This Ricotta Cake is a fast and easy Italian crumb cake recipe, with a delicious creamy ricotta and chocolate chip filling. Perfect as a dessert or snack cake. Everyone will love it.
I have been on a roll with ricotta these days, from an easy and yes better than Potato Ricotta Gnocchi to a simple Chocolate Chip Ricotta Cake, to this tasty Lemon Ricotta Cake but this Crumb Cake all delicious.
- Flour – all purpose flour
- Sugar – granulated sugar
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
- Butter – very cold or even frozen and grated
- Egg – large
- Ricotta cheese – if the ricotta is watery then drain before using
- Sugar – granulated
- Egg – large egg
- Mini chocolate chips – I use unsweetened mini chips although you could use regular chips
How to make Chocolate Chip Ricotta Crumb Cake
In a large bowl whisk together the flour, sugar, baking powder and salt.
Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
Add approximately 2/3 of the crumbly mixture to the cake pan, including the bottom and halfway up the sides, flatten the crumbs with your fingers and palm. Place in the fridge while making the ricotta filling.
In a medium bowl beat the ricotta, (drain the ricotta through a sieve if necessary), sugar and egg until creamy, then fold in the chocolate chips.
Remove the crust from the fridge and top with the ricotta filling, sprinkle with the remaining crumb mixture. Then sprinkle with more chocolate chips before baking.
Bake until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired.
What does ricotta do for baked goods?
Adding ricotta to baked foods gives it a slightly sweet moist texture. Even if you don’t like ricotta on its own it is perfect in baked goods.
What is Ricotta Cheese?
Ricotta is usually referred to as a cheese. Although it is actually a dairy product that is made through a process of reusing whey left over from the processing of other cheese.
The name Ricotta is derived from Latin, and refers to its processing – re-coctus, which means, cooked twice.
Therefore since it is not produced directly from the curd, but from one of its by-products, ricotta cannot be considered a real cheese.
I learned this method from an Italian friend. Line your cake pan with a crumpled wet piece of parchment paper before adding the crumb crust.
I crumple the paper, wet it then lightly shake out the excess water before lining. No knead to grease it and it works perfectly. Make sure the paper is large enough to overlap the edge by a little more than an inch.
How to make a crumbly mixture
The easiest way to make a crumb mixture, is to freeze your butter for about 30 minutes before using.
Grate the frozen butter directly into your dry mixture and just combine with a fork. There you have a coarse crumb mixture.
Should the Ricotta be drained?
I drained the ricotta for this recipe for about 10 minutes, my ricotta was quite thick so I didn’t really lose much liquid.
If you find that there is a lot of liquid, then drain the ricotta in a sieve for about 20 minutes before beating with the sugar and egg.
How to store the Ricotta Crumb Cake
The cake should be covered in an airtight container or with plastic stored in the fridge. It will keep for up to 3-4 days in the fridge.
How to freeze the cake
The cake can also be frozen, be sure to wrap the completely cooled cake well and place in a freezer bag or container. The cake should be eaten within a month. Defrost overnight in the fridge.
More Delicious Recipes with Ricotta
So if you are looking for a tasty Crumb Cake then why not give this Chocolate Chip Ricotta Crumb Cake a try and let me know what you think. Enjoy!
Chocolate Chip Ricotta Crumb Cake
FOR THE CRUMB CRUST
- 2½ cups all purpose flour (325 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup butter (frozen and grated)* (100 grams)
- 1 large egg
*I use salted butter, if you use unsalted then add ¼ teaspoon of salt instead of a pinch.
- 1½ cups + 2 tablespoons ricotta (drain 10-20 minutes or more depending on how much excess moisture there is) (400 grams total)
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
- ¼ – ⅓ cup mini chocolate chips
- 2-3 tablespoons powdered / icing sugar
- Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper. (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).
FOR THE CRUMB CRUST
- In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
- Add approximately ⅔ of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover. Place in the fridge while making the ricotta filling.
FOR THE RICOTTA FILLING
- In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.
- Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.
- Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!