Italian Love Cake

why make this recipe

Italian Love Cake is an easy, crowd-pleasing dessert that combines simple pantry ingredients with a creamy ricotta layer and melty chocolate chips. It’s ideal for potlucks, family dinners, or whenever you want a comforting, slightly retro-sweet cake with minimal fuss.

introduction

This version of Italian Love Cake uses a boxed yellow cake mix for convenience, paired with a sweetened ricotta filling and a chocolate-topped finish. It bakes up moist and tender, with a rich, slightly custardy middle that contrasts nicely with the cake layers. Cocoa powder on top gives it a refined look without extra effort.

how to make Italian Love Cake

Follow the simple steps below to assemble and bake this classic.

Ingredients :

1 box yellow cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, 1 (15 oz) container ricotta cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 cup chocolate chips, Cocoa powder for dusting

Directions :

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth.
3. Pour half of the cake batter into the prepared baking pan.
4. In another bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until well combined. Spoon the ricotta mixture over the cake batter in the pan.
5. Pour the remaining cake batter over the ricotta layer.
6. Sprinkle chocolate chips on top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before dusting with cocoa powder and serving.

how to serve Italian Love Cake

Serve slices at room temperature or slightly chilled. Dust with additional cocoa powder or powdered sugar just before serving. For a more indulgent presentation, add a dollop of whipped cream or a scoop of vanilla gelato alongside each slice.

how to store Italian Love Cake

Store the cake covered in the refrigerator for up to 4–5 days. If you prefer to keep it at room temperature, cover tightly and consume within 1–2 days. For longer storage, slice and freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months; thaw overnight in the fridge before serving.

tips to make Italian Love Cake

• Use whole-milk ricotta for the creamiest filling; drain any excess liquid if the ricotta seems very watery.
• Spread the top layer gently to avoid mixing the ricotta into the batter below. A spatula or back of a spoon works well.
• Check the cake near the 45-minute mark; ovens vary, and you want the center set but not overbaked.
• Allow the cake to cool sufficiently before dusting with cocoa powder to prevent clumping.

variation (if any)

• Add 1/4 cup of mini espresso chips or chopped nuts (like toasted almonds or pistachios) to the chocolate chips for extra texture.
• Stir a tablespoon of orange zest into the ricotta mixture for a bright citrus note.
• Swap the yellow cake mix for white or almond-flavored cake mix for a different base flavor.

FAQ

Q: Can I make this cake ahead of time?
A: Yes — it actually keeps well in the fridge and can be made a day ahead. Chilling helps the flavors meld.

Q: Can I use mascarpone instead of ricotta?
A: You can substitute mascarpone for a richer, silkier filling; you may want to reduce the powdered sugar slightly since mascarpone is creamier and richer.

Q: Is it possible to make this gluten-free?
A: Use a gluten-free yellow cake mix labeled for 1-to-1 substitution and verify other ingredients are gluten-free.

Conclusion

For a classic take and make-ahead tips, check the Italian Love Cake Recipe (Make-Ahead). For another tested variation and step-by-step photos, see Italian Love Cake Recipe | The Kitchn.

Italian Love Cake

A moist and tender dessert that features layers of yellow cake, creamy ricotta, and chocolate chips, perfect for potlucks and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box yellow cake mix Use a standard size box mix.
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the filling

• 1 15 oz container ricotta cheese Use whole-milk ricotta for creaminess.
• 1 cup powdered sugar Adjust amount based on preferred sweetness.
• 1 teaspoon vanilla extract

Toppings

• 1/2 cup chocolate chips
• Cocoa powder for dusting Use for presentation.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth.
3. Pour half of the cake batter into the prepared baking pan.
4. In another bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until well combined. Spoon the ricotta mixture over the cake batter in the pan.
5. Pour the remaining cake batter over the ricotta layer.
6. Sprinkle chocolate chips on top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before dusting with cocoa powder and serving.

Notes

Store the cake covered in the refrigerator for up to 4–5 days. If keeping at room temperature, consume within 1–2 days. For longer storage, slice and freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before serving. For extra texture, consider adding mini espresso chips or orange zest.