Go Back
–+ servings
Square image of a slice of Red Velvet Ricotta Cake on white plate.
Print Recipe
5 from 1 vote

Red Velvet Ricotta Cake

A fun and bright cake this Red Velvet Ricotta Cake is fun and easy! Moist with a delicious glaze this cake is one that you will want to make over and over again.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 574kcal
Author: Tornadough Alli

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

  1. 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.
  2. 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.
  3. Switch up your cake mixes to try different flavors, we have some of our other favorite Ricotta Cakes linked above.
  4. 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.
  5. Make sure to cool cake completely before icing, if the cake is too warm the icing will melt off.

Nutrition

Calories: 574kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 464mg | Potassium: 251mg | Fiber: 1g | Sugar: 29g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2mg