Classic Italian Love Cake
This Classic Italian Love Cake features a moist yellow cake base topped with a creamy, sweet ricotta cheese filling, baked to golden perfection, and finished with a light whipped topping.
Equipment
- oven
- 9x13-inch baking dish
- large bowl
- whisk
- wire rack
Ingredients
Cake Base
- 1 box yellow cake mix plus ingredients needed for mix: eggs, oil, water
Ricotta Filling
- 15 ounce whole milk ricotta cheese container
- 4 eggs large
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Optional Topping
- 8 ounce frozen whipped topping container (like Cool Whip), thawed
- Chocolate shavings or cocoa powder for garnish
Instructions
Prepare the Cake Base
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the yellow cake mix as directed on the box and pour the batter into the prepared dish.
Make the Ricotta Filling
- In a large bowl, whisk ricotta cheese, eggs, sugar, and vanilla extract until smooth.
Combine and Bake
- Carefully pour the ricotta mixture over the unbaked cake batter in the baking dish.
First Bake
- Bake for 50-60 minutes, or until the cake is golden and the filling is set.
Cooling Down
- Remove the cake from the oven and cool completely on a wire rack to allow it to set properly.
Add the Topping (Optional)
- Once completely cool, spread thawed whipped topping evenly over the cake.
Chill and Serve
- Chill the cake for 2-3 hours, then garnish with chocolate shavings or cocoa powder and serve.
Notes
Ensure the cake is completely cooled before adding whipped topping to prevent it from melting. For a richer flavor, you can add a hint of almond extract to the ricotta filling. If you don't have a wire rack, ensure sufficient airflow around the baking dish for even cooling.