Moist and Soft Italian Ricotta Chocolate Chip Bundt Cake

The Italian Ricotta Chocolate Chip Bundt Cake is a classic homemade cake: simple and delicious, it is perfect to enjoy for breakfast or as a snack dunked in a cup of milk or hot tea. An even richer variant of the classic bundt cake, embellished in this case with a shower of chocolate chips, easy and quick to prepare.

To bring it to the table, you just need to work the eggs with the sugar, add a cream obtained by mixing the ricotta with the oil and then incorporate the flour, the yeast and, finally, the chocolate chips. Pour the mixture obtained into a bundt cake mold, buttered and floured, and then proceed with baking in the oven, for a soft and fragrant final result, thanks to the addition of grated lemon zest.

The dough, before baking, is also dusted with a spoonful of sugar, so as to obtain a crunchy and irresistibly caramelized surface. Light and delicate, it is also butter-free, therefore also suitable for those who want a treat with zero guilt.

What is Italian Ricotta Chocolate Chip Bundt Cake?

The Ricotta Chocolate Chip Bundt Cake is a beloved Italian dessert that combines the creamy richness of ricotta cheese with the sweetness of chocolate chips, all in the form of a fluffy, moist bundt cake. This cake has its roots in Southern Italy, where ricotta is a staple ingredient in many traditional desserts. It is often associated with family gatherings, celebrations, and the comforting flavors of Italian home baking.

The cake's rise in the U.S. can be traced back to the large Italian immigrant communities that brought their culinary traditions with them in the late 19th and early 20th centuries. As Italian-American cuisine became more popular, many Italians began incorporating American ingredients like chocolate chips into their traditional recipes. This fusion helped make the Ricotta Chocolate Chip Bundt Cake a favorite in the U.S., where its rich, moist texture and the contrast of chocolate became a hit at both family events and holiday tables.

Pro Tips for The Best Italian Ricotta Chocolate Chip Bundt Cake

• Ensure that the ricotta cheese, eggs, and butter are at room temperature. This helps to create a smoother batter and a more even texture.
• When adding the dry ingredients, be gentle. Overmixing can lead to a dense cake. Fold the ingredients carefully until just combined.
• To prevent the cake from sticking, generously grease the Bundt pan and lightly flour it, or use a non-stick spray designed for baking.
• Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is ready.
• Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps maintain its structure and prevent breakage.

Do I Have to Drain The Ricotta Cheese?

Yes, it's a good idea to drain the ricotta cheese before using it in the cake. Ricotta can sometimes contain excess moisture, which could affect the texture of the cake, making it too soggy or dense. To drain it, simply place the ricotta in a fine mesh sieve or cheesecloth for about 30 minutes to remove the excess liquid. This step ensures a better, fluffier texture in your cake.

Can I Bake It In a Different Pan?

Yes! You can use a regular round cake pan, a square pan, or even a loaf pan. Just make sure to adjust the baking time, as different pans may affect how quickly the cake cooks. For a round or square pan, check for doneness by inserting a toothpick into the center, and adjust the baking time accordingly.

How Do I Keep The Chocolate Chips From Sinking?

To prevent the chocolate chips from sinking in the batter, lightly toss them in a small amount of flour before adding them to the cake batter. This helps coat the chips and reduces their tendency to sink to the bottom. Additionally, make sure the batter is thick enough to hold the chips in place and don't overmix the batter after adding the chips, as this can cause them to settle.

Can I Make Muffins Instead?

Yes! Simply divide the batter into muffin tins, filling each cup about two-thirds full. The baking time will be shorter—typically around 18-22 minutes—so check for doneness by inserting a toothpick into the center. The muffins should be golden and spring back when lightly touched. This is a great way to enjoy individual servings of the cake!

How Do I Serve This Cake?

The cake is delicious on its own, but you can elevate its presentation by dusting it with powdered sugar or drizzling a simple glaze over the top. For extra flavor, serve it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. It's perfect as a dessert for special occasions or as a sweet treat with coffee or tea.

Can I Make It Ahead of Time?

Yes: once baked and cooled, store it in an airtight container at room temperature for up to 3-4 days.

Does It Freeze Well?

Yes, it does. After baking and allowing the cake to cool completely, wrap it tightly in plastic wrap, then in aluminum foil, and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, let it sit at room temperature for a few hours, and if you like, warm it up slightly in the oven for a fresh-baked taste.

How to Store Any Leftovers

To store any leftovers, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 3 days. For longer storage, refrigerate the cake, which will extend its freshness for up to a week.

How to Make Italian Ricotta Chocolate Chip Bundt Cake

Collect eggs and sugar in a large bowl.

Work with a whisk until you have a light and frothy mixture.

Add the grated lemon zest.

Transfer the ricotta and oil into a bowl.

Mix with a fork until you get a cream.

Pour the ricotta and oil mixture into the whipped eggs and sugar and gently incorporate it.

Then add the flour little by little, mixed with the yeast, continuing to mix until you have a smooth cream.

At this point add the chocolate chips and mix well with a spatula.

Pour the mixture into a greased and floured 20-22 cm diameter donut mould.

Level the surface and sprinkle with a teaspoon of sugar. Bake at 340°F/170°C in a fan oven and leave to cook for 40-50 minutes.

Remove the donut from the oven and remove it from the mold when it is lukewarm.

Cut it into slices.

Enjoy!