A fast and easy Crumb Cake. This Ricotta Cake has a delicious creamy Ricotta and chocolate chip filling. Perfect as a dessert or snack cake.
Chocolate Chip Ricotta Crumb Cake
Chocolate Chip Ricotta Crumb CakeI have been on a roll with ricotta these days, from an easy and yes better than Potato Ricotta Gnocchi to a simple Ricotta Cake, but this Crumb Cake could be our favourite!
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.
But if you do like it on your own, my father-in-law loved spaghetti, tossed with a little olive oil and ricotta. He would eat that at least twice a week.
I love crumb cakes, they are fast and easy to make from a yummy Peach Crumb Cake to a Wild Berry Crumb Cake.
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 for approximately 20 minutes 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 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.
Lining the Pan
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.
Crumb Cake
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.
The cake can also be frozen, be sure to wrap 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
Equipment
- 8 inch cake pan
Ingredients
FOR THE CRUMB CRUST
- 2 1/2 cups all purpose flour (325 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 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.
RICOTTA FILLING
- 1 1/2 cups + 2 tablespoons ricotta (drain 10-20 minutes or more depending on how much excess moisture there is) (400 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1/2 cup mini chocolate chips (90 grams)
EXTRAS
- 1/4 - 1/3 cup mini chocolate chips (45 grams)
- 2-3 tablespoons powdered / icing sugar
Instructions
- 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 2/3 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!
Judi says
I was thinking of adding Anise extract not sure if I should add to the crumb mixture or the ricotta?
Rosemary says
Hi Judi, I would add it to the ricotta, although you could probably do either. Let me know how it goes.
Nichole Ives says
Hey! Can I use a spring form pan for a easier release? My husband will be taking it to work.
Rosemary says
Hi Nichole, yes you can use a springform pan. I hope you enjoy it.
MB says
Most crumb cake recipes call for softened butter, and I find it easier to use. Can I use softened butter instead of frozen butter to make the crumb mixture?
Rosemary says
Hi MB, if you prefer, I am sure softened butter will be fine.
Millie says
Hi
My cake doesn’t seem to be done after 40 min, a little loose
How long should I keep it in there
Ty
Millie
Rosemary says
Hi Millie, all ovens are different so your’s might take longer, if it’s browning too much, cover it loosely with foil and continue baking until a toothpick comes out dry or with a few crumbs attached. Hope that helps.
Sam says
Hello,
Do you think I could freeze this?
Rosemary says
Hi Sam, yes you could, wrap it in foil, place in an airtight freezer safe bag before freezing. It will last up to a month in the freezer.
Pam says
For the cherry ricotta pie can I substitute another fruit like blueberries? If yes, same baking instructions?
Rosemary says
Hi Pam, yes that should work just fine and yes same baking instructions. Let me know how it goes.
KM says
Can’t wait to make this for a special mid-week celebration. Thinking about cannoli a little, I’m curious if you have ever added orange zest or juice to the ricotta filling. Thanks in advance for sharing any thoughts on that idea!
Rosemary says
Hi KM thanks so much, let me know how it goes, I sometimes will add some zest and Italians add lemon or orange zest to almost anything. 🙂
KM says
I had an orange on hand and added some zest to the filling. It was nice! The cake itself was exceptional — next time I’ll probably skip the orange to try it as written. If I go back to adding it, I think zest in the crust and a tablespoon or two of fresh squeezed juice in the filling would be my next move. Thank you for sharing this recipe. Definitely a keeper!
Rosemary says
Hi KM, thanks so much, glad you enjoyed it. Have a great Sunday.
Sharyn says
Do you measure the ricotta before or after draining it? I always wonder this – would the amount of liquid drained off affect the consistency of the filling?
Rosemary says
Hi Sharyn I always measure it before, the lost liquid never equals much, at least for me, if you find it very liquidy, then yes measure it after.
Amanda says
Hi! Should you use salted or unsalted butter for this recipe?
Thanks!
Rosemary says
Hi Amanda I use salted because I can’t find unsalted here, but you can use either, if you use unsalted then just add 1/4 teaspoon of salt instead of a pinch. Let me know how it goes.
Melinda says
Is this similar to a Sbriciolata? It looks a lot like what my mom makes!
Rosemary says
Hi Melinda, yes in Italian it’s called a sbriciolata. 🙂
Denise Shoemaker says
Used Monk fruit in lieu of the sugar and no one could taste the difference.
LizzyC says
Delicious! Not too dry like most crumb cakes (I think it’s the ricotta that makes the difference). My sister and I have been eating it for breakfast and afternoon snack and after-dinner dessert. It’s gone!
Rosemary says
Hi LizzC, thanks so much, so glad you and your sister enjoyed it.
Steve Folmar says
Can I substitute whole wheat for a portion of the white flour? If so, how much?
This recipe sounds delicious. I’m not Italian, but there has been an Italian in my kitchen (and me in her kitchen) for 38 years!
Rosemary says
Hi Steve, this is what I discovered “To substitute whole wheat flour for white flour, use 3/4 cup of whole wheat flour for every 1 cup of white flour that your recipe calls for. Also, add 2 teaspoons of liquid, like water or milk, for every 1 cup of whole wheat flour you use so your recipe doesn’t turn out too dry”. Hope this helps let me know how it goes. Haha Italians are everywhere! 🙂 Have a great weekend.
Betty Headley says
Did you have a blueberry streusel coffee cake on your site a few months ago? I made this and hubby loved it but lost the print out if it was yours please send it to me Thanks so much Betty Headley
Rosemary says
Hi Betty, I think you might mean the Blueberry Streusel Loaf https://anitalianinmykitchen.com/blueberry-streusel-loaf/, you could have made it into a bundt cake or this Blueberry Bundt Cake ? https://anitalianinmykitchen.com/easy-blueberry-cake-with-a-vanilla-glaze/. Let me know.
Lucrezia A Heighway says
Are you using a 8 in. cake pan or a spring form pan?
Rosemary says
Hi Lucrezia, you can use either, because I used parchment paper I am pretty sure I used a regular cake pan.