Red Velvet Italian Love Cake

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Red Velvet Italian Love Cake is one of those recipes that feels luxurious without being fussy. It layers a classic boxed red velvet base with a rich ricotta custard and finishes with a light, cheesecake-flavored topping folded into Cool Whip. The result is moist, tangy, and just sweet enough—perfect for a gathering or a weeknight dessert that doubles as breakfast if you’re feeling indulgent.

I use a boxed cake mix intentionally: it speeds the process and gives a dependable crumb that holds up under the custard layer. The ricotta mixture bakes into a silky, slightly dense layer that reminds me of Italian-style ricotta cakes, while the instant cheesecake pudding melds with cream cheese and Cool Whip to make a smooth, fluffy topping. No specialty equipment, no complicated steps—just a couple of bowls, a hand mixer, and patience while it chills.

This post walks you through the exact ingredient notes and step-by-step technique I use to get consistent results. I’ll cover simple swaps, common slip-ups to avoid, storage tips, and a few tiny details that make the cake sing. If you want an impressive-looking dessert with minimal stress, this is it.

Ingredient List

• 1 box red velvet cake mix, plus ingredients to make the cake — the boxed mix creates the base; follow the package for eggs/oil/water amounts and bake in a 9×13 pan.
• 32 oz ricotta cheese — provides the Italian-style custard layer; whole-milk ricotta gives the creamiest texture.
• 4 large eggs — bind and set the ricotta layer; room temperature eggs incorporate more smoothly.
• ¾ cup sugar — sweetens the ricotta custard; measure precisely for balanced sweetness.
• 1 tsp vanilla — adds warmth and rounds the flavors in the ricotta mixture.
• 1 (5.1-oz) box instant cheesecake pudding — boosts cheesecake flavor and helps stabilize the topping.
• 1 (8-oz) package cream cheese, cut into cubes, softened — creates richness and tang in the topping; ensure it’s softened for a lump-free mix.
• 1 cup cold milk — hydrates the instant pudding and helps make the topping smooth; use cold for the best texture.
• 1 (8-oz) container Cool Whip — folded into the pudding mixture for lightness; thaw but keep chilled until folding to maintain volume.

Red Velvet Italian Love Cake Made Stepwise

Follow these steps exactly and in order. Measurements and ingredients match the ingredient list above.

1. Preheat the oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside so it’s ready when the batter is mixed.
2. Prepare the red velvet cake batter according to the package directions. Use the ingredients specified on the cake mix box (usually eggs, oil, and water). Mix just until combined—avoid overmixing.
3. Pour the prepared red velvet batter evenly into the sprayed 9×13-inch baking dish, smoothing the top gently with a spatula so it’s level.
4. In a medium-large mixing bowl, combine the 32 oz ricotta cheese, 4 large eggs, ¾ cup sugar, and 1 tsp vanilla. Using a hand mixer, beat on medium speed until the mixture is smooth and mostly lump-free, about 1–2 minutes. Scrape the bowl once so everything is evenly incorporated.
5. Carefully spread the ricotta mixture over the cake batter in the baking dish. Work gently—pour and then use a spatula to distribute; you want a relatively even layer but avoid cutting into the red velvet batter below.
6. Bake the layered dish in the preheated 350ºF oven for 1 hour. The center should be set and the top may have a light golden tint. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
7. Remove the dish from the oven and allow it to cool completely on a wire rack. Cooling fully before frosting prevents the topping from melting and helps the layers set—plan for at least 1–2 hours of cooling time at room temperature.
8. Once the cake is fully cooled, prepare the topping. In a mixing bowl, add 1 (5.1-oz) box instant cheesecake pudding, 1 (8-oz) package softened cream cheese (cut into cubes), and 1 cup cold milk. Use a hand mixer to beat these together until smooth and creamy—start on low to avoid splatter, then increase speed as the mixture comes together. Stop and scrape the bowl to remove any cream cheese lumps.
9. Gently fold 1 (8-oz) container Cool Whip into the pudding/cream cheese mixture using a spatula. Fold until the mixture is uniform and light—do not overmix or beat vigorously, since you want the Cool Whip to retain its airy texture.
10. Spread the topping evenly over the cooled cake using an offset spatula or the back of a spoon. Smooth the top for a neat finish or create soft peaks for a more rustic look.
11. Refrigerate the finished cake for a few hours (I recommend at least 3–4 hours, or overnight) before serving. Chilling allows the topping to firm and the flavors to meld—this cake is best served well-chilled.

What You’ll Love About This Recipe

• Reliability: The boxed red velvet base bakes consistently, so you won’t be troubleshooting cake texture.
• Comforting texture: The ricotta custard layer gives a dense, creamy bite that contrasts nicely with the tender red velvet cake.
• Effort versus wow factor: Minimal active time for a dessert that looks and tastes like you spent much longer on it.
• Make-ahead friendly: It improves with chill time, so you can bake the day before entertaining.

