Italian Chocolate Chip Ricotta Cake

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If you’re looking for a cake that combines creamy richness with a burst of chocolate in every bite, my Italian Chocolate Chip Ricotta Cake is going to blow your mind. I’ve made this cake countless times — it’s one of those foolproof recipes that delivers every single time. Light yet rich, moist yet fluffy, it’s an absolute winner when you need something quick, comforting, and irresistibly good. The ricotta brings a soft texture without being dense, and the chocolate chips give it that perfect bite of sweetness throughout.

I first tasted this cake at a family gathering in southern Italy, where it was served with a simple dusting of powdered sugar and strong espresso. Since then, I’ve recreated it in my own kitchen and made it my go-to for birthdays, brunches, and cozy weekends. It’s incredibly versatile — you can dress it up with whipped cream or serve it plain for a less sweet version. Trust me, this one is always a crowd-pleaser.

Why You’ll Love This Italian Chocolate Chip Ricotta Cake

This cake checks all the boxes. It’s easy to make, uses pantry staples, and feels like a cross between a classic pound cake and a cheesecake — but lighter. The chocolate chips stay intact without sinking thanks to a clever trick with flour, and the ricotta adds a delicate creaminess that makes each slice irresistible. Whether served warm or chilled, it’s a perfect sweet treat for both casual and special occasions.

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What Kind of Ricotta Should I Use?

Use whole milk ricotta for the best flavor and texture. Avoid ricotta that’s too watery — if it looks loose, drain it in a fine mesh sieve or cheesecloth for 30 minutes before using. Skipping this step can make your batter too wet and impact the final bake. Some store-bought brands label their ricotta as “smooth,” which is ideal for baking.

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Options for Substitutions

• Chocolate Chips: You can use mini chocolate chips, dark chocolate chunks, or even chopped chocolate bars. If you prefer a more subtle chocolate flavor, try semi-sweet or milk chocolate instead.
• Ricotta: No ricotta? Try using mascarpone or full-fat Greek yogurt. Just know the texture will be slightly different, but still delicious.
• Flour: All-purpose flour works best, but you can use cake flour for a finer crumb. Avoid whole wheat flour as it can make the cake too heavy.
• Sugar: Granulated sugar is standard, but you can experiment with coconut sugar for a deeper flavor or powdered sugar for a smoother batter.

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Ingredients for this Italian Chocolate Chip Ricotta Cake

• Whole Milk Ricotta Cheese – The star of this cake, it creates a moist and tender crumb without making the cake heavy. Be sure to drain it if it’s too watery.
• All-Purpose Flour – Provides the perfect structure to support the ricotta and chocolate chips.
• Granulated Sugar – Sweetens the cake while helping create that golden crust.
• Eggs – Bind the ingredients together and add richness to the batter.
• Butter (unsalted) – Adds richness and flavor. Make sure it’s softened to blend smoothly.
• Vanilla Extract – Enhances the flavor of the ricotta and complements the chocolate.
• Baking Powder – Lifts the batter and helps it rise for a fluffy interior.
• Salt – Balances the sweetness and deepens the overall flavor.
• Mini Chocolate Chips – Distribute evenly throughout the cake for consistent bursts of chocolate in every bite.
• Powdered Sugar (optional) – For dusting on top after baking, adding a soft, sweet finish.
• Whipped Cream (optional) – For garnish, especially if serving as a dessert centerpiece.

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray. You can also line the bottom with parchment paper for easy removal.

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Step 2: Drain the Ricotta (if needed)

If your ricotta appears watery, place it in a sieve over a bowl and let it drain for 30 minutes. This step ensures your cake isn’t overly moist and bakes evenly.

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Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. Scrape down the sides as needed.

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Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture may look a little curdled at this stage, but that’s normal.

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Step 5: Fold in the Ricotta

Add the ricotta cheese to the mixture and blend until smooth. Be gentle during this process to keep the batter airy and light.

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Step 6: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then gradually add the dry ingredients to the wet mixture. Mix until just combined — don’t overmix.

