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A delectable Italian Love Cake, ready to be served.

Classic Italian Love Cake

This Classic Italian Love Cake features a moist cake base, a creamy ricotta layer, and a rich chocolate topping, creating a delightful dessert that is perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • Oven
  • 9x13-inch baking pan
  • Large bowl
  • Electric mixer
  • Medium saucepan
  • Wire rack

Ingredients
  

For the Cake Base:

  • 1 box yellow cake mix (15.25 ounce) (or preferred white cake mix)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk (or water for richer cake)

For the Ricotta Layer:

  • 2 lbs whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Chocolate Topping:

  • 1 can evaporated milk (12 ounce)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter (1 stick)
  • 1 teaspoon vanilla extract
  • salt Pinch of

Instructions
 

Prepare the Cake Base

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. Combine cake mix, 4 eggs, vegetable oil, and 1 cup milk; beat until smooth.
  • Pour the batter into the prepared baking pan.

Make the Ricotta Layer

  • In a saucepan, combine ricotta cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract. Heat on low, stirring, until sugar dissolves and ricotta is smooth (5-7 minutes).
  • Remove from heat, cool for 5 minutes, then whisk in 2 eggs until combined.

Assemble and Bake

  • Gently pour the ricotta mixture over the cake batter in the pan, keeping layers separate.
  • Bake for 50-60 minutes until golden brown; a toothpick in the cake should come out clean. Cool completely on a wire rack.

Prepare the Chocolate Topping

  • In a saucepan, combine evaporated milk, 1 cup sugar, cocoa powder, butter, and salt. Bring to a boil over medium heat, stirring constantly.
  • Reduce heat and simmer for 5 minutes, stirring, until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract.

Finish the Cake

  • Pour the warm chocolate topping over the cooled cake and spread gently.
  • Refrigerate for 2-3 hours, or preferably overnight, to set the topping and meld flavors.

Notes

For an extra touch, garnish with chocolate shavings or a sprinkle of powdered sugar before serving. Ensure the cake is fully cooled before adding the chocolate topping to prevent it from melting and running off the sides.