Chocolate Chip Ricotta Cake

This Chocolate Chip Ricotta Cake has the flavor of a cannoli, but without all the work. Its a moist, single layer cake finished with a sprinkling of powdered sugar that you can make in about an hour. Its even pretty enough for company or a fun family dinner!

Ricotta Cheese is Delicious in Desserts

Ricotta cheese is found in many Italian desserts, but, of course, cannoli is the most famous. It is a light and fluffy cheese, with a faintly sweet flavor that gives desserts a creamy and slightly dense finish. It is very important to drain your ricotta cheese over night in a strainer lined with cheesecloth and placed over a bowl (to catch the extra liquid). This gives the ricotta cheese the required consistency for a great dessert.

I really like making single layer cakes that don’t have frostings. They aren’t too sweet, and therefore are ideal for any time of the day. Above all, they’re quick and easy to make. This chocolate chip ricotta cake pairs perfectly with an espresso or a strong cup of coffee.

I feel like I should be in a little bar in Italy when I’m eating this cake. Its the perfect 10am pick-me-up or as an afternoon snack with an espresso. Of course, its superb for dessert after dinner too. Dress it up with a little whipped cream, if you like. Its so versatile.

Storing Chocolate Chip Ricotta Cake

You can store this cake in an airtight container on the counter at room temperature for 2 to 3 days. For longer storage, place in the fridge for up to a week in an airtight container or tightly wrap with plastic wrap. This cake freezes well too. I like to slice it, wrap the individual slices in plastic wrap and store them in a resealable bag in the freezer. One minute in the microwave and you’ve got dessert!

Chocolate Chip Ricotta Cake

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Recipe by Margaret Sanfelippo Course: DessertsCuisine: ItalianDifficulty: Easy


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This Chocolate Chip Ricotta Cake has the flavors of a cannoli. Its a moist and tasty, single layer cake that can be made in about an hour!


  • For the cake
  • 1 3/4 cup 1 3/4 flour

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 salt

  • 1/2 cup 1/2 butter, at room temperature

  • 1 1/4 cup 1 1/4 sugar

  • 15 oz 15 ricotta cheese, drained

  • 2 2 large eggs

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 orange zest

  • 1/4 tsp 1/4 orange extract

  • 1/2 cup 1/2 mini chocolate chips

  • For Topping
  • 1 tbsp 1 powdered sugar

  • 2 tbsp 2 mini chocolate chips

  • For Greasing the Pan
  • 1 tbsp 1 butter, softened

  • 1 tbsp 1 powdered sugar


  • Preheat the oven to 350 F. Prepare a 9″ springform pan by greasing it with 1 tbsp butter. Next, add 1 tbsp of powdered sugar and move around the pan, shaking out the excess once coated.
  • In a medium bowl, mix the flour, baking powder, and salt together. Set aside.
  • Add the butter, sugar and ricotta cheese to the bowl of an electric mixer. Beat on medium-high speed with a paddle attachment until light and fluffy, about 5 minutes. Add the eggs, vanilla extract, orange zest and orange extract. Beat for another minute to combine. Pour in the flour mixture and mix just until its evenly incorporated. Using a spatula, fold in the mini chocolate chips.
  • Pour the batter into the prepared springform pan. Bake on center rack of the oven for 45-55 minutes, or until a toothpick inserted in the cake comes out clean.
  • Remove the cake from the oven. Cool it in the pan for at least 10 minutes before releasing the springform pan. Gently run a butter knife along the inside edge of the pan to ensure the cake releases when you remove the outer ring. Finish cooling completely on a wire baking rack.
  • Once cooled, dust with powdered sugar and sprinkle with mini chocolate chips.

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