Description
This Italian Chocolate Chip Ricotta Cake is rich, moist, and studded with chocolate chips, making it the perfect dessert for any occasion. Made with creamy ricotta cheese and simple pantry staples, this cake is easy to bake and always a hit. Ideal for holidays, gatherings, or everyday indulgence.
Ingredients
1 ½ cups whole milk ricotta cheese
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add ricotta cheese and beat until the mixture is smooth and creamy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry mixture to the wet mixture, stirring until just combined.
7. Gently fold in mini chocolate chips with a spatula.
8. Pour batter into the prepared pan and smooth the top evenly.
9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
10. Let cake cool in the pan for 15 minutes, then transfer to a wire rack.
11. Dust with powdered sugar or serve with whipped cream, if desired.
Notes
For best texture, use whole milk ricotta—not part-skim.
Don’t overmix once flour is added; this keeps the crumb soft.
Mini chocolate chips ensure even distribution in each slice.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 19g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg