I’m a Professional Baker, and “Italian Love Cake” Is My New Favorite Easy Dessert

If there’s a cake I know I can count on, it’s this Italian love cake. Not only does it satisfy any sweet tooth, but it’s also incredibly beautiful and easy to make. And believe me — the more times you make it, the more you realize how easy it is.

I had the pleasure of baking it a couple times in our New York City-based studio — once for photo, and another for video — and now I feel like I have the best magical dessert trick up my sleeve for whatever surprises lie ahead. I’m telling you that there is really nothing like it, and this is coming from someone who up until recently was a little skeptical about ricotta. I wasn’t the biggest fan of its grainy texture, but this recipe proved it can be as silky and smooth as butter.

Get the recipe: Italian Love Cake

What Makes Italian Love Cake So Special

You don’t have to be a baker to make this stunningly easy and delicious dessert. This cake uses a few pantry staples (like water, sugar, eggs, and oil) and also calls for boxed cake mix, instant pudding, and Cool Whip, which, when combined, transform into something spectacular. The magic happens when it’s time to assemble and bake. This cake is so unique because the batters are layered into the baking dish one right on top of the other. Once in the oven, the coolest thing happens (this is my kids’ favorite part, too): As the cake bakes, the chocolate cake mixture rises up, while the smooth and silky ricotta mixture makes its way to the bottom of the pan, creating a reaction much like pastel impossible or Chocoflan.

And while the cake is certainly pretty on its own, it’s the unbelievably light chocolate pudding combined with Cool Whip topping that ties it all together. The chocolate cake is moist with a subtle hint of espresso powder that shines through. Meanwhile, the ricotta layer is smooth and creamy, reminiscent of cheesecake. Both layers work together to create a two-in-one dessert that’s both incredibly rich while also being light-as-a-feather. This love cake makes for the ultimate make-ahead dessert — perfect for last-minute get-togethers, holidays, or special occasions.

How to Make Italian Love Cake

1. Prep your cake batter. Follow the package directions for your boxed chocolate cake mix. Give the chocolate a boost by adding some espresso power to enhance its flavor.

2. Blend the ricotta mixture. In a food processor, combine ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt until smooth and silky.

3. Layer the batters and bake. Spread the chocolate layer evenly, followed by the ricotta mixture, making sure to cover the cake completely. Don’t worry if there are thin streaks of the ricotta mixture or cracks on the surface after it comes out of the oven. It’s totally normal, and the silky chocolate topping will cover it right up!

4. Make the chocolate pudding topping, finish, and serve. The texture of the pudding mix combined with the Cool Whip creates a cloud-like topping that’s the perfect final layer for this cake. Remember to chill first before cutting.

If You’re Making Italian Love Cake, a Few Tips

• Make sure your oven is preheated before placing the baking dish in there. The oven temperature is extremely important. That’s because a low oven temperature can inhibit the cake batter from rising to the top while allowing the ricotta mixture to make its way down, giving the cake its unique layered look.

• Don’t let the Cool Whip stop you from making this! It can be replaced with sweetened whipped cream while remaining exceptionally light and airy.

• Whole-milk ricotta is essential for a creamier, smoother filling. It adds more fat than a low-fat version.

Get the recipe: Italian Love Cake

This article originally published on The Kitchn. See it there: I’m a Professional Baker, and “Italian Love Cake” Is My New Favorite Easy Dessert

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