Italian Love Cake

I still remember the first time I made an Italian Love Cake — I pulled it out of the oven thinking I had messed it up, because the layers looked “flipped.”

But the very first slice proved me wrong. A soft chocolate base, a creamy cheese layer that seemed to float in the middle, and a light, chocolatey cloud of whipped topping on top… it was love at first bite.

What I adore about this cake is that it feels fancy without making you sweat in the kitchen. The batter and filling go into the same pan, but while it bakes, they trade places all on their own.

No tricky steps, no stressful timing — just a little baking magic. Every forkful is creamy, rich, and sweet, yet not heavy.

It’s the kind of dessert that makes people pause mid-bite and say, “Okay… I need this recipe.”

If you’ve never made it before, you’re in for such a treat. It’s simple, stunning, and the kind of cake that will have everyone convinced you spent hours on it.

Table of Contents

Italian Love Cake Recipe

Ingredients

For the Chocolate Cake Layer:

1 box chocolate cake mix (15.25 oz)
1 cup water (room temperature)
1/2 cup vegetable oil
3 large eggs

For the Cheesecake Layer:

2 cups whole milk ricotta cheese
2 cups cream cheese (softened)
1 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract

For the Chocolate Whipped Topping:

2 cups heavy whipping cream (cold)
1/3 cup powdered sugar (sifted)
3 tablespoons unsweetened cocoa powder (sifted)
1 teaspoon pure vanilla extract

For Garnish:

Chocolate curls or shavings (made from a chocolate bar with a vegetable peeler)

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch rectangular baking pan and line the bottom with parchment paper to ensure clean edges when slicing.
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs.
Beat with an electric mixer on medium speed for 2 minutes until smooth and slightly thickened.
Pour the batter evenly into the prepared baking pan, spreading it out with an offset spatula.
In another large bowl, beat ricotta cheese, softened cream cheese, and sugar on medium speed until creamy and lump-free.
Add eggs, one at a time, mixing just until combined.
Mix in the vanilla extract.
Carefully pour this cheesecake mixture over the chocolate cake batter in the pan.
Important: Do not stir or swirl — the layers will naturally reverse during baking, giving the signature look.
Place the pan in the center rack of the preheated oven.
Bake for 55–60 minutes, or until the center is set and a toothpick inserted into the chocolate portion comes out clean.
Remove from oven and allow the cake to cool completely in the pan on a wire rack (about 2–3 hours).
Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.
In a chilled mixing bowl, add cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
Beat with an electric mixer on medium-high speed until soft peaks form (do not overwhip).
Spread the whipped topping evenly over the chilled cake using an offset spatula.
Use a vegetable peeler to create chocolate curls from a chilled chocolate bar.
Sprinkle them generously over the whipped topping.
For neat slices like in the image, run a sharp knife under hot water, wipe dry, and cut straight down, cleaning the blade between each cut.
Serve chilled with a glass of milk or coffee.

How Do The Layers In Italian Love Cake Switch While Baking?

The magic of this cake is how the layers flip while baking.

Weight difference: The cheesecake filling is heavier, so it slowly sinks through the lighter cake batter.
Batter rising: Heat makes the cake batter expand and rise above the cheesecake mixture.
Setting process: Each layer sets in place during baking without mixing back together.

Can I Use Mascarpone Instead Of Ricotta In Italian Love Cake?

You can swap it, but it changes the cake’s feel and taste.

Creamier texture: Mascarpone makes the cheesecake layer extra smooth and rich.
Heavier bite: The cake will feel denser than with ricotta.
Milder flavor: Mascarpone gives a buttery taste instead of ricotta’s slight tang.

Does Italian Love Cake Need To Be Refrigerated?

Yes, it must stay chilled for freshness and safety.

Dairy safety: The cheesecake layer contains cheese and eggs that need refrigeration.
Longer shelf life: Keeping it cold helps it stay fresh for up to 5 days.
Best texture: Chilling makes the layers firm and flavors blend better.

What Type Of Cake Mix Is Best For Italian Love Cake?

Choosing the right cake mix makes the base taste better.

Chocolate flavor: Works perfectly with the creamy cheesecake layer.
Moist style: Gives a soft and tender cake texture.
No added pudding: Ensures more even baking and clean layers.

Can I Make Italian Love Cake Without Cake Mix?

Yes, a homemade batter works well too.

Use a light recipe: A lighter chocolate cake batter helps the layer switch happen.
Keep ratios similar: Match the amount of batter you’d get from a box mix.
Avoid heavy batters: Dense batters may stop the layers from moving.

How Do I Stop The Top Of Italian Love Cake From Cracking?

Small adjustments help keep the top smooth.

Bake evenly: Keep the oven temperature steady at 350°F.
Don’t overbake: Remove the cake once the center is just set.
Avoid drafts: Don’t open the oven door too often during baking.

Can I Make Italian Love Cake a Day Ahead?

Making it early often makes it taste better.

Flavor improvement: Resting overnight lets flavors deepen.
Better texture: Layers firm up in the fridge, making cleaner slices.
Easy serving: No last-minute baking stress.

Can Italian Love Cake Be Made Gluten-Free?

Yes, with a few simple swaps.

Gluten-free cake mix: Use a chocolate mix labeled gluten-free.
Check all ingredients: Make sure other ingredients don’t contain gluten.
Same baking method: The process stays exactly the same.

Can I Freeze Italian Love Cake?

Freezing works if you store it properly.

Cool completely: Make sure the cake is fully cooled before freezing.
Wrap well: Use plastic wrap and foil to keep out freezer air.
Thaw slowly: Defrost in the fridge to keep the texture smooth.