Creamy Ricotta Cake (Torta Cremosa alla Ricotta)

Soft, tender, and almost custardy in the center—this Italian ricotta cake is one of those “simple ingredients, magical result” desserts.

The ricotta keeps it creamy, the vanilla makes it smell like a bakery, and the chocolate chips add little pockets of joy in every slice.

DOWNLOAD PDF OF CREAMY RICOTTA CAKE RECIPE HERE:

CreamyRicottaCake

Cooking Times & Servings

• Prep Time: 15 minutes

• Bake Time: 30 minutes

• Cool Time: 1–2 hours (for the creamy texture to set)

• Servings: 10–12

• Pan: 9-inch (22 cm) round cake pan

Ingredients

• 2 cups all-purpose flour (about 250 g)

• 1 cup ricotta cheese (about 250 g)

• 3/4 cup + 2 Tbsp granulated sugar (about 180 g)

• 3 large eggs

• 1/4 cup mini chocolate chips (about 30 g)

• 1 tsp vanilla extract (or 1 packet vanilla sugar/vanillin)

• 2 tsp baking powder (about 1 Italian “bustina”)

• 3 Tbsp warm milk (about 50 ml)

• Butter (or nonstick spray) for greasing the pan

Instructions

1. Preheat & prep.
   Preheat oven to 350°F (180°C). Grease a 9-inch (22 cm) cake pan (and line the bottom with parchment if you want extra easy release).

2. Whip ricotta + sugar.
   In a large bowl, beat ricotta and sugar until pale, fluffy, and creamy.

3. Add eggs.
   Add the eggs one at a time, mixing well after each addition.

4. Add dry ingredients.
   Sift in the flour and baking powder and mix until just combined (don’t overmix).

5. Flavor + milk.
   Stir in the vanilla and the warm milk. Mix for about 1 minute until smooth.

6. Chocolate chips trick.
   Toss chocolate chips with 1 tsp of flour, then fold them into the batter (helps prevent sinking).

7. Bake.
   Pour batter into the pan and bake about 30 minutes.
   Important: Don’t overbake—this cake is meant to stay creamy inside.

8. Toothpick test (the right way).
   A toothpick inserted in the center should come out slightly moist, not dry.

9. Cool completely.
   Let the cake cool fully before slicing (the texture sets as it cools).

Tips & Tricks

• Ricotta matters: Use well-drained ricotta (if watery, drain in a fine sieve for 20–30 minutes).

• Don’t overbake: Overbaking turns the center from creamy to dry.

• Serving idea: Dust with powdered sugar, or serve with fresh berries.

• Storage: Keep covered in the fridge up to 4 days. Best texture after chilling.

FAQ

Why is my cake not “creamy” inside?
Most likely it baked too long. This cake should be removed when the center is still slightly moist.

Can I use part-skim ricotta?
Yes, but whole-milk ricotta gives the richest, creamiest result.

Do I need a mixer?
A mixer helps make it lighter, but a whisk and some energy work too—just make sure the ricotta becomes smooth and airy.

Can I swap chocolate chips for something else?
Absolutely—try chopped dark chocolate, lemon zest, or a handful of toasted almonds.

Should I refrigerate it?
Yes, especially after the first day. It stays creamy and slices beautifully when chilled.

Nutritional Facts (Estimated, per serving)

Based on 12 servings.