Name: Ricotta Chocolate Chip Cake Recipe You'll Love Baking
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 ½ cups ricotta cheese (whole milk, well-drained); 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; ½ cup unsalted butter, melted and cooled; 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 1 cup mini chocolate chips (plus extra for topping); Powdered sugar, for dusting (optional)

Jump to Recipe

If you’ve ever stood in your kitchen staring at a tub of ricotta and wondered, “Now what?”—I’ve got your answer. This Ricotta Chocolate Chip Cake is my go-to when I want something homemade, comforting, and just sweet enough to satisfy my cravings without diving into frosting chaos.

It’s an Italian-inspired gem that feels fancy but is secretly fuss-free. Whether you’re wrangling kids, juggling Zoom calls, or just need a break from the usual cookie routine, this cake is a lovely little win.

Simple, moist, and bursting with chocolatey charm—it’s the dessert hug we all need.

Why You’ll Love This Ricotta Chocolate Chip Cake

This cake is everything a busy day needs—easy to make, delightfully moist, and packed with rich chocolate chips. No frosting, no frills, just pure comfort in every bite. It’s the kind of simple ricotta baking idea that feels like a warm hug after a long day. Whether you’re baking for guests or sneaking a slice with coffee, this fluffy Italian-style cake never disappoints.

Ingredients Ricotta Chocolate Chip Cake

Let’s talk ingredients—the heart and soul of this fluffy Italian-style cake. You don’t need anything fancy, just a few pantry staples and a tub of creamy ricotta. Here’s what brings it all together:

Ricotta Cheese (whole milk, well-drained): The star of this Italian ricotta dessert recipe. It gives the cake that tender, melt-in-your-mouth texture.
Granulated Sugar: Sweetens the cake just right without overpowering the delicate ricotta flavor.
Large Eggs: These hold everything together and help create that beautifully fluffy crumb we love in a moist ricotta cake with chocolate.
Vanilla Extract: Adds warmth and depth. It’s that subtle background note that makes everything taste homemade.
Unsalted Butter (melted and cooled): Rich and buttery without being greasy. Melted butter keeps the texture soft and tender.
All-Purpose Flour: A classic base for structure. Make sure to measure it lightly to keep the cake from getting dense.
Baking Powder: The lift behind the fluff! It helps the batter rise into a beautiful golden dome.
Salt: Just a pinch to balance the sweetness and enhance the chocolate flavor.
Mini Chocolate Chips: These little gems melt just enough to give every bite a hint of chocolate—without sinking to the bottom.
Powdered Sugar (optional): A soft dusting on top adds a sweet, snowy finish. Totally optional, but oh-so-pretty.

Every ingredient plays its part in this easy chocolate chip cake. For exact measurements and a printable version, scroll to the bottom of the page!

How to Make Ricotta Chocolate Chip Cake

Step 1 – Mix the Ricotta, Sugar, and Eggs

Start by grabbing a large mixing bowl—your trusty sidekick for this simple ricotta baking idea.
Add the well-drained ricotta cheese, granulated sugar, and eggs.

Using a hand mixer or whisk, beat them together until the mixture turns light, fluffy, and pale yellow.
This step is key to building that signature fluffy Italian-style cake texture.

Step 2 – Add Vanilla and Melted Butter

Once your base is creamy, pour in the vanilla extract and cooled melted butter.
The butter adds richness, while the vanilla brings warmth and that homemade aroma we all love.

Stir until everything is beautifully blended and smooth.
Don’t rush—this is when the batter starts to feel like dessert magic in the making.

Step 3 – Combine Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, and salt.
This blend gives your cake structure and that perfect lift.

Want to keep your cake from turning into a chocolate brick?
Be sure not to skip this step—sifting or whisking keeps things light.

Step 4 – Incorporate Everything and Fold in Chocolate Chips

Slowly add the dry ingredients into your ricotta mixture, just a bit at a time.
Gently stir until there are no streaks of flour left.

Then, fold in those dreamy mini chocolate chips.
They’ll scatter like stars through the batter, giving every slice a melty surprise.

Step 5 – Bake Your Moist Ricotta Cake with Chocolate

Pour the batter into a greased 9-inch round cake pan.
Use a spatula to even it out—no one wants a lopsided dessert!

Sprinkle a few extra chocolate chips on top for a bakery-style finish.
Bake in a preheated oven at 350°F for 45–50 minutes.

Check doneness by poking the center with a toothpick—if it comes out clean, you’re golden.

Step 6 – Cool, Dust, and Serve Your Classic No-Frosting Cake

Let the cake cool completely in the pan or on a wire rack.
This step is pure patience—but it helps the texture set just right.

Once cool, dust lightly with powdered sugar if you’d like a little sparkle.
Slice and serve at room temperature—or chilled if you’re feeling fancy.

