Why You’ll Love This Recipe
This cake is a true comfort dessert—moist, soft, and just sweet enough without being overly sugary. The ricotta cheese gives the cake a light, creamy texture that contrasts perfectly with the crunch of semi-sweet chocolate chips. The subtle sweetness and delicate crumb make it a perfect accompaniment to your favorite hot beverage. Whether you’re baking for a special occasion or treating yourself, this cake is sure to become a favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250g) whole-milk ricotta cheese
- ½ cup (120ml) whole milk
- 1 cup (180g) semi-sweet chocolate chips
- Powdered sugar for dusting (optional)
Directions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- Incorporate Ricotta and Milk: Gently mix in the ricotta cheese, followed by the milk, until the mixture is smooth. The batter will be thick at this point.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to ensure the cake remains tender.
- Set Aside Some Batter: If you want a smooth top layer, set aside about ½ cup of the batter before adding the chocolate chips.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the remaining batter, ensuring an even distribution throughout.
- Layer the Batter: Pour the batter with the chocolate chips into the prepared pan. Then, spread the reserved plain batter on top, smoothing it out with a spatula to create a thin, even layer.
- Bake: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, dust the top with powdered sugar if desired.
Servings and Timing
- Servings: 8
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture. For longer storage, the cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, place it in an airtight container, and thaw at room temperature when ready to enjoy.
FAQs
Can I use a different type of cheese in place of ricotta?
While ricotta is traditional in this cake, you can use other soft cheeses like mascarpone or cottage cheese for a similar texture. However, the flavor may slightly change.
Can I use a different type of chocolate?
Yes! You can use milk chocolate chips or dark chocolate chips instead of semi-sweet for a different flavor. Just keep in mind that milk chocolate will make the cake sweeter, and dark chocolate will add more richness.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check if the blend includes xanthan gum or add it to ensure the cake has the right texture.
How can I make the cake more moist?
If you want a slightly more moist cake, you can add a splash of heavy cream or replace some of the whole milk with sour cream.
Can I add other mix-ins to this cake?
Yes! You can add nuts, such as chopped walnuts or hazelnuts, to complement the chocolate chips. Just be sure to fold them in gently with the chocolate chips.
How do I prevent the chocolate chips from sinking to the bottom?
Toss the chocolate chips in a small amount of flour before folding them into the batter. This will help them stay evenly distributed throughout the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it in an airtight container, and it will stay fresh. The flavor may even improve after sitting for a day.
Conclusion
This Italian Chocolate Chip Ricotta Cake is a simple yet elegant dessert that combines the rich flavor of ricotta cheese with the sweetness of chocolate chips in a tender, moist cake. Whether you’re serving it for a special occasion, enjoying a slice with coffee, or sharing it with family and friends, this cake is sure to impress. With minimal ingredients and easy steps, it’s the perfect homemade treat to savor any time of year!
Italian Chocolate Chip Ricotta Cake
Italian Chocolate Chip Ricotta Cake combines the creamy texture of ricotta cheese with semi-sweet chocolate chips, creating a tender and moist cake that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup (250g) whole-milk ricotta cheese
½ cup (120ml) whole milk
1 cup (180g) semi-sweet chocolate chips
Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently mix in ricotta cheese and milk until the batter is smooth and thick.
- Gradually fold in the dry ingredients, stirring gently until combined without overmixing.
- Set aside about ½ cup of batter, then fold in the chocolate chips into the remaining batter.
- Pour the chocolate chip batter into the prepared pan. Spread the reserved plain batter on top and smooth it out to form a thin, even layer.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Notes
For a different flavor, substitute ricotta with mascarpone or cottage cheese, but be aware the flavor may change slightly.
Milk or dark chocolate chips can replace semi-sweet chocolate chips for a variation in sweetness and richness.
To make this cake gluten-free, use a gluten-free flour blend. Make sure the blend contains xanthan gum or add it yourself to ensure the cake’s structure.
For extra moisture, substitute some of the whole milk with sour cream or add a splash of heavy cream.
Feel free to add nuts like walnuts or hazelnuts along with the chocolate chips for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
