Italian Chocolate Ricotta Cake

Rich, moist, and effortlessly elegant, this Italian Chocolate Ricotta Cake blends deep cocoa flavor with the creamy texture of ricotta cheese for a dense yet velvety dessert. Lightly sweetened and finished with a dusting of powdered sugar, it’s a no-fuss cake that delivers a satisfying, homemade charm. Ideal for any occasion — from weeknight dinners to casual celebrations — this cake brings a taste of rustic Italian baking to your table.

Why You’ll Love This Recipe

This cake is beautifully simple yet deeply flavorful. The ricotta not only adds richness and moisture but also creates a smooth, tender crumb without the need for elaborate frostings or fillings. With basic ingredients and minimal prep, this cake is an excellent go-to recipe for both experienced bakers and beginners. Its understated sweetness makes it perfect for pairing with coffee, whipped cream, or fresh berries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1¼ cups ricotta cheese
• ½ cup milk

For Serving:

• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, whisk the sugar, eggs, vanilla extract, vegetable oil, and ricotta cheese until smooth and creamy.
4. Add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry mixture. Stir gently until just combined — do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
8. Once fully cooled, dust with powdered sugar before serving.

Servings and timing

• Yield: 10 servings
• Prep time: 20 minutes
• Cook time: 30–35 minutes
• Total time: 50 minutes
• Calories: Approximately 358 kcal per serving

Variations

• Chocolate chip version: Stir in ½ cup mini chocolate chips for added richness and texture.
• Orange zest twist: Add 1 teaspoon of finely grated orange zest to the batter for a citrus-chocolate flavor.
• Espresso enhancement: Add 1 teaspoon of instant espresso powder to deepen the chocolate notes.
• Nutty addition: Fold in ¼ cup chopped hazelnuts or almonds for a subtle crunch.
• Gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Serve at room temperature or warm a slice in the microwave for 10–15 seconds.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, though whole milk ricotta provides a richer texture. Part-skim will work but may result in a slightly lighter crumb.

Is it necessary to sift the cocoa powder?

Sifting helps remove lumps and ensures even distribution in the batter, especially for cocoa powder. It’s recommended but not required.

Can I use a springform pan?

Yes, a 9-inch springform pan works well and makes removal easier. Just ensure it’s properly greased and the base is lined.

What type of cocoa powder is best?

Use unsweetened natural cocoa powder for this recipe. Dutch-processed cocoa can also work but may slightly alter the rise and flavor.

Why is my cake dense?

This cake is meant to be moist and slightly dense due to the ricotta. Avoid overmixing the batter to maintain the intended texture.

Can I add frosting?

This cake is traditionally served with just powdered sugar, but a light whipped cream, mascarpone topping, or chocolate glaze can be added if desired.

What’s a good topping besides powdered sugar?

Fresh berries, a dollop of whipped cream, or a drizzle of chocolate or berry sauce pair beautifully with this cake.

Can I use mascarpone instead of ricotta?

Ricotta is preferred for texture, but mascarpone can be used for a creamier, richer version. The texture will be denser and softer.

Is this cake suitable for layering?

Due to its moist texture, this cake is best served as a single layer or Bundt-style. It’s not ideal for stacking in layered cakes.

Can I make this cake ahead of time?

Yes, and it often tastes better the next day as the flavors deepen. Just store it properly, and dust with powdered sugar before serving.

Conclusion

Italian Chocolate Ricotta Cake is a beautiful example of simple, classic baking with rich results. The ricotta adds a luxurious texture, while the cocoa brings depth and warmth. With minimal ingredients and no frosting required, this cake is as easy as it is impressive — perfect for casual gatherings, afternoon coffee, or a refined dessert to finish a home-cooked meal.

Italian Chocolate Ricotta Cake

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A dense, moist, and velvety Italian-style chocolate cake made with ricotta cheese and cocoa powder. Lightly sweet and dusted with powdered sugar, it’s a simple yet elegant dessert for any occasion.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup vegetable oil
• 1¼ cups ricotta cheese
• ½ cup milk
• Powdered sugar (for dusting)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or Bundt pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the sugar, eggs, vanilla extract, oil, and ricotta cheese until smooth and well combined.
4. Add the dry ingredients to the wet mixture in batches, alternating with the milk, and stir until the batter is just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar before serving.

Notes

• Use whole milk ricotta for the richest texture.
• Do not overbake; the cake should remain moist and tender.
• This cake pairs beautifully with espresso or red wine.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 358
• Sugar: 22g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg