This Chocolate Ricotta Layer Cake is a magical, crowd-pleasing dessert that delivers rich chocolate flavor, a creamy ricotta layer, and a fluffy pudding topping—all baked into a beautiful, self-layering treat. Whether you’re hosting a dinner party, celebrating a birthday, or just craving something showstopping and easy, this cake hits all the right notes.
❤️ Why You’ll Love This Recipe
- Creates distinct layers without extra effort
- Delicious blend of chocolate and creamy ricotta
- Perfect for make-ahead entertaining
- Uses simple pantry ingredients and boxed cake mix
- Feeds a crowd—makes 12 to 16 generous slices
📝 Ingredients
Cake Base
- 1 box (15.25 oz) chocolate cake mix
- Ingredients listed on box (usually eggs, oil, water)
Ricotta Layer
- 2 lbs fresh ricotta cheese
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
Chocolate Topping
- 1 box (3.9 oz) instant chocolate pudding mix
- 1½ cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
👩🍳 Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously, including the corners. Optionally, dust it lightly with flour for extra nonstick insurance.
2. Make the Cake Batter
Prepare the chocolate cake batter according to the package instructions. Use a hand mixer or whisk to beat the batter for 2 minutes until smooth. Pour the batter evenly into your prepared dish and smooth the surface.
3. Mix the Ricotta Filling
In a large bowl, beat the ricotta cheese for about 2 minutes until creamy. Add the eggs one at a time, mixing after each addition. Stir in the sugar and vanilla until just combined. Do not overmix.
4. Add Ricotta Layer to the Cake
Gently spoon the ricotta mixture over the chocolate batter in the baking dish. Smooth carefully without swirling. During baking, the layers will naturally swap places—trust the process!
5. Bake the Cake
Place the pan on the middle rack and bake for 50–60 minutes. Check with a toothpick at 45 minutes—if it comes out mostly clean, it’s done. Cool completely on a wire rack for at least 2 hours.
6. Prepare the Chocolate Topping
In a mixing bowl, whisk the instant pudding with cold milk for 2 minutes. Let it sit for 5 minutes until thickened. Fold in the whipped topping using a rubber spatula until fully blended and fluffy.
7. Top and Chill
Spread the pudding topping evenly over the cooled cake. Cover the pan loosely with plastic wrap (avoid pressing onto the topping) and refrigerate for at least 4 hours, preferably overnight.
👩🍳 Pro Tips
- Room temperature eggs blend more easily into the ricotta
- Use a warm knife for clean slices—wipe between each cut
- Strain the ricotta through a fine mesh sieve if it’s very watery
- Chill overnight for best flavor and texture
🍰 Final Thought
This Chocolate Ricotta Layer Cake delivers both elegance and ease in one unforgettable dessert. With its naturally layered interior, creamy topping, and rich chocolate base, it’s a guaranteed showstopper. Whether you’re baking for a birthday, a potluck, or just a cozy Sunday, this cake rises to the occasion—effortlessly.
Let it chill, slice it up, and watch it disappear. Buon appetito! 🇮🇹