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Valerie Bertinelli's Sicilian Love Cake

Valerie Bertinelli's recipe for chocolate Sicilian love cake with mascarpone-ricotta filling
TODAY Show: Valerie Bertinelli bakes a delicious chocolate Sicilian love cake with mascarpone-ricotta filling. -- January 5, 2016Samantha Okazaki / TODAY

Chef notes

Store-bought chocolate cake mix and chocolate pudding mix are the secrets behind this easy cake from TV host Valerie Bertinelli has a rich mascarpone-ricotta filling and luscious cocoa-mascarpone frosting. 


  • 1 box chocolate cake mix, plus the ingredients called for in the directions
  • Canola oil, for preparing the pan
Mascarpone-Ricotta Filling
  • 28 ounces ricotta cheese (3½ cups)
  • 4 ounces mascarpone (1/2 cup)
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon kosher salt
Cocoa-Mascarpone Frosting
  • 10 ounces mascarpone (1¼ cups)
  • 1 cup whole milk
  • One 3.9-ounce box instant chocolate pudding mix
  • 1 tablespoon sugar


Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.

To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.