Ricotta Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 People
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Calories
469 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Ricotta Cake
Description
Ricotta Cake features a batter combining softened unsalted butter and sugar beaten until fluffy, then enriched with eggs, pure vanilla extract, and whole milk ricotta cheese. The ricotta cheese lends moisture and a mild creamy flavor, contributing to a moist, tender crumb. Dry ingredients including flour, baking powder, and salt are folded in just until combined to maintain a delicate texture. Mini chocolate chips add little pockets of sweetness throughout.
The cake is baked in a 10-inch springform pan at 350 degrees Fahrenheit for 50 to 60 minutes and is done when a toothpick inserted in the center comes out clean and the cake springs back when gently pressed. Cooling completely before serving ensures the texture sets well. The presentation can be enhanced by dusting the top with powdered sugar if desired.
This cake is suitable for sweet occasions and pairs well with coffee or tea. Its moist crumb and subtle ricotta flavor create a balanced dessert that is neither too rich nor overly sweet.
Ingredients
- 1¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 10 tablespoons butter softened, unsalted
- 1 ⅓ cups sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 15 ounce ricotta cheese whole milk, container
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees fahrenheit. Spray a 10-inch springform pan with pan spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer or a stand mixer to beat together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each one. Add the vanilla and ricotta and beat until combined.
- Scrape down the sides and bottom of the bowl and add the dry ingredients. Mix until just combined. Use a spatula to fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean from the center and the center springs back when you gently press on it.
- Let the cake cool completely before serving. If desired, dust with powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10People
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 89mg | 30% |
| Sodium | 298mg | 12% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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