The ricotta DID, for the most part, sink to the bottom, but I also helped it by tapping my pans mid way through baking. From there, I branched out. And vanilla sounded a bit plain for a birthday, her 38th, so I used 1/4 cup kahlua and 3/4 cup milk with vanilla pudding mix. It's a perfect combination o dense and rich and light and fluffy. I've never done that, so I'm not sure how it would turn out. I love that!!! Absolutely! I honestly have no idea why it would crack this morning. In a large bowl, cream butter and sugar. Glass or ceramic pans will not necessary bake the cake as quickly as a metal nonstick pan, so that could have something to do with it. I like the presentation of the three layers, Blair. I'm so glad that you enjoyed it, Stephanny! It was delicious but next time I will put more sugar in the ricotta layer. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Sign up for my exclusive emails and get this free guide! Other than swapping out real sugar for stevia, I followed all instructions to the letter, but my chocolate and ricotta layers did not flip. Cover and refrigerate at least 6 hours before serving. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. I'm not sure why you would have had the crystals in there. I'm glad that you enjoyed it, and thanks for the tip about baking it longer in your oven. Only change I made....found out at last moment I did not have any chocolate pudding. I don't think so...although I haven't actually tried that substitution. It's like magic! It was the same consistency as the cake batter. Hope that helps, and enjoy! I'm curious. Hi, Nancy! If your cake mix calls for additional eggs on the box, then use whatever the package instructs (in addition to the 4 that get mixed with the cheese). As for the topping, I ended up using TWO boxes of instant chocolate pudding and folding in a big tub of cool whip. The Cool Whip would melt and deflate if it got too warm, so I wouldn't try that. The whipped cream wouldn't be sweet like Cool Whip, so you might want to add some sweetener to it as well. It is officially the only cake she wants for her birthday. Yes, I think that would work fine. Add eggs, one at a time, beating well after each addition. Once the cake is completely cool, prepare the topping. Required fields are marked *. So glad that you are making it! It was definitely delicious (and gone quickly)! I hope you love it! It is currently in the oven, but the 9x13 pan seemed quite full, I'm worried it may overflow if it rises too much. Love this recipe. This Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy! My layers didn't turn out so "layered" there was chocolate cake on the bottom and on the top with the ricotta in middle ? Hey, there's nothing wrong with having cake for breakfast -- especially on a Monday! … I would be hesitant, though. OMG!!!!!! I haven't actually tried freezing this cake, but I do believe that it should keep fine in the freezer. This really is a breeze to hip up. I don't know the full history of Italian Love Cake, but from what I've read, this special treat is called "Love Cake" because it was traditionally served at weddings. But again -- I haven't actually tried it to know for sure. I'm in the moment of smelling the delicious aroma and reading through the comments and it hits me that I forgot the 3/4 cup sugar in the ricotta mix!!! I love this cake so much and it's so easy to make! The cool whip topping really helps balance out the cake. I made the “filling” according to directions which came out perfectly. Ok. Now, imagine a guy with a body like Vin Diesel and a face like Rodney Dangerfield. What kind of flavor does the ricotta have in this cake? Carefully … Glad that you enjoyed it! Thanks, Lynn! Hope that cake turned out well! It did not overflow but I did have to cook it for 25 min longer. It will definitely lend a different texture, since cream cheese and ricotta are two different textures themselves. Highly recommend! A delicious blend of fruit and spices. I have not personally tried it that way, and I'm not sure if any of the readers have. . I'd like to receive the free email course. 1. Spoon it on top of your cake batter. Carefully pour the cheese mixture evenly over the top of the cake batter. Hope that helps! I made my favorite flavor, lemon, then on to butterscotch, and then one summer I tried strawberry, and that was the winner. Pinned! That's my best guess. As I pored on top of the chocolate layer it started to sink in a little. Prepare the cake mix according to the package directions; pour into the prepared baking pan, and set aside. Line an 8″ cake pan with parchment paper and set aside. With chocolate, sweet ricotta and a whipped pudding topping, the layered Italian cake is … No spam guaranteed. Making it again for his birthday. First, let's start with the chocolate cake layer! My 9X13-in baking was cleaned out, There wasn't any left over. It wasn't sweet enough. Yes! This was easy to follow, and he couldn't get enough of it. You want it to be firm (kind of like a cheesecake). Hi, Kalina! Could I half the ricotta cheese portion of the recipe? Not sure what happened this time? Success! Hi, JoAnne! Well, it worked great for me! You'll need a giant tub (2 lbs.) I made this cake over Valentine's Day. