Classic Italian Chocolate Chip Ricotta Cake Recipe

Chocolate Chip Ricotta Cake Recipe – A tender, moist Italian cake made with ricotta and mini semi-sweet chocolate chips. This cake is wonderful with coffee or tea: rich, comforting, and easy to prepare. Buon appetito!

You might also enjoy the author’s other favorites: Lemon Ricotta Cake, Olive Oil Cake, and Almond Cake.

Best Chocolate Chip Ricotta Cake

Every time I make this Italian ricotta chocolate chip cake, people ask for the recipe. Ricotta is the secret to its moist, tender texture, and the mini chocolate chips give little chocolate bursts in every bite. This recipe is straightforward and reliable — perfect for bakers of all levels.

• No-Fuss Baking: No complicated techniques or special equipment required.
• Make-Ahead Friendly: The cake stays moist for several days and is easy to prepare in advance.
• Versatile: Great for breakfast with coffee or served as a dessert with a scoop of vanilla ice cream.

As it bakes, the kitchen fills with warm vanilla and chocolate aroma — hard to resist! Enjoy a slice plain, dusted with powdered sugar, or with a dollop of whipped cream.

Simple Ingredients

• 1 ¼ cups granulated sugar
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs, room temperature
• 15 ounces whole milk ricotta cheese
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• ¾ cup unsalted butter, softened
• 1 cup mini semi-sweet chocolate chips, tossed in 1 tbsp all-purpose flour to prevent sinking
• Powdered sugar for dusting

Quantities above are listed for a 9-inch springform pan yielding about 12 servings.

How to Make Chocolate Chip Ricotta Cake

This cake uses pantry staples and comes together easily. No special tools needed beyond a mixer or sturdy whisk.

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter, granulated sugar, and ricotta with an electric mixer or a whisk until light and slightly fluffy, about 4–5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract (if using). The batter may look a little curdled—this is normal.
5. Gradually sift the dry ingredients into the wet mixture and fold until just combined. Do not overmix; a few small lumps are fine.
6. Toss the mini chocolate chips in a tablespoon of flour, then gently fold them into the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake on the center rack for 45–55 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
8. Allow the cake to cool in the pan for 10 minutes before releasing the springform. Transfer to a wire rack to cool completely. Once cool, dust with powdered sugar and serve.

The ricotta keeps this cake tender and moist while the chocolate chips add texture and flavor — a simple Italian classic adapted for everyday baking.

Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Ricotta Alternative: Substitute equal parts Greek yogurt for ricotta for a tangier, slightly denser cake.

Variations

Experiment with flavors to make the cake your own:

• Nutella Swirl: Drop spoonfuls of Nutella on top of the batter and swirl gently before baking for hazelnut-chocolate ribbons.
• Orange Chocolate Chip: Add the zest of one orange and substitute vanilla with 1 tsp orange extract for a bright citrus note.

Equipment

• 9-inch springform pan
• Large mixing bowl (or stand mixer)
• Wire rack for cooling

How to Store and Freeze

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Wrap or store in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic and foil or use a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature to serve.

FAQs

More Italian Cakes

Looking for similar recipes? Try Italian Apple Cake (One Bowl), Easy Italian Pear Cake (Torta di Pere), Italian Almond Cake (Flourless), or Easy Lemon Loaf Cake.

Serving Suggestions

Serve slices with a dusting of powdered sugar, a scoop of vanilla gelato, or a simple drizzle of melted chocolate. Pairs beautifully with espresso, cappuccino, or a pot of black tea.

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