Chocolate Chip Ricotta Crumb Cake: A Delightful Twist on a Classic Treat
If you’re looking for a cake that’s both comforting and indulgent, this Chocolate Chip Ricotta Crumb Cake is the perfect choice. Combining a buttery, crumbly crust with a creamy ricotta filling and a sprinkle of chocolate chips, this cake offers a delicious balance of textures and flavors. It’s ideal for breakfast, brunch, or a sweet treat any time of day. Plus, it’s easy to make and sure to impress your family and friends.
Ingredients
For the Crumb Crust:
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)
- ½ cup butter, very cold or frozen and grated
- 1 large egg
For the Ricotta Filling:
- 1½ cups + 2 tablespoons ricotta cheese (drained for 10-20 minutes or longer, depending on moisture content)
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
Extras:
- ¼ – ⅓ cup mini chocolate chips
- 2-3 tablespoons powdered/icing sugar
Directions
1. Preheat the Oven:
Start by preheating your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled, wet parchment paper. To do this, crumple a large square of parchment, wet it, shake out the excess water, and then line the pan. This technique helps the parchment conform to the pan’s shape and ensures easy removal of the cake.
2. Prepare the Crumb Crust:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the frozen, grated butter to the flour mixture and mix with a fork until the mixture becomes crumbly. The butter should be well distributed, creating a texture similar to coarse sand.
Add the egg to the crumb mixture and mix until the dough is still crumbly but holds together when pressed.
Press approximately ⅔ of the crumbly mixture into the bottom and halfway up the sides of the prepared cake pan. Place the pan in the fridge to chill while you prepare the ricotta filling.
3. Make the Ricotta Filling:
In a medium-sized bowl, beat together the drained ricotta, granulated sugar, and egg until the mixture is smooth and creamy.
Gently fold in ½ cup of mini chocolate chips, ensuring they are evenly distributed throughout the filling.
4. Assemble the Cake:
Remove the crust from the fridge and spread the ricotta filling evenly over the chilled crust.
Sprinkle the remaining crumb mixture over the top of the ricotta filling. Finally, add the extra mini chocolate chips on top, distributing them evenly across the cake.
5. Bake the Cake:
Place the cake in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the filling is set. The edges of the cake should be firm, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
6. Cool and Serve:
Allow the cake to cool completely in the pan before serving. Once cooled, sprinkle the top with powdered sugar for a touch of sweetness and a beautiful finish.
Serve the Chocolate Chip Ricotta Crumb Cake on its own or with a scoop of vanilla ice cream for an extra indulgent treat. It’s perfect for any occasion, from casual get-togethers to special celebrations.
Serving Suggestions
This Chocolate Chip Ricotta Crumb Cake is versatile and can be enjoyed at any time of day. Serve it for breakfast with a cup of coffee, as a delightful dessert after dinner, or as a sweet snack. Its rich, creamy filling and buttery crumb topping make it a hit with both kids and adults alike.
Final Thoughts
This Chocolate Chip Ricotta Crumb Cake is a delightful twist on traditional crumb cake, offering a creamy ricotta filling and bursts of chocolate in every bite. It’s easy to make, with simple ingredients, yet it delivers a flavor that feels both luxurious and comforting.
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 380 kcal per serving
I hope you enjoy baking and savoring this delicious crumb cake! If you give the recipe a try, please share your thoughts in the comments below. Don’t forget to tag me on social media if you share your creation—I’d love to see how your Chocolate Chip Ricotta Crumb Cake turns out!
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Chocolate Chip Ricotta Crumb Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
This Chocolate Chip Ricotta Crumb Cake is a delightful blend of textures and flavors, perfect for any dessert lover. The base is a buttery, crumbly crust that pairs beautifully with the rich and creamy ricotta filling, speckled with mini chocolate chips. The crumb topping adds a satisfying crunch, while the chocolate chips throughout add bursts of sweetness.
Ingredients
For the Crumb Crust:
2½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)
½ cup butter, very cold or frozen and grated
1 large egg
For the Ricotta Filling:
1½ cups + 2 tablespoons ricotta cheese (drained for 10–20 minutes or longer, depending on moisture content)
½ cup granulated sugar
1 large egg
½ cup mini chocolate chips
Extras:
¼ – ⅓ cup mini chocolate chips
2–3 tablespoons powdered/icing sugar
Instructions
Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled, wet parchment paper (crumple a large square of parchment, wet it, shake out the excess water, and then line the pan).
Prepare the Crumb Crust:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the frozen, grated butter and mix with a fork until the mixture becomes crumbly.
Add the egg and mix until the dough is still crumbly but holds together.
Press approximately ⅔ of the crumbly mixture into the bottom and halfway up the sides of the prepared cake pan. Place the pan in the fridge while you prepare the ricotta filling.
Make the Ricotta Filling:
In a medium bowl, beat the drained ricotta, granulated sugar, and egg until the mixture is creamy.
Fold in ½ cup of mini chocolate chips.
Assemble the Cake:
Remove the crust from the fridge and spread the ricotta filling evenly over the crust.
Sprinkle the remaining crumb mixture over the top of the filling, then add the extra mini chocolate chips on top.
Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.
Cool and Serve: Let the cake cool completely before serving. Once cooled, sprinkle with powdered sugar. You can also serve it with a scoop of vanilla ice cream if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
Nutrition
- Calories: 380