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: 1 (15.25-ounce) box chocolate cake mix; Water, eggs, and oil as required by cake mix 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; Cooking spray

There’s just something so irresistibly rich and comforting about this **Italian Chocolate Ricotta Cake Recipe**. It combines fluffy ricotta, luscious chocolate, and a touch of espresso for a dessert that feels like a warm hug on a plate. Trust me, this one’s worth every decadent bite.

The image shows a square slice of a layered dessert with three main layers. The bottom layer has a mix of dark brown and light cream swirls with a soft texture. The middle layer is a thick, creamy swirl of the same dark brown and cream colors, creating a marbled effect. On top, there is a thick, smooth light brown mousse layer with gentle swirls and waves. The dessert is placed on a white marbled surface with more of the light brown mousse spread 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 first made this cake last summer for a party, and it quickly became the hit of the night. It’s deceptively easy to make but feels so indulgent. The creamy ricotta keeps it moist and tender, while the chocolate cake mix and pudding give it that classic, comforting chocolate flavor. You're going to love how effortlessly impressive it turns out.

Simplicity meets elegance: Using a boxed chocolate cake mix and instant pudding makes prep quick but the results taste homemade and gourmet.
Rich, creamy texture: The ricotta cheese adds just the right creaminess and moisture, making it stand out from your typical chocolate cake.
Versatile flavor booster: A touch of instant espresso powder enhances the chocolate without being overpowering.
Perfect for any occasion: Whether it’s a casual family dinner or a celebration, this cake shines every time.

Ingredients & Why They Work

The ingredients list might look a bit unusual at first glance because of the ricotta and Cool Whip pairing, but they really balance each other out beautifully. Using a boxed cake mix simplifies your base, while the instant pudding and ricotta elevate the texture. It’s a delightful blend of convenience and decadence.

Flat lay of a small mound of rich chocolate cake mix powder on a white ceramic plate, a small white ceramic bowl filled with water, three large whole brown eggs with clean shells arranged neatly, a small white bowl with golden vegetable oil, a tiny white bowl holding fine instant espresso powder, a large mound of creamy whole-milk ricotta cheese on a white ceramic dish, a small heap of granulated white sugar on a white plate, a small pile of packed light brown sugar, a small white bowl of smooth vanilla extract, a small white bowl containing fine kosher salt, a small white bowl holding fluffy thawed Cool Whip, a neat pile of dark brown instant chocolate pudding mix powder, and a medium white bowl filled with cold whole milk—all arranged symmetrically and balanced, placed 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: The foundation of the cake — using a good quality mix gives you moistness and rich chocolate flavor without fuss.
Instant espresso powder: Optional, but I highly recommend it for boosting that deep, chocolatey flavor without bitterness.
Whole-milk ricotta cheese: Adds creaminess and a tender crumb — I swear it’s the secret to a melt-in-your-mouth texture.
Granulated and light brown sugar: The mix balances sweetness with a slight molasses hint from the brown sugar.
Eggs: Key for structure and richness, making sure the cake holds up.
Vanilla extract: Always a subtle flavor enhancer that rounds out the chocolate.
Kosher salt: Just a pinch brings out the chocolate and balances sweetness.
Cool Whip (thawed): Adds lightness and airiness to the creamy filling — plus it’s super simple.
Instant chocolate pudding mix: Deepens the chocolate flavor and thickens the creamy filling nicely.
Cold whole milk: Activates the pudding mix and keeps everything smooth and balanced in the filling.

📝

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

I love making this Italian Chocolate Ricotta Cake Recipe my own by tweaking the flavors just a bit. You can swap the Cool Whip for mascarpone or whipped cream for a richer profile, or even add some orange zest to the filling for a fresh twist. It’s flexible enough for you to play with without losing what makes it special.

Variation: I once added a handful of chopped hazelnuts to the filling—loved the unexpected crunch alternating with creamy chocolate.
Dietary tweak: For a gluten-free version, try a gluten-free chocolate cake mix—just make sure it plays nicely with the other ingredients.
Seasonal change: In winter, a sprinkle of cinnamon or a splash of coffee liqueur in the batter can add warmth and complexity.

