Italian Love Cake

This easy, make-ahead layered love cake is hard to resist


  • 1 package chocolate cake mix 
  • 2 lbs. ricotta cheese (drain any excess liquid off)
  • 4 eggs 
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 package instant chocolate pudding mix (3.4 oz)
  • 1 cup cold milk
  • 8 oz. Cool Whip


  • Preheat oven to 350* and spray a 9×13 inch pan with nonstick spray.
  • In a large bowl, mix together your cake mix according to the package directions. Pour into the prepared pan and set aside.
  • In another bowl combine the ricotta cheese, sugar, vanilla, and eggs. Using a hand mixer, mix until smooth.
  • Spread mixture evenly over the top of the chocolate cake batter.
  • Bake at 350* for 50-60 minutes or until a toothpick comes out clean. The layers will switch as it bakes.
  • Remove from the oven and allow to cool completely before frosting. 
  • Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. 
  • Carefully, fold the Cool Whip into the pudding until combined. 
  • Spread the pudding mixture over the top of the cooled cake. Sprinkles optional.
  • Cover the cake and refrigerate at least 6 hours (overnight is best) before serving.