Description
This Italian Chocolate Chip Ricotta Cake is rich, moist, and creamy with a hint of citrus and plenty of mini chocolate chips. A simple one-bowl ricotta cake that’s perfect for dessert, coffee breaks, or even breakfast. It’s one of the best Italian ricotta cake recipes you’ll make at home.
Ingredients
1 ½ cups ricotta cheese
¾ cup granulated sugar
3 large eggs
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup mini chocolate chips
1 tablespoon orange zest
Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat together ricotta cheese and granulated sugar until creamy and smooth, about 2 minutes.
3. Add eggs one at a time, mixing well after each. Stir in vanilla extract and orange zest.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into ricotta batter until just combined.
5. Fold in mini chocolate chips until evenly distributed.
6. Pour batter into prepared pan, smooth the top, and bake for 50 to 60 minutes until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely.
8. Dust with powdered sugar before serving. Slice and enjoy!
Notes
This cake is best served at room temperature.
Use whole milk ricotta and drain it if it’s watery.
Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg