Description
This Italian Chocolate Chip Ricotta Cake is a soft, moist dessert with a creamy ricotta base and sweet chocolate chips in every bite. Perfect for coffee breaks, brunch tables, or an after-dinner treat, this easy-to-make cake brings comforting, authentic flavor with minimal effort.
Ingredients
1 ½ cups ricotta cheese (whole milk)
3 large eggs
1 cup granulated sugar
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 lemon
1 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¾ cup mini semi-sweet chocolate chips
Powdered sugar for dusting (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
2. In a large bowl, whisk together the ricotta, eggs, and sugar until smooth.
3. Stir in the melted butter, vanilla extract, and lemon zest.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Fold in the chocolate chips, saving a small amount for topping if desired.
7. Pour batter into the prepared pan and smooth the top. Sprinkle remaining chocolate chips.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool for 15 minutes in the pan, then transfer to a wire rack.
10. Once cooled, dust with powdered sugar and serve.
Notes
Use whole milk ricotta for the creamiest texture.
Don’t overmix the batter or the cake will be dense.
Mini chocolate chips work best for even distribution.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: ricotta cake, Italian dessert, chocolate chip cake