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–+ servings
Chocolate Chip Ricotta Crumb Cake

Irresistibly Creamy Chocolate Chip Ricotta Crumb Cake

Delight in the creamy goodness of this Chocolate Chip Ricotta Crumb Cake, a nostalgic dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour You can use whole wheat flour for a denser texture.
  • 1 cup Granulated Sugar Avoid substitutions for the best results.
  • 1 tbsp Baking Powder Can be substituted with baking soda if needed.
  • 1/2 tsp Salt Adjust based on whether using unsalted or regular butter.
  • 6 tbsp Butter (very cold/frozen, grated) Margarine can be used if preferred.
  • 1 large Egg A flax egg can be substituted for a vegan option.
For the Creamy Filling
  • 1 cup Ricotta Cheese (drained) Drain it thoroughly to prevent sogginess.
  • 1/2 cup Mini Chocolate Chips Feel free to swap in dark or white chocolate chips.
For the Finishing Touch
  • 1 cup Powdered Sugar Perfect for dusting on top.

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • whisk
  • pastry cutter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line an 8-inch round cake pan with crumpled wet parchment paper.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Blend in grated frozen butter until it resembles coarse crumbs.
  3. Incorporate the large egg and mix briefly until the dough starts to come together while still crumbly.
  4. Press two-thirds of the mixture into the bottom of the prepared cake pan and refrigerate for 15 minutes.
  5. In another bowl, combine drained ricotta, remaining sugar, and an egg. Beat until creamy, then fold in the mini chocolate chips.
  6. Spread the creamy ricotta mixture over the chilled crust and sprinkle with remaining crumb mixture and some extra chocolate chips.
  7. Bake for 30-40 minutes until the top is golden brown and a toothpick comes out clean.
  8. Cool in pan for at least 30 minutes, transfer to a wire rack, and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

Ensure to drain the ricotta well and chill the crust for best results. This cake can be stored for up to 4 days in an airtight container.

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