READY IN ABOUT 3 hrs

Italian Love Cake

Read Reviews (189)

"Easy to make and delicious too!" — Rene

Directions

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr 30 mins
READY IN 2 hrs 55 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 23, 2007

As per other Posters, after preparing this cake I put saran wrap over the cake and put the pudding topping on the cake the next day.You can also put the pudding on the cake but be sure to put it in the Fridge. The 2nd, 3rd and even 4th day was even better. However, I very rarely have any left after the 1st day! It was simply awesome. All the flavors from the cake stay moist and the taste of the ricotta cheese was not overwhelming. I think this cake is better the next day and the 3rd day after making this cake. The key is letting the cake really set before serving. My kids loved this cake but hated the taste just after preparing it. I know we were anxious to taste it. Letting it sit in the fridge for 24 hours is worth the wait! This is a great cake to make for a function the next day. I recommend not frosting the cake until the next day. I sometimes add a little heavy cream. Part Milk/Part cream to the pudding mix. Love it! I will make this again and again! I have made this 5 times and it has simply been a hit each time. I am making another one tonight for the Office tommorrow! Thank You! Thank You! Just Awesome! I have also posted a picture of the Cake too!

—Pamcastle

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Most Helpful Critical Review

Sep 18, 2008

Bland, it just lacks a lot for everything you put into it. I didn't have a problem with soggy, but it was dry. I cooked it in a metal 9x13 and where the directions say 90 min, thankfully I took it out at 70 min. I did let it set a full 24 hours before making the topping and serving it. As for the topping... not good, just bland yet again (and not remotely close to mousse), you might as well buy the chocolate flavor cool whip, save time, money, and a dish to clean.

—Renee

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223 Ratings

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Mar 16, 2006

I've been making this cake for years, it's awesome!! My grandma used to make it when I was a kid. I just made this cake the other day using Lemon cake mix and lemon pudding in the frosting...AWESOME!! If u love lemon oh you gotta try this!

—Vickie512

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Sep 16, 2007

This is one of the BEST cakes I have ever made. I was a little leary because the reviewers either loved or hated it...no in between. I had to make dessert for the bosses birthday, and tried this. She loved it, and so did the rest of my coworkers. I did make it the day before and frost the day we served it. The frosting in of iteself is delicious and I know I will use this on other desserts. I was afraid that the ricotta mixture wouldn't sink, but it did. It had beautiful presence and everyone was wowed. Definately one of the moistest cakes to date. Thanks for the post.

—Momof2

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Feb 11, 2004

This is a richly delicious and impressive cake. Even though it got rave reviews from the people who ate it, I thought the ricotta cheese part was too wet. Next time I will decrease the eggs to 3 instead of 4 and drain the excess liquid from the ricotta cheese before mixing. The pudding/whipped topping icing tasted like chocolate mousse! Yum! Yum! I will make this again.

—Chef Danielle

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May 09, 2004

This cake was very different and delicious ! I made it "light" by using fat-free ricotta, which worked out fine, and Lite Cool Whip and skim milk. The ricotta filling sinks to the middle of the cake as it bakes and makes a "layered" look like a devil dog. I baked the cake (in metal pan) at 350 for just under an hour and it came out perfect. I cooled it for 15 minutes, removed it from pan to a serving platter, covered it w/ Saran Wrap and refrigerated it over night to set before frosting it. (The bottom looked alittle "wet" from the filling sinking through the cake when I removed it from the pan, but, after refrigerating it it seemed to evaporate and just make the cake moister.....not soggy at all, which is what I worried about !!) The frosting is light and delicious like chocolate mousse. I decorated the cake after frosting it with chocolate chips, but I think shaved chocolate & white chocolate from a candy bar would look even better. I will mkae this again. It's easy and very quick and perfect for a special occasion without spending all day baking and preparing.

—DAWN SHAW

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Oct 31, 2004

I made this recipe several times and found that the quality of the cake mix makes all the difference - some of them are just better-tasting than others (I personally liked Betty Crocker German Chocolate). At first I was concerned that the cake will not bake through, but during the baking ricotta layer sinks into the cake-mix layer and in fact the cake comes out with the chocolate layer on top. Once I made a half of the recipe in 8x8 form with about 3/4 of the ricotta and it also was good, just a bit dryer (which some might even prefer). Most of all I like the frosting idea and have even used it on other cakes and desserts. Thanks Rene!

—JELENAP

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Jun 21, 2008

I had it once years ago at Mike's Pastry in the North End of Boston and was never able to find it again, at Mike's or anywhere else!! I'm so grateful I found this recipe!!Made with Devils Food cake mix and pudding, half and half instead of milk and whole milk ricotta. Loved it! Definitely got better after a couple days. I might try the lemon idea next. And for those who don't know (I didn't!), 2 pints is one of the BIG containers.

—PrincessJenna

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Nutrition

Calories
348 kcal
17%

Carbohydrates
42.9 g
14%

Cholesterol
68 mg
23%

Fat
15.7 g
24%

Fiber
0.9 g
4%

Protein
11.1 g
22%

Sodium
428 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Love Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 348
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 8.7g 43 %
Cholesterol 68mg 23 %
Sodium 428mg 17 %
Potassium 227mg 6 %
Total Carbohydrates 42.9g 14 %
Dietary Fiber 0.9g 4 %
Protein 11.1g 22 %
Sugars 28.7g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 30 %
Iron 19 %
Thiamin 7 %
Niacin 20 %
Vitamin B6 3 %
Magnesium 10 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.