Description
Moist, fluffy, and packed with mini chocolate chips, this Italian Chocolate Chip Ricotta Cake is the ultimate easy dessert for any occasion. Whether you’re looking for a quick breakfast option, easy dinner party treat, or something sweet to serve with coffee, this cake delivers on all fronts. It’s simple to make, incredibly rich thanks to creamy ricotta, and studded with chocolate in every bite — making it perfect for food lovers and those hunting for new breakfast ideas or dinner ideas. If you’re craving an easy recipe that feels indulgent but is totally foolproof, this cake is it.
Ingredients
1 ½ cups whole milk ricotta cheese
1 cup granulated sugar
3 large eggs
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup mini chocolate chips
1 tablespoon all-purpose flour (for tossing chocolate chips)
Powdered sugar (for dusting, optional)
Whipped cream (for garnish, optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
2. If ricotta is watery, drain it using a fine sieve or cheesecloth for about 30 minutes.
3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Add the ricotta cheese and mix until smooth and well incorporated.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually mix the dry ingredients into the wet ingredients until just combined — do not overmix.
8. Toss chocolate chips in 1 tablespoon of flour, then gently fold them into the batter.
9. Pour batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips on top.
10. Bake for 45–55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Let cool in the pan for 15 minutes, then remove the springform ring and cool completely.
12. Dust with powdered sugar and garnish with whipped cream if desired before serving.
Notes
Ensure the ricotta is fully drained if it has excess moisture to avoid a soggy cake.
Toss the chocolate chips in flour before folding them in to prevent them from sinking.
Allow the cake to cool completely before slicing for the cleanest cut and best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 19g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
Keywords: ricotta cake, chocolate chip cake, Italian dessert, quick breakfast, easy recipe, dinner ideas, sweet snack