Italian love cake is a layered sheet cake that assembles backwards: chocolate cake batter goes into the pan first, the ricotta mixture is spread over the top, and during baking the denser ricotta sinks through the lighter cake batter and the two layers switch positions. What comes out of the oven is a chocolate cake on top with a baked ricotta layer underneath, the opposite of how it went in. A chocolate pudding and whipped topping layer goes over the cooled cake. Three layers, one pan, served from the baking dish in squares.

The ricotta-sinking phenomenon is the technique at the center of the recipe, and it works because the ricotta mixture is significantly denser than the aerated cake batter. Gravity pulls the heavier ricotta through the batter as the oven heat causes the cake to rise around and above it. The result, once cooled and sliced, shows two clearly distinct layers: a moist chocolate cake layer on top and a creamy, slightly firm baked ricotta layer below.

The chocolate cake layer

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One fifteen-ounce box of chocolate cake mix combined with a cup of water, three eggs, and half a cup of vegetable oil, beaten for two minutes until well combined. Pour into a greased nine by thirteen baking dish. This is a straightforward box cake preparation; the quality of the finished cake depends partly on the cake mix brand, so use one you trust.

The ricotta layer

Two pints of part-skim ricotta cheese combined with three-quarters cup of white sugar, a teaspoon of vanilla extract, and four eggs, blended well. Spread this mixture evenly over the top of the chocolate cake batter. It will look like the ricotta is sitting on top of the batter because it is; the sinking happens in the oven.

Four eggs in the ricotta mixture is the quantity that gives it enough structure to bake into a cohesive, sliceable layer rather than remaining wet and loose. Part-skim ricotta is specified over whole-milk ricotta; it’s slightly firmer and produces a more defined layer after baking. Whole-milk ricotta will work but the layer may be creamier and less distinct.

Baking

350 degrees Fahrenheit, one hour and fifteen minutes in a glass dish or one hour and thirty minutes in a metal pan. Metal pans conduct heat differently than glass and the longer bake time is needed to set the center fully. A toothpick inserted in the center should come out clean. Let the cake cool completely before adding the topping; a warm cake will melt the whipped topping mixture on contact.

The pudding topping

One three-point-nine ounce package of instant chocolate pudding mixed with a cup of milk until thickened, then folded with the twelve-ounce container of thawed frozen whipped topping. Spread over the completely cooled cake. Refrigerate loosely covered with plastic wrap until the topping has set. The pudding-whipped topping combination is lighter than a traditional frosting and more stable than plain whipped cream, which would deflate and weep within a few hours.

Why it works

Italian love cake earns its name partly from the visual effect and partly from the flavor combination: the slight tanginess of the baked ricotta against the sweetness of the chocolate cake, all under a creamy, mousse-like pudding topping. The ricotta layer tastes like a mild cheesecake; the chocolate cake above is moist and tender. Refrigerated overnight, the layers firm and the flavors integrate. Serves 18. Nutrition per serving: 372 calories, 40g carbohydrates, 11g protein, 20g fat.

Make-ahead and storage

This cake is genuinely better the next day. The ricotta layer firms up, the pudding sets completely, and the flavors of all three layers have time to integrate. Cover and refrigerate for up to four days; the whipped topping holds well. Do not freeze, as the ricotta layer becomes grainy after thawing.

Print Recipe

Italian Love Cake

Author: Yas Sine Cooking Method: Baking Cuisine: American, Italian Courses: Dessert Recipes Recipe Keys: L Layered M Make-Ahead R Ricotta S Sheet Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 75 mins Rest Time 60 mins Total Time 2 hrs 35 mins

Cooking Temp: 350  C Servings: 18 Calories: 372

Best Season: Available

Description

Italian love cake: chocolate cake batter with ricotta spread on top before baking, which sinks to form a bottom layer. Topped with chocolate pudding and whipped topping. Serves 18.

Ingredients

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Servings

• 1 box chocolate cake mix (15.25 oz)
• 1 cup water
• 3 large eggs (for cake layer)
• ¹⁄₂ cup vegetable oil
• 2 pints part-skim ricotta cheese (32 oz total)
• ³⁄₄ cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs (for ricotta layer)
• 1 package instant chocolate pudding mix (3.9 oz)
• 1 cup whole milk
• 1 container frozen whipped topping (12 oz)
• thawed

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish.
2. Beat together the cake mix, water, 3 eggs, and vegetable oil for 2 minutes. Pour into the prepared baking dish.
3. In a separate bowl, combine the ricotta, sugar, vanilla, and 4 eggs. Mix well. Spread evenly over the top of the chocolate batter.
4. Bake for 1 hour 15 minutes (glass pan) or 1 hour 30 minutes (metal pan), until a toothpick inserted in the center comes out clean. Cool completely.
5. Mix the pudding mix and milk until thickened. Fold in the whipped topping. Spread over the completely cooled cake.
6. Cover loosely with plastic wrap and refrigerate until the topping sets before serving..

Equipment

• 9×13 inch baking dish

• Electric mixer

• Large mixing bowls

• Wire rack

Note

The ricotta layer is spread on top but sinks to the bottom during baking. Cool completely before adding the topping. Glass pans need 1 hr 15 min; metal pans need 1 hr 30 min. Better made the day before. Nutrition per serving (serves 18): 372 calories, 40g carbohydrates, 11g protein, 20g fat, 9g saturated fat, 90mg cholesterol, 325mg sodium, 223mg potassium, 1g fiber, 25g sugar, 221mg calcium, 1mg iron.

Keywords: Italian love cake, ricotta chocolate cake, magic layer cake, Italian dessert cake

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