This Italian Breakfast Cake, is an easy bundt cake recipe. Filled with chocolate chips and made incredibly delicious and moist with the addition of ricotta cheese. So good you will want breakfast more than once a day!
As I have mentioned it before the Italian is happiest when I bake his favourite Simple Cakes, such as a Yogurt Cake , Lemon Cake or this Vanilla Cake, nothing overly frosted or filled, as he says. He loves something homemade in the morning to dunk in his caffe latte, or even in the afternoon with an espresso, and I can’t lie so do I, except for the dunking!
Recipe Ingredients
- Flour – all purpose or cake flour
- Baking powder
- Salt
- Butter – melted and cooled
- Sugar – granulated sugar
- Eggs – 2 large eggs and 1 egg yolk
- Ricotta Cheese
- Vanilla
- Chocolate chips – I used mini semi sweet, but you could use regular size and semi sweet or even milk or a mixture if you prefer
What does ricotta cheese do in cakes?
Adding some ricotta cheese to a cake can bring out the flavor and the texture, making it a soft moist cake that is perfect anytime.
How to make homemade Cake flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
I was going through an old Recipe Book that belonged to my friend’s mother, which she let me borrow. And I found a great recipe for this Italian Breakfast Cake with mini chocolate chips.
How to make a Breakfast Cake
Drain the ricotta in a sieve for about 15-20 minutes. If the ricotta is thick then there really is no need to drain. In a medium bowl whisk together flour, baking powder and salt.
In a medium mixing bowl beat together the melted butter, sugar and eggs for one minute, add the ricotta cheese and beat again for 1 minutes then add the flour mixture and vanilla, beat for one minute. Fold in chocolate chips.
Spoon the batter into the prepared cake pan and bake. Let cool, remove from pan, then drizzle with chocolate and or dust with icing sugar if desired.
As with most Italian Cakes there is no buttery frostings or creamy glazes. Just the usual dusting with Icing sugar. I decided to dress it up a bit with a drizzling of dark melted chocolate.
Please don’t say “oh I can’t eat this, I can’t stand Ricotta Cheese”. Well to tell the truth I’m not crazy about it either but for baking, it is amazing, you won’t even notice it. Trust me it is the perfect addition to making a cake deliciously moist.
Breakfast cake or Coffee Cake?
It’s basically the same thing. The French and Italians refer to it as a Breakfast cake and Coffee cake is more American or Canadian. Both are served either at breakfast or even as a snack made to be eaten with a cup of coffee, hence the name Coffee cake.
What do Italians eat for breakfast?
Those who eat breakfast at the local bar usually choose an espresso, plain or macchiato (which is just a little milk added)) or a cappuccino served with a cornetto, also known as a croissant. It can be a simple one, or filled with custard, jam or a chocolate hazelnut filling.
A typical Italian breakfast at home is usually a caffe latte or espresso along side a cornetto, a few plain cookies, a slice of homemade cake or a few biscottate, which are spread with jam, honey or chocolate hazelnut filling. Cereal, a bowl of yogurt and fresh fruit are becoming more and popular also.
How to store the cake
The cake can be kept at room temperature, be sure to keep it in an air tight container or in a covered cake dish. It will keep for 2-3 days. Or keep it tightly wrapped or in an airtight container in the fridge. It will keep for up to 7 days in the fridge.
How to freeze it
This Cake can also be frozen, be sure to wrap the cooled unglazed cake tightly with plastic wrap then wrap again with foil, place in an airtight container or freezer bag. It will last up to 3 months in the freezer.
To thaw the Cake remove it from the container or freezer bag, but still wrapped and let it thaw at room temperature. Should take about 2-3 hours.
Different flavouring
I used vanilla flavouring in this cake but my friend’s mother used orange flavouring, you could also use cinnamon or even lemon or orange zest. Instead of chocolate chips you could add chop a good quality chocolate bar either dark or milk chocolate or even add some nuts if you like. Great for using up any leftover Easter chocolate.
So whichever you choose it really is delicious. The Perfect Chocolate Bundt Cake for breakfast, snack or even dessert. Exactly what Italian Cakes are made for. Enjoy!
More Coffee Cake Recipes
Easy Italian Breakfast Cake
Ingredients
- 2 cups flour (all purpose or cake flour)
- 2 teaspoons baking powder
- 1 pinch salt**
- 1/4 cup butter (melted & cooled)**
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- 3/4 cup chocolate chips* divided (semi sweet, milk or a mixture, you can even use regular chips)
*I left a couple of tablespoons to sprinkle on top of the batter before baking.
**If using unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 2-3 tablespoons icing sugar/powdered sugar for dusting
- 2-3 ounces melted dark or milk chocolate for drizzling
Instructions
- Drain the ricotta in a sieve for about 15-20 minutes. If the ricotta is thick then there really is no need to drain.
- Pre-heat oven to 350° (180° celsius). Grease and flour a 9 inch (23 cm) bundt pan.
- In a medium bowl whisk together flour, baking powder and salt.
- In a medium mixing bowl beat together the melted butter, sugar, eggs and egg yolk for one minute, add the ricotta cheese and beat for another minute then add the flour mixture and vanilla and beat again for one minute, until smooth. Fold in chocolate chips.
- Spoon the batter (which will be thick) into prepared cake pan, sprinkle with remaining chips and bake for approximately 30-35 minutes. Check for doneness with a toothpick. Let cool, remove from pan, drizzle with melted chocolate and or dust with icing sugar if desired. Enjoy!
Notes
Nutrition
Updated from January 3, 2018.
