I can still smell it when I open the door to my mother’s kitchen: warm vanilla and a hint of citrus, the soft hum of the mixer, and a Bundt cake cooling on the counter while the family gathers for a slow Sunday slice. This Ricotta Chocolate Chip Bundt Cake always sat at the center of those afternoons, a cake that felt like forgiveness and celebration at once. It is tender, slightly dense, and dotted with chocolate that melts into little pockets of comfort. Today I invite you into that small kitchen, to make this homemade cake, to share stories, and to feel the quiet joy of dessert done simply and well.

The Heart Behind This Dessert

Ricotta Chocolate Chip Bundt Cake belongs on Italian-American tables because it is both familiar and gentle. It blends the creamy tang of ricotta with the comfort of a simple bundt, and it asks for little more than patience. In our family, this cake meant a birthday without fuss or a Sunday when someone needed a sweet hug in food form.

The origins of ricotta in cakes nod to both thrift and taste. When I was a child, leftover ricotta from a plate of manicotti later became cake. That practical choice turned into ritual. The texture feels a bit like a cannoli filling that has learned to walk into a cakier life. It is why many people refer to similar treats as a cannoli style cake in their homes.

Meanwhile, this recipe holds space for gatherings. It is not a showy dessert. It is a dessert that invites conversation. It makes easy italian desserts feel like a warm conversation, like a family story that pauses for a bite and a laugh. The chocolate chips are small surprises in each slice, and the ricotta keeps the crumb soft enough to melt on the tongue while the crust offers a gentle, caramelized edge.

Bringing Ricotta Chocolate Chip Bundt Cake Together With Care

“Every dessert like this carries a memory, whether you realize it or not.”

Before we begin, know that this cake rewards calm hands and steady timing. The rhythm is simple: whisk, beat, fold, bake, and wait. Soft aromas of vanilla and ricotta will rise while the oven works, and the batter will feel reassuringly thick when it finds its place in the pan.

This is one of those recipes where minor choices matter. Use a good ricotta for silkier texture. Let the butter warm to room temperature so it blends smoothly. Stir with purpose, but do not overwork the batter. These small acts of care will give you a homemade cake that feels both cozy and refined.

What You’ll Need to Make Ricotta Chocolate Chip Bundt Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ricotta cheese
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Each ingredient plays a gentle role. The all-purpose flour gives structure without toughness. Baking powder and baking soda lift the cake in an effortless way. Salt enhances the sweet and the ricotta adds moisture. Sugar sweetens and helps the crust caramelize. Butter brings richness and encourages browning. Eggs bind the crumb and add body. Vanilla is the floral, familiar anchor. Chocolate chips punctuate each slice like little notes in a song.

For the ricotta, whole milk varieties give a softer crumb. If your ricotta is particularly wet, drain it briefly in a fine sieve or cheesecloth so the batter does not become runny. Use room temperature eggs and butter; they integrate more smoothly and help the cake rise evenly. Real vanilla extract changes the perfume of a cake more than you might expect, so choose a good one when you can.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
   Warm the oven fully so the cake begins its rise immediately.
   Grease the pan well to ensure an easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   Whisk until the dry ingredients are evenly mixed and light.
   Set them aside near your mixing bowl so you can work steadily.
3. In a large bowl, beat the ricotta cheese, sugar, and butter together until creamy.
   Work at medium speed until the mixture is smooth and fragrant with vanilla.
   The texture should feel soft and slightly glossy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
   Beat each egg fully into the mixture so it looks cohesive before adding the next.
   Once the vanilla is in, the batter will smell warm and familiar.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   Add the flour mixture in two or three parts, folding gently to keep the cake tender.
   Stop when you see no more streaks of flour; the batter should be thick and even.
6. Fold in the chocolate chips.
   Use a spatula to fold them in so they distribute without overworking the batter.
   The chips should cling to the batter and not sink immediately.
7. Pour the batter into the prepared Bundt pan and smooth the top.
   Tap the pan gently on the counter to settle the batter and remove large air pockets.
   Smooth the surface with a spatula so the cake bakes to an even profile.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
   Watch for the edges to pull slightly from the pan and a golden top to appear.
   The center will feel set and give slightly when you touch the pan.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
   Let it rest so it releases easily from the pan without tearing.
   Once cooled, slice and let the aroma of ricotta and chocolate fill the room.

