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Chocolate Italian Love Cake is a layered dessert made with rich chocolate cake and a creamy ricotta filling that magically swaps places as it bakes. Unlike the classic recipe made with boxed cake mix and instant pudding, this Italian Love Cake is made completely from scratch for a richer chocolate flavor and a homemade cocoa cream cheese frosting.
Italian Love Cake is an Italian-American dessert made with chocolate cake and a sweet ricotta filling. During baking, the ricotta layer settles beneath the cake, creating distinct layers without any extra assembly.
Many traditional recipes use boxed cake mix and instant pudding, but this recipe is made entirely from scratch.
Here is Why This Italian Love Cake Recipe Works
Made from scratch: Rich chocolate cake, creamy ricotta filling, and homemade cocoa cream cheese frosting give this cake a flavor you just can’t get from a boxed mix.
Signature layered cake: As the cake bakes, the ricotta filling gently settles through the chocolate batter, creating the cake’s signature layers with almost no effort.
Light, fluffy frosting: Cocoa cream cheese whipped frosting is lighter than traditional buttercream but still delivers plenty of rich chocolate flavor.
Perfect for sharing: This cake is elegant enough for holidays and special occasions but simple enough to make for a family dessert or potluck.
Ingredient Notes
Unsweetened cocoa powder: Use natural unsweetened cocoa powder for a rich chocolate flavor.
Hot coffee or hot water: Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Hot water works well too.
Ricotta cheese: Use whole-milk ricotta for the creamiest filling and best flavor. If your ricotta seems watery, let it drain in a fine-mesh sieve for 15 to 30 minutes before mixing.
Cream cheese: Full-fat cream cheese gives the frosting the best flavor and texture. Let it soften before mixing so it blends smoothly.
Heavy whipping cream: Use cold heavy cream so it whips into stiff peaks for a light, fluffy frosting.
Vegetable oil: Oil keeps the chocolate cake moist and tender for days. A neutral-flavored oil such as canola or avocado oil will also work.
If you love desserts with magical layers like this Chocolate Cake with Ricotta Filling, check out my Chocoflan Cake! Its creamy flan and rich chocolate layers swap places as it bakes
Recipe Tips
Use room-temperature ingredients: Bring the eggs, milk, and ricotta to room temperature before mixing. They combine more easily and create a smoother batter and filling.
Sift the dry ingredients: Sifting the flour, cocoa powder, baking powder, and baking soda removes lumps and helps everything mix evenly.
Pour the ricotta evenly: Use a measuring cup or ladle to gently distribute the ricotta mixture over the chocolate batter so it covers the surface as evenly as possible.
Don’t stir the layers: After pouring the ricotta over the batter, leave it as is. The layers will naturally shift during baking, creating the cake’s signature look.
Check for doneness: Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. If it’s still wet, bake for a few more minutes and test again.
Cool completely before frosting: Let the cake cool completely before adding the frosting so it stays light and fluffy instead of melting into the cake.
Start with cold cream: Use well-chilled heavy cream to whip the frosting. Cold cream whips faster and holds stiff peaks more easily.
If you like this recipe, you might like our chocolate cassata cake or my red wine chocolate cake.
I adapted my chocolate layer cake recipe to make this sheet cake.
FAQ’s
The chocolate cake batter is lighter than the ricotta mixture, so the ricotta gradually settles through the batter as the cake bakes. The two layers swirl together slightly as they switch places, creating the cake’s signature layered appearance.
Yes. In fact, many people think it tastes even better after it’s been chilled for several hours or overnight. Bake the cake a day ahead, refrigerate it until completely cold, then frost it several hours in advance.
Yes. Divide the chocolate batter among lined muffin cups, then spoon a small amount of the ricotta filling over each one. Bake at 350°F and start checking for doneness after 22 to 25 minutes.
For another Italian dessert, try my chocolate hazelnut cannoli.
Chocolate Sicilian Love Cake
This Chocolate Cake with Ricotta Filling combines elegance and ease in one delicious dessert. With its magical layers and luscious frosting, it’s perfect for any occasion.
Grab your whisk, channel your inner Italian pastry chef, and let this cake bring a little amore to your kitchen!
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Chocolate Italian Love Cake (From Scratch)
If you make this recipe, please leave a star rating and comment.
Ingredients
Cake
- ¾ cup unsweetened cocoa powder, 60 grams
- ¾ cup water, very hot, or use hot coffee; 180 grams
- 2 cups granulated sugar, 400 grams
- ½ cup vegetable oil, 110 grams
- 2 large eggs
- ¾ cup milk, 170 grams
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour, 210 grams
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Ricotta Filling:
- 24 ounces ricotta cheese, 3 cups; 881 grams
- 3 large eggs
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Cream Cheese Whipped Frosting:
- 8 ounces cream cheese, softened
- 2½ cups heavy cream, cold
- 1⅓ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F. Prepare a 13 x 9-inch pan by lining it with parchment paper. Ensure the pan is at least 2 inches tall to accommodate the cake.
