Chocolate Chip Ricotta Cake

Why You’ll Love This Recipe

Chocolate Chip Ricotta Cake is a moist, tender dessert that blends the creamy richness of ricotta cheese with the sweet burst of chocolate chips. With a texture similar to a soft pound cake, this Italian-inspired treat is perfect for breakfast, dessert, or an afternoon snack. It’s simple to make, yet indulgent enough to impress guests.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ricotta cheesesugarunsalted buttereggsvanilla extractall-purpose flourbaking powdersaltmini chocolate chips (regular chocolate chips can also be used)

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the ricotta cheese and mix until well incorporated.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips with a spatula.

Pour the batter into the prepared pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes, then remove and cool completely on a wire rack.

Servings and timing

This recipe yields 10-12 slices.
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35-45 minutes

Variations

Use lemon or orange zest for a citrus twist.

Add a touch of cinnamon or almond extract for extra depth.

Top with powdered sugar or a simple glaze once cooled.

Mix in chopped nuts like walnuts or hazelnuts for crunch.

storage/reheating

Store Chocolate Chip Ricotta Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for extended freshness.
To reheat, microwave individual slices for 10–15 seconds or enjoy cold.

FAQs

Can I use part-skim ricotta?

Yes, but whole milk ricotta will yield a creamier texture.

Can I freeze this cake?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.

Why did my cake sink in the middle?

It may be slightly underbaked or too much moisture from the ricotta—be sure to follow the measurements closely.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Can I use other add-ins instead of chocolate chips?

Absolutely, dried fruits or white chocolate chips work well too.

Is this cake very sweet?

It has a balanced sweetness—perfect for both dessert and breakfast.

Can I make cupcakes with this batter?

Yes, reduce baking time to 20-25 minutes and use cupcake liners.

What type of pan is best?

A springform pan makes for easy removal, but a standard cake pan works too.

Can I add frosting?

It’s not traditional, but a light mascarpone or cream cheese frosting pairs nicely.

Is this a traditional Italian recipe?

It’s inspired by Italian ricotta desserts, though chocolate chips add a modern twist.

Conclusion

Chocolate Chip Ricotta Cake is a rich yet airy dessert that’s full of comfort and charm. With its easy preparation and irresistible texture, it’s ideal for everyday indulgence or special occasions. Try it once, and it may just become your go-to treat for every season.

Print