Italian Chocolate Chip Ricotta Cake

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Soft, moist, and studded with rich chocolate chips, this Italian Chocolate Chip Ricotta Cake is the ultimate blend of comfort and indulgence. Each slice delivers a creamy texture thanks to the ricotta, while the chocolate provides bursts of sweetness. It’s the kind of dessert that feels both rustic and luxurious, perfect with a dusting of powdered sugar or a dollop of whipped cream.

Whether you’re planning a holiday gathering or just need a simple dessert for Sunday dinner, this cake hits all the right notes. Made with simple pantry staples and no fuss, it comes together beautifully in under an hour. It’s one of those timeless recipes that you’ll want to make over and over again.

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Why You’ll Love This Italian Chocolate Chip Ricotta Cake

• Creamy Texture: The ricotta adds moisture without heaviness, creating a soft, melt-in-your-mouth crumb.
• Simple Ingredients: No complicated steps or rare items—just basic baking essentials.
• Perfectly Sweet: Chocolate chips balance the lightly sweet batter, making it not too rich and not too light.
• Versatile: Delicious warm, room temp, or even chilled from the fridge the next day.
• Make-Ahead Friendly: Stores well, making it ideal for prepping ahead for events or casual entertaining.

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Preparation Phase & Tools to Use

Before you dive into baking this ricotta cake, gather these essential tools to ensure a smooth process:

• Mixing Bowls: A couple of sizes help with separating wet and dry ingredients.
• Hand or Stand Mixer: For beating butter, sugar, and ricotta into a creamy base. A whisk can work in a pinch but expect more effort.
• 9-Inch Springform Pan: Keeps the cake uniform and helps with easy removal after baking. Lining the bottom with parchment paper adds extra insurance.
• Rubber Spatula: Useful for scraping down the sides and folding in chocolate chips gently.
• Measuring Cups and Spoons: Accuracy matters with baking. Level your flour and sugar for best results.
• Cooling Rack: Allows air to circulate around the cake, preventing sogginess on the bottom.

Taking a few extra moments to prep your tools will make the whole baking experience smoother—and your results that much more satisfying.

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Ingredients for the Italian Chocolate Chip Ricotta Cake

• Whole Milk Ricotta Cheese: The star of the show, adding richness and that signature moist texture.
• Granulated Sugar: Provides sweetness without overpowering the cake.
• Butter (Unsalted): Adds flavor and structure; make sure it’s softened for easy mixing.
• Eggs: Bind the ingredients and help the cake rise.
• Vanilla Extract: Boosts the flavor with warm aromatic notes.
• All-Purpose Flour: Forms the base of the cake, creating a tender crumb.
• Baking Powder: Ensures a light and fluffy rise.
• Salt: Enhances all the other flavors.
• Mini Chocolate Chips: Distribute evenly and melt into gooey pockets of joy in every bite.

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How To Make the Italian Chocolate Chip Ricotta Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Cream the Base

In a large mixing bowl, beat together softened butter and sugar until light and fluffy. Add in the ricotta cheese and continue to mix until smooth.

Step 3: Add Eggs and Vanilla

One at a time, beat in the eggs. Add vanilla extract and mix to combine. The mixture may look slightly curdled—that’s perfectly fine!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix just until combined.

Step 5: Fold in Chocolate Chips

Gently fold in the mini chocolate chips using a rubber spatula, making sure they are evenly distributed.

Step 6: Bake to Perfection

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.

Step 7: Cool and Serve

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Dust with powdered sugar or serve with whipped cream if desired.

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How to Serve and Store Your Ricotta Cake

Serve your Italian Chocolate Chip Ricotta Cake slightly warm with a dusting of powdered sugar and a spoonful of whipped cream for a dreamy texture contrast. It’s just as satisfying at room temperature or straight from the fridge the next day.

To store, cover tightly and refrigerate for up to 5 days. You can also freeze slices individually, wrapped in plastic wrap and foil, for up to 2 months. Thaw in the fridge or warm gently in the microwave for a soft texture.

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Frequently Asked Questions

Can I use part-skim ricotta instead of whole milk?

Yes, but the texture may be slightly less creamy. Whole milk ricotta is recommended for richness.

Can I use regular chocolate chips?

You can, but mini chocolate chips distribute more evenly, ensuring every bite has chocolate.

Can I substitute the flour with almond flour or gluten-free flour?

You can try a 1:1 gluten-free baking mix, but almond flour alone won’t provide the same structure.

Is this cake overly sweet?

Not at all! It’s lightly sweet with the richness of ricotta and balanced by the semi-sweet chocolate chips.

How do I know when the cake is done baking?

Check by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day after the flavors have melded.

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Want More Cake Ideas?

If you love this Italian Chocolate Chip Ricotta Cake, you’ll probably enjoy these other favorites:

• Amish Applesauce Cake for a moist and warmly spiced bite.
• Cinnamon Roll Cheesecake to bring two desserts together in one dreamy treat.
• Bonnies Blue Ribbon Chocolate Dream Cake for deep, fudgy layers.
• Pecan Pie Lasagna if you’re into multi-texture indulgence.
• Peanut Butter Chocolate Chip Cookie Cups for something bite-sized and gooey.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you stick with chocolate chips or mix in white chocolate? Try it with orange zest? I love seeing your takes on my favorite bakes!

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