This cake is comfort with a splash of showmanship. It layers a boxed red velvet base with a creamy ricotta custard, then finishes with a light cheesecake–Cool Whip topping. The result is familiar yet different: fork-tender cake beneath a rich, slightly tangy Italian-style layer and a cloudlike finish. Practical, homebaker-friendly, and reliably crowd-pleasing.

I keep this recipe on rotation when I need a dessert that looks thoughtful but doesn’t demand a weekend. It leans on a boxed cake mix for speed, uses ricotta to create that signature dense, creamy middle, and the instant pudding + cream cheese topping adds a smooth, sliceable finish. The technique is forgiving—just follow the steps and give it time to chill before slicing.

Below you’ll find the ingredient notes, the exact stepwise bake, helpful tools, common slip-ups to avoid, substitutions for dietary needs, and storage advice so your cake stays great beyond the first serving.

Ingredient List

1 box red velvet cake mix, plus ingredients to make the cake — the boxed mix keeps things consistent and speeds prep; follow the package for batter basics.
32-oz ricotta cheese — creates the moist, creamy middle layer; whole-milk ricotta gives the best texture.
4 large eggs — bind and enrich the ricotta layer; use room-temperature eggs for smoother mixing.
¾ cup sugar — sweetens the ricotta custard; adjust slightly if your ricotta is very sweet.
1 tsp vanilla — adds depth to the ricotta layer; pure vanilla extract is recommended.
1 (5.1-oz) box instant cheesecake pudding — thickens and flavors the topping quickly without baking.
1 (8-oz) package cream cheese, cut into cubes, softened — gives the topping body and that cheesecake note; soften to room temp for a lump-free mix.
1 cup cold milk — hydrates the instant pudding and controls topping consistency; cold milk gives a firmer set.
1 (8-oz) container Cool Whip — lightens the topping and makes spreading easy; fold gently to keep it airy.

Red Velvet Italian Love Cake Made Stepwise

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Prepare the red velvet cake mix according to the package directions. Pour the cake batter into the prepared 9×13-inch baking dish and smooth the top.
In a large bowl, use a hand mixer to beat the 32-oz ricotta cheese, 4 large eggs, ¾ cup sugar, and 1 tsp vanilla until the mixture is smooth and homogenous.
Carefully spoon or pour the ricotta mixture over the cake batter in the baking dish. Gently spread it into an even layer with a spatula, taking care not to cut into or fully blend with the cake batter.
Bake in the preheated oven for 1 hour, or until the ricotta layer is set and a toothpick inserted into the center comes out with only a few moist crumbs. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
Once the cake is completely cooled, make the topping: in a medium bowl, use a hand mixer to beat the 1 (5.1-oz) box instant cheesecake pudding mix, 1 (8-oz) package cream cheese (cubed and softened), and 1 cup cold milk until smooth.
Gently fold the 1 (8-oz) container Cool Whip into the pudding–cream cheese mixture until evenly combined.
Spread the pudding–Cool Whip topping evenly over the cooled cake.
Refrigerate the cake for at least 2 hours before slicing and serving to allow the topping to set.

What You’ll Love About This Recipe

First, it’s approachable: a boxed mix keeps the cake base simple while the ricotta layer gives the dessert a homemade lift. Second, the textures play well together — tender cake, creamy ricotta custard, and a silky, slightly tangy topping. Third, it scales cleanly for gatherings; a 9×13 gives plenty of slices without fussy layering or piping.

It’s also forgiving of timing. The long bake and cool-down period give you plenty of windows to prep the topping or tidy up the kitchen. If you’re short on time, you can make the pudding topping while the cake bakes so it’s ready when the cake cools.

If You’re Out Of…

Ricotta cheese — try part-skim ricotta or a blend of ricotta and mascarpone for a richer middle; plain full-fat Greek yogurt can work in a pinch but changes texture and flavor.
Instant cheesecake pudding — use instant vanilla pudding and add 1–2 teaspoons cream cheese to mimic the cheesecake flavor, though texture will be slightly different.
Cool Whip — use whipped heavy cream stabilized with a tablespoon of confectioners’ sugar; fold gently to keep lightness.
Boxed red velvet mix — a scratch red velvet cake works fine if you have a trusted recipe; adjust batter volume to fit a 9×13 pan.

Tools of the Trade

9×13-inch baking dish — the pan called for in the recipe; metal pans brown edges more, glass holds heat longer.
Hand mixer — speeds up mixing ricotta and the pudding–cream cheese topping for a lump-free finish.
Spatula — for gently spreading the ricotta layer and the topping without overworking the batter.
Wire rack — cools the pan evenly to room temperature before topping and chilling.
Measuring cups and spoons — accuracy matters for the ricotta custard balance.

Slip-Ups to Skip

Don’t rush the cooling. If you top warm cake, the topping will slide and weaken the set. Cool completely on a wire rack before adding the pudding mixture.

Don’t overmix the ricotta layer. Beat just until smooth and homogenous—overworking eggs into ricotta can add unnecessary air and change the texture.

Don’t mash cold cream cheese into the pudding. If the cream cheese is still cool and not evenly softened, lumps will remain. Let it come to room temperature before beating.

Dietary Swaps & Alternatives

Want to make this lighter or meet dietary needs? Here are tested swap ideas.

