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Chocolate Chip Ricotta Crumb Cake
5 from 134 votes

Chocolate Chip Ricotta Crumb Cake

This Chocolate Chip Ricotta Crumb Cake features a crumbly flour-based crust filled with a creamy ricotta, sugar, and egg mixture studded with mini chocolate chips. The cake bakes to a golden brown with a tender filling and a crunchy crumb topping enhanced by additional chocolate chips.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 10 servings
Calories: 436 kcal
Course: Dessert, Cake
Cuisine: Italian

Ingredients

FOR THE CRUMB CRUST
  • 2½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 pinch salt if using unsalted butter then add ¼ teaspoon
  • ½ cup butter very cold or frozen and grated
  • 1 large egg
RICOTTA FILLING
  • 1½ cups ricotta cheese 2 tablespoons; drained 10-20 minutes or more depending on moisture
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup mini chocolate chips
EXTRAS
  • ¼ - ⅓ cup mini chocolate chips
  • 2-3 tablespoons powdered sugar aka icing sugar

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper. (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).
FOR THE CRUMB CRUST
  1. In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
  2. Add approximately ⅔ of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover. Place in the fridge while making the ricotta filling.
FOR THE RICOTTA FILLING
  1. In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.
  2. Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.
  3. Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!

Notes

  • Drain the ricotta for 10-20 minutes to reduce moisture for optimal filling texture; longer draining may be necessary if very wet.
  • Store the cake covered in the refrigerator for up to 3-4 days.
  • The cake freezes well if fully cooled and wrapped; thaw overnight in the refrigerator before serving.

Nutrition Information

Calories 436kcal (22%) Carbohydrates 60g (20%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 82mg (27%) Sodium 137mg (6%) Potassium 156mg (3%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 498IU (10%) Calcium 122mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 60g 20%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 82mg 27%
Sodium 137mg 6%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 498IU 10%
Calcium 122mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.