Ricotta Chocolate Chip Loaf Cake is a tall, fluffy, and incredibly fragrant dessert that’s perfect for any occasion. This easy loaf cake blends the creaminess of ricotta cheese with the richness of chocolate chips to create a soft, moist texture you’ll fall in love with. Whether you’re baking for brunch, dessert, or a sweet snack, this classic loaf is a guaranteed crowd-pleaser.
Why Everyone Will Love This Recipe
- Ultra-moist and tender thanks to creamy ricotta cheese.
- Simple to prepare with basic pantry ingredients.
- Studded with melty chocolate chips in every bite.
- Perfect for breakfast, teatime, or entertaining guests.
- Fluffy yet rich—a texture that melts in your mouth.
What Is Ricotta Chocolate Chip Loaf Cake?
Ricotta Pound Cake is a twist on the classic pound cake, made lighter and fluffier by folding in creamy ricotta cheese. This Italian-inspired loaf rises beautifully without being dense, delivering a moist crumb that stays fresh for days. The addition of chocolate chips elevates it from a simple cake to a bakery-worthy treat. It’s often enjoyed with coffee or tea, and its subtle sweetness makes it versatile for both casual and special moments.
Pro Tips for the Best Ricotta Chocolate Chip Loaf Cake
- Use full-fat ricotta for the richest texture and flavor.
- Toss chocolate chips with a little flour to keep them from sinking.
- Let the cake cool in the pan for 10 minutes before removing to avoid breakage.
- Don't overmix the batter—just stir until combined for the fluffiest crumb.
- For extra indulgence, dust with powdered sugar or drizzle with melted chocolate before serving.
Frequently Asked Questions
Can I use low-fat ricotta cheese?
Yes, but the cake may turn out slightly less moist and rich. Full-fat ricotta is recommended for best results.
What’s the best way to prevent chocolate chips from sinking?
Toss them in 1–2 teaspoons of flour before folding them into the batter. This creates a light coating that helps suspend them during baking.
Can I make this cake without chocolate chips?
Definitely. The cake is delicious on its own or with additions like lemon zest, almond extract, or fresh berries.
Why is my ricotta cake dense?
Overmixing the batter or using cold ricotta straight from the fridge can lead to a dense loaf. Let ingredients come to room temperature before mixing.
Can I bake this in a bundt or round pan?
Yes, but baking time may vary depending on the shape. Use a toothpick to test doneness around the 40-minute mark.
How to Store Ricotta Chocolate Chip Loaf Cake
Once fully cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days. Bring to room temperature or gently warm before serving to enhance texture and flavor.
How to Freeze Ricotta Chocolate Chip Loaf Cake
To freeze, slice the cake and wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw slices at room temperature or warm in the oven at 300°F for 10–15 minutes.
Ingredients
How to Make Ricotta Chocolate Chip Loaf Cake
;Resize,width=712;)
Preheat your oven to 360°F (180°C). Lightly grease a 10x4-inch (25×11 cm) loaf pan or line it with parchment paper.
Preheat your oven to 360°F (180°C). Lightly grease a 10×4-inch (25×11 cm) loaf pan or line it with parchment paper.
In a large bowl, beat the eggs and sugar with an electric mixer until pale, light, and fluffy.
;Resize,width=712;)
In a large bowl, beat the eggs and sugar with an electric mixer until pale, light, and fluffy.
Add ricotta, seed oil, and milk. Mix until smooth.
Sift in flour and baking powder. Stir gently just until combined—don’t overmix.
Add ricotta, seed oil, and milk. Mix until smooth.
In a separate bowl, toss chocolate chips with 1 teaspoon of flour, then fold them into the batter.
;Resize,width=712;)
Sift in flour and baking powder. Stir gently just until combined—don’t overmix.
Pour the batter into the prepared loaf pan and smooth the top.
In a separate bowl, toss chocolate chips with 1 teaspoon of flour, then fold them into the batter.
Sprinkle more chocolate chips over the surface for decoration.
;Resize,width=712;)
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice, serve, and enjoy!
;Resize,width=767;)
