Mom’s Italian Love Cake in the Pressure Cooker
This indulgent pressure cooker Italian Love Cake blends rich layers of devil’s food chocolate, creamy ricotta, and a fluffy pudding topping—made faster and more tender with locked-in steam and moisture.
Equipment
- 1 Baking dish 9x13-inch, fits in pressure cooker
- 1 Trivet Used in pressure cooker
- 1 Mixing bowl Large, for batter and ricotta blend
Ingredients
Main Ingredients
- 30 oz Whole milk ricotta cheese 2 containers, about 15 oz each
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 7 Large eggs divided
- 1 box Devil’s food chocolate cake mix
- 1 cup Water for cake batter
- ½ cup Vegetable oil
- 1 box Instant chocolate pudding mix
- 2 cups Reduced-fat milk for pudding
- 1 container Whipped topping folded into pudding
Instructions
Instructions
- Grease a 9x13-inch baking dish that fits inside your pressure cooker.
- Mix devil’s food cake mix with water, vegetable oil, and 3 eggs. Pour into dish and spread evenly.
- In separate bowl, mix ricotta cheese, sugar, vanilla, and 4 remaining eggs until smooth.
- Spoon ricotta mixture over chocolate batter without mixing layers.
- Add 1 cup of water to your pressure cooker base and place trivet inside. Place cake dish on trivet, seal with lid and ring.
- Cook on high pressure for 50 minutes, then allow slow release.
- Once pressure drops, open lid carefully and let cake cool completely.
- Mix pudding with milk, then fold in whipped topping.
- Spread pudding mixture on cooled cake and chill at least 1 hour before serving.
Notes
Keep the cake chilled for freshness and best texture. Store in fridge or freezer depending on how long you plan to save it.