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.
Servings: 12 servings
Ingredients
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
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.
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.