Description
A rich and creamy chocolate cake layered with ricotta and frosting, perfect for any occasion.
Ingredients
Scale
- 2 (15-ounce) containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 (15-ounce) box chocolate or Devil’s Food cake mix
- 1/2 cup vegetable or canola oil
- 1 cup water
- 3 large eggs
- 1 (5-ounce) box instant chocolate pudding
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Prepare the Pan: Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Make the Ricotta Layer: Beat ricotta, sugar, and vanilla until smooth. Slowly mix in eggs until fully combined.
- Prepare the Cake Batter: Whisk cake mix, oil, water, and eggs until smooth.
- Assemble the Layers: Pour cake batter into the pan. Gently pour ricotta mixture evenly over the batter.
- Bake the Cake: Bake for 60–70 minutes until set with a slight jiggle in the center.
- Cool Completely: Let cake cool fully at room temperature before frosting.
- Make the Frosting: Whisk pudding and milk until thick. Rest for 2–3 minutes, then fold in whipped topping.
- Chill and Serve: Spread frosting over cake. Refrigerate for at least 4 hours before slicing.
Notes
- Make sure to use room temperature eggs for a smoother batter.
- For best results, allow the cake to chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg