Ricotta and Chocolate Chip Pound Cake
I’ve nicknamed this dessert “the Sunday recipe” because the first time I made it was for Sunday morning breakfast, a bit by chance. I had some ricotta in the fridge to use up and decided to wing it, mixing a few simple ingredients.
The result? An incredibly soft cake, with an irresistible aroma and full of chocolate chips that melt in your mouth. Since that day, it has become a classic in my house: perfect for breakfast, a snack, or whenever you’re craving something sweet yet wholesome.
Grab the ricotta, turn on the oven, and prepare this soft cake filled with chocolate chips with me!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz ricotta
- 2 eggs
- 1/2 cup sugar
- 1 packet baking powder
- 3 tbsps potato starch
- 1 packet vanillin
- 3/4 cup flour
- as needed Non-stick spray for pans
Tools
- Pound cake pan
- Electric beaters
- Bowl
Steps
In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture. For this step, I recommend using electric beaters.
Add the ricotta and mix until you obtain a smooth cream.
Stir in the vanillin, potato starch, flour, and finally the baking powder, mixing well with a spatula or whisk.
Gently fold in the chocolate chips (it’s better if they are lightly dusted with flour, so they don’t sink).
Pour the batter into a pound cake pan (about 9.8 inches) lined with parchment paper or sprayed with non-stick spray, to facilitate removal after baking.
Bake in a preheated static oven at 356°F for about 40-45 minutes, until the cake is well risen and golden on the surface.
To check if it’s cooked, do the toothpick test: insert a wooden toothpick into the center of the cake; if it comes out clean and dry, the cake is done; if it shows traces of batter, extend the baking time for a few more minutes.
Remove from the oven and let cool completely in the pan, then carefully remove.
Enjoy your dessert!
Preservation and Tips…
Store covered with aluminum foil or under a cake dome.
Consume within 2 days.
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