If You’re Out Of…

• Ricotta cheese — cottage cheese blended until smooth can stand in, though the texture will be slightly different.
• Instant cheesecake pudding — use instant vanilla pudding if that’s all you have; flavor will be a touch less tangy.
• Cool Whip — use whipped heavy cream stabilized with 1–2 tbsp powdered sugar if you prefer a homemade option.
• Boxed red velvet mix — you can make a homemade red velvet batter, but be sure the final volume and consistency are similar so the ricotta layer sets correctly.

Tools of the Trade

• 9×13-inch baking dish — the recipe is scaled for this size; swapping pan sizes affects bake time and layer balance.
• Hand mixer — makes quick work of both the ricotta custard and the cream cheese/pudding topping; you can use a stand mixer if preferred.
• Offset spatula or rubber spatula — helpful for spreading layers evenly without tearing the cake.
• Wire cooling rack — allows the cake to cool evenly after baking.
• Mixing bowls (one medium-large, one medium) — keep components separated and make combining easier.

Slip-Ups to Skip

• Do not frost while the cake is warm — toppings will slide and lose structure. Wait until completely cooled.
• Don’t overbeat the ricotta mixture — too much air can create bubbles and an uneven set; beat until smooth and uniform.
• Avoid pouring the ricotta too forcefully over the batter—pour gently and spread slowly to keep layers distinct.
• Don’t skip chilling. The flavors and texture rely on proper refrigeration to firm the topping and set the custard.
• Don’t use room-temperature milk for the pudding—cold milk yields the best instant pudding texture.

Dietary Swaps & Alternatives

• Lower-fat option: Use part-skim ricotta and reduced-fat cream cheese, but expect a slightly less rich mouthfeel.
• Dairy-free: Replace ricotta and cream cheese with dairy-free alternatives formulated for baking, and use a dairy-free whipped topping. Texture will vary.
• Sugar adjustment: Reduce the ricotta layer sugar slightly (by 2–3 tbsp) if you prefer less sweet desserts; balance remains acceptable because the cake mix is already sweetened.
• Gluten-free: Use a gluten-free red velvet cake mix that yields a similar batter volume; baking time may vary—watch for a set center.

Little Things that Matter

• Room temperature eggs and cream cheese mix more evenly—pull them out 30–60 minutes before starting.
• Scrape the bowl: When mixing the ricotta and when making the topping, scrape the sides and bottom to avoid pockets of unmixed ingredients.
• Level the batter: Smoothing the red velvet layer before adding the ricotta helps ensure even layering and a clean final cut.
• Chill time: While a few hours is the minimum, overnight chilling yields the most cohesive texture and better slicing.
• Presentation: A dusting of cocoa powder, a drizzle of melted chocolate, or a few chocolate shavings over the topping adds visual contrast and a flavor lift.

Storage & Reheat Guide

• Refrigerator: Store covered in the fridge for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent the topping from absorbing fridge odors.
• Freezing: You can freeze portions for up to 1 month. Wrap individual slices tightly in plastic and place in a freezer-safe container. Thaw in the refrigerator overnight.
• Serving from chilled: Serve straight from the fridge. If slices are very firm after freezing, let them sit at room temperature for 10–15 minutes before serving to soften slightly.
• Do not microwave the whole cake: The layered textures won’t reheat evenly. If you want a warm bite, microwave an individual slice for 8–10 seconds, but expect the topping to soften.

Ask & Learn

Questions I often get: Can I make this in a springform pan? You could, but the 9×13 ensures even layers and straightforward serving. Want a sharper cheesecake flavor? Add a teaspoon of lemon juice or a bit more instant cheesecake pudding in the topping. Curious about texture? The ricotta custard should be set but still tender—if it jiggles a lot after an hour, give it extra bake time in 5–10 minute increments.

If you run into grainy topping, that’s usually due to cold cream cheese lumps—beat until smooth and scrape the bowl. If the top cracks slightly while cooling, it’s cosmetic; cover with the topping and the cake will still look great. Leave a question in the comments and I’ll answer with troubleshooting tips or variations tailored to your pantry.

Ready, Set, Cook

Gather your ingredients, preheat the oven to 350ºF, and line up a 9×13 baking dish. Follow the stepwise instructions above—mix the red velvet per package directions, layer the ricotta custard, bake for one hour, cool completely, then finish with the creamy cheesecake-Cool Whip topping. Chill for a few hours and serve. This cake travels well and keeps its charm even when made the day before.

When you slice into it, you’ll see the contrast: vivid red cake, pale ricotta layer, and a fluffy, creamy cap. It’s simple to assemble, forgiving in the hands of a busy home baker, and reliably delicious. Enjoy, and don’t forget to save a slice for yourself.

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