Chocolate Chip Ricotta Crumb Cake Recipe
Soft, buttery, and filled with a rich, creamy ricotta center,this Chocolate Chip Ricotta Crumb Cake is the perfect Italian-inspired dessert for any occasion. A tender crumb crust surrounds a luscious ricotta filling studded with mini chocolate chips, while an extra layer of buttery crumbs bakes into a crisp golden topping. Whether served with coffee for breakfast, enjoyed as an afternoon treat, or finished with a scoop of vanilla ice cream after dinner, this crumb cake is simple to make and absolutely irresistible.
Why Everyone Loves This Chocolate Chip Ricotta Crumb Cake
This homemade crumb cake combines the best of creamy cheesecake and buttery coffee cake into one unforgettable dessert.
- Rich, creamy ricotta filling with mini chocolate chips.
- Buttery crumb topping that’s crisp and tender.
- Easy ingredients you probably already have.
- Perfect for breakfast, brunch, or dessert.
- Delicious served warm or chilled.
- Great make-ahead dessert.
- Freezes beautifully for future treats.
Ingredients Overview
For the Crumb Crust
- All-purpose flour – Forms the tender crumb base and topping.
- Granulated sugar – Sweetens the crumb mixture.
- Baking powder – Helps create a light texture.
- Salt – Balances the sweetness (especially important if using unsalted butter).
- Cold butter – Creates flaky, buttery crumbs when grated.
- Egg – Binds the crumb mixture together.
For the Ricotta Filling
- Ricotta cheese – The creamy heart of the cake.
- Granulated sugar – Sweetens the filling.
- Egg – Gives the filling structure while keeping it silky.
- Mini chocolate chips – Add bursts of chocolate throughout.
Extras
- Mini chocolate chips – Sprinkled over the top for extra chocolate goodness.
- Powdered sugar – A simple finishing touch before serving.
Variations
- Dark Chocolate Version – Swap the mini chocolate chips for dark chocolate chips for a richer flavor.
- Orange Ricotta Cake – Add fresh orange zest to the ricotta filling for a bright citrus twist.
- Nutty Crunch – Mix chopped toasted almonds or hazelnuts into the crumb topping.
- Holiday Spice – Add a pinch of cinnamon or nutmeg to the crumb mixture for cozy seasonal flavor.
How to Make Chocolate Chip Ricotta Crumb Cake
1. Prepare the Pan
Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with a sheet of crumpled, damp parchment paper, pressing it into the pan to fit snugly.
2. Make the Crumb Mixture
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the grated cold butter and mix gently with a fork until crumbly. Stir in the egg until the mixture forms coarse crumbs.
3. Form the Crust
Press about two-thirds of the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan. Refrigerate while preparing the filling.
4. Prepare the Ricotta Filling
In a medium bowl, beat together the drained ricotta, sugar, and egg until smooth and creamy. Fold in the mini chocolate chips.
5. Assemble the Cake
Spread the ricotta filling evenly over the chilled crust. Sprinkle the remaining crumb mixture evenly over the filling, then scatter the additional mini chocolate chips on top.
6. Bake
Bake for 30–40 minutes, or until the crumb topping is lightly golden and the filling is set.
7. Cool and Serve
Allow the cake to cool completely before removing it from the pan. Dust generously with powdered sugar before slicing. Serve as is or with a scoop of vanilla ice cream.
Pro Tips & Cooking Secrets
- Drain the ricotta well to prevent excess moisture and keep the filling perfectly creamy.
- Freeze the butter before grating for the lightest, flakiest crumb topping.
- Avoid overmixing the crumb dough so it stays tender after baking.
- Cool the cake completely before slicing for neat, clean layers.
Serving Suggestions
- Serve with freshly brewed coffee or espresso.
- Pair with vanilla ice cream for an elegant dessert.
- Add fresh strawberries or raspberries for a fruity contrast.
- Enjoy with a drizzle of warm chocolate sauce for extra indulgence.
How to Store Chocolate Chip Ricotta Crumb Cake
Store leftover cake in an airtight container in the refrigerator for 3 to 4 days.
For longer storage, wrap the completely cooled cake tightly in plastic wrap and place it in a freezer-safe container or freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Chocolate Chip Ricotta Crumb Cake FAQs
Do I need to drain the ricotta?
Yes. Draining the ricotta for at least 10–20 minutes removes excess moisture, resulting in a thicker, creamier filling.
Can I use regular chocolate chips?
Yes, although mini chocolate chips distribute more evenly throughout the filling. Regular chips work just as well if that’s what you have.
Can I make this cake ahead of time?
Absolutely. The cake actually tastes even better after chilling for several hours or overnight.
Can I freeze Chocolate Chip Ricotta Crumb Cake?
Yes. Once completely cooled, wrap the cake well and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Chocolate Chip Ricotta Crumb Cake
Equipment
- 8-inch round cake pan
- large mixing bowl
- Medium mixing bowl
- whisk
- fork for mixing crumb topping
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/2 cup very cold or frozen butter, grated
- 1 large egg
- 1 1/2 + 2 cups tbsp ricotta cheese, drained
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup mini chocolate chips
- 1/4-1/3 cup mini chocolate chips (for topping)
- 2-3 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled, wet parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the frozen grated butter and mix with a fork until crumbly. Add the egg and mix just until a coarse crumb forms.
- Press about two-thirds of the crumb mixture into the bottom and halfway up the sides of the prepared cake pan. Refrigerate while preparing the filling.
- In a medium bowl beat together the drained ricotta, sugar, and egg until smooth and creamy. Fold in the mini chocolate chips.
- Spread the ricotta filling evenly over the chilled crust. Sprinkle the remaining crumb mixture on top, then scatter the additional mini chocolate chips over the surface.
- Bake for 30–40 minutes, or until the top is golden brown and the filling is set.
- Cool the cake completely before serving. Dust with powdered sugar and serve with vanilla ice cream if desired.
