There’s something magical about a Bundt cake. Its elegant shape transforms a simple treat into a show-stopper, and when paired with the creamy richness of ricotta cheese and bursts of chocolatey goodness, this dessert becomes pure decadence! Today, I’m sharing my recipe for Ricotta Chocolate Chip Bundt Cake, a moist, tender, and utterly irresistible dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or simply indulging in a cozy afternoon treat, this cake is bound to impress.
Oh, and the smell when this is baking? Absolutely heavenly! I can’t wait for you to try it. Make sure to subscribe to my blog to get more recipes like this delivered straight to your inbox.
Why You’ll Love This Cake ❤️
- Moist & Creamy Texture: Ricotta cheese keeps the cake incredibly soft and rich without being overly dense.
- Perfectly Sweetened: The combination of sugar, vanilla, and almond extracts adds just the right amount of sweetness with a hint of nuttiness.
- Chocolate Bliss: Mini chocolate chips are evenly scattered for bursts of melty goodness in every bite.
- Elegant Yet Easy: With minimal effort, you get a dessert that looks as beautiful as it tastes.
What Does It Taste Like?
This cake is a flavor masterpiece! The ricotta adds a creamy undertone, while the almond and vanilla extracts create a fragrant, nutty depth. Pair that with semi-sweet chocolate chips and optional crunchy nuts, and you’ve got a cake that balances sweetness, richness, and texture. It’s light enough to enjoy as a midday snack yet indulgent enough to double as a dessert.
Ingredients
Here’s everything you need to make this delectable Bundt cake:
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting
Tools You’ll Need
- Bundt pan (10–12 cup capacity)
- Large mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Wire cooling rack
- Sifter (for powdered sugar)
How to Make Ricotta Chocolate Chip Bundt Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with butter or non-stick spray to ensure easy release.
Step 2: Mix the Ricotta
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until the mixture is smooth and creamy.
Step 3: Cream the Butter
Add the softened butter to the ricotta mixture and beat until light and fluffy. Incorporate the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts for a delightful aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Add the Good Stuff
Gently fold in the mini chocolate chips and chopped nuts (if using). Be sure to distribute them evenly for a balanced flavor in every slice.
Step 6: Pour & Smooth
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula for an even bake.
Step 7: Bake to Perfection
Bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready! If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes.
Step 8: Cool Down
Once baked, let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Step 9: Dust & Serve
Once the cake is fully cooled, dust the top with powdered sugar for a beautiful finish. Slice, serve, and savor every creamy, chocolatey bite!
Variations to Customize Your Bundt Cake
The beauty of this Ricotta Chocolate Chip Bundt Cake is how customizable it is! Here are a few ways you can make it your own:
- Citrus Twist: Add the zest of one lemon or orange to the batter for a bright, tangy flavor.
- Chocolate Overload: Drizzle melted chocolate or ganache over the top for an extra indulgent finish.
- Berry Burst: Fold in fresh or dried berries like raspberries, blueberries, or cranberries for a fruity surprise.
- Coconut Lovers: Replace the nuts with shredded coconut for a tropical touch.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this cake gluten-free.
Fun Serving Ideas
This cake is a star on its own, but why not elevate your presentation?
- Elegant Dessert Plate: Serve a slice with a drizzle of chocolate sauce and a few fresh berries on the side.
- Festive Occasion: Dust the cake with powdered sugar in a stencil pattern for a beautiful holiday or party centerpiece.
- Breakfast Treat: Serve it alongside scrambled eggs or fruit salad for a sweet addition to a weekend brunch.
- Kid-Friendly Option: Top with whipped cream and colorful sprinkles to make it fun for kids.
Why Ricotta Cheese is the Secret Ingredient
If you’ve never baked with ricotta cheese before, let me tell you—it’s a game changer!
- Moisture Retention: Ricotta adds moisture to the cake, keeping it soft and fluffy for days.
- Mild Flavor: Its subtle creaminess complements the chocolate and extracts without overpowering them.
- Nutritional Boost: Ricotta is rich in protein and calcium, making your dessert a tiny bit more wholesome (hey, we’ll take it!).
Behind the Bundt Pan: A Quick History
Did you know the Bundt pan was inspired by a traditional European cake called “Gugelhupf”? It became a household staple in the U.S. in the 1950s, thanks to its unique ring shape that ensures even baking and a stunning presentation. The Bundt pan is more than just bakeware—it’s a symbol of celebration and togetherness!