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. I would be lying if I said I didn't have a small slice this morning with my coffee. Yes, the icing goes on before chilling. Instructions. It was updated in January, 2019. Pour batter into 9 x 13 x 2 inch greased baking dish. It's awesome. This cake was very easy to make. Chocolate vs white vs whatever, doesn’t seem to make much of a difference. I guess this will be my little secret. . Today is my first time attempting to make it myself, using this recipe. Love this cake. Baking is so finicky -- the best way to know is to really just give it a try. This recipe was originally published in October, 2015. I did the coffee dust that way so it would marry with the topping a bit and not be give a bitter in your face aftertaste. I've never tried using the regular pudding mix, but I would be concerned that the texture won't be the same. To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). If you’re worried about it, spoon extra ricotta filling onto the corners/edges to slow the cooking. Just lemon cake doesn't sound too lemony. too... sprayed pan and everything. Can I use two cups of reddi whip instead of the Cool whip? So, so in love with this cake! I used this mix, which required 1 ¼ cups water, ½ cup oil, and 3 eggs. Hi, Tarah! Since the recipe uses a 9 x 13-inch pan, you would need a round pan that is equivalent in size. You'll need a box of instant chocolate pudding mix, frozen whipped topping that has been thawed in the refrigerator, and cold milk. Whoever had it overflowing probably didn’t have a 13x9 pan or they used two boxes of cake mix. Home » What We're Eating » Dessert » Italian Love Cake, Lasted edited January 17, 2019. The coffee dusting and kahlua probably made it taste like a tiramisu cake! Use an electric mixer to combine the ingredients until smooth. I also baked it in a non-stick metal pan. Glad that your daughter loved it, too! He said my cake tastes even better than his uncle's, lol. It's definitely more like a dense layer of cheesecake filling. Hi, Holly! I made this cake last night and served it the next day at dinner time, it was delicious and my husband and guest also loved it. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. Pre-heat the oven to 160°C/Gas 3. Thanks this recipe is very versatile to make with flavors. YIKES. I’d say a cup of sugar free pudding is sweeter than this cake. Can’t gigure why it didn’t flip. Add the eggs, 1 at a time, beating just until combined after each addition. Learn how your comment data is processed. Prepare the cake according to the directions on the box and pour it into the prepared pan. Grease and flour a 13 x 9-inch baking pan. Yes, I think that will probably work! It's down-home, country-style cooking! Thank you for this recipe I plan on making it again and with different flavors. Made it for company. Can you use cottage cheese instead of rigcotta? I'm seriously drooling over this. I'm so glad that you enjoy the cake. Thanks so much, Chrissa! And watch videos demonstrating recipe prep and cooking techniques. Thanks for sharing this recipe. If you have leftovers, you will need to keep the cake refrigerated (or the topping will "melt"). Hi, Sabrina! Fingers are crossed. that cheese! . I frosted liberally, and had a bit left over. Follow The Seasoned Mom on Instagram and show us what you're making! Poured into cake pan. Gently spread the ricotta mixture evenly over the cake batter. This sounds and looks delicious! Would I be able to bake this in a round springform pan? Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. And here we are at this recipe. Does it maybe take longer than an hour to cook?? 2. It might take a bit longer, depending on your oven and the type of pan that you use. . I honestly don't know -- I haven't had that issue when baking the cake, so I'm not sure what went wrong. I'm so glad that you enjoyed it, JoAnne! Oh I did crush some instant coffee to pure powder form and lightly dusted the cake one hour before serving (I put the cake back in the fridge for final hour). Hi, can I use regular cream cheese instead of ricotta cheese? No holiday, no birthday, just a fun way to spend time together in the kitchen! I'm so glad that you love the cake! I've never tried it, so I'm not sure how long you would need to bake the jumbo cupcakes. Hi, Pepper! Like a cross between chocolate cake and cheesecake, this special dessert includes layers of chocolate cake, sweet ricotta, and a creamy chocolate pudding topping. . I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. Hiw to cover cake with foul for transport How did you transport this cake? Waiting for cake to cool so I can frost it......PATIENCE...LOL I baked it for 1 1/2 hrs. Step 5 Make the icing Wisk the confectioners’ sugar, lemon juice and 2 teaspoons of cold water until … I'm anxious to try it. Once I ice it , it will be huge I’m not sure not to take it to a potluck without messing up the frosting. It's one of the most moist and flavorful cakes that I've ever made! So, I’m 10 minutes away from the 1 hot baking time and I’m so nervous! 4. I'm a lemon freak. Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer … The 4 eggs are to be mixed with the ricotta. The aluminum cake pan should work fine! Thank You!! Pour batter into the prepared pan. Ricotta has a different texture than cottage cheese (much thicker and firmer), so I would worry that the inside of the cake wouldn't set if you use cottage cheese instead. . Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. Love this cake. Finally, I always add sprinkles on top, but that step is totally optional! After 1 hour in a 350 degree F oven, the layers will "switch" and the chocolate will be on top! She knew that we would probably love it as much as her crew, and she was right! Here is hoping for the best (I well let you know). You can nominate Love, Cake by clicking here. Overall, this was a super easy recipe with a great turn out. Let me know if you give it a try -- that's a fun idea! Just enough to scratch that itch without causing me trouble. I'm so happy to hear that you love the cake! First, a little request. My friend Kristin originally shared this recipe with me, since it's one of her kids' favorite cakes. Well, there is no turning back and it is my dessert for tomorrow's Christmas gathering. I hope you get to try it!! I have a question. It turned out so DELICIOUS!! Mine didn’t flip and the cake was so dense and yucky!! Wow this cake is just stunning! The key is to let it cool completely then frost. I remember my grandmother making this cake. Let me explain. 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