Name: Italian Chocolate Ricotta Cake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: Cooking spray; 1 (15.25-ounce) box chocolate cake mix; Water, eggs, and oil as needed for cake mix (see package directions); 1 1/2 teaspoons instant espresso powder (optional); 2 pounds whole-milk ricotta cheese; 3/4 cup granulated sugar; 1/3 cup packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 1 (8-ounce) container Cool Whip, thawed; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups cold whole milk

There's something utterly comforting about a dessert that combines rich chocolate with creamy ricotta—welcome to the magic of this Italian Chocolate Ricotta Cake Recipe. It's a luscious cake that feels indulgent yet surprisingly light, perfect for impressing guests or treating yourself.

The image shows a square piece of layered dessert with three clear layers. The bottom layer is a dark brown cake with a moist texture. The middle layer is a lighter cream-yellow, swirled with streaks of the dark brown from the bottom. The top layer is thick, smooth, and creamy with a light brown color, spread evenly across the surface with some gentle waves. The dessert rests on a white marbled surface with traces of the creamy top layer around it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Chocolate Ricotta Cake Recipe
Top Tip
How to Serve Italian Chocolate Ricotta Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Chocolate Ricotta Cake Recipe

Why You'll Love This Recipe

I discovered this recipe during a family gathering, and it quickly became a go-to because it’s so easy but tastes like you spent hours baking. The combination of ricotta and chocolate pudding creates a silky texture that’s unique and unforgettable.

Simple Ingredients: Uses a boxed cake mix with ricotta and pudding for convenience without sacrificing flavor.
Moist & Creamy: The ricotta keeps the cake moist and adds a rich, velvety crumb.
Make-Ahead Friendly: The cake tastes even better after chilling overnight, so you can prepare in advance.
Showstopper Appearance: Layers beautifully with a light whipped topping that everyone marvels at.

Ingredients & Why They Work

This cake is a delightful collision of familiar and special ingredients. The ricotta cheese adds moisture and a subtle tang that balances the rich chocolate, while the instant pudding mix provides a silky texture that helps the cake stay light and luscious.

Flat lay of a small mound of loose chocolate cake mix powder, a small white bowl with golden vegetable oil, a small white bowl of clear water, three whole large brown eggs with clean shells, a small white bowl of instant espresso powder, a large block of fresh whole-milk ricotta cheese, a small white bowl of white granulated sugar, a small white bowl of packed light brown sugar, a small white bowl of dark vanilla extract, a small white bowl of kosher salt, a sealed 8-ounce mound of white Cool Whip cream, an unopened box of instant chocolate pudding powder spilling a bit of powder onto the surface, a small white bowl of cold whole milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate Cake Mix: Provides a dependable chocolate base without fuss—plus it bakes up consistently every time.
Instant Espresso Powder (optional): Adds depth to the chocolate flavor without making it taste like coffee.
Whole-Milk Ricotta Cheese: Makes the cake moist and gives it that creamy, luscious crumb you don’t get with regular cakes.
Granulated Sugar & Light Brown Sugar: Brown sugar adds a little molasses flavor, which complements the chocolate beautifully.
Eggs: Crucial for structure, they help balance the wet ingredients and allow the cake to rise properly.
Vanilla Extract: Enhances all the flavors, bringing harmony between chocolate and ricotta.
Kosher Salt: A pinch heightens the sweetness and rounds out the overall taste.
Cool Whip (thawed): Offers a light, fluffy finish that balances the rich layers below.
Instant Chocolate Pudding Mix: A secret ingredient that delivers that smooth, melt-in-your-mouth texture.
Cold Whole Milk: Makes the pudding filling creamy and luscious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Italian Chocolate Ricotta Cake Recipe is how easy it is to tweak. I love swapping out the Cool Whip for freshly whipped cream when I’m feeling indulgent or adding a handful of chocolate chips for some texture.

Gluten-Free Variation: I’ve tested this recipe with a gluten-free chocolate cake mix and loved the results, so it can easily work for gluten-sensitive friends.
Adding Nuts: Toasted hazelnuts or sliced almonds stirred into the batter add a lovely crunch and extra flavor dimension.
Fruit Twist: Fresh berries or a raspberry sauce on the side brighten the chocolate and ricotta beautifully if you want a fruity element.

