Chocolate Chip Ricotta Cake Recipe (Easy Italian)
Sep 17, 2024, Updated Sep 29, 2024
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Chocolate Chip Ricotta Cake Recipe– Enjoy this delicious dessert with coffee or tea. The ricotta adds a rich, moist texture, while the mini chocolate chips provide delightful bursts of chocolate in every bite. Buon appetito!
You will also love my Lemon Ricotta Cake, Olive Oil Cake, and Almond Cake.
Best Chocolate Chip Ricotta Cake
Every time I make this Italian ricotta chocolate chip cake, everyone wants the recipe. Ricotta is the secret ingredient for the best texture. I know you’ll love it too!
- No-Fuss Baking: This recipe doesn’t require any complicated techniques or equipment, making it stress-free and enjoyable to bake.
- Make-Ahead Friendly: The cake stays moist for days, making it perfect for preparing ahead of time for events or as a ready-to-eat treat.
- Great for Breakfast or Dessert: This versatile cake is delightful with a morning coffee or served as a dessert with a scoop of vanilla ice cream.
As it bakes, your kitchen will be filled with a delightful aroma of vanilla and chocolate, making it hard to wait until it’s ready to eat! Enjoy.
Table of Contents
Simple Ingredients
- Granulated sugar: Provides sweetness and helps to create a tender crumb in the cake.
- All-purpose flour: The main structural ingredient that gives the cake its form and texture.
- Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness.
- Eggs: Add moisture, richness, and structure to the cake. They also help bind the ingredients together.
- Whole milk ricotta cheese: Adds a creamy, rich texture and moisture to the cake, resulting in a tender crumb.
- Vanilla extract: Adds a warm, sweet flavor that enhances the overall taste of the cake.
- Almond Extract: This is optional and not found in the traditional Italian recipe, but I love it!
- Unsalted butter: Provides richness and a smooth, tender texture. Creaming it with sugar helps incorporate air, contributing to the cake’s rise.
- Mini semi-sweet chocolate chips: delightful bursts of chocolate throughout the cake. Coating them in flour helps prevent them from sinking to the bottom during baking.
- Powdered sugar: Used for dusting the top of the cake, adding a touch of sweetness and a beautiful, finished appearance.
See the recipe card for quantities.
How to Make Chocolate Chip Ricotta Cake
Made with basic pantry staples, this recipe is easy to put together without the need for any special ingredients. See the printable recipe card at the bottom of this post.
Mix dry ingredients in a bowl.
Mix the wet ingredients in another bowl and add the vanilla extract last.
Sift in the dry ingredients.
Combine the cake batter (it will be a little bit lumpy) do not overmix.
Add the chocolate chips.
Mix to combine.
Add the cake batter to the prepared pan.
Bake and serve! Enjoy.
This cake is packed with so much flavor! The creamy texture of the ricotta makes a moist cake that is the perfect treat for any occasion.
Substitutions
- Gluten-Free Flour Blend. Instead of all-purpose flour, use a 1:1 gluten-free flour blend to make the cake gluten-free.
- Greek Yogurt: Instead of Ricotta substitute an equal amount for a tangier flavor and slightly denser texture.
Variations
Enjoy creating your perfect version of this delightful ricotta cake! Buon appetito!
- Nutella Swirl Ricotta Cake: Once the batter is in the pan, add dollops of Nutella. Use a knife to swirl it through the batter before baking. This adds rich, chocolaty swirls and an irresistible hazelnut flavor.
- Orange Chocolate Chip Ricotta Cake: Add the zest of one orange to the batter. Substitute vanilla extract with 1 teaspoon of orange extract. The orange flavor adds a refreshing twist that pairs beautifully with the chocolate chips.
Equipment
How to Store and Freeze
- Room Temperature: Store the cake in an airtight container or tightly wrapped in plastic wrap for up to 2 days. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator: Wrap the cake in plastic wrap or aluminum foil and place it in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe airtight container for up to 3 months. To thaw, move the cake to the refrigerator overnight, then bring it to room temperature before serving.
My Pro Tip
Recipe Tips
- Use High-Quality Ricotta: Opt for whole milk ricotta for the best texture and flavor. It adds richness and moisture to the cake.
- Room Temperature Ingredients: Ensure all your ingredients, especially the eggs, butter, and ricotta, are at room temperature before you start. This helps them blend more smoothly and results in a better texture.
