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    Home » Desserts » Soft Raspberry Ricotta Cake with Chocolate Chunks

    Soft Raspberry Ricotta Cake with Chocolate Chunks

    Published: Aug 14, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 1 hour
    Jump to Recipe Print Recipe
    overhead of raspberry ricotta cake with two cut slices

    A soft ricotta cake with chocolate chunks and topped with sweet raspberries, perfect for enjoying for breakfast with a Cappuccino. It's moist and delicious, an easy recipe to get on the table as a homemade cake for your family to enjoy.

    overhead of raspberry ricotta cake with two cut slices

    In Italy, breakfast is usually sweet. With coffee, Cappuccino, or tea, accompanied by a slice of cake or a pastry. A jam Crostata, a soft sponge cake, or a flaky Croissant. Nothing is better in my opinion to start the day!

    This ricotta cake is soft and will keep moist for days, making your breakfast a perfect moment of sweetness. Raspberries and chocolate are a pair that I adore, just like in these Chocolate and Raspberries mini Bundt Cakes, so you can't go wrong!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    Ingredients

    ingredient list to make ricotta raspberry cake
    • Ricotta - Ricotta cheese is a fresh Italian cheese made with either cow, sheep, goat, or buffalo milk. It has a mild flavor and can be used in many different recipes both savory and sweet. You can also try to make homemade Ricotta, it's very easy!
    • Raspberries - I love fresh raspberries, they're so sweet and flavorful! But you can use also strawberries, blackberries, or blueberries for this recipe. And you can use either fresh or frozen ones.
    • Chocolate - I prefer dark chocolate in this cake, but feel free to use semi-sweet, milk, or even white chocolate if you prefer! I buy a chocolate bar and then chop it in chunks with a knife so I can control the size. But you can also substitute with chocolate chips.
    • Sugar - I use raw cane sugar every day both in baking and daily use, and it tastes great in this recipe. But feel free to replace it with granulated sugar if you prefer.

    See the recipe card for quantities. As with any baking recipe, I recommend using metric measurements to get the best result.

    Instructions

    This ricotta cake is very easy to make with just 2 bowls and a whisk. You can also use an electric or stand-up mixer if you prefer.

    bowl with whisk and beginning of cake dough

    Whisk the Ricotta cheese with the eggs and the vanilla until you get a foamy custard consistency

    bowl with dry ingredients and wet ingredients together with a whisk

    In another bowl, mix well all the dry ingredients, then add the ricotta and egg mixture.

    bowl of cake dough with melted butter and a whisk

    Mix well, then add the melted and cooled butter. Mix again until uniform.

    Raw cake dough topped with fresh raspberries in a cake pan

    Coat a 9-inch springform cake pan with butter and flour, then pour in the cake mix and top with the fresh raspberries.

    chocolate chunks are added into the bowl with cake dough

    Add the chocolate chunks or chocolate chips to the dough.

    baked cake inside its pan cooling down

    Bake in the preheated oven at 350°F (180°C) for about 45-60 minutes. Check regularly with a toothpick for doneness.

    Hint: Baking times can differ with different ovens. After 45 minutes, start testing with a long toothpick every 5 minutes. When it comes out clean, the cake is done.

    Variations

    Want to give a spin to this ricotta cake with different ingredients? Try these variations:

    • Berries - Swap the raspberries with blueberries, strawberries, or blackberries (or all of them together) for different flavors.
    • Lemon - Add the zest of 1 lemon to the cake dough to give it a lemony flavor which pairs so well with berries.
    • Chocolate - Swap the dark chocolate with semi-sweet or white chocolate (yum!).
    raspberry cake on a cake stand next to two slices on plates

    Equipment

    I used a 24 cm (9 inches) round springform pan for this cake.

    You can also bake it in a muffin pan to make ricotta muffins. In that case, bake them for about 15-18 minutes or until cooked through.

    A whisk is enough to make the cake dough, but you can also use an electric mixer or a stand-up mixer if you prefer.

    Storage

    You can store the cake in a covered cake stand for about 3 days, or covered in the fridge for about 5 days.

    You can also freeze individual slices in freezer bags for up to 3 months. Thaw them overnight in the fridge or in the microwave using the thawing function, whenever you crave a slice of cake.

    FAQ & Tips

    Can I use frozen raspberries?

    Yes, you can use either fresh or frozen raspberries. Add them to the cake following the same recipe steps, without thawing them first.

    Can I substitute Ricotta with another cheese?

    No cheese has the same consistency and flavor as ricotta, so it isn't easy to substitute. You can try using mascarpone or cream cheese, but I cannot guarantee the result.

    Can I make it in advance?

    This cake will stay soft and moist for days, so you can easily make it in advance and store it in a covered cake stand or cake container. Add the powdered sugar on top only shortly before serving otherwise it will be absorbed by the cake.

    two plates with slices of ricotta cake

    Related Recipes you might like

    • Tronchetto di Natale (Italian Yule Log Cake)
    • Raspberry Chocolate mini Bundt Cakes
    • Easy Italian Apple Cake
    • Roasted Rhubarb Oatmeal

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    overhead of raspberry ricotta cake with two cut slices

    Raspberry Ricotta Cake with Chocolate Chunks

    A delicious, soft, and moist cake topped with fresh raspberries and filled with chocolate chunks. A perfect breakfast or dessert paired with coffee or tea.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 10 people
    Author: Jessica Montanelli

    Equipment

    • 1 9" round springform pan

    Ingredients

    • 3 Eggs, medium
    • 1 cup Raspberries, fresh
    • 8.8 oz Ricotta cheese
    • ⅓ teaspoon Vanilla Extract
    • 1 ½ cup All-Purpose Flour
    • 1 cup Raw Cane Sugar
    • 1 ⅓ tablespoon Baking Powder
    • 3.5 oz Butter, unsalted
    • 2.5 oz Dark Chocolate
    • A pinch Salt
    • Powdered Sugar, to decorate

    Instructions

    • Preheat the oven to 350°F (180°C).
    • Melt the butter in a small pan or in the microwave at low heat, then set it aside to cool down.
    • In a bowl, add the Ricotta cheese, the vanilla extract, and the 3 eggs. With a whisk or electric mixer, mix all the ingredients until you get a smooth and foamy cream.
    • In another bowl, mix all the dry ingredients: flour, sugar, baking powder, and salt. Then add the ricotta and eggs cream and mix well until fully incorporated.
    • Add the melted butter to the bowl and mix well until you get a smooth dough.
    • Roughly chop the chocolate into chunks, then add it to the bowl and mix well.
    • Butter and dust with flour in a 9-inch springform round pan, then pour in the cake dough and smooth it out. Top the cake with the raspberries, pressing them down for ¾.
    • Bake in the preheated oven for 45 to 60 minutes. After 45 minutes, start checking with a long toothpick for doneness. Once the toothpick comes out clean, the cake is done.
    • Let the cake cool down completely on a rack before removing it from the pan. Dust with powdered sugar just before serving.

    Notes

    Raspberries: You can use either fresh or frozen, just add as many as you like on top of the cake. You can also use any other berries like strawberries, blackberries, or blueberries.
    Butter: You can also use salted butter and skip the additional pinch of salt.
    Sugar: I prefer raw cane sugar, but feel free to substitute it with regular granulated sugar. Other types of sugars and sweeteners have not been tested.

    Nutrition

    Calories: 331 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 83 mg | Fiber: 2 g | Sugar: 22 g | Calcium: -12 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Dessert
    Cuisine: Italian
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    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

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