Judy F says
I haven’t tried this yet but do you drain the ricotta? And do you add anything to the chocolate chips when you melt them for the drizzle?
Rosemary says
Hi Judy, yes you should drain the ricotta, although I am remaking it today, so you might want to wait and see if I make any updates. 🙂
Madi says
The top of mine didn’t brown but it’s cooked though and the sides browned… I am confused
Rosemary says
Hi Madi, it could be that your oven temperature is a little off.
Stephanie says
When you weigh flour does it come out to 125 grams?
Rosemary says
Hi Stephanie, yes it does.
Linda says
This cake was so good. Reminds me of my mother’s baking when I was a child. Everyone loved it and will make it again and again.
Rosemary says
Hi Linda, thanks so much, so glad everyone loved it. Have a great weekend.
Tim Major says
I made this recipe on the weekend and it came out very dense. Any tips on how to make it fluffier?
Rosemary says
Hi Tim, Italian cakes are denser than other cakes, but what you could do is use cake flour instead of regular and use 2 egg and 1 egg yolk instead of the 3 eggs. That should help. Let me know.
Karen L. says
Hi Rosemary…I’ve had some bad experiences in the past with putting chocolate chips directly into the batter. They tend to just sink to the bottom and create a real mess. Sooooo….would it be ok to put a light coating of flour on the chips BEFORE adding to the batter? I generally just put the chips into a baggie and shake the heck out of it to coat, then sieve to get rid of any extra flour. Add to the batter and just gently fold them in. It works for me, keeping the chips from sinking to the bottom. Thanks in advance for your advice!
Rosemary says
Hi Karen, sure that would work just fine. Let me know how it goes. Have a great week.
Marti says
Hi Rosemary,
My bundt pan is a dark nonstick—should I reduce the oven temperature and/or baking time?
Thank you!
Rosemary says
Hi Marti, I really don’t think you need to reduce the time or oven temperature. But just in case start to check with a toothpick at 25 minutes. Hope that helps. Let me know how it goes.
Marti says
Thanks so much!
Rosemary says
Hi Marti, your welcome.
Carol says
Hwllo..
I am going to make this for my husband’s birthday. After going to an Italian restaurant for dinner, your italian chocolate chip bunt is a perfect
Compliment for dessert. Your chocolate drizzle is beautiful! I would love Any tips on how you drizzle. Mine never looks that pretty!! Thanks.
Carol
Rosemary says
Hi Carol, thanks so much, I always found drizzling difficult, it would clump together, until I discovered the best way was to use a fork, just dip the fork into the melted chocolated and wave it over the cake, works really well. Hope that helps. 🙂
Carol says
Wow!!! That’s a great idea. Thanks! I’ll let you know how I did..☺
Rosemary says
Great, yes please do!
Carol says
Hi… loved the drizzle technique with the fork! It worked great. The cake was absolutely delicious and enjoyed by all!!!
Rosemary says
Hi Carol, thanks so much, and glad it worked out. Have a great day.
Michael Horen says
Thanks for this wonderful recipe. I made the cake, adhering strictly to the recipe, and it came out great – delicious. I want to make it again, and I’m thinking about adding a little Orange zest, which I have used successfully in my cheesecakes together with chocolate chips. I think I’ll do it. 🙂
Rosemary says
Hi Michael, so glad you enjoyed it, I think a little orange zest would be perfect. Let me know how it comes out. Have a great weekend.
lani says
Hi Rosemary,
I tried making this for my GCSE course where I had to make two dishes in two hours. IT WAS LOVELY, it was so easy to make and it was delicious ( I also made your Pizza rose cake which was lovely too!) Thank you
Rosemary says
Hi Lani thanks so much, so glad you enjoyed them. Have a wonderful weekend.
linda shapiro says
Hello Rosemary,
OK OK, I have to stop reading your recipes! So far I have made this one – the Italian chocolate chip bundt cake and it was absolutely the most delicious cake. I have also made your easy cinnamon cake about 4 or 5 times and my sons and my husband LOVE IT. My husband says, where did all of the cake go? Really both are awesome.
Looking to see which one is next.
Thanks so much
Linda
p.s. recently I found out I am 48% Italian – thru a DNA test. soooooooooooo now I am only cooking Italian.
Rosemary says
Hi Linda, so glad you enjoyed them, I was actually wondering today what recipe to post and so you convinced me, I’m going for cake. And congrats on the DNA testing I think 😉 there’s lots of Italian recipes here so have fun. And let me know which ones you try. Have a great Sunday.
Katherine says
Another quick, easy & delicious recipe! The ricotta must add some moisture to the cake because it really is so good and not at all heavy or dry!
Thank you. Thank you.
Rosemary says
Hi Katherine, thanks so much, glad you enjoyed it. Have a great weekend.
Francie says
How do we store this cake? Leave it on the counter or does it go in the fridge? I would like to make it a day before I serve it. Thank you:-)
Rosemary says
Hi Francie, I always leave it out covered. Putting a cake in the fridge makes it hard and tends to dry out. The day before won’t hurt it if you leave it out.
Maria says
Was just about to start the cake when I notice the directions say to whisk the flour, baking powder and salt. So I look in the list of ingredients and cannot locate just how much salt. Huh????
Rosemary says
Hi Maria, sorry about that it’s 1/4 teaspoon of salt. Hope you enjoy it.
Karen says
This sounds delicious Rosemary! I prefer simpler cakes myself. Your Italian cakes are always so gorgeous!
Rosemary says
Hi Karen, thanks so much. Happy New Year.