Strawberry Love Cake

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I stole this recipe for Strawberry Love Cake from Valerie’s Home Cooking who stole it from “La Gazzetta Italiana” Cleveland Feb 2011 issue who called it “Sicilian Chocolate Love Cake”. This delicious Italian cake starts with boxed strawberry cake mix. The cake mix is prepared and spread on the bottom of a 9×13 pan. A mixture of ricotta, mascarpone, eggs, sugar and vanilla is spread on top of the cake batter. The cake bakes in the oven and the strawberry layer rises to the top. Frosting is made with pudding, mascarpone and milk. This yummy cake is great way to show someone you love them.

“Some people feed you with love.” – Graham Joyce, Some Kind of Fairy Tale (see more quotes in the Quotes tab)

Preheat oven to 350 F. Grease and flour 13×9 baking pan. Prepare 16.5 oz package strawberry cake mix according to package directions, pour into the prepared baking pan and set aside.

Beat 32 oz container part-skim ricotta and 4 oz mascarpone with electric mixer at medium-low speed until smooth.

Add 4 eggs, one at a time, beating just until combined after each addition.

Next add ¾ cup granulated sugar and 1 tsp vanilla and beat until smooth.

Gently spread the ricotta mixture evenly over the cake batter.

Bake until a wooden pick inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely, about 30 minutes.

Meanwhile, beat 3.4 oz package strawberry crème instant pudding mix and 12 oz mascarpone with electric mixer at medium speed until smooth.

Gradually add 1 cup whole milk, beating until smooth.

Spread the frosting over the cooled cake. Refrigerate the cake until ready to slice and serve.

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Strawberry Love Cake

This delicious Italian cake starts with boxed strawberry cake mix. The cake mix is prepared and spread on the bottom of a 9x13 pan. A mixture of ricotta, mascarpone, eggs, sugar and vanilla is spread on top of the cake batter. The cake bakes in the oven and the strawberry layer rises to the top. Frosting is made with pudding, mascarpone and milk. This yummy cake is a great way to make for someone you love.
Course Dessert
Cuisine Italian
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 15 people

Ingredients

  • 16.5 oz package strawberry cake mix
  • 32 oz container part-skim ricotta cheese
  • 2 (8oz) containers mascarpone cheese
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 3.4 oz package strawberry crème instant pudding mix
  • 1 cup whole milk

Instructions

  1. Preheat oven to 350 F. Grease and flour 13x9 baking pan.
  2. Prepare cake mix according to package directions, pour into the prepared baking pan and set aside.
  3. Beat the ricotta and 4 oz mascarpone with electric mixer at medium-low speed until smooth. Add the eggs, one at a time, beating just until combined after each addition. Add the sugar and vanilla and beat until smooth. Gently spread the ricotta mixture evenly over the cake batter.
  4. Bake until a wooden pick inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely, about 30 minutes.
  5. Meanwhile, beat the pudding mix and remaining 12 oz mascarpone with electric mixer at medium speed until smooth; gradually add the milk, beating until smooth. Let stand until thickened, about 5 minutes; spread the frosting over the cooled cake.

Recipe Notes

I was unable to find a 16.5 oz cake mix, the brands that my grocery store carry were all 15.25 oz. For the cake batter I needed: 1 cup water, ½ cup vegetable oil and 3 eggs. Strawberry crème instant pudding mix does not exist in my state, so I used 3 oz strawberry gelatin and 3.4 oz vanilla instant pudding.