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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.