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There is something utterly magical about this Red Velvet Italian Love Cake Recipe that draws everyone in—from the vibrant crimson hue to the glorious blend of creamy ricotta and luscious cream cheese frosting. This cake isn’t just a dessert; it’s an experience that marries the familiar charm of classic red velvet with an Italian twist, delivering layers of moist, tender cake enveloped in a dreamy, velvety filling that feels like a warm hug on a plate. Trust me, once you try this recipe, it will quickly become your go-to for celebrations, cozy afternoons, or any time you need to treat yourself and loved ones to something truly special.
Ingredients You’ll Need
Every ingredient in the Red Velvet Italian Love Cake Recipe is thoughtfully chosen to create the perfect balance of texture, flavor, and color. These simple staples come together in harmony, proving you don’t need a long list to make something extraordinary.
- 1 box red velvet cake mix: The star foundation that brings beautiful color and classic flavor with ease.
- 32-oz ricotta cheese: Adds a creamy, slightly tangy smoothness that elevates the cake’s richness.
- 4 large eggs: Helps bind everything together while adding moisture and structure.
- ¾ cup sugar: Sweetens the ricotta mixture and balances the cake’s tanginess perfectly.
- 1 tsp vanilla: A subtle touch to enhance and unify all the flavors.
- 1 (5.1-oz) box instant cheesecake pudding: Creates a thick, velvety frosting base with irresistible cheesecake notes.
- 1 (8-oz) package cream cheese: Softened and cubed to blend smoothly, providing tang and creaminess.
- 1 cup cold milk: Brings the pudding mixture to the perfect consistency without watering it down.
- 1 (8-oz) container Cool Whip: Adds lightness and fluff to the frosting, creating an irresistible finish.
How to Make Red Velvet Italian Love Cake Recipe
Step 1: Prepare Your Pan and Cake Batter
Start by preheating your oven to 350ºF and spritzing a 9×13-inch baking dish with cooking spray to prevent sticking. Follow the instructions on your red velvet cake mix box to make the batter. Pour the vibrant red batter evenly into your prepared pan, setting the stage for all the delicious layers to come.
Step 2: Mix the Ricotta Layer
Using a hand mixer, blend together the ricotta cheese, eggs, sugar, and vanilla until the mixture is perfectly smooth and luscious. This velvety ricotta layer is what makes this Red Velvet Italian Love Cake Recipe so uniquely satisfying. Gently and carefully spread this creamy mixture on top of your cake batter in the baking dish, making sure it’s evenly distributed.
Step 3: Bake It to Perfection
Slide your two-layered cake into the oven and bake for one full hour. This might feel like the longest part of the process, but the wait will be worth it. The cake and ricotta layers will set beautifully, creating a dense yet tender texture. Once out of the oven, cool it completely before moving on to frosting.
Step 4: Whip Up the Cheesecake Frosting
While your cake cools, combine the instant cheesecake pudding mix, softened cream cheese cubes, and cold milk with your hand mixer until the mixture is smooth and thick. The cream cheese deepens the flavor, while the pudding ensures a decadent, creamy texture. Gently fold in the Cool Whip to lighten up the frosting, making it fluffy and spreadable.
Step 5: Finish and Chill
Spread this luscious frosting over the completely cooled cake, smoothing it into an inviting blanket of creamy goodness. This final step seals in the moisture and adds a delightful tang to balance the cake’s sweetness. Refrigerate the cake for a few hours before serving to let the flavors meld and the frosting set perfectly.
How to Serve Red Velvet Italian Love Cake Recipe
Garnishes
To elevate your Red Velvet Italian Love Cake Recipe, sprinkle some fresh berries like raspberries or strawberries on top for a burst of tartness and vibrant color. A dusting of cocoa powder or shaved white chocolate curls can also add an elegant touch. For a festive look, consider a few edible red rose petals or a drizzle of berry coulis.
Side Dishes
This cake pairs wonderfully with light, fresh accompaniments. Serve alongside vanilla bean ice cream or a dollop of freshly whipped cream to complement the richness. For beverages, a cup of robust coffee or a glass of chilled dessert wine enhances the flavors without overpowering the cake.
Creative Ways to Present
Cut the cake into neat squares and plate with a small scoop of mascarpone cheese mixed with honey for an extra Italian twist. Serving the cake in clear glass dessert dishes to showcase its layers can be stunning for dinner parties. You could even layer the cake pieces in a trifle bowl with additional ricotta cream for an impressive, shareable dessert.
