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Red Velvet Italian Love Cake

This Red Velvet Italian Love Cake is a stunning dessert! Combining rich red velvet with creamy cheesecake, it's sure to impress.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

For the Cake:

  • 1 box red velvet cake mix
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil

For the Cheesecake Filling:

  • 32 oz ricotta cheese
  • 8 oz cream cheese cut into cubes, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 box instant cheesecake pudding 5.1 oz
  • 1 cup cold milk

For the Topping:

  • 1 container Cool Whip 8 oz

Instructions

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). Prepare the red velvet cake mix according to the package instructions.
  • Step 2: Pour the cake batter into a greased 9x13 inch baking pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely.
  • Step 3: In a separate bowl, combine ricotta cheese, cream cheese, sugar, and vanilla extract. Use an electric mixer to beat until smooth. Add instant cheesecake pudding mix and cold milk, mixing until thickened.
  • Step 4: Cut the cooled cake in half horizontally. Spread half of the cheesecake filling on one layer, place the second layer on top, and spread the remaining filling on top.
  • Step 5: Spread Cool Whip over the cheesecake filling. Optionally, decorate with sprinkles or chocolate shavings.
  • Step 6: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Slice and serve chilled.

Equipment

  • Mixing bowls
  • Electric Mixer
  • 9x13 inch Baking Pan
  • Rubber spatula
  • Cooling rack

Notes

  • For a lower-fat option, substitute cottage cheese for ricotta.
  • Use Greek yogurt instead of cream cheese for a tangier flavor.
  • To make it dairy-free, opt for non-dairy milk.