- In a large mixing bowl, whisk together the cocoa powder and hot coffee (or water) until smooth.
- Add the sugar, vegetable oil, eggs, milk, and vanilla extract. Mix well until fully combined.
- Place a sifter over the bowl and sift in the flour, baking powder, baking soda, and salt. Mix until the batter is smooth and lump-free.
- Pour the batter into the prepared 13 x 9-inch pan.
Make the Ricotta Filling:
- In a separate bowl, beat together the ricotta cheese, eggs, sugar, vanilla extract, and salt until smooth.
- Pour the ricotta mixture over the chocolate cake batter. I used a measuring cup to distribute it evenly across the surface.
- Bake the cake in the preheated oven for 60 to 70 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Make the Cream Cheese Whipped Frosting:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps. Set aside.
- Whip the Cream Mixture: In a separate bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, salt, and vanilla extract. Whip on medium speed until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Add another third of the whipped cream and gently fold in until incorporated. Fold in the remaining whipped cream, mixing until fully combined and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this for Christmas dessert. It was a hit. Thanks for the recipe!
I was a little nervous making this recipe to be honest because I thought it would be complicated but it wasn’t. it turned out perfectly! I doubled the ricotta mixture and added miniature chocolate chips to the top. It was a hit!!! I give it 10 stars!! I made it for my family for our desert after Christmas dinner and it is now going to be a tradition in my family every year! Thank you for sharing this beautiful and delicious cake!
I totally get being nervous, it looks more complicated than it is. Doubling the ricotta and adding mini chocolate chips sounds amazing. I’m so glad it was a hit, and I’m honored it’s becoming a Christmas tradition for your family. Thanks for leaving a comment!
Absolutely delicious!
I’m so glad you liked it. Thanks for the comment.
This is one of my new favorite recipes! I LOVE that this recipe does not use a cake mix. It was easy to put together, impressive in its presentation, and super moist and delicious! My only issue is that you say it serves 16….that may be so if everyone doesn’t ask for seconds like what happened in my house!
Thank you so much! I’m so glad you loved it, and YES, we’re on the same page about skipping the cake mix. Homemade all the way. Thanks for the comment.
Three questions: can I have the recipe and use an 8″ square pan? Can I sub marscapone cheese for the cream cheese in the topping? How do I plate this cake, specifically, do I turn it out onto a plate then put the top frosting on or do I have to leave it in the pan?
I have been trying to find a version of this cake that doesn’t use boxed cake mix and yours is the only one I have found, thank you!
Yes, you can halve the recipe and bake it in an 8-inch square pan. Just be sure your pan is deep enough (at least 2 inches tall), since the cake rises quite a bit. Start checking for doneness around the 40–45 minute mark, but it may need a bit longer depending on your oven.
Mascarpone works as a substitute for the cream cheese in the frosting. It will make the topping a little softer and creamier, but still delicious.
As for plating, you’ve got options! You can keep it simple and frost the top while it’s still in the baking pan or you can invert it onto a platter once it’s completely cool and frost the top and sides for a more finished look. It works either way.
Thanks for the questions.
Me again, I was wondering if you have ever tried to make cupcakes using this recipe and what the cook time and temperature would be
Great question! I haven’t tested this exact recipe as cupcakes yet, but it should work just fine. Keep the oven temperature at 350°F and start checking for doneness around 22 to 25 minutes. You’ll want to fill each cupcake liner with the chocolate batter first, then spoon a small amount of the ricotta filling on top….similar to how it’s layered in the full cake. Just be careful not to overfill the cups (about ⅔ full total with both batters). Let me know if you give it a try, I’d love to hear how they turn out
Can I use a 10inch spring form round pan? This recipe looks amazing
No, I wouldn’t use a 10-inch springform pan for this recipe. It’s too small, and the batter’s thin, so it can leak right through the seams.
This recipe was easy to follow and the result was a yummy 5 star from everyone that I served a slice.
Thank you! I’m so happy to hear it was a hit all around. Thanks for taking the time to share.
Can we substitute mascarpone for the ricotta? Would it still work out? I’ve never been able to get past the texture of ricotta!🤔
I haven’t tried it myself, but I’m certain it should work. Mascarpone has a higher fat content and less moisture than ricotta, so the filling will have a slightly different texture but probably more in line with what you hope for. If you give it a try, I’d love to hear how it turns out!
That looks incredibly delicious and tempting!
angiesrecipes
thanks Angie!