There’s something great about waking up to a slice of cake that tastes like it could double as dessert but is still wholesome enough for breakfast. This chocolate chip ricotta cake is tall, tender, and wonderfully fragrant, a perfect balance between rich and light.
The ricotta keeps it incredibly moist and the chocolate chips bring just the right amount of sweetness. You can pair it with your morning coffee or tea, and you’ll have a breakfast worth getting out of bed for.
What is Chocolate Chip Ricotta Cake?
Chocolate chip ricotta cake is a soft, moist sponge-style cake made with ricotta cheese for extra creaminess and lightness. Unlike dense butter cakes, the ricotta makes the crumb airy and tender, while the chocolate chips add little pockets of melted sweetness in every bite.
Popular in Italian home baking, it’s a no-frosting-needed kind of cake that is easy to make, satisfying to eat, and just as lovely served warm as it is the next day.
Pro Tips for the Best Chocolate Chip Ricotta Cake
- Use full-fat ricotta for maximum creaminess. Low-fat versions can make the cake drier and less rich.
- Drain your ricotta if it’s watery. Even an extra tablespoon of moisture can make the texture heavy instead of tender.
- Toss the chocolate chips in flour before adding them. This helps prevent them from sinking to the bottom of the cake.
- Bake until just set. A slightly jiggly center will firm up as the cake cools, keeping it moist and custard-like.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes, but blend it until smooth first. The texture won’t be exactly the same, but it will still work.
Can I make this cake without chocolate chips?
Absolutely, you can replace them with berries, chopped nuts, or even dried fruit.
Can I use gluten-free flour?
Yes, a cup-for-cup gluten-free blend works well here. Just make sure it includes a binder like xanthan gum.
How do I keep my cake from sinking in the middle?
Make sure your baking powder is fresh and don’t open the oven door too early in the baking process.
Can I Freeze Chocolate Chip Ricotta Cake?
Yes. Let it cool completely, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
How to Store Chocolate Chip Ricotta Cake
Keep the cake in an airtight container at room temperature for up to 3 days. In hot climates, store it in the fridge to prevent the chocolate chips in the cake from melting.
Ingredients
How to Make Chocolate Chip Ricotta Cake
In a large mixing bowl, add the ricotta cheese, sugar and mix with a wooden spoon. Mix in the eggs, vanilla sugar, and melted butter.
In a large mixing bowl, add the ricotta cheese, sugar and mix with a wooden spoon. Mix in the eggs, vanilla sugar, and melted butter.
Sift in the flour and baking powder. Stir gently until no lumps remain and add the chocolate into the batter.
Sift in the flour and baking powder. Stir gently until no lumps remain and add the chocolate into the batter.
Grease a 24cm (9-inch) cake mold and pour in the batter, smoothing the top with a spatula. Bake in the oven at 180°C (360°F) for about 35–40 minutes.
Grease a 24cm (9-inch) cake mold and pour in the batter, smoothing the top with a spatula. Bake in the oven at 180°C (360°F) for about 35–40 minutes.
Let the cake cool in the pan for 10 minutes, then transfer to a serving plate. Dust with powdered sugar before serving.
Let the cake cool in the pan for 10 minutes, then transfer to a serving plate. Dust with powdered sugar before serving.
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