And just like that, you’ve baked a moist ricotta cake with chocolate that’s simple, elegant, and absolutely irresistible.

Tips for Success

Drain your ricotta well—wet cheese makes for a dense cake, not a fluffy Italian-style cake.
Use room temperature ingredients so everything blends smoothly without clumps.
Fold in the chocolate chips gently to avoid overmixing the batter.
Check for doneness with a toothpick—look for moist crumbs, not raw batter.
Let the cake cool completely before slicing to keep it from crumbling.

Equipment Needed

Mixing Bowls: One large for wet ingredients, one medium for dry—no fancy gear required.
Whisk or Hand Mixer: A whisk works great, but a mixer makes it easier on tired arms.
9-Inch Round Cake Pan: Standard size, but a springform pan works beautifully too.
Rubber Spatula: Handy for folding in chocolate chips and scraping every last bit of batter.
Cooling Rack: Helps the cake cool evenly—though a clean stovetop works in a pinch.

Variations

Lemon Zest Twist: Add a teaspoon of fresh lemon zest to the batter for a bright, citrusy note that pairs beautifully with ricotta.
Gluten-Free Option: Swap the all-purpose flour with your favorite 1:1 gluten-free blend. I’ve tried it—still moist, still magical.
Almond Touch: Replace vanilla extract with almond extract for a nutty depth that feels oh-so-Italian.
Berry Boost: Fold in a half-cup of fresh raspberries or blueberries along with the chocolate chips for bursts of juicy flavor.
Dark Chocolate Dream: Use chopped dark chocolate instead of mini chips if you prefer a richer, more grown-up version of this easy chocolate chip cake.
Lower Sugar Option: Cut back the sugar by ¼ cup if you like a slightly less sweet treat—it still tastes divine.
Mini Cake Version: Bake the batter in a muffin tin for adorable single-serve cakes. Just reduce the baking time to 20–25 minutes.
Dairy-Free Adaptation: Use dairy-free ricotta and vegan butter substitutes—just be sure to keep the texture of the batter creamy, not runny.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla gelato for an indulgent touch.
Pair with espresso or cappuccino to highlight the cake’s Italian roots—perfect for brunch or dessert.
Garnish with fresh berries for a pop of color and a tangy contrast to the sweetness.
For a cozy vibe, enjoy warm with a drizzle of honey or a light dusting of cinnamon.

Frequently Asked Questions (FAQs)

Q: Can I substitute part-skim ricotta for whole milk ricotta?

A: Yes, you can use part-skim ricotta, but keep in mind it may slightly alter the texture.
Whole milk ricotta adds extra creaminess, giving the ricotta chocolate chip cake that rich, moist bite we all adore.
If using part-skim, be sure it’s well-drained to avoid excess moisture in the batter.

Q: How do I keep my ricotta chocolate chip cake from being too dense?

A: Great question—I’ve definitely wrestled with a heavy cake or two!
The trick is to thoroughly drain your ricotta and avoid overmixing.
Also, whisking your dry ingredients separately and folding them in gently helps keep that fluffy Italian-style cake texture intact.
Room temperature ingredients make blending smoother too!

Q: Can I freeze this Italian ricotta dessert recipe?

A: Absolutely! I’ve frozen slices of this Italian ricotta dessert recipe many times.
Wrap each piece tightly in plastic wrap and then foil, or use an airtight container.
It freezes well for up to 2 months.
To enjoy, just thaw at room temperature or warm gently in the microwave—still dreamy!

Q: Why use mini chocolate chips instead of regular ones?

A: Mini chips are like little chocolate confetti—they distribute more evenly throughout the batter.
They melt just enough to create bursts of chocolate without overpowering the cake.
In this moist ricotta cake with chocolate, regular chips can sink or clump, while mini ones keep every bite balanced and delicious.

Q: Can I make this into muffins instead of a single cake?

A: Yes, and they’re absolutely adorable!
Spoon the batter into a lined muffin tin and bake at 350°F for 20–25 minutes.
You’ll end up with a batch of perfectly portioned easy chocolate chip cake muffins—great for lunchboxes, brunch, or freezing for later.
Just be ready—they disappear fast!

Final Thoughts

There’s something truly special about baking a Ricotta Chocolate Chip Cake—it’s like creating a little slice of joy with your own two hands.

This cake brings together the creamy charm of ricotta and the playful sweetness of chocolate in a way that feels both nostalgic and new.

Whether you’re sharing it with family or sneaking a quiet piece with your morning coffee, it’s a comforting win every time.

Simple, satisfying, and smile-worthy—this classic no-frosting cake proves that great desserts don’t need to be complicated to be unforgettable.

Bake it once, and I promise—you’ll crave it again.

Ricotta Chocolate Chip Cake Recipe You’ll Love Baking