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

The image shows a square slice of layered cake on a white plate, sitting on a white marbled surface. The cake has three distinct layers: the bottom layer is a pale yellow cheesecake that looks creamy, the middle layer is a dark brown chocolate cake that appears moist and slightly crumbly, and the top layer is a thick, smooth light brown frosting that looks soft and whipped. A fork is partially cutting into the cake from the left side, lifting a bit of each layer. A second similar slice of cake is partly visible behind the main slice on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Bake Your Chocolate Cake

Start by preheating your oven and spraying your baking pan with cooking spray to avoid any sticking. Mix your chocolate cake mix according to the package directions, and don’t skip adding that espresso powder if you have it—it really brightens the chocolate. Pour the batter into your prepared pan and bake until a toothpick comes out almost clean, with just a few moist crumbs. Let it cool completely before moving on.

Step 2: Whip Up the Ricotta Filling

While the cake chills, whip together your ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt. In a separate bowl, beat the instant pudding mix with cold milk until thickened. Then gently fold the pudding and Cool Whip into the ricotta mix—this layering of creamy goodness is what makes this cake stand out.

Step 3: Assemble and Chill

Once your cake is cool, spread the ricotta and pudding filling evenly on top. Cover and refrigerate for at least 3-4 hours, preferably overnight. This resting time helps the flavors meld and the cake to set perfectly.

Top Tip

From my experience with this recipe, here are some tips that make all the difference between a good cake and a spectacular one.

Use whole-milk ricotta: It has more fat and creaminess compared to part-skim, resulting in a richer filling.
Don’t skip the espresso powder: Even if you’re not a coffee drinker, it accents the chocolate flavor perfectly without tasting like coffee.
Cool cake before filling: Letting the cake cool fully prevents the filling from melting or becoming runny.
Chill thoroughly: Refrigerating overnight really helps the flavors settle and makes slicing cleaner and easier.

How to Serve Italian Chocolate Ricotta Cake Recipe

Italian Chocolate Ricotta Cake - Serving Suggestion

Garnishes

I like to keep it simple with a dusting of powdered sugar or a few fresh raspberries on top—it adds just a hint of color and brightness. Sometimes I add a drizzle of chocolate ganache if I’m feeling fancy, but my go-to is always fresh mint leaves for that fresh herbal note against the richness.

Side Dishes

This cake pairs beautifully with a light espresso or even a glass of dessert wine like Vin Santo. If it’s afternoon tea, I often serve it alongside almond biscotti or fresh fruit to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered the cake into individual parfait glasses, alternating layers with whipped cream and chocolate shavings — it’s a fun way to jazz up the presentation without extra fuss. You can even add edible flowers for a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers tightly wrapped in plastic wrap and stored in the fridge—it keeps perfectly for up to 4 days. Just remember that the texture might soften a bit, but the flavor remains incredible.

Freezing

Freezing this cake whole isn’t ideal because the texture changes, but if you cut slices, you can freeze them individually wrapped for up to a month. Thaw overnight in the fridge before serving to preserve the delicate creaminess.

Reheating

This cake is best served cold or at room temperature, so I usually just let slices sit out a bit before eating. If you want a warm treat, a quick zap in the microwave for about 10 seconds works, but be careful not to overheat or the filling will get melty.

Frequently Asked Questions:

Can I use low-fat ricotta in this cake?

You can, but whole-milk ricotta gives the best creamy texture and richness. Low-fat versions tend to make the filling less moist and flavorful.

Is the espresso powder necessary?

It’s optional but highly recommended as it enhances the chocolate flavor without adding a coffee taste. If you don’t have it, the cake will still be delicious on its own.

Can I make this cake gluten-free?

Yes! Substitute the regular chocolate cake mix with a gluten-free version, and make sure any instant pudding mix used is gluten-free too. The rest of the recipe stays the same and just as delicious.

How long does the cake need to chill before serving?

At least 3-4 hours is ideal so the filling sets well, but overnight chilling is best for a firmer texture and to really let the flavors meld beautifully.

Final Thoughts

This Italian Chocolate Ricotta Cake Recipe has become a staple in my kitchen when I want to wow guests without spending hours. It’s got that perfect balance of ease, rich flavor, and tender texture. You’re going to adore how simple it is yet so indulgent — it’s truly an unforgettable dessert to add to your repertoire. Give it a try and watch it disappear fast!