- Creaming Method: Beat the butter, sugar, and ricotta together until light and fluffy. This step incorporates air, giving your cake a light and tender crumb.
- Coat Chocolate Chips: Toss the mini chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Use a Springform Pan: A springform pan makes it easy to release the cake without damaging it. Grease and flour the pan well to prevent sticking.
- Check for Doneness: Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking, as this can dry out the cake.
FAQs
Yes, you can use part-skim ricotta, but the cake may be slightly less rich and moist compared to using whole-milk ricotta.
Yes, you can use regular-sized chocolate chips. Just be aware that they may sink a bit more than the mini ones, but tossing them in flour will help.
More Italian Cakes
Looking for other recipes like this? Try these:
Serving Suggestions
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Print
Chocolate Chip Ricotta Cake Recipe (Italian)
- Total Time: 1 hour 10 min
- Yield: 12 servings 1x
Description
Chocolate Chip Ricotta Cake Recipe– Enjoy this delicious dessert with coffee or tea! The ricotta adds a rich, moist texture, while the mini chocolate chips provide delightful bursts of chocolate in every bite. Buon appetito!
Ingredients
- 1 1/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs (room temperature)
- 15 oz whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 3/4 cup unsalted butter, softened
- 1 cup mini semi-sweet chocolate chips (coated in 1 tablespoon all-purpose flour)
- Powdered sugar (for dusting/garnishing the top of the cake)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and ricotta cheese until light and fluffy, about 5 minutes. You can also use a whisk and a large bowl for this process!
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond (if using) and mix until combined. The batter will look a little curdled at this point- that’s normal!
- Gradually sift in the dry ingredients, mixing until just combined.
- Gently fold in the mini chocolate chips coated in flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for at least 10 minutes before releasing the springform. Transfer the cake to a wire rack to cool completely. Once the cake is completely cool, dust the top with powdered sugar for a beautiful finishing touch! Enjoy.
Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze it as described in the storage tips.
Notes
Top Tips for this Italian Cake:
Use High-Quality Ricotta: For the best texture and flavor, opt for whole milk ricotta. It adds richness and moisture to the cake.
Room Temperature Ingredients: Ensure all your ingredients, especially the eggs, butter, and ricotta, are at room temperature before you start. This helps them blend more smoothly and results in a better texture.
Creaming Method: Beat the butter, sugar, and ricotta together until light and fluffy. This step incorporates air, giving your cake a light and tender crumb.
Coat Chocolate Chips: Toss the mini chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
Use a Springform Pan: A springform pan makes it easy to release the cake without damaging it. Grease and flour the pan well to prevent sticking.
Check for Doneness: Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking, as this can dry out the cake.
It’s one of the most delcious recipes. Mangia!
- Prep Time: 10 min
- Cook Time: 60
- Category: Sweet
- Method: Italian
- Cuisine: Italian
This cake was so yummy! I made it with my four year old, and it was such a great recipe to teach her techniques like creaming the butter, sugar, and ricotta and also sifting flour. The recipe is well written and clear, and it results in a cake that is delicious and flavorful. Thank you so much for this recipe! My daughter and I are now going through the site to find our next baking project!
I’m so happy you both loved it. So many yummy recipes to try. If you love pears, try the pear cake. There are also lots of yummy cookie recipes to try and easy dinners to make together. All the best! Elena
OMG … simple and delicious! Thank you, again!
You are welcome! Happy you loved it!
This cake is delicious and very easy to make. Will definitely make again!
Yay! Happy you loved this easy and tasty cake recipe.
I made the Lemon Ricotta cake. I’m not a baker, but it sounded good, so I bought a spring pan! Delicious. Feeling bold, the Chocolate is next!
YES! These cakes are so easy any one can bake them! I’m excited for you to try this one.
I made this last night and it was delicious. I had to use the Part skim ricotta because the store didn’t have the whole milk. It turned out just great. I am going to make it again for a dinner party that I am going to. Thank you for your recipe!
Yay! So happy you loved this recipe! Enjoy it time and time again.
So happy you loved it! You are most welcome!
This cake is so easy, moist, and delicious! I’ll make this again soon. Thank you!
Yes! Happy you loved it. Many more yummy Italian cakes to try. Enjoy!
A family favorite for a very good reason!