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Step 7: Add Chocolate Chips

Toss the mini chocolate chips in a tablespoon of flour to prevent them from sinking to the bottom. Fold them gently into the batter.

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Step 8: Bake the Cake

Pour the batter into the prepared springform pan. Smooth out the top with a spatula and sprinkle extra chocolate chips on top for a beautiful finish. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

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Step 9: Cool and Garnish

Allow the cake to cool in the pan for about 15 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack. Dust with powdered sugar and add whipped cream if desired before serving.

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How Long to Prepare the Italian Chocolate Chip Ricotta Cake

Prep Time

Preparing the batter takes about 20 minutes, including draining the ricotta (if needed), creaming the butter and sugar, and folding everything together. If your ricotta is already thick, this step will be quicker. Having all ingredients at room temperature helps speed things up and ensures a smoother batter.

Bake Time and Cooling

The cake bakes for about 45 to 55 minutes. Once it’s out of the oven, allow it to rest in the pan for 15 minutes before removing the springform sides. Then let it cool completely, about 30-45 minutes, before dusting with powdered sugar or adding whipped cream.

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Tips for Perfect Italian Chocolate Chip Ricotta Cake

• Use room-temperature ingredients for even mixing and better texture.
• Drain the ricotta if it’s watery to avoid a soggy cake.
• Don’t overmix the batter once you add the dry ingredients; this keeps the cake soft and tender.
• Toss chocolate chips in flour to prevent them from sinking.
• Let the cake cool completely before slicing — it cuts cleaner and holds its shape better.

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Watch Out for These Mistakes While Cooking

• Skipping ricotta draining: Too much moisture will cause the cake to be overly dense or wet.
• Overbaking: This cake is meant to be moist. If overbaked, it will dry out and lose its soft texture.
• Under-creaming butter and sugar: Proper creaming adds volume and lightness.
• Using cold ingredients: This can cause the batter to split or bake unevenly.
• Not testing for doneness: Always check with a toothpick — you want moist crumbs, not raw batter.

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What to Serve With Italian Chocolate Chip Ricotta Cake?

1. Fresh Berries

A mix of strawberries, raspberries, or blueberries brings a tart contrast that balances the sweet cake.

2. Espresso or Coffee

The rich, creamy texture of the cake pairs beautifully with strong, freshly brewed coffee.

3. Vanilla Bean Gelato

For a decadent dessert plate, serve with a scoop of vanilla bean or chocolate gelato.

4. Limoncello

A small glass of chilled limoncello adds a bright, citrusy touch after a slice.

5. Light Dessert Wine

A sweet Moscato or Vin Santo complements the flavors of ricotta and chocolate perfectly.

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Storage Instructions

Room Temperature

You can store the cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. Keep it in a cool area, away from direct sunlight or heat.

Refrigeration

If you want to keep it longer, refrigerate the cake. It will stay fresh for up to 5 days. Let it come to room temperature before serving, or enjoy it slightly chilled for a cheesecake-like texture.

Freezing

To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.

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Estimated Nutrition

• Calories: ~310 per slice (based on 10 servings)
• Protein: 7g
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 32g
• Sugar: 19g
• Fiber: 1g
• Sodium: 120mg

Note: Nutritional values may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs, not raw batter.

Can I use part-skim ricotta instead of whole milk?

You can, but the texture will be slightly less creamy and rich.

What’s the best pan to use?

A 9-inch springform pan is ideal because it allows for easy removal without damaging the cake.

Can I make this gluten-free?

Yes! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.

Is this cake too sweet?

Not at all. It’s sweet enough to enjoy on its own but not overwhelming. You can reduce the sugar slightly if you prefer less sweetness.

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Conclusion

Italian Chocolate Chip Ricotta Cake is that perfect blend of comforting and elegant — rich yet light, simple yet special. Whether you’re serving it after dinner, enjoying it with your morning coffee, or bringing it to a gathering, it never disappoints. With its creamy interior, bursts of chocolate, and hint of vanilla, it’s a treat that leaves a lasting impression. Try it once, and it just might become your go-to dessert too.

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