(Originally published April 2022 and updated Mar 10, 2025)

Some recipes are more than just a list of ingredients—they’re family traditions, a taste of home, and a connection to generations past. Nonna’s Chocolate Chip Ricotta Cake, or Torta alla Ricotta e Cioccolato, is exactly that. This rustic Italian cake is rich yet delicate, with a moist and tender crumb thanks to the ricotta. It’s the kind of dessert that feels special but is easy enough to whip up on a lazy afternoon. Whether you serve it with a dusting of powdered sugar, a dollop of whipped cream, or simply enjoy it with an espresso, this cake will transport you straight to an Italian kitchen filled with warmth and love.

Can you tell that I love ricotta?

Even a few years ago, when my lactose intolerance was at its worst, I would still eat fresh ricotta when my dad would drop it off at my house every Saturday from the cheese store (my stomach would kill, but I felt like I had to take one for the team’ ;)). And, for the record, if you’d like some warm ricotta and you live close by, Grande Cheese makes it hot every satruday!!

I think that’s the reason I have a few recipes on the blog that are ricotta based:

Like, these ricotta balls (you can get the recipe here):

And, this ricotta Easter Pie is a family favourite (get the recipe here):

Why You’ll Love This Recipe

• Incredibly Moist & Tender – Ricotta cheese keeps this cake ultra-soft without making it too dense.
• Easy to Make – No fancy techniques, just simple ingredients and an effortless batter.
• Perfectly Sweet – Lightly sweetened so it doesn’t overpower the delicate flavor of the ricotta.
• Versatile – Works for breakfast, dessert, or an afternoon coffee break.
• Classic Italian Comfort – A nostalgic treat that brings the flavors of Italy right into your kitchen.

What is a Torta Di Ricotta?

So, torta means cake and we all know what ricotta is so you would think torta di ricotta is ricotta cake. But, it depends on what part of Italy you’re from. This one that I’ve made is my grandmothers recipe but many will change the ratio of ricotta to flour so it becomes almost like a cheesecake. Something like the ricotta cheesecake my grandmother used to make every Easter  (the photo is below and the recipe is in the cookbook).

It’s really delicious…you need to try it!

What is a Ciambella?

This cake that I’m showcasing here is a delicious cake and is very traditional in many Italian households. It is a cake that is perfect to have with your morning espresso and is often baked in a tube pan (that’s why many of the recipes you’ll find for this cake are called ciambella, which means it’s baked in a circular, bundt-type pan).

There are only a handful of ingredients that go into this cake (many of which I’m sure you already have in your pantry!!)…

Ingredients

Here’s what you’ll need to make this delicious chocolate chip ricotta cake:

• butter
• granulated sugar
• ricota (whole milk if you can get it)
• eggs
• vanilla extract
• all-purpose flour
• baking powder
• salt
• mini chocolate chips
• orange zest (optional)
• Powdered sugar (for dusting, optional)

How to Make Nonna’s Chocolate Chip Ricotta Cake

1. Preheat & Prepare
2. Mix Dry Ingredients
3. Beat Wet Ingredients
4. Combine dry to wet
5. Fold in Chocolate Chips (and zest if using)
6. Bake
7. Cool & Serve

Substitutions, Add-ins & Flavor Changes

This chocolate chip ricotta cake is delicious as is, but here are some ways to tweak it to your taste:

Substitutions

• Ricotta Cheese – If you don’t have ricotta, you can use mascarpone or Greek yogurt for a slightly different texture.
• Oil vs. Butter – While oil keeps the cake ultra-moist, melted butter gives it a richer flavor. Either works beautifully.
• Sugar – Swap granulated sugar with brown sugar for a hint of caramel flavor.

Add-ins

• Citrus Zest – Lemon or orange zest brightens up the flavors and pairs wonderfully with ricotta.
• Nuts – Add chopped almonds, hazelnuts, or walnuts for a bit of crunch.
• Dried Fruit – Raisins, chopped figs, or dried cherries can add a little chew and extra sweetness.

