I have not personally tried it that way, and I'm not sure if any of the readers have. This Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy! That's wonderful, Indigo! . It’s chocolate oh, but not over powering (mine is mixed though), and the topping is nice and light. First, a little request. I've mixed my cake mix up. Beat in vanilla. This cake tastes best after it has been refrigerated overnight. Finally, I always add sprinkles on top, but that step is totally optional! The Cool Whip would melt and deflate if it got too warm, so I wouldn't try that. I'm so glad that you love the cake! Required fields are marked *. Cover and refrigerate at least 6 hours before serving. 1 cake box in a 13x9 pan should only fill ill MAYBE half way. in your recipe you never say to remove the cake when done out of the baking pan do you leave it in the pan and then frost? Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer … My friend Kristin originally shared this recipe with me, since it's one of her kids' favorite cakes. Yes, the icing goes on before chilling. I hope you love it! Made it for company. I remember my grandmother making this cake. Swirl for marble effect. Spread frosting on top of cooled cake. They kept asking, "Did you make this!?" I honestly have no idea why it would crack this morning. Can you substitute cream cheese in place of the ricotta? Add the sugar and vanilla, and beat until smooth. It's one of the most moist and flavorful cakes that I've ever made! Whoever had it overflowing probably didn’t have a 13x9 pan or they used two boxes of cake mix. Mine didn’t flip either? Enjoy! wow, i am so in love with this layering! I first had Italian love cake at a little cafe in a small town. No, I haven't tried it with the cream cheese, and I haven't heard from anyone else who has. Follow The Seasoned Mom on Instagram and show us what you're making! Would I be able to bake this in a round springform pan? Mine didn’t flip and the cake was so dense and yucky!! I frosted liberally, and had a bit left over. I would be concerned that the texture would be different with the cream cheese (and that it might get runny in the oven), but again -- I haven't tested it that way to know for sure. Baking time was a little less. So simple and refreshing. So, so in love with this cake! Prepare the cake mix according to the package directions; pour into the prepared baking pan, and set aside. Hi, Jane! Add eggs, one at a time, beating well after each addition. Grease and flour a 13 x 9-inch baking pan. A friend made this cake an it is totally yummy, so I had to make it for my family. Hi, Millie! The edges will look overdone. Add the eggs, 1 at a time, beating just until combined after each addition. A delicious blend of fruit and spices. I would be hesitant, though. This was easy to follow, and he couldn't get enough of it. Well, it worked great for me! There should be plenty. Pour batter into 9 x 13 x 2 inch greased baking dish. Grandma always knows best! And I fell in love! Hi, Kim! If it's Reddi Whip from a can that you're thinking of, I'm pretty sure that it deflates really quickly and wouldn't hold up in the cake. Gently spread the ricotta mixture evenly over the cake batter. https://www.yummly.com/recipes/italian-love-cake-ricotta-cheese I have no idea if the cream cheese would switch layers like the ricotta, or not. The coffee dusting and kahlua probably made it taste like a tiramisu cake! Baking is so finicky -- the best way to know is to really just give it a try. I have made this awesome dessert for my church potluck, bible study group, and Prison Ministry group. . The one hour bake time had me a little worried). And here we are at this recipe. I'm seriously drooling over this. Love this cake. This recipe was originally published in October, 2015. If you’re worried about it, spoon extra ricotta filling onto the corners/edges to slow the cooking. Hi! I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. You don't want to add it at the last minute. Set aside. I'm so glad that you enjoyed it, Stephanny! This was a HUGE hit! Let me know how it ends up! It's best to have the icing on for the 6 hours (or more) while the cake chills in the refrigerator. 1. Hope that cake turned out well! Hiw to cover cake with foul for transport It is not overly sweet at all. EVERYONE LOVED IT! It was delicious but next time I will put more sugar in the ricotta layer. First, let's start with the chocolate cake layer! Bake until a wooden pick inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. My layers didn't turn out so "layered" there was chocolate cake on the bottom and on the top with the ricotta in middle ? Sign up for my exclusive emails and get this free guide! How did you transport this cake? Your changes sound amazing! Would definitely make the sugar free version again.. Cora, I'm so glad that you found a way to make it work for your particular diet. So glad that you are making it! Cream cheese has a different texture than the ricotta, so I'm not sure how that layer of the cake would turn out. In a large bowl, cream butter and sugar. Just wanted to know if I need to warm up the milk into the pudding before adding the cool whip. Allow the cake to chill for at least 6 hours in the refrigerator before slicing and serving. Good question! . Thanks, Lynn! It turned out so DELICIOUS!! You want it to be firm (kind of like a cheesecake). But again -- I haven't actually tried it to know for sure. I hope your family loves it! You can nominate Love, Cake by clicking here. 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