Go Back

Italian Love Cake

A layered dessert made with moist vanilla cake, a creamy cream cheese center, and a chocolate drizzle topped with chocolate chips
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings: 12 portions
Course: Cake, Dessert
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box vanilla cake mix 15.25 oz
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup chocolate chips

Equipment

  • 9x13 inch baking pan
  • Large mixing bowls
  • whisk
  • electric mixer

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly.
  2. In a large bowl, combine cake mix, water, oil, and eggs. Mix until smooth with no lumps.
  3. Pour half of the batter into the prepared pan, spreading it evenly.
  4. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until completely creamy and smooth (2-3 minutes).
  5. Spread the cream cheese mixture evenly over the batter in the pan.
  6. Spoon the remaining batter over the cream cheese layer in dollops, covering as much as possible (don't worry if some cream cheese shows through).
  7. In another bowl, whisk cocoa powder and milk together until smooth, then drizzle over the batter in a zigzag pattern.
  8. Sprinkle chocolate chips evenly on top.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  10. Allow to cool completely, then refrigerate at least 1 hour before slicing for best results.

Notes

For best texture and flavor, this cake actually improves after refrigerating overnight. Can be made with chocolate cake mix for a richer version. Store covered in refrigerator for up to 5 days, or freeze for up to 3 months.