Flavor Changes

• The Traditional Route: Many Italians will make this cake with no chocolate but with lemon…Bring on the nostalgia!!
• Chocolate Lovers’ Twist – Use dark chocolate chunks instead of mini chips for a deeper cocoa flavor.
• Espresso Infusion – A teaspoon of espresso powder in the batter enhances the chocolate flavor.
• Cinnamon or Nutmeg – A pinch of warm spice gives the cake a cozy, aromatic touch.

Storing, Freezing & Make-Ahead Instructions

Storing

• Store the cake in an airtight container at room temperature for up to 3 days.
• If refrigerated, it will stay fresh for up to 5 days, but bring it to room temperature before serving for the best texture.

Freezing

• This cake freezes beautifully! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Store for up to 3 months.
• To thaw, leave slices at room temperature for about 30 minutes or warm them in the microwave for a few seconds.

Make-Ahead Tips

• You can make the batter a day ahead and keep it covered in the fridge. When ready to bake, let it come to room temperature before putting it in the oven.
• Alternatively, bake the cake a day before serving—it actually tastes even better the next day as the flavors meld together.

What Can be Done with our Leftover Ricotta?

Since many of you may purchase a large tub of ricotta from the store to make this chocolate chip ricotta cake, you’ll notice that you’ll be left with extra ricotta. I know many of you will eat it right out of the container (I’ve been known to do that!!). But, you can also use it a few other ways:

• Add a few tablespoons to your next pasta to make it a bit creamy!
• Spread some on some thickly sliced, seeded toast and sprinkle with some salt and pepper for a filling breakfast!
• Speaking of breakfast, my fave way of eating it is spread on toasted pumpernickel bread, sprinkled with brown sugar and placed under the broiler (tastes like cheesecake on toast!!).
• Spread a good helping on your favourite sandwich instead of mayo
• Dollop some on your pizza before baking
• Sweeten it with honey and vanilla and serve it alongside your favourite cake (uhhum, like this one!!)

The possibilities are endless!!

Final Crumbs!

Nonna’s Chocolate Chip Ricotta Cake is a timeless classic that embodies everything we love about Italian baking—simple ingredients, easy preparation, and a comforting, homey taste. Whether you’re baking it for a family gathering, a weekend treat, or just because you deserve a slice of something sweet, this cake is guaranteed to become a favorite in your home. Buon appetito!

Nonna’s Chocolate Chip Ricotta Cake (Torta alla ricotta e cioccolato)

A super simple cake that anyone can throw together!! Great with your morning coffee

2 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Italian

Servings 12

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• pinch salt
• 1/2 orange, zested
• 3/4 cup butter, at room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla or you can sub in almond extract
• 1 15 oz/475g ricotta (make sure it’s smooth and not watery)
• 1 cup chocolate chips

To finish (optional):

• 2 tbsp course sugar optional
• additional ricotta if you bought another container
• honey optional

Instructions

 

• Pre-heat oven to 350 and spray a 9 inch spingform pan with cooking spray.
• In a small bowl, mix together flour, baking powder, salt and zest; set aside
• In the bowl of an electric mixer, mix together the butter and granulated sugar until combined; add the eggs one at a time and mix until light in colour (about 3 minutes); add the vanilla and ricotta and mix again.
• Add the dry/flour mix to your mixer and mix for 20 seconds (you should still see some flour bits); add the chocolate chips and mix again (do not overmix)
• Spray a cake pan or springform pan with cooking spray (or coat with additional butter) and spread batter into the pan and sprinkle with coarse sugar if using; bake at 350 in the middle of your over for 45-50 minutes.
• Once your cake is done (the middle should be firm when pressed), remove from the oven and let cool.
• If you'd like a little something extra, mix about 1/4 cup ricotta cheese, and honey to taste; serve of the side of you cake with a cup of hot tea!

Video

Notes

You can sprinkle the top of the cake with coarse sugar before baking to give it a crunchy topping.

This cake is even good toasted with jam!!!