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–+ servings
Italian Chocolate Chip Ricotta Cake

Italian Chocolate Chip Ricotta Cake: A Light, Luscious Slice

Discover the delightful Italian Chocolate Chip Ricotta Cake, a moist and flavorful dessert that impresses with its rich taste and simplicity.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour provides structure while ensuring a tender crumb
  • 1 cup granulated sugar sweetens the batter and aids in browning
  • 1 tablespoon baking powder acts as a leavening agent
  • 1 teaspoon salt enhances sweetness and balances flavors
  • 1/2 cup unsalted butter softened for easier mixing
  • 3 large eggs bind the ingredients and help the cake rise
  • 1 cup whole milk ricotta cheese thicker ricotta preferred
  • 1 teaspoon vanilla extract adds warmth and depth
  • 1 cup mini chocolate chips can substitute with regular chips
For the Finishing Touch
  • 1 cup powdered sugar for dusting
  • whipped cream optional, for serving
  • chocolate sauce optional, for drizzling

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add 3 large eggs to the mixture, one at a time, beating well after each addition.
  5. Mix in 1 cup of whole milk ricotta cheese and 1 teaspoon of vanilla extract until creamy.
  6. Gradually add the dry mixture to the wet mixture, mixing until no dry pockets remain.
  7. Fold in 1 cup of mini chocolate chips that have been tossed in a teaspoon of flour.
  8. Pour the batter into the prepared cake pan and smooth the top evenly.
  9. Bake for 45-50 minutes or until the top is golden brown and a toothpick comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  11. Dust the cooled cake with powdered sugar before serving, optionally with whipped cream or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 32gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Avoid overmixing to maintain a tender crumb. Use thicker ricotta to prevent a watery batter. Consider adding lemon or orange zest for enhanced flavor.

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