Ricotta Chocolate Chip Cake

There is something incredibly comforting about a simple cake cooling on the counter, especially when you know it is packed with chocolate chips and finished with a glossy drizzle. This Ricotta Chocolate Chip Cake is soft, tender, and just rich enough without feeling heavy. The ricotta keeps the crumb unbelievably moist, almost creamy, while the chocolate chips melt into little pockets of sweetness. And when you slice into it and see that delicate golden interior dotted with chocolate, trust me, you’re going to love this.

It is the kind of cake that works for breakfast with coffee, an afternoon pick me up, or dessert after dinner. Simple, honest, and deeply satisfying. Let me tell you, it’s worth every bite.

A Soft, Moist Cake That Feels Effortless Yet Special

What makes this cake stand out is its texture. Ricotta gives it a gentle richness without making it dense. Instead of feeling heavy like some butter rich cakes, this one feels light but still indulgent. The chocolate chips add contrast, little bursts of sweetness that melt slightly into the crumb.

And that drizzle on top? It adds just enough drama to make it feel bakery worthy while still being easy to make at home. This one’s a total game-changer if you love simple cakes with a twist.

Now let’s talk about where this beautiful combination comes from.

A Little Italian Inspiration in Every Slice

Ricotta has deep roots in Italian baking. Traditionally used in cheesecakes, pastries, and rustic desserts, it brings moisture and a subtle creaminess that transforms simple batter into something special. Italian home bakers have long relied on ricotta for cakes that stay tender for days.

Pairing it with chocolate chips is a more modern touch, but it works beautifully. The mild dairy flavor of ricotta balances the sweetness of chocolate, creating harmony in every bite.

And now that you know the story, let’s see why this recipe deserves a spot in your regular baking rotation.

Why This Recipe Is a Keeper

Before we step into the kitchen, here is why this cake always delivers.

Versatile: Serve it plain, dusted with powdered sugar, or drizzled with chocolate for a more indulgent finish.

Budget-Friendly: Made with pantry staples and simple dairy ingredients.

Quick and Easy: The batter comes together in one bowl with minimal effort.

Customizable: Add citrus zest, nuts, or even swap chocolate chips for berries.

Crowd-Pleasing: Soft crumb and chocolate always win hearts.

Make-Ahead Friendly: It stays moist for days thanks to the ricotta.

Great for Leftovers: It tastes even better the next day as the flavors settle.

Now let’s elevate it with a few insider tips.

Expert Baking Tips for the Perfect Texture

Small details make all the difference.

1. Use full fat ricotta for the best moisture and flavor.
2. Drain excess liquid from ricotta if it looks watery.
3. Do not overmix the batter once flour is added.
4. Toss chocolate chips lightly in flour to prevent sinking.

With those tips in mind, gather your tools.

Kitchen Tools You Will Need

You do not need anything complicated here.

Bundt Pan or Round Cake Pan: Gives the cake its beautiful shape and even baking.

Mixing Bowl: For combining all ingredients smoothly.

Electric Mixer or Whisk: Helps create a light, airy batter.

Spatula: For folding in chocolate chips gently.

Now let’s look at the ingredients that bring this cake to life.

Ingredients You Will Need For This Tender Cake

Each ingredient has a clear role in building flavor and structure.

1. Ricotta Cheese: 1 cup, about 240 grams. Adds moisture and creamy richness.
2. All Purpose Flour: 2 cups, about 250 grams. Provides structure.
3. Granulated Sugar: 1 cup, about 200 grams. Sweetens and helps create a tender crumb.
4. Eggs: 3 large. Bind the batter and add richness.
5. Unsalted Butter: 1/2 cup, about 115 grams, melted. Adds flavor and softness.
6. Vanilla Extract: 1 teaspoon. Enhances overall flavor.
7. Baking Powder: 2 teaspoons. Helps the cake rise.
8. Salt: 1/2 teaspoon. Balances sweetness.
9. Chocolate Chips: 3/4 cup, about 130 grams. Provide bursts of chocolate in every bite.
10. Dark Chocolate: 1/3 cup, about 60 grams, melted for drizzle. Creates the glossy finish.

If you need flexibility, here are simple swaps.

Ingredient Substitutions Made Easy

Ricotta: Cottage cheese blended smooth can work in a pinch.

Butter: Use neutral oil for a slightly lighter texture.

Chocolate Chips: White chocolate or chopped dark chocolate both work beautifully.

Vanilla Extract: Add a little orange zest for a fresh twist.

Now let’s spotlight what makes this cake so special.

The Star Ingredients That Shine

Ricotta Cheese: The secret to that incredibly moist and tender crumb. It keeps the cake soft for days.

Chocolate Chips: They melt slightly during baking, creating little pockets of chocolate throughout.

And now, let’s bring it all together.

Let’s Bake This Ricotta Chocolate Chip Cake

Preheat your oven and let’s dive in.

1. Preheat Your Equipment: Preheat oven to 180 degrees Celsius and grease a bundt or round cake pan.
2. Combine Ingredients: In a large bowl, beat ricotta, sugar, and melted butter until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
3. Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
4. Assemble the Dish: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in chocolate chips.
5. Cook to Perfection: Pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle melted dark chocolate over the cooled cake.
7. Serve and Enjoy: Slice and serve once the drizzle has set slightly.

The Texture and Flavor Experience

The crumb is soft, moist, and slightly creamy from the ricotta. The edges are lightly golden, and each bite offers a contrast between tender cake and melted chocolate chips. The drizzle adds a smooth, rich layer that makes it feel extra indulgent.

Helpful Baking Tips

• Use room temperature eggs for better mixing.
• Do not skip greasing the pan thoroughly.
• Let the cake cool before slicing for cleaner cuts.

What to Avoid for Best Results

• Overbaking, which can dry out the cake.
• Using low fat ricotta, which reduces moisture.
• Overmixing after adding flour.

Nutrition Facts

Servings: 10

Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake can be baked a day ahead and stored covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving. It can also be frozen, wrapped tightly, for up to 2 months.

How to Serve

Serve with coffee, tea, or a scoop of vanilla ice cream. A light dusting of powdered sugar adds elegance if you prefer it without drizzle.

Creative Leftover Transformations

Toast slices lightly and spread with a little butter. Cube leftovers and layer with whipped cream for a quick trifle. Even crumble it over yogurt for a sweet breakfast twist.

Additional Tips

Add citrus zest for brightness. Sprinkle a pinch of sea salt over the drizzle for contrast. Use mini chocolate chips for more even distribution.

Make It a Showstopper

Drizzle the chocolate generously over the ridges of the bundt cake and let it cascade down naturally. Dust lightly with powdered sugar for a bakery style finish.

Variations to Try

1. Add chopped toasted hazelnuts for crunch.
2. Swap half the chocolate chips for dried cherries.
3. Stir in a spoon of espresso powder for deeper flavor.
4. Add lemon zest for a refreshing contrast.

FAQ’s

Q1: Can I use low fat ricotta?

Yes, but the cake may be slightly less moist.

Q2: Can I bake this in a loaf pan?

Yes, adjust baking time and check for doneness.

Q3: Why did my cake sink?

It may have been underbaked or the oven door opened too early.

Q4: Can I skip the drizzle?

Absolutely, it is delicious even without it.

Q5: How do I store it?

Keep covered at room temperature or refrigerate.

Q6: Can I freeze it?

Yes, wrap tightly before freezing.

Q7: Can I reduce sugar?

You can slightly reduce it, but texture may change.

Q8: Why are my chocolate chips sinking?

Toss them lightly in flour before adding to batter.

Q9: Can I make it gluten free?

Use a 1 to 1 gluten free flour blend.

Q10: How long does it stay fresh?

Up to 5 days when properly stored.

Conclusion

This Ricotta Chocolate Chip Cake is simple, tender, and deeply satisfying. It brings together creamy ricotta and rich chocolate in a way that feels comforting and special at the same time. Once you bake it, do not be surprised if it becomes your new favorite everyday cake.

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