Description
Decadent Ricotta Chocolate Chip Bundt Cake – A rich and moist cake made with creamy ricotta cheese and studded with sweet mini chocolate chips. This easy, crowd-pleasing dessert is perfect for holidays, gatherings, or a cozy treat at home. Try it with a dusting of powdered sugar, or customize with a glaze or add-ins for a personal touch.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray.
- Mix Ricotta and Sugar: Beat ricotta cheese and sugar in a large bowl until creamy.
- Add Butter and Eggs: Beat softened butter into the ricotta mixture until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and almond extracts.
- Prepare Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing gently.
- Fold in Add-Ins: Fold in mini chocolate chips and optional nuts.
- Pour and Bake: Pour batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 15 minutes before inverting onto a wire rack.
- Dust and Serve: Dust with powdered sugar, slice, and enjoy!
Notes
- Substitute almond extract with lemon zest for a citrus twist.
- For added indulgence, drizzle with chocolate glaze or ganache.
- Store at room temperature for 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
