounce) box fudge marble cake mix, plus the ingredients needed to make the cake as per the box (mine needed 1 cup water, ½ cup vegetable oil, and 3 eggs)
  • 32 ounces ricotta cheese, I use whole milk ricotta
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1 cup milk, I use whole milk
  • 1 (8-ounce) container Cool Whip whipped topping, thawed
  • ¼ cup chocolate sprinkles, optional

Instructions

  • Preheat the oven to 350°F.
  • Spray the bottom and sides of a 9x13x2-inch baking pan with cooking spray.
  • Prepare the marble cake batter as per the package directions and pour it into the pan.
  • In a large bowl, stir together the ricotta cheese, sugar, eggs, and vanilla extract until well combined and smooth.
  • Spoon the ricotta mixture evenly over the cake batter in the pan, making sure to go all the way to the edges of the pan.
  • Bake for 1 hour on the center rack of the oven or until a toothpick inserted in the center comes out clean.
    If your cake ends up with cracks in it (mine often does), that is fine. It will be covered up with the topping.
  • Place the pan on a wire rack and allow the cake to cool completely (this will take about 1½ to 2 hours).
  • In a medium bowl, mix together the chocolate pudding mix and milk until well-combined and smooth.
  • Add the Cool Whip to the pudding mixture and gently fold it in until it is well-combined.
  • Spread the pudding mixture evenly over the top of the cake.
  • Cover and refrigerate for at least 6 hours (overnight is even better).
  • Top the cake with chocolate sprinkles, if desired.
  • Slice into 12 pieces; serve cold.

Recipe Notes

  • Keep the cake stored in the refrigerator, covered, for up to 4 to 5 days.
  • Yes, you can freeze it!
    • Place the slices you want to freeze on a baking sheet or tray lined with wax paper. Freeze until solid. Wrap each slice in plastic wrap and then foil. Place in a freezer bag or freezer container. For best quality, use within 1 to 2 months.
    • When ready to serve: unwrap, thaw and enjoy!
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!