This Chocolate Ricotta Cake is a dreamy dessert with three decadent layers: a moist chocolate base, a silky ricotta custard, and a fluffy chocolate pudding frosting.
The best part? It practically bakes itself—no swirling, no layering tricks needed. Just pour, bake, and chill.
It’s the kind of cake that looks fancy but is secretly foolproof.
Why I Love This Recipe
Three layers, one bake – The layers separate on their own in the oven.
Rich but not heavy – Creamy ricotta and whipped topping keep it light.
Box mix shortcut – Less stress, more dessert.
Stays moist for days – Even better the next day.
Perfect for a crowd – Generous 9×13 size makes it party-ready.
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Adds creamy, slightly tangy richness.
Granulated sugar – Lightly sweetens the ricotta custard.
Vanilla extract – Enhances the overall flavor.
Eggs – Create structure and silkiness in both cake and custard.
Chocolate cake mix – The reliable, chocolatey base.
Vegetable oil + water – Standard mix-ins for boxed cake.
Instant chocolate pudding – Thickens the frosting without effort.
Milk + whipped topping – Whipped pudding frosting that’s smooth and airy.
Pro Tips Before You Start
Use room-temperature eggs – This helps everything mix more smoothly.
Pour slowly – The ricotta layer goes on top, but it will sink during baking—don’t worry, that’s the magic.
Don’t overbake – The center should be just set, not firm.
Cool completely – Essential for the pudding frosting to spread nicely.
Chill before slicing – The texture is best cold.
How to Make Chocolate Ricotta Cake
Step 1: Prep the Pan
Preheat the oven and grease a 9×13-inch baking dish.
Step 2: Make the Ricotta Layer
Mix ricotta, sugar, and vanilla until smooth.
Beat in the eggs one at a time until well blended.
Step 3: Prepare the Cake Batter
Make the chocolate cake batter according to the package instructions.
Step 4: Assemble the Layers
Pour the chocolate batter into the prepared pan.
Gently pour the ricotta mixture over it without stirring.
Step 5: Bake the Cake
Transfer the pan to the oven and bake until the center is set and the surface looks firm.
Let cool completely on a wire rack.
Step 6: Make the Frosting
Whisk the pudding mix with cold milk until thickened.
Fold in the whipped topping to create a fluffy frosting.
Step 7: Frost and Chill
Spread the frosting over the cooled cake.
Refrigerate for several hours until fully set and ready to slice.
What to Serve It With
Fresh raspberries or strawberries
A dollop of extra whipped topping
Chocolate curls or sprinkles
A hot cup of coffee or espresso
Vanilla ice cream for extra indulgence
Variations / Substitutions
Use lemon zest in the ricotta layer for a citrus twist
Swap vanilla extract with almond for a nutty flavor
Use devil’s food or fudge cake mix for extra richness
Add espresso powder to the cake for a mocha version
Top with crushed cookies or chocolate shavings
Storage & Leftovers
Refrigerator – Store covered for up to 5 days.
Freezer – Freeze the unfrosted cake layer, then thaw and frost later.
Make ahead – Best made the day before for the most developed flavor.
Avoid room temp – Because of the dairy, always refrigerate.
Serve chilled – Texture and flavor improve with time in the fridge.
FAQs
Will the layers stay separate after baking?
Yes! The ricotta layer naturally sinks through the cake and creates a custard-like base.
Can I use homemade cake batter?
Absolutely. A from-scratch chocolate cake batter works too—just use the same quantity.
Do I need to swirl the ricotta and cake together?
Nope! The magic happens while baking, no swirling needed.
What if I only have part-skim ricotta?
It still works, though the texture may be slightly less creamy.
Can I use homemade whipped cream instead of whipped topping?
Yes, but it won’t hold up as long. Use stabilized whipped cream for best results.
How can I tell when the cake is done?
The surface should be set, and a tester should come out mostly clean—just a few moist crumbs are okay.
Can I add chocolate chips or nuts?
Yes! Fold them into the cake batter before pouring into the pan.
Final Thoughts
This Chocolate Ricotta Cake is rich, creamy, and delightfully low-effort.
With just a few basic steps, you end up with a dessert that tastes like it came from a bakery.
It’s perfect for feeding a crowd, making ahead, and enjoying every single chocolatey bite.
Chocolate Ricotta Layer Cake
Ingredients
Ricotta Layer
- 2 15 oz containers ricotta cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs room temperature
Chocolate Cake
- 1 15.25 oz box chocolate cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs
Pudding Frosting
- 1 5 oz box instant chocolate pudding mix
- 3 cups cold milk
- 1 8 oz container whipped topping, thawed
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a bowl, mix ricotta, sugar, and vanilla.
- Add eggs one at a time, mixing until smooth.
- Prepare the cake batter according to box instructions.
- Pour the chocolate batter into the baking dish.
- Carefully layer the ricotta mixture on top.
- Bake for 60–70 minutes or until the center is set. Cool completely.
- See full steps with tips & photos → https://p4pd.org/chocolate-ricotta-cake/
Notes
- Make-Ahead: This cake improves with time—assemble a day ahead and keep refrigerated.
- Ricotta Tips: For a smoother texture, drain ricotta in a fine-mesh sieve for 15 minutes before mixing.
- Flavor Variations: Stir 2 Tbsp espresso powder into the cake batter for a mocha twist, or add orange zest to the ricotta layer.
