This Orange & Chocolate Chip Ricotta Cake is a moist, flavorful, lightly sweet treat that goes fabulously with a cup of tea or coffee!
Containing a full cup of ricotta, this cake is moist, flavorful, lightly sweet and would make a perfect breakfast cake, afternoon snack or of course dessert. The hint of orange pairs beautifully with the earthiness of the ricotta and is made even better with the addition of chocolate chips. It's a breeze to throw together and is the perfect way to use leftover ricotta or is a great reason to go out and by some ricotta in the first place!
One of my favorite things is when I try a new recipe using ingredients in my kitchen that are about to spoil and come up with something truly delicious. This Ricotta Cake is a perfect example of that!
What is ricotta cheese?
Ricotta cheese is an Italian whey cheese with a light, creamy texture somewhat similar to a mild cottage cheese, but much smoother. I like the Frigo and Galbani brands (available at most grocery stores including Target) and highly recommend using the Whole Milk or Full Fat option as it imparts great flavor and texture.
Other dessert recipes for you to love!
You will need a 10 inch bundt pan, such as this one from Nordic Ware.
- All-purpose flour: Cake flour will also work.
- Baking Powder & Baking Soda
- 1 Whole Orange
- Butter: I usually use salted, but unsalted works too.
- Ricotta Cheese: I recommend using whole milk ricotta.
- Vanilla Extract
- Chocolate Chips: I like using semi-sweet but if you prefer dark or milk chocolate those will work as well.
- Powdered Sugar: For topping
Other recipes you might enjoy
Made this recipe? Let me know what you think in the comments!
Orange & Chocolate Chip Ricotta Cake
- Bundt pan
- Stand Mixer or Hand Mixer (a whisk and strong arm would do in a pinch)
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup sugar
- 1 orange, zest & juice
- 2 eggs, room temperature
- 4 tbsp butter, softened to room temperature
- 1 cup ricotta
- 1 tsp vanilla extract
- ¾ cup chocolate chips + 1 tbsp flour Coating the chocolate chips in flour before adding prevents them from sinking in the cake and allows them to be more evenly distributed.
- Powdered sugar for topping
- Preheat the oven to 350 degrees F and throughouly grease and flour a 10 inch bundt pan.
- In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a small bowl, combine ¾th cup chocolate ships with a tbsp of flour and mix to coat. Set aside.
- In the bowl of a stand mixer or in mixing bowl if you're using a hand mixer, combine 1 cup of sugar with the zest of 1 orange. Using your fingers, rub the zest and sugar together to release the orange oils. The sugar will become fragrant. and take on an orange hue.
- Add in 4 tbsp room temperature butter and cream together on medium high speed for about 2 minutes until well combined.
- Add in 2 eggs and mix on medium high for another 2 minutes until light and fluffy.
- Scrape down batter with a spatula and add in ricotta, orange juice and vanilla extract. Mix on medium speed for 1 minute until combined.
- Scrape down the sides and add in ½ of the flour mixture. Mix on low until just combined. Add in the other half of the flour mixture and mix on low until just combine, try not to overmix. The batter will be very thick.
- Add in chocolate chips and turn mixer on low for about 5 seconds until just combined. You may need to mix further using your spatula to make sure they are evenly distributed.
- Pour the batter into your well greased and floured bundt pan. Use your spatula to even out the top.
- Bake the cake in a 350 degree F oven for 35-40 minutes or until a toothpick comes out clean.
- Allow cake to cool about 5 minutes in the pan before turning it out on a cooling rack.
- If desired, dust the top with powdered sugar. Allow to cool completely before slicing. Enjoy!