Red Velvet Italian Love Cake
A moist red velvet cake layered with a creamy ricotta and cheesecake-pudding filling for a make-ahead dessert.
Servings: 12 servings
Ingredients
- 1 box red velvet cake mix plus ingredients called for on the cake mix box
- 32 oz ricotta cheese
- 4 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 box instant cheesecake pudding mix (5.1-oz)
- 8 oz cream cheese softened and cut into cubes
- 1 cup cold milk
- 8 oz Cool Whip container
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.
- Prepare the red velvet cake batter according to the package instructions, using the additional ingredients listed on the box.
- Pour the prepared red velvet batter into the greased 9x13-inch baking dish and spread evenly.
- In a mixing bowl, use a hand mixer to beat the ricotta, eggs, sugar, and vanilla until smooth and well combined.
- Carefully spread the ricotta mixture over the red velvet batter in the pan, smoothing it gently with a spatula.
- Bake for about 1 hour, or until the cake is set and a toothpick inserted into the center comes out mostly clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- For the topping, beat the instant cheesecake pudding mix, softened cream cheese, and cold milk with a hand mixer until smooth.
- Gently fold the Cool Whip into the pudding–cream cheese mixture until evenly combined.
- Spread the pudding and Cool Whip mixture over the completely cooled cake, then refrigerate the cake for a few hours before serving.
Equipment
- 9x13 inch Baking Dish
- cooking spray
- Hand Mixer
- Mixing bowls
- Spatula
Notes
- I used Duncan Hines Red Velvet cake mix.
- Do not prepare the pudding—use the dry pudding mix only.
- Any instant pudding flavor (chocolate, vanilla, white chocolate) can be used.
- Low-fat or nonfat Cool Whip is acceptable.
- The cake can be made a day ahead and refrigerated overnight.