Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Wrap the cooled cake tightly and store it at room temperature for a day, or refrigerate for longer shelf life.

My cake sank in the middle. What happened?

Cakes sink when underbaked, when the batter has too much moisture, or when the oven temperature fluctuates. Check that your oven runs true and that the middle reaches the doneness cue of a toothpick coming out clean.

Can I use low-fat ricotta?

You can, but the cake will be less rich and may have a drier crumb. Whole milk ricotta gives the tender, moist texture that makes this cake special.

Should I use regular or mini chocolate chips?

Both work. Mini chips distribute more evenly and reduce the chance of sinking. Regular chips give richer, more pronounced chocolate pockets.

How do I know when it is done?

Look for a golden top, slightly pulled edges, and a toothpick that comes out clean or with a few moist crumbs. The pan will feel set and the center will spring back lightly to the touch.

Easy Ricotta Chocolate Chip Bundt Cake 2026

Name: Ricotta Chocolate Chip Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 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

Description

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

Ingredients

Scale

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

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