
Chocolate Chip Ricotta Cake
Bake the perfect rustic ricotta cake—light, easy, and delicious—made with Caputo “00” Baking Flour for home bakers who crave something authentic and indulgent.
- Yield: 8-10 servings
- Prep Time: 20 min
- Cook Time: 1 hr


Ingredients
1 Cup Ricotta
2 Eggs
1/2 Cup Milk
4 Tablespoons Butter, plus 1 teaspoon, melted
2 Teaspoons Vanilla Extract
¾ Cup Sugar, plus 1 tablespoon for topping
½ Teaspoon Salt
2 Teaspoons Baking Powder
1 Cup Chocolate Chips
¼ Teaspoon Orange Zest, optional
Instructions
- Preheat the oven to 350°F.
- Prepare a 9-inch ring mold pan by greasing it lightly with one teaspoon of melted butter and dusting it with a teaspoon or two of Caputo “00” Baking Flour.
- In a large bowl, whisk together the ricotta, eggs, milk, butter, Olitalia Extra Virgin Olive Oil, vanilla, and orange zest if preferred. Set aside.
- In a separate large bowl, combine the sugar, Caputo “00” Baking Flour, salt, baking powder, and chocolate chips. Mix to combine.
- Add the dry ingredients to the wet and mix until combined.
- Add to the prepared pan, top with 1 tablespoon of sugar, and bake for 55-60 minutes.
- Allow it to cool, serve, and enjoy!