Chocolate Chip Ricotta Cake Recipe

Traditional Italian Chocolate Chip Ricotta Cake is simple and delicious. Cream the ricotta with butter and sugar before adding the remaining ingredients for a fluffy cake.

– 1 ¾ cups all purpose flour – 1 teaspoon baking powder – ½ teaspoon salt – ½ cup unsalted butter, softened (one stick) – 1 ¼ cups sugar – 1 15 ounce container whole milk ricotta cheese – 2 large egg – 1 teaspoon vanilla – ¾ cup mini chocolate chip Topping – 2 tablespoons mini chocolate chip – 1 tablespoon powdered sugar Greasing Pan – 1 tablespoon butter, softened – 1 tablespoon powdered sugar



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Put rack in 350-degree oven. One tablespoon butter covers a 9-inch springform pan. Shake powdered sugar off as you move the pan. Stow.

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Put the flour, baking powder, and salt in a medium-sized bowl and mix them together with a whisk. Put away.

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In a large bowl, cream the softened butter stick, sugar, and ricotta cheese for 5 minutes with a hand mixer or stand mixer with a paddle attachment until light and fluffy. 

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After adding eggs and vanilla, cream for another minute. Mix in the flour mixture until completely combined. Small chocolate chips are fine.

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Pour batter into springform. Bake the cake for 45–55 minutes on the middle rack until a toothpick comes out clean. After 10 minutes of pan cooling, transfer to a wire rack.

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Place one tablespoon of powdered sugar in a fine mesh strainer. The sieve should just cover the cake. Apply two teaspoons of little chocolate chips.

Chocolate Chip Ricotta Cake stays moist even after being made ahead of time. Up to a week ahead of time, just put it in the fridge until you're ready to serve. 


Also See

Limoncello Tiramisu Recipe