Name: Italian Chocolate Chip Ricotta Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 240 g ricotta cheese 170 g all-purpose flour 2 tsp baking powder; 0.5 tsp salt 115 g unsalted butter, softened 200 g granulated sugar 3 large eggs; 1.5 tsp vanilla extract 180 g semi-sweet chocolate chips Powdered sugar for dusting (optional)

Golden, soft, and studded with rich chocolate chips, this Italian Chocolate Chip Ricotta Cake is everything you want in a dessert. It’s got the comforting crumb of a classic pound cake, the creaminess of ricotta cheese, and the indulgent bursts of semi-sweet chocolate in every bite. Topped with a light dusting of powdered sugar and maybe a swirl of whipped cream, it’s rustic and elegant all at once.

Perfect for brunches, holidays, or simply when your sweet tooth calls for something homemade, this cake feels like a warm hug from an Italian nonna. Ricotta makes the crumb exceptionally tender and moist without being dense, while the chocolate chips melt slightly into the cake, giving it an irresistibly fudgy feel. One slice just isn’t enough!

Why You’ll Love This Italian Chocolate Chip Ricotta Cake

This cake is incredibly simple to make and yet delivers a bakery-level experience. It’s not overly sweet, making it perfect with a hot espresso or cup of tea. The ricotta adds protein and moisture, making it stay fresh longer. It’s also an excellent make-ahead dessert for gatherings since the flavor deepens the next day. Whether you serve it slightly warm or chilled, it will win over every dessert lover.

Can I Use Full-Fat or Part-Skim Ricotta?

Full-fat ricotta is highly recommended for this recipe because it adds a richness and creamier texture that really shines. However, part-skim will also work in a pinch. Just make sure to drain any excess liquid before using, as extra moisture can affect the texture of the cake.

Ingredients for the Italian Chocolate Chip Ricotta Cake

This delightful cake uses simple, classic ingredients. Each plays a key role in building flavor and texture:

Ricotta cheese: Adds moisture and gives the cake a creamy, fluffy crumb.
All-purpose flour: Provides structure and stability.
Baking powder: Helps the cake rise and creates a light texture.
Salt: Enhances and balances the sweetness.
Unsalted butter: Adds richness and softens the crumb.
Granulated sugar: Sweetens and gives the cake its golden crust.
Eggs: Bind everything together and contribute to a tender cake.
Vanilla extract: Adds depth and a subtle sweetness.
Chocolate chips: Semi-sweet chips melt into the batter for pockets of rich chocolate.
Powdered sugar (optional): For dusting on top for a bakery-style finish.

How To Make the Italian Chocolate Chip Ricotta Cake

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan and line the bottom with parchment paper for easy release.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Ricotta

Beat in the eggs one at a time, then mix in the ricotta cheese and vanilla extract until smooth and fully incorporated.

Step 5: Mix Dry Into Wet

Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the batter.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, dust with powdered sugar and top with whipped cream if desired.

Serving and Storing This Italian Chocolate Chip Ricotta Cake

This cake is best served at room temperature or slightly warm. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The flavor intensifies the next day, making it a great make-ahead dessert. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. It serves 8 generous slices or 10 smaller portions.