Chocolate Chip Ricotta Crumb Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