Step-by-Step: How I Make Italian Chocolate Ricotta Cake Recipe

The image shows a square piece of cake with three thick layers sitting on a white plate over a white marbled surface. The bottom layer is dark brown and dense, the middle layer is thick and creamy with a pale yellow color, and the top layer is a smooth light brown frosting, spread evenly with slight swirls. A fork with a silver handle is lifting a small piece from the corner, revealing the soft texture of all layers. In the background, there is another slice of the same cake on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix Your Base

I start by greasing a 9x13-inch pan with cooking spray to ensure the cake doesn’t stick. Then, I prepare the chocolate cake mix per the box instructions. I always add the instant espresso powder here—trust me, it wakes up the chocolate flavors wonderfully but is subtle.

Step 2: Blend the Ricotta Mixture

Next, I whisk the ricotta, granulated sugar, brown sugar, eggs, vanilla, and salt together until smooth. This rich mixture is what makes this cake stand apart from a regular boxed cake—it’s like a creamy, dreamy filling tucked inside.

Step 3: Layer it Good

I pour half of the cake batter into the pan first, then spoon the ricotta mixture over it in dollops. After that, I pour the remaining cake batter on top, carefully smoothing it out. The layering might seem tricky, but it creates that beautiful texture and flavor contrast once baked.

Step 4: Bake and Cool

Bake the cake according to the time on your cake mix box, usually about 70 minutes, until a toothpick comes out mostly clean with just a few moist crumbs. Let it cool completely – cooling fully is key to the structure and letting all those flavors meld.

Step 5: Whip the Pudding and Assemble

While the cake cools, I mix the instant chocolate pudding with cold whole milk until thickened. Afterward, I fold in the thawed Cool Whip gently to keep it light and airy. This layer goes on the chilled cake, creating a luscious topping that’s both creamy and chocolatey.

Top Tip

From personal experience, the layering and chilling stages make all the difference with this Italian Chocolate Ricotta Cake Recipe. Here are my best tips to make sure yours comes out perfectly every time.

Don’t Skip the Cooling: Patience here pays off — letting the cake cool completely before topping it with the pudding mixture prevents it from sliding off.
Gently Fold Whipped Topping: When mixing Cool Whip into the pudding, fold carefully to keep the texture light and fluffy.
Use Fresh Ricotta: Fresh, whole-milk ricotta ensures the cake will be moist without being grainy.
Check Oven Temperature: Oven temps vary — if your cake browns too fast, tent it with foil halfway through baking.

How to Serve Italian Chocolate Ricotta Cake Recipe

Italian Chocolate Ricotta Cake - Serving Suggestion

Garnishes

I like a simple dusting of powdered sugar or a few fresh raspberries on top for color contrast and a bright note against the rich chocolate. Sometimes, a sprinkle of shaved dark chocolate adds a touch of elegance and texture.

Side Dishes

A cup of freshly brewed espresso or a glass of smooth red wine pairs wonderfully with the cake. For a lighter touch, I also enjoy serving it alongside a fresh fruit salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve tried layering this cake in a trifle bowl with extra fresh berries and a drizzle of chocolate ganache. It’s a showstopper that looks beautiful and makes everyone think you went all out.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully covered in the fridge for up to 4 days. I store mine in an airtight container or cover tightly with plastic wrap to prevent it from absorbing other fridge odors.

Freezing

I’ve frozen slices wrapped tightly in plastic and foil—just thaw overnight in the fridge before enjoying. The texture remains excellent, and it’s a great option to prep ahead for celebrations.

Reheating

Because this cake is best chilled, I prefer to eat leftovers cold or at room temperature. If you want to warm it, try a few seconds in the microwave, but keep it brief to avoid melting the creamy topping.

Frequently Asked Questions:

Can I use part-skim ricotta instead of whole milk?

While you can use part-skim ricotta, whole-milk ricotta yields a creamier, richer cake. Part-skim options might make the texture a bit drier or less smooth.

Do I need to add the espresso powder?

No, the espresso powder is optional, but it enhances the chocolate flavor depth without making the cake taste like coffee, so it’s worth trying if you have it on hand.

Can this cake be made gluten-free?

Yes! Substitute your regular chocolate cake mix with a gluten-free version. Make sure all other ingredients are also gluten-free. The texture and taste remain wonderfully similar.

How long does the cake keep in the refrigerator?

This cake stays fresh for about 4 days when stored in an airtight container in the fridge. After that, the texture and taste might start to decline, so enjoy it sooner rather than later!

Final Thoughts

This Italian Chocolate Ricotta Cake Recipe is genuinely one of those gems that feels both special and effortless. It’s become a crowd-pleaser in my kitchen, and I have no doubt you’ll enjoy making and sharing it just as much. Next time you need a chocolate dessert with a twist, give this a try—you might find it becomes your new favorite!