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Chocolate Ricotta Layer Cake
4.8 from 135 votes

Chocolate Ricotta Layer Cake

This Chocolate Ricotta Layer Cake blends cocoa and ricotta cheese to create a moist, tender crumb with a subtle richness. The batter is thin and combined with hot water, helping produce a delicate texture. The layered cake, finished with a chocolate ricotta frosting, offers a smooth chocolate flavor balanced by the creamy ricotta. It bakes in round pans and results in a classic layer cake suitable for celebrations or sharing.

Prep Time
20 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings: 1 - 9" Layer Cake, 8-10 slices
Course: Dessert
Cuisine: Italian

Ingredients

For the chocolate ricotta cake:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour not packed!
  • 1 cup cocoa powder unsweetened
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 egg large eggs plus 1 large yolk, at room temperature
  • 1 ricotta cheese whole milk, 1/4 cups
  • 1/2 cup vegetable oil may substitute melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 cup water hot
For the chocolate ricotta frosting:
  • 1 cup butter unsalted, softened, 2 sticks (8 ounces
  • 3 confectioners' sugar 1/4 cups, sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup ricotta cheese whole milk

Instructions

For the chocolate ricotta cake:
    Cup of Yum
  1. Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray, set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. In a separate bowl combine the eggs, egg yolk, ricotta cheese, oil and vanilla, mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
  2. Divide batter evenly into prepared pans.
  3. Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  4. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate ricotta frosting:
  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, and ricotta cheese; beat for 3 minutes. If your frosting appears a little too thin, add a little more sugar; If your frosting needs to be thinner, add additional ricotta cheese, 1 tablespoon at a time.
  2. Frost cooled cakes as desired.

Notes

  • Measure flour correctly by not packing it to keep the cake tender.
  • Sift dry cocoa and sugar for a smooth frosting.
  • Use whole milk ricotta for both cake and frosting for best texture.
  • Allow cakes to cool before frosting to prevent melting.
  • Follow ingredient quantities exactly to maintain the proper cake structure.