Sicilian Love Cake

  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 servings
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1 box chocolate cake mix, plus the ingredients called for in the directions

Canola oil, for preparing the pan 

Mascarpone-Ricotta Filling:

28 ounces ricotta cheese (3 1/2 cups)

4 ounces mascarpone (1/2 cup) 

3 large eggs 

3/4 cup sugar 

1/8 teaspoon kosher salt

Cocoa-Mascarpone Frosting:

10 ounces mascarpone (1 1/4 cups)

1 cup whole milk 

One 3.9-ounce box instant chocolate pudding mix 

1 tablespoon 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.
  2. To make the filling: 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.
  3. To make the frosting: 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.
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