Sicilian Love Cake

  • prep time30 min
  • total time 70 min
  • serves 12

Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

158 Ratings
Directions for: Sicilian Love Cake



1 box chocolate cake mix, plus ingredients called for in directions

Canola oil, for preparing the pan

Mascarpone-Ricotta Filling

28 oz ricotta cheese (3 1/2 cups)

4 oz mascarpone (1/2 cup)

3 large eggs

¾ cup sugar

⅛ tsp kosher salt

Cocoa-Mascarpone Frosting

10 oz mascarpone, (1 1/4 cups)

1 cup whole milk

1 (3.9-oz) box instant chocolate pudding mix

1 Tbsp sugar



1. Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.

Mascarpone-Ricotta Filling

1. Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

Cocoa-Mascarpone Frosting

1. Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

See more: Chocolate, Dessert, Cheese, Eggs/Dairy, Italian

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