Make Ahead and Storage
Storing Leftovers
Place leftover cake in an airtight container and store in the refrigerator for up to 4 days. Keeping it chilled helps maintain the creamy textures and vibrant flavor without drying out the cake. Always cover it well to prevent it from absorbing any fridge odors.
Freezing
You can freeze the cake if needed by wrapping it tightly in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the integrity of the Red Velvet Italian Love Cake Recipe’s delicate layers.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally unnecessary and not recommended, as it may affect the texture of the creamy layers. Simply remove from the fridge about 20 minutes before serving to soften up slightly for the best flavor experience.
FAQs
Can I make this cake from scratch instead of using a mix?
Absolutely! While the recipe is designed with convenience in mind by using a mix, making your own red velvet cake base from scratch will work beautifully and allows for customization of flavors and ingredients. Just keep the ricotta and frosting steps the same for that signature Italian love.
Is ricotta cheese essential, or can I substitute something else?
Ricotta cheese is key to this recipe because it adds a creamy texture and mild tang that sets this cake apart. If you must substitute, a smooth cottage cheese pureed until creamy could work, but it won’t have quite the same richness or silkiness.
Can I use homemade whipped cream instead of Cool Whip?
Yes! Freshly whipped cream is a wonderful alternative and adds a lovely natural flavor. Just make sure your cream is well chilled and whip it to soft peaks before folding it into the pudding mixture for that airy finish.
How do I know when the cake is done baking?
The cake should be set around the edges and just firm to the touch in the middle after one hour. You can insert a toothpick slightly into the red velvet part (avoiding the ricotta layer) and if it comes out mostly clean with a few moist crumbs, it’s ready to come out.
Can this cake be made in smaller pans?
Yes, you can adjust the baking time if using a smaller pan. A similar depth pan will work fine, but if it’s shallower, start checking for doneness around 45-50 minutes. Keep an eye on it to avoid overbaking, as the ricotta layer can dry out if left too long.
Final Thoughts
There’s so much joy in creating and sharing the Red Velvet Italian Love Cake Recipe because it’s not just about the ingredients but the love that goes into it. This cake brings a wonderful blend of classic comfort and elegant flavors in every forkful. I can’t wait for you to try this recipe and watch it become a beloved favorite in your kitchen and gatherings alike—because every bite feels like a little slice of Italian-inspired happiness.
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Red Velvet Italian Love Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Red Velvet Italian Love Cake is a luscious layered dessert combining the rich flavors of classic red velvet cake with a creamy ricotta mixture and a light cheesecake-flavored Cool Whip topping. Easy to prepare and perfect for gatherings, this cake offers a delightful blend of textures and flavors that make it a standout treat for any occasion.
Ingredients
Cake
- 1 box red velvet cake mix (plus ingredients required on the box to make the cake batter)
Ricotta Layer
- 32 oz ricotta cheese
- 4 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
Topping
- 1 (5.1 oz) box instant cheesecake pudding mix
- 1 (8 oz) package cream cheese, softened and cut into cubes
- 1 cup cold milk
- 1 (8 oz) container Cool Whip
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the Cake Batter: Prepare the red velvet cake batter according to the package instructions. Pour the batter evenly into the prepared baking dish.
- Prepare Ricotta Mixture: Using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla extract until the mixture is smooth and well combined. Gently spread this ricotta mixture evenly over the red velvet cake batter in the baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 1 hour. Once baked, remove the dish from the oven and allow the cake to cool completely before adding the topping.
- Prepare the Cheesecake Topping: Using a hand mixer, blend together the instant cheesecake pudding mix, cream cheese cubes, and cold milk until smooth. Carefully fold in the Cool Whip to create a light and creamy topping.
- Top and Chill: Spread the prepared cheesecake topping evenly over the cooled cake. Refrigerate the cake for a few hours before serving to allow the flavors to meld and the topping to set perfectly.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth topping.
- For best results, use cold milk as instructed to achieve the right consistency in the pudding mixture.
- This cake is best served chilled, so plan to refrigerate it for at least 3-4 hours before serving.
- Feel free to garnish the cake with fresh berries or chocolate shavings for added flavor and presentation.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