Lower-fat option — use part-skim ricotta and low-fat cream cheese; texture will be slightly lighter but still pleasant.
Gluten-free — use a gluten-free red velvet cake mix formulated for a 9×13 pan; everything else in the recipe is naturally gluten-free, but check labels.
Sugar control — reduce sugar in the ricotta layer by up to 25% if you prefer less sweetness; the box mix still contributes sugar, so taste mindfully.
Dairy-free / vegan — this recipe relies heavily on dairy; for a vegan approach you’d need multiple ingredient changes (dairy-free cream cheese, ricotta alternatives, vegan Cool Whip, and an egg substitute)—expect a different final texture.

Little Things that Matter

Room temperature ingredients play nicely together. Let eggs and cream cheese sit at room temp for 20–30 minutes before mixing—this yields a smoother ricotta and topping.

When layering the ricotta over the batter, spoon or pour slowly and use a gentle hand. You want two distinct layers; blending them will change the presentation and texture.

Chill time is part of the recipe. The two-hour refrigeration after topping isn’t optional if you want clean slices and a set topping. Overnight is even better for flavor melding.

Storage & Reheat Guide

Refrigerating

Cover the pan tightly with plastic wrap or a lid and refrigerate for up to 4 days. The topping and ricotta layer hold up well; the cake may continue to soften slightly each day.

Freezing

You can freeze the cake (without the Cool Whip topping) for up to 1 month. Wrap the uncut cake tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then prepare and spread the pudding–Cool Whip topping before serving.

Serving after chilling

For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This warms the blade slightly and prevents dragging the topping.

Ask & Learn

Q: Can I make this in smaller pans or layer cakes?

A: The recipe is developed for a 9×13 pan. You can split it into smaller pans, but bake times will change—start checking at 30–35 minutes. For layer cakes you’d need to scale batter volumes and possibly alter bake times and technique for even layers.

Q: My ricotta layer cracked while baking—why?

A: Cracking usually means the top got too dry or the layer set too quickly. Make sure the ricotta mixture is smooth and not overbeaten, and avoid opening the oven frequently. If cracks happen, the topping will hide minor imperfections after chilling.

Q: The topping is too thin—what now?

A: If your pudding–cream cheese mix seems loose, beat it a bit longer to thicken, or chill the mixture briefly before folding in Cool Whip. Be careful not to overmix after adding Cool Whip; you want volume.

Ready, Set, Cook

If you’ve read this far, you’re ready to make a dessert that looks elegant and arrives at the table with confidence. Line up the boxed mix, let your cream cheese soften while the cake bakes, and give the cake a patient chill before slicing. Serve with coffee or a simple berry compote if you want a bright contrast, but this cake stands well on its own.

Make it for a potluck, a weeknight celebration, or when you want bakeworthy results without a day in the kitchen. Invite a friend, slice generously, and enjoy the kind of dessert that makes people ask for the recipe.

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Red Velvet Italian Love Cake

A red velvet cake topped with a creamy ricotta layer and a cheesecake-style Cool Whip topping. Chill before serving so the topping sets.

Prep Time15

Cook Time1

Total Time1 15

Servings: 12 servings

Ingredients

1 boxred velvet cake mix plus ingredients to make the cake
32- ozricotta cheese
4 largeeggs
3/4 cupsugar
1 tspvanilla
1 5.1-ozbox instant cheesecake pudding
1 8-ozpackage cream cheese, cut into cubes, softened
1 cupcold milk
1 8-ozcontainer Cool Whip

Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Prepare the red velvet cake mix according to the package directions. Pour the cake batter into the prepared 9×13-inch baking dish and smooth the top.
In a large bowl, use a hand mixer to beat the 32-oz ricotta cheese, 4 large eggs, ¾ cup sugar, and 1 tsp vanilla until the mixture is smooth and homogenous.
Carefully spoon or pour the ricotta mixture over the cake batter in the baking dish. Gently spread it into an even layer with a spatula, taking care not to cut into or fully blend with the cake batter.
Bake in the preheated oven for 1 hour, or until the ricotta layer is set and a toothpick inserted into the center comes out with only a few moist crumbs. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
Once the cake is completely cooled, make the topping: in a medium bowl, use a hand mixer to beat the 1 (5.1-oz) box instant cheesecake pudding mix, 1 (8-oz) package cream cheese (cubed and softened), and 1 cup cold milk until smooth.
Gently fold the 1 (8-oz) container Cool Whip into the pudding–cream cheese mixture until evenly combined.
Spread the pudding–Cool Whip topping evenly over the cooled cake.
Refrigerate the cake for at least 2 hours before slicing and serving to allow the topping to set.

Equipment

9×13-inch Cake Pan
Hand Mixer

Notes

I used Duncan Hines Red Velvet Cake mix.
Do NOT make the pudding. You are only using the mix.
You can use any flavor of pudding that you prefer. Chocolate, vanilla, white chocolate would all be good.
You can use low-fat or non-fat Cool Whip.
Can Red Velvet Love Cake Be Made in Advance? Yes. The cake can be made a day in advance and refrigerated overnight. This cake actually tastes better after being refrigerated. I love make-ahead desserts, especially during the hectic holiday season.