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!
Sarah says
This was super tasty!!! I drained my ricotta for about 15 mins. It was very thick to begin with so didn’t have a lot of moisture that came out. I let it cool on the counter for about an hour and then popped it in the fridge for another hour before slicing it. When I sliced it, the ricotta filling did run out quite a bit (had the texture of a custard), but I didn’t mind! The taste is really yummy and love the texture of the crumble.
Rosemary says
Hi Sarah, thanks so much, so glad you enjoyed it. It would probably firm up a bit more if you chill 2-3 hours or even overnight. Take care and Happy New Year!
Lex says
I’m looking forward to making this beautiful looking cake. Could I use an 8in. springform pan instead of a cake pan? Thank you
Rosemary says
Hi Lex, yes you could use a cake pan. I hope you enjoy it. Take care!
Lex says
Can I use a springform pan instead of a cake pan.
Rosemary says
Hi Lex, yes you can. You might want to line it if you think it might leak. Take care!
Karissa Ellis says
Hi! This is delicious! Just made it tonight and my husband and I love this cake. I was wondering if I should store this in the fridge because of the ricotta? Or is it OK to leave out in room temp for a while?
Thanks!!
Annie says
Super easy to make! Everyone enjoyed it. Thank you. I was wondering could these be made as cupcakes? If so would you wet the paper liners? And how long would you bake for?
Rosemary says
Hi Annie, thanks so much, so glad everyone enjoyed it. Yes you can make it as cupcakes. I never wet my paper liners. I don’t think it is necessary. Usually you should 1/3 or 1/2 the amount of time for the cake to the cupcakes. So I would start with 15 minutes and check you might have to go up to 20 minutes. Hope this helps. Let me know. Take care.
Karissa Ellis says
(Updating my comment)– Sorry, I missed that you had explained how to store this cake on your site.
Thanks again for the great recipe.
Rosemary says
Hi Karissa, thanks glad you liked it. Take care!
Natalia says
Not sure where I went wrong but my ricotta filling came out like water? It didn’t bake?
Rosemary says
Hi Natalia, if it didn’t bake then the ricotta was too watery to start with and it should be drained for about 20 minutes in a sieve. 🙂
Alison says
Could I use fresh fruit in place of the chocolate chips?
Rosemary says
Hi Alison, yes that should, make sure the fruit isn’t too wet. Towel dry if needed. Hope you enjoy it. Let me know. Take care.
Karen says
This looks so delicious! I made it to serve guests at dinner this evening.
Do you have any tips for removing the parchment paper from the bottom of the cake after it is baked?
Thank you,
Karen Smith
Rosemary says
Hi Karen, thanks glad everyone enjoyed it. Try lightly greasing or spraying the paper before adding the batter. That should help. Take care.
Rachel says
Made this crumb cake last night for my DnD group. Everyone was raving about it all night. We barely had enough! Delicious recipe that was easy to make. We oved how creamy it was, almost refreshingly so. It was also very mild in sweetness but even with my sweet-tooth, I thought it was perfect.
Rosemary says
Hi Rachel, thanks so much, so glad everyone in your group liked it. Take care.