A fun and bright cake, this Red Velvet Ricotta Cake is tasty and easy! Moist with a delicious glaze this cake is one that you will want to make over and over again.
Cakes have always been one of my favorites things ever, especially when it comes to Ricotta Cake. This Red Velvet Ricotta Cake is one of my favorites, with a red velvet cake mix and cream cheese glaze it is the perfect combination.
This cake is fun to make all year long as the flavors are off the wall, but since it is so fun and bright we love making it for Christmas and also Valentines Day.
This is one cake that I will not and can not get sick of. It is so moist and flavorful, the texture is like as a mixture between a cake and cheesecake, now how can you resist that!
The texture of this is one of my favorite things besides the flavor alone, honestly it is one of the best textures of a cake that I have ever had, once you try it you’ll see.
One bite and you will be sold, I may be biased but trust me, this Red Velvet Ricotta Cake is absolutely amazing and is going to be the one cake that everyone falls in love with.
Some of our other favorite Ricotta Cakes we have on our site include Strawberry Ricotta Cake, Lemon Ricotta Cake and Italian Ricotta Cake. We just can’t get enough of this cake.
WHY THIS RECIPE WORKS:
- Starting with a box cake mix makes it simple.
- You can switch up the flavor with other cake mixes and flavors.
- With a mix between a cake and cheesecake texture it is perfectly moist and delicious.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Ricotta cheese
Eggs
Vanilla extract
Vegetable oil
Red velvet cake mix
Heavy cream
Cream cheese
Unsalted butter
Powdered sugar
Whole milk
HOW TO MAKE BERRY RICOTTA CAKE, STEP BY STEP:
- Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray, set aside.
- In a large bowl mix together the ricotta, eggs, vanilla, and oil until combined with an electric hand mixer.
- Add the red velvet cake mix and mix it until combined.
- Slowly add the heavy cream until fully combined.
- Pour the batter into the pan and smooth out the top. Bake for about 1 hour until the center is set.
- Let cool for 5 minutes and take off the outer ring then let cool completely.
- Once the cake is cool, make the glaze by whipping the cream cheese and butter together in a medium-sized bowl with an electric hand mixer until smooth. Add the powdered sugar and mix it in until combined. Add the milk and vanilla, mix until combined. The glaze should be slightly thick yet pourable.
- Pour the glaze over the cake. If you have to, use an offset spatula so the glaze will drizzle down the sides. Serve immediately.
FREQUENTLY ASKED QUESTIONS AVOUT RED VELVET RICOTTA CAKE:
WHAT SIZE CAKE MIX SHOULD I USE?
I think a lot of the cake mixes these days have downgraded in size so you will need a 15.25 ounce cake mix for this recipe.
DO I HAVE TO USE A CREAM CHEESE GLAZE?
Red velvet and cream cheese go hand in hand together so I feel that they pair well in this cake. But if you are not a fan of cream cheese, you can make a powdered sugar glaze instead.
CAN I USE ANOTHER PAN?
We have never used any other pan than a springform pan for this recipe as like I said that it has almost the texture of a cheesecake.
So the removable sides on the springform pan work amazing to get the cake out since it can be dainty. If you do try making it in another pan, let me know how it goes!
HOW TO STORE?
This Ricotta Cake can be stored covered in the refrigerator up to 4-5 days.
This can also be frozen! Make sure the cake is completely cooled (do not glaze) before wrapping in plastic wrap and then foil, then place in a freezer bag or container.This will keep frozen for about one month.
To defrost, remove from the freezer and let thaw in the refrigerator overnight. When ready to serve make your icing, glaze your cake and serve.
TIPS AND TRICKS:
- We like to use a rimmed springform pan. It prevents any leaking, which the cake usually doesn’t do, but you can always wrap your pan in foil before baking or use just a regular springform pan, which we did with this recipe.
- If the cake sinks slightly after baking this is the normal process, it will puff up when in the oven and will deflate slightly once cooled.
- Switch up your cake mixes to try different flavors, we have some of our other favorite Ricotta Cakes linked above.
- If you want you can add vanilla and almond extract, we absolutely love the two flavors of those in the cake, but used strictly vanilla for this recipe.
- Make sure to cool cake completely before icing, if the cake is too warm the icing will melt off.
- Decorate with sprinkles for any holidays or occasions.
Love cake and want something bright, flavorful and absolutely amazing, then you need to make this Red Velvet Ricotta Cake!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried this RED VELVET RICOTTA CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Red Velvet Ricotta Cake
Ingredients
- 15 ounce container ricotta cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 15.25 ounce box red velvet cake mix
- ¾ cup heavy cream
Cream Cheese Glaze:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray, set aside.
- In a large bowl mix together the ricotta, eggs, vanilla, and oil until combined with an electric hand mixer.
- Add the red velvet cake mix and mix it until combined.
- Slowly add the heavy cream until fully combined.
- Pour the batter into the pan and smooth out the top. Bake for about 1 hour until the center is set.
- Let cool for 5 minutes and take off the outer ring then let cool completely.
- Once the cake is cool, make the glaze by whipping the cream cheese and butter together in a medium-sized bowl with an electric hand mixer until smooth. Add the powdered sugar and mix it in until combined. Add the milk and vanilla, mix until combined. The glaze should be slightly thick yet pourable.
- Pour the glaze over the cake. If you have to, use an offset spatula so the glaze will drizzle down the sides. Serve immediately.
Notes
- We like to use a rimmed springform pan. It prevents any leaking, which the cake usually doesn’t do, but you can always wrap your pan in foil before baking or use just a regular springform pan, which we did with this recipe.
- If the cake sinks slightly after baking this is the normal process, it will puff up when in the oven and will deflate slightly once cooled.
- Switch up your cake mixes to try different flavors, we have some of our other favorite Ricotta Cakes linked above.
- If you want you can add vanilla and almond extract, we absolutely love the two flavors of those in the cake, but used strictly vanilla for this recipe.
- Make sure to cool cake completely before icing, if the cake is too warm the icing will melt off.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Kay
This cake is amazing. I made it for a ladies’ meeting and everyone loved it!
One trick that worked well is that I froze the cake after removing the rim
of the spring form pan and it was then easy to take off the metal bottom.
The cake returned to room temperature and I covered top with cream cheese glaze.
My family really liked it but, wished for thicker glaze!