Decadent Chocolate Ricotta Layered Cake Recipe

This Chocolate Ricotta Layered Cake is a rich, creamy, and irresistible dessert that combines moist chocolate cake, a sweet ricotta cheese layer, silky pudding, and whipped topping for the ultimate chocolate lover’s treat. It’s simple to assemble, big on flavor, and perfect for parties, potlucks, or whenever I need a no-fuss showstopper.

Why You’ll Love This Recipe

I love this dessert because it’s rich without being too heavy, thanks to the balance between the fluffy cake and the light, creamy layers. The ricotta adds a subtle tang that contrasts perfectly with the sweet pudding and whipped topping. It’s easy to make with a boxed cake mix and a few simple ingredients, and the layered result is always a crowd-pleaser. I can make it ahead and serve it chilled, which makes it even more convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (15.25 ounces) chocolate cake mix (plus ingredients listed on the box – typically eggs, oil, and water)

• 2 pounds ricotta cheese

• 4 large eggs

• 3/4 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 box (3.9 ounces) instant chocolate pudding mix

• 1 1/2 cups cold milk

• 1 container (8 ounces) whipped topping (thawed)

Directions

1. I preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.

2. I mix the chocolate cake batter according to the package instructions and pour it evenly into the baking dish.

3. In a separate bowl, I combine ricotta cheese, eggs, sugar, and vanilla extract. I beat until smooth, then carefully spoon this mixture over the cake batter (it will sink during baking—this is normal).

4. I bake the cake for 50–60 minutes, or until the center is set and a toothpick inserted comes out clean.

5. I remove the cake from the oven and let it cool completely.

6. In a bowl, I whisk the instant chocolate pudding mix with cold milk until thickened, then spread it evenly over the cooled cake.

7. I spread the whipped topping over the pudding layer and refrigerate for at least 2 hours before serving.

8. I slice and enjoy chilled.

Servings and timing

This recipe serves about 12–15 and takes around 1 hour and 30 minutes total, including baking and chilling time.

Variations

• I sometimes use white or vanilla cake mix for a lighter base that contrasts with the chocolate layers.

• For a mocha twist, I add a teaspoon of instant coffee to the pudding mix.

• I’ve topped it with chocolate shavings or mini chocolate chips for extra texture.

• Swapping the chocolate pudding for a cheesecake or vanilla pudding layer gives it a new flavor profile.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. It’s meant to be served cold, so there’s no reheating needed. I avoid freezing it because the texture of the whipped topping and ricotta layer can become watery once thawed.

FAQs

Can I use part-skim ricotta?

Yes, I’ve used both full-fat and part-skim ricotta. Full-fat gives a richer texture, but part-skim works fine and is slightly lighter.

Does the ricotta layer sink into the cake?

It does, and that’s part of the magic! As it bakes, the layers flip slightly and settle beautifully.

Can I make this a day in advance?

Absolutely. I actually prefer making it the day before so the layers have time to chill and set properly.

Can I use homemade whipped cream?

Yes, I whip heavy cream with a little powdered sugar and vanilla when I want a homemade touch.

Is this cake overly sweet?

It’s sweet, but the ricotta balances it well. I find it just right, especially when served cold.

Conclusion

Chocolate Ricotta Layered Cake is the kind of rich, creamy dessert I love to make when I want something that looks impressive but comes together easily. With its layers of cake, ricotta, pudding, and whipped topping, it’s a treat that feels both decadent and light—and it always disappears fast wherever I serve it.

Decadent Chocolate Ricotta Layered Cake Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes (including chill time)
• Yield: 12–15 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

This Chocolate Ricotta Layered Cake is a decadent, easy-to-make dessert that features moist chocolate cake, sweet ricotta cheese, chocolate pudding, and whipped topping. Perfect for parties or make-ahead treats, it’s a rich and creamy layered cake that’s sure to impress.

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Ingredients

• 1 box (15.25 oz) chocolate cake mix
• Ingredients listed on cake box (typically eggs, oil, water)
• 2 lbs ricotta cheese
• 4 large eggs
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• 1 box (3.9 oz) instant chocolate pudding mix
• 1½ cups cold milk
• 1 container (8 oz) whipped topping, thawed

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Prepare cake batter according to package instructions and pour into dish.

3. In a separate bowl, mix ricotta, eggs, sugar, and vanilla until smooth. Gently spoon over the cake batter—don’t worry, it will sink as it bakes.

4. Bake for 50–60 minutes, or until center is set and a toothpick comes out clean.

5. Let cake cool completely.

6. Whisk pudding mix with cold milk until thickened (about 2 minutes), then spread over cooled cake.

7. Spread whipped topping evenly over the pudding layer.

8. Refrigerate for at least 2 hours before serving.

9. Slice and serve chilled.

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Notes

• Ricotta layer will sink during baking—this is expected.
• Top with chocolate shavings, mini chips, or cocoa powder before serving.
• For best results, chill overnight.