Serving Ricotta Chocolate Chip Bundt Cake With Love

When it is time, slice slowly and watch the crumb hold together in soft ribbons. Serve on simple plates that let the cake be the star. I like to sprinkle a light dusting of powdered sugar over the top while the cake waits for its first pour of coffee. The dusting settles into the crevices and creates a delicate look that feels celebratory.

Pair this cake with a rich, hot espresso or a milky cappuccino. For after-dinner moments, a glass of Vin Santo or a sweet Marsala balances the chocolate without overpowering the ricotta. Meanwhile, for family breakfasts, a thin slice alongside plain yogurt can feel indulgent without being heavy.

If you are serving guests, warm slices for a few seconds in the microwave to revive that just-baked feel. The chocolate will soften slightly and the cake will release its perfume. Cut slices that show off the flecks of chocolate and the tender crumb. Share pieces slowly. Encourage conversation between bites.

How to Store Ricotta Chocolate Chip Bundt Cake

This cake keeps its virtues over time. Wrapped tightly, it will stay moist for a couple of days at room temperature. For longer life, refrigerate it in an airtight container. The flavors often settle and feel deeper the next day.

To freeze, wrap the cooled cake slices individually in plastic wrap and place them in a freezer-safe bag. They freeze well for up to three months. Thaw at room temperature and warm briefly before serving. Reheating in a 325°F oven for 10 minutes restores a freshly baked feeling.

If you refrigerate, bring slices to room temperature before serving so the ricotta regains a silky mouthfeel. For the best texture, avoid over-chilling as the crumb can firm up. When in doubt, a gentle warming will revive the cake.

Giulia’s Kitchen Notes

Use a heavy Bundt pan for even heat distribution. Light pans can brown too quickly on the edges.
Grease and flour the pan well, or use a baker’s release spray that combines flour and fat.
If your ricotta seems lumpy, stir it until smooth before measuring. The batter should feel cohesive, not thin.
Chocolate chips can sink in very wet batters. Toss them in a tablespoon of flour before folding to help them stay suspended.
If the top is browning too fast, place a sheet of foil loosely over the pan for the final 10 minutes of baking.

These small lessons come from many afternoons at the counter. I learned to trust the feel of batter more than any clock. A cake that is underbaked will feel wet in the center. A cake baked slightly longer than the minimum often develops a more flavorful crust and a deeper aroma. Use your nose and your fingertips, and you will find the cake that suits your oven.

Family Twists on Ricotta Chocolate Chip Bundt Cake

A little citrus zest adds a bright note. Stir in the zest of one lemon or orange for a vibrancy that lifts the ricotta.
For a celebration version, fold in a handful of chopped toasted almonds for crunch and nutty depth.
Make it a cannoli style cake by adding a teaspoon of cinnamon and a splash of orange liqueur, then topping slices with whipped ricotta.
Swap half of the chocolate chips for chopped dark chocolate for a richer bite, or try mini chips for a more uniform distribution.
Top with a simple glaze made from powdered sugar and lemon juice for a shiny finish that still feels homemade.

Every family will find its preferred spin. Some add almond extract instead of vanilla for a softer, floral note. Others fold in dried fruit for texture and sweetness. The recipe is a gentle frame that welcomes variations without losing its character.

FAQs About Ricotta Chocolate Chip Bundt Cake

A Final Sweet Note

There is comfort in small rituals. Slicing this Ricotta Chocolate Chip Bundt Cake, passing plate to plate, and listening to the quiet of satisfied eating feels like a small family miracle. It is a dessert that carries memory in its texture and fragrance. It is forgiving when you are busy and celebratory when you are not.

I encourage you to take your time with each step. Let the batter rest while you tidy the counter. Let the oven fill the house with warmth. Share the cake while it is still warm or wait until it cools and the flavors settle. Either way, you will find something comforting in every slice.

Conclusion

For more inspiration and to see different takes on this comforting treat, I find it helpful to look at how others treat ricotta in cake and how they balance chocolate and texture. See this lovely version at Chocolate Chip Ricotta Cake – Beyond the Butter for another cozy approach, and explore regional twists at Chocolate Chip Ricotta Cake | Italian Dessert – This Italian Kitchen to imagine more ways this dessert can warm your table.

Ricotta Chocolate Chip Bundt Cake

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• Author: Giulia Romano
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A comforting Italian-American dessert that blends creamy ricotta with chocolate chips in a tender bundt cake, perfect for family gatherings.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the ricotta cheese, sugar, and butter together until creamy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For best texture, use whole milk ricotta and ensure all ingredients are at room temperature. Optionally, dust with powdered sugar before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 80mg