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Magical Layered Italian Love Cake with Ricotta Filling and Chocolate Pudding Topping

Close-up of a slice removed from an Italian Love Cake showing two layers of light sponge cake, a creamy white filling, and rich chocolate frosting.
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This recipe creates a moist, layered cake where a creamy ricotta filling separates during baking, resulting in a unique texture topped with a rich chocolate pudding frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup whole milk ricotta cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • 1 box (3.9 oz) instant chocolate pudding mix
  • 1 1/2 cups cold milk (for pudding)
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1 cup sugar and softened butter until light and fluffy. Beat in the 2 egg yolks one at a time, then stir in the vanilla extract.
  4. Gradually add the flour mixture alternately with the 1/2 cup milk, beginning and ending with the flour mixture. Mix until just combined.
  5. In a separate small bowl, whisk together the ricotta cheese, 1/4 cup sugar, 1 egg yolk, and lemon zest until smooth.
  6. In a clean, dry bowl, beat the 2 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
  7. Pour half of the cake batter into the prepared pan. Carefully spread the ricotta mixture evenly over the batter. Gently spoon the remaining cake batter over the ricotta layer.
  8. Bake for 45 to 55 minutes, or until a toothpick inserted near the edge comes out clean. The layers will separate during baking. Let the cake cool completely in the pan on a wire rack.
  9. Prepare the chocolate pudding frosting: Whisk the instant chocolate pudding mix into the 1 1/2 cups cold milk for 2 minutes. Let it sit for 5 minutes to thicken slightly.
  10. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the thickened chocolate pudding.
  11. Spread the chocolate pudding frosting evenly over the cooled cake. Chill for at least 2 hours before slicing and serving.

Notes

  • For the best separation and texture, ensure your ricotta mixture is smooth before layering it onto the batter.
  • You can substitute almond extract for vanilla extract if you prefer an almond flavor note.
  • This cake tastes best when served chilled.

Nutrition

Find it online: https://afripaket.com/italian-love-cake-recipe/