Make-Ahead Tips
Planning to bake this cake for a special event? Here’s how you can prepare it in advance:
- Bake Ahead: Bake the cake up to 2 days before serving. Store it tightly wrapped at room temperature, and dust it with powdered sugar just before serving.
- Freeze for Later: Bake, cool, and freeze the cake (without powdered sugar) for up to 3 months. Defrost overnight in the fridge, then bring to room temperature before serving.
- Prep Ingredients: Measure and set out your ingredients the night before to save time on baking day.
How to Decorate This Cake
For an extra wow factor, here are some decoration ideas:
- Chocolate Glaze: Whisk together powdered sugar, cocoa powder, and a splash of milk for a glossy drizzle.
- Caramel Drizzle: Top the cake with salted caramel for a rich, buttery flavor contrast.
- Edible Flowers: Garnish with a few edible flowers for a stunning, Instagram-worthy cake.
What to Serve with This Cake
- A steaming cup of coffee or espresso for a café-style treat.
- A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Fresh berries for a refreshing contrast to the richness of the cake.
Tips for the Perfect Bundt Cake
- Grease Your Pan Thoroughly: A well-greased pan ensures your cake slides out easily. Use butter or a non-stick spray with flour.
- Room Temperature Ingredients: Let your eggs, butter, and ricotta sit at room temperature for even mixing and a smoother batter.
- Don’t Overmix: Overmixing can make the cake dense—combine ingredients just until incorporated.
- Test for Doneness: If you’re unsure, test with a toothpick at the 50-minute mark.
Storage Instructions
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by storing it in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a quick treat!
Frequently Asked Questions (FAQ)
1. Can I use a different type of cheese?
Ricotta is key to this cake’s moist texture, but you can substitute it with cream cheese for a denser result.
2. What if I don’t have almond extract?
No problem! You can replace it with more vanilla extract or a splash of orange zest for a citrusy twist.
3. Can I skip the nuts?
Absolutely! The nuts are optional, so feel free to leave them out or swap them with dried fruits like cherries or cranberries.
4. How do I prevent chocolate chips from sinking?
Toss the mini chocolate chips in a tablespoon of flour before folding them into the batter. This trick helps them stay suspended during baking.
Conclusion
This Ricotta Chocolate Chip Bundt Cake is everything you want in a dessert: rich, moist, and packed with flavor! Its creamy ricotta base and melty chocolate chips make it an irresistible treat for any occasion. Whether you’re sharing it with loved ones or sneaking an extra slice for yourself (no judgment here!), this cake is sure to win hearts.
Looking for more baking inspiration? Check out my recipes for:
- Peach Ricotta Cake
- Chocolate Marble Bundt Cake
- Lemon Poppy Seed Loaf
If you make this cake, I’d love to see your creations! Share your photos on Pinterest and leave a review below—your feedback means the world to me.
Nutritional Information (Per Slice)
- Calories: ~300
- Protein: 5g
- Carbs: 38g
- Fat: 15g
- Sugar: 22g
Let’s get baking! 😊
Ricotta Chocolate Chip Bundt Cake
Equipment
- undt pan (10–12 cup capacity)
- Large mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Wire cooling rack
- Sifter (for powdered sugar)
- How to Make Ricotta Chocolate Chip Bundt Cake
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans optional
- Powdered sugar for dusting
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with butter or non-stick spray to ensure easy release.
- Step 2: Mix the Ricotta
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until the mixture is smooth and creamy.
- Step 3: Cream the Butter
- Add the softened butter to the ricotta mixture and beat until light and fluffy. Incorporate the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts for a delightful aroma.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5: Add the Good Stuff
- Gently fold in the mini chocolate chips and chopped nuts (if using). Be sure to distribute them evenly for a balanced flavor in every slice.
- Step 6: Pour & Smooth
- Pour the batter into your prepared Bundt pan, smoothing the top with a spatula for an even bake.
- Step 7: Bake to Perfection
- Bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready! If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes.
- Step 8: Cool Down
- Once baked, let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Step 9: Dust & Serve
- Once the cake is fully cooled, dust the top with powdered sugar for a beautiful finish. Slice, serve, and savor every creamy, chocolatey bite!
Notes
A steaming cup of coffee or espresso for a café-style treat.
A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Fresh berries for a refreshing contrast to the richness of the cake.
Tips for the Perfect Bundt Cake
