The cake that stole the internet – rich chocolate, creamy pudding, and a cloud of whipped topping. It's called Love Cake for a reason.
Italian Love Cake (also known as Italian Cream Cake or Chocolate Pudding Cake) is a retro dessert that made a massive comeback in 2025. The magic happens in the oven: a chocolate cake batter is poured over a cream cheese and pudding mixture, and during baking, the layers magically swap places – the pudding sinks to the bottom, creating a rich, fudgy layer, while the cake rises to the top.
It's ridiculously easy – just mix, pour, and bake. No layering, no complicated techniques. The result is a dessert that looks like you spent hours in the kitchen, but actually comes together in minutes. Serve it chilled with a dollop of whipped cream and a drizzle of chocolate sauce – pure love on a plate.
🍫 Ingredients
For the cake layer
- 1 box (approx. 400 g) chocolate cake mix (or your favourite homemade recipe)
- Eggs, oil, and water as per the cake mix instructions
For the pudding layer
- 500 g cream cheese, softened
- 150 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 box (approx. 100 g) instant vanilla pudding mix (dry powder)
For the topping
- 300 ml double cream (heavy cream), whipped to stiff peaks
- OR: 1 tub (approx. 200 g) Cool Whip or non‑dairy whipped topping, thawed
- Chocolate shavings or cocoa powder for garnish
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Grease and flour a 23 x 33 cm (9 x 13 inch) baking dish or line with baking paper.
- Make the cake batter: Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking dish and spread evenly.
- Make the pudding layer: In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and the dry pudding mix (do NOT prepare the pudding – use the powder directly). Mix until fully combined and smooth.
- Layer and bake: Gently spread the cream cheese mixture over the chocolate cake batter – don't stir or swirl, just spread it evenly. Bake for 45–50 minutes, until the top is golden and a toothpick inserted in the centre comes out with a few moist crumbs.
- Cool completely: Let the cake cool in the pan on a wire rack for at least 1 hour. As it cools, the layers will settle – the pudding mixture sinks to the bottom, creating a rich, fudgy layer.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to allow the layers to fully set.
- Top and serve: Spread the whipped cream (or Cool Whip) over the chilled cake. Garnish with chocolate shavings, cocoa powder, or fresh berries. Slice and serve chilled.
💡 Pro tip: The magic of this cake happens as it bakes – the cream cheese mixture sinks to the bottom. Don't worry if it looks strange at first, it's exactly what should happen!
❓ Tips & Variations
- Make it from scratch: Use your favourite homemade chocolate cake recipe instead of a box mix – just ensure the batter is pourable.
- Flavour twists: Use vanilla or lemon cake mix for a different flavour profile. Add 1 tsp of almond extract to the pudding layer for a nutty note.
- Topping alternatives: Serve with a drizzle of salted caramel or chocolate ganache instead of whipped cream.
- Storage: Keep refrigerated for up to 5 days – it actually tastes better on day 2!
Rich chocolate, creamy pudding, and a cloud of whipped cream – pure love in every slice.
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