Imagine a dessert so good it could make a grown adult weep. This Easy Italian Love Cake isn’t just delicious—it’s a layered masterpiece of ricotta cheesecake, chocolate cake, and whipped topping that tastes like it took hours. Spoiler: it doesn’t.
Even if your cooking skills peak at microwaving leftovers, you can pull this off. Why settle for store-bought when you can impress your date, your in-laws, or—let’s be real—yourself in under an hour? Trust us, this cake earns its name.
Why This Recipe Slaps
This isn’t just cake.
It’s a three-layer flex with minimal effort. The ricotta layer bakes into a creamy cheesecake, while the chocolate cake mix (yes, we’re cheating) rises through it like magic. Top it with Cool Whip, and suddenly you’re a dessert genius.
The contrast of textures—fluffy, creamy, dense—will have people asking for your secret. Pro tip: Don’t tell them how easy it is.
Grab These Ingredients
- 1 box chocolate cake mix (plus eggs, oil, and water as the box directs)
- 2 lbs ricotta cheese (whole milk for maximum richness)
- 4 eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
- ½ cup chocolate chips (optional, for extra drama)
How to Make It: No PhD Required
- Prep the oven: Preheat to 350°F and grease a 9×13-inch pan. No fancy parchment paper—just butter or nonstick spray.
- Mix the cake batter: Prepare the chocolate cake mix as the box says.
Pour it into the pan. Try not to eat all the batter.
- Blend the ricotta layer: Beat ricotta, eggs, sugar, and vanilla until smooth. Gently spread this over the cake batter.
Don’t stir—the layers will separate while baking.
- Bake: 50–60 minutes until the edges pull away from the pan. Let it cool completely unless you enjoy molten cheese burns.
- Top it: Spread Cool Whip over the cooled cake. Sprinkle chocolate chips if you’re feeling fancy.
Refrigerate for 2 hours before serving.
How to Store It (If There’s Any Left)
Cover the cake with plastic wrap or foil and refrigerate for up to 5 days. Freezing? Skip the Cool Whip topping, wrap tightly, and freeze for up to 3 months.
Thaw in the fridge overnight and add topping before serving. FYI, it probably won’t last that long.
Why This Cake Is a Win
It’s foolproof, feeds a crowd, and looks like you tried way harder than you did. The ricotta adds protein (we’re calling it health food), and the mix of textures is next-level.
Plus, it’s customizable—swap flavors, add fruit, or go nuts with toppings. IMO, it’s the ultimate “look at me” dessert without the effort.
Common Mistakes to Avoid
- Overmixing the ricotta layer: Lumps are fine. Overbeating makes it too runny.
- Skipping the cool-down: Topping a warm cake with Cool Whip = sad, melty mess.
- Using low-fat ricotta: Just don’t.
Whole milk ricotta is non-negotiable for creaminess.
Swaps and Upgrades
No chocolate fans? Use vanilla cake mix and top with fresh berries. Swap ricotta for mascarpone if you’re extra.
Vegan? Use dairy-free cake mix, tofu-based ricotta, and coconut whipped topping. For a boozy twist, add a shot of amaretto to the ricotta layer.
You’re welcome.
FAQs
Can I use homemade cake batter instead of a mix?
Sure, if you enjoy extra dishes. The box mix keeps it easy, but homemade works—just use a standard chocolate cake recipe.
Why did my ricotta layer sink?
It’s supposed to! The cake rises around it, creating those magical layers.
No panic needed.
Can I freeze this cake?
Yes, but freeze it before adding Cool Whip. Thaw in the fridge and top it fresh.
My cake is soggy. What happened?
You probably underbaked it or didn’t let it cool before topping.
Use a toothpick to test doneness—clean = ready.
Final Thoughts
This Italian Love Cake is the culinary equivalent of a mic drop. It’s easy, impressive, and tastes like you slaved over it. Whether it’s a potluck, birthday, or “I deserve cake” Tuesday, this recipe delivers.
Now go bake it, and prepare for marriage proposals. (Or at least recipe requests.)