Chocolate Chip Ricotta Crumb Cake Recipe

Introduction

This Chocolate Chip Ricotta Crumb Cake is a delightful treat combining a tender, creamy ricotta filling with a buttery crumb crust. Perfect for breakfast, dessert, or a special snack, it’s easy to make and sure to please any chocolate lover.

Ingredients

• 2½ cups all purpose flour
• ½ cup granulated sugar (for crumb crust)
• 2 teaspoons baking powder
• 1 pinch salt (add ¼ teaspoon if using unsalted butter)
• ½ cup butter, very cold or frozen and grated
• 1 large egg (for crumb crust)
• 1½ cups + 2 tablespoons ricotta (drained for 10–20 minutes)
• ½ cup granulated sugar (for ricotta filling)
• 1 large egg (for ricotta filling)
• ½ cup mini chocolate chips (folded into ricotta filling)
• ¼ – ⅓ cup mini chocolate chips (for topping)
• 2-3 tablespoons powdered/icing sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled wet parchment paper—cut a large square, crumple it, wet it, shake out excess water, then line the pan.
2. Step 2: For the crumb crust, whisk together flour, sugar, baking powder, and salt in a large bowl. Add the grated frozen butter and mix with a fork until the mixture is crumbly. Add one egg and mix just until it remains crumbly.
3. Step 3: Press about two-thirds of the crumb mixture into the bottom and halfway up the sides of the prepared pan. Chill in the fridge while preparing the filling.
4. Step 4: For the ricotta filling, beat the drained ricotta, sugar, and one egg in a medium bowl until creamy. Fold in the mini chocolate chips gently.
5. Step 5: Remove the crust from the fridge and spread the ricotta filling evenly over it. Sprinkle the remaining crumb mixture on top, then evenly add the remaining mini chocolate chips.
6. Step 6: Bake for 30-40 minutes or until the top is golden brown. Allow the cake to cool completely before serving.
7. Step 7: Dust with powdered sugar before serving. For extra indulgence, serve with vanilla ice cream if desired. Enjoy!

Tips & Variations

• Drain the ricotta well to avoid a watery filling, which helps the cake set nicely.
• Use frozen grated butter for a flakier, tender crumb crust texture.
• Swap mini chocolate chips for chopped dark chocolate or white chocolate for a different flavor.
• Add a teaspoon of vanilla extract to the ricotta filling for extra aroma.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or warm gently in the microwave for 10-15 seconds. It also freezes well for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole milk ricotta or should it be part-skim?

Either whole milk or part-skim ricotta works, but draining it well is essential regardless to prevent excess moisture.

What can I substitute if I don’t have mini chocolate chips?

You can use regular chocolate chips, chopped chocolate, or even dried fruit like raisins or cranberries for a different twist.

Chocolate Chip Ricotta Crumb Cake Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Chocolate Chip Ricotta Crumb Cake is a delightful dessert featuring a buttery crumb crust, creamy ricotta filling mixed with sweet mini chocolate chips, and a crunchy crumb topping. Baked to a golden perfection, it offers a perfect balance of creamy and crumbly textures, making it a delicious treat for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crumb Crust

• 2½ cups all purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)
• ½ cup butter, very cold or frozen and grated
• 1 large egg

Ricotta Filling

• 1½ cups + 2 tablespoons ricotta cheese (drained for 10–20 minutes or more to remove excess moisture)
• ½ cup granulated sugar
• 1 large egg
• ½ cup mini chocolate chips

Topping

• Remaining crumb mixture (approximately ⅓ of the crumb mixture)
• ¼ – ⅓ cup mini chocolate chips
• 2–3 tablespoons powdered/icing sugar (for dusting after baking)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled and wet parchment paper—this method ensures a non-stick surface and easy release of the cake.
2. Make Crumb Crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the very cold or frozen grated butter and use a fork to mix until the mixture is crumbly. Add the egg and mix gently just until the mixture remains crumbly.
3. Form Crust in Pan: Take about two-thirds of the crumb mixture and press it firmly onto the bottom and halfway up the sides of the prepared cake pan to form a crust. Place the pan in the refrigerator to chill while you prepare the filling.
4. Prepare Ricotta Filling: In a medium bowl, beat the drained ricotta, sugar, and egg until the mixture is smooth and creamy. Gently fold in ½ cup mini chocolate chips ensuring even distribution without deflating the mixture.
5. Assemble Cake: Remove the crust-lined pan from the fridge and pour the ricotta filling over the crust. Sprinkle the remaining crumb mixture evenly over the filling, then top with ¼ to ⅓ cup mini chocolate chips.
6. Bake: Place the cake in the preheated oven and bake for 30-40 minutes or until the top is golden brown and the filling is set.
7. Cool and Finish: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar for an elegant finish. Optionally, serve with a scoop of vanilla ice cream for added indulgence. Enjoy your cake!

Notes

• Draining the ricotta is important to prevent a watery filling; adjust draining time based on moisture level.
• Using very cold or frozen grated butter in the crumb crust helps achieve a crumbly texture.
• Wet and crumpled parchment paper lining helps prevent sticking and adds texture to the crust edges.
• Storage: Keep the cake refrigerated and consume within 3 days for best freshness.
• Optional: Serve with vanilla ice cream or fresh berries for added flavor contrast.

Keywords: Chocolate chip cake, ricotta cake, crumb cake, dessert, Italian dessert, chocolate chip ricotta crumb cake