Description
This Tiramisu Love Cake combines the rich flavors of devil’s food cake with creamy ricotta and coffee-infused layers, topped with a light chocolate pudding and Cool Whip frosting. A decadent dessert perfect for gatherings and special occasions, it marries traditional tiramisu elements in a comforting cake form.
Ingredients
Scale
Cake Batter
- 1 box devil’s food cake mix (plus eggs and oil as called for on package)
- 1 cup water
- ¼ cup Kahlua
Ricotta Mixture
- 32 oz ricotta cheese
- 4 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
Pudding Topping
- 1 (5.1-oz) package instant chocolate pudding mix
- 1 cup cold milk
- 1 Tbsp Kahlua
- 1 (8-oz) container Cool Whip
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside to ensure easy removal of the cake after baking.
- Mix cake batter: Using a hand mixer, combine the devil’s food cake mix, eggs, oil, water, and ¼ cup Kahlua thoroughly until smooth. Pour the batter evenly into the prepared baking pan.
- Prepare ricotta mixture: In a separate bowl, beat together the ricotta cheese, 4 large eggs, sugar, and vanilla extract with a hand mixer until smooth and creamy. Gently spread this mixture on top of the cake batter in the pan.
- Bake the cake: Place the pan in the oven and bake for 1 hour. Once done, remove from the oven and allow the cake to cool completely in the pan.
- Make pudding topping: Whisk together the instant chocolate pudding mix, cold milk, and 1 tablespoon of Kahlua until combined and smooth. Gently fold the Cool Whip into the pudding mixture until fully incorporated. Spread this creamy pudding mixture over the cooled cake evenly.
- Chill before serving: Cover the finished cake with plastic wrap or foil and refrigerate for at least 6 hours to allow flavors to meld and the topping to set. Serve chilled for the best taste experience.
Notes
- Ensure the cake is completely cooled before adding the pudding topping to avoid melting the Cool Whip.
- You can substitute Kahlua with coffee or espresso for a non-alcoholic version.
- For a firmer topping, refrigerate the cake overnight.
- Use full-fat ricotta for the creamiest texture.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
