My neighbor Mrs. Antonelli knocked on my door last Tuesday evening, clutching a foil-covered pan and grinning like she’d won the lottery. “You simply must try my nonna’s Italian Love Cake,” she declared, practically bouncing on her toes. One bite of that heavenly dessert and I understood why it earned its romantic name – this Italian dessert is pure magic in cake form.

Ingredients

 

For the Cake Base:

 

• 1 box yellow cake mix (18.25 oz / 517g)
• 4 large eggs
• 1/2 cup vegetable oil (120ml)
• 1 cup water (240ml)

 

For the Ricotta Layer:

 

• 2 lbs whole milk ricotta cheese (907g)
• 4 large eggs
• 3/4 cup granulated sugar (150g)
• 1 tsp vanilla extract (5ml)

 

For the Pudding Layer:

 

• 2 boxes instant vanilla pudding mix (3.4 oz each / 96g total)
• 3 cups cold milk (720ml)
• 1 container Cool Whip (8 oz / 226g), thawed

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix cake ingredients in a large bowl until smooth batter forms.
3. Pour batter into prepared pan and spread evenly.
4. Combine ricotta, eggs, sugar, and vanilla in separate bowl until creamy.
5. Spoon ricotta mixture over cake batter, spreading gently with offset spatula.
6. Bake for 45-50 minutes until center springs back when touched.
7. Cool completely in pan – this step is crucial for proper setting.
8. Whisk pudding mixes with cold milk for 2 minutes until thickened.
9. Fold Cool Whip into pudding mixture until combined.
10. Spread pudding layer over cooled cake and refrigerate 4 hours minimum.

 

Perfect!

Pro Tips & Variations

 

Temperature matters tremendously. Room temperature eggs blend more easily into the ricotta mixture, preventing lumps that’ll make you want to start over. Trust me on this one – I learned the hard way during my first attempt when everything looked like cottage cheese soup.

Try a chocolate twist by using chocolate cake mix and chocolate pudding instead. The contrast with the creamy ricotta layer is absolutely divine, and my teenage son practically licks the pan clean every time.

Add lemon zest to the ricotta layer for a bright, citrusy note that cuts through the richness beautifully. About two teaspoons does the trick without overwhelming the other flavors.

Storage & Food Safety

Store your Italian Love Cake covered in the refrigerator for up to 4 days. The texture actually improves after the first day as all the layers meld together into pure bliss.

 

When reheating individual portions, warm gently in the microwave for 15-20 seconds – you want it slightly cool, not hot. The FDA recommends reheating to 165°F if you prefer it warmer, though most folks enjoy this dessert chilled.

 

Boom! This cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.

Nutrition & Serving Ideas

 

Per serving (1/12 of cake):

 

• Calories: 485
• Protein: 14g
• Carbohydrates: 52g
• Fat: 24g
• Fiber: 1g
• Sugar: 38g

 

This ricotta cake pairs wonderfully with fresh berries or a drizzle of chocolate sauce. During summer barbecues, I serve it alongside grilled peaches or strawberry shortcake for a dessert buffet that’s impossible to resist.

 

The sound of forks clinking against plates always fills my kitchen when I bring this out – it’s become the dessert everyone expects at family gatherings.

Frequently Asked Questions

 

What is Italian Love Cake made of? Italian Love Cake combines a moist yellow cake base with a creamy ricotta cheese layer and topped with vanilla pudding mixed with whipped topping. It’s like tiramisu’s easier, more approachable cousin that everyone can make.

 

Can I make this ahead of time? Absolutely! This dessert actually tastes better the next day after all the layers have time to meld together. Make it up to 2 days ahead for stress-free entertaining – that’s what I always do when hosting.

 

Why is it called Love Cake? Legend says it earned its name because it’s so irresistible, it makes people fall in love with whoever bakes it. Whether that’s true or not, I can’t say, but my husband definitely gives me extra hugs when this appears in our fridge!

 

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I’m Sarah, a Halifax home cook who’s been perfecting comfort food recipes for over 15 years, sharing the dishes that bring families together around the dinner table.