Grandma’s ricotta bundt cake with lots of chocolate chips, like the Ricotta and Lemon Bundt Cake, is the right recipe for a cake to dunk in milk that can make the morning brighter and more indulgent: a butter-free bundt cake, made wonderfully soft by ricotta and studded with chocolate chips, a treat that is part of our collection dedicated to the “Grandma’s Bundt Cake and many soft, indulgent recipes“.
A few days ago I was thinking about the soft cakes grandma used to make, those wonderfully good cakes she could whip up in no time with whatever she had at home. You won’t believe it, but she never used a scale or an electric mixer in her life — her sweets were mixed simply with one, at most two, forks and were still moist and delicious.
This grandma’s ricotta and chocolate chip cake is inspired by her — she taught me how to make desserts with a single fork, because making less mess means less cleaning. She taught me to improvise and discovered that ricotta, mascarpone, and yogurt make everything wonderfully soft, like the Yogurt Bundt Cake with Pears and Chocolate or the Mascarpone Bundt Cake with Chocolate Chips.
Let’s go to the kitchen — I’ll show you how to make grandma’s ricotta bundt cake with chocolate chips in less than 10 minutes. A ricotta and chocolate cake that will make you fall in love at first bite. As always, before we start, if you’d like to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs (medium)
- 1 1/4 cups granulated sugar
- 2/3 cup ricotta (sheep's or cow's, rather dry)
- 5/8 cup (about 10 tbsp) sunflower seed oil
- 2 tbsp milk (to adjust the consistency)
- to taste orange zest
- 1 sachet baking powder (about 4 tsp)
- 1 tsp vanilla sugar (or vanilla extract)
- 1/3 cup chocolate chips (about 2 oz)
- to taste orange zest (organic, grated)
Tools
To make this ricotta and chocolate chip cake you can use either a bundt pan about 9 inches in diameter and 4 inches high, or a classic 9-inch cake pan.
- 1 Pan
- 1 Bowl Large
- Oven
- 2 Forks
Preparation
As I mentioned, you can do everything with one or two forks, but of course you can use a hand mixer or stand mixer if you prefer.
– Adding ricotta to the cake batter makes it moist and soft; if you don’t have ricotta use plain Greek yogurt (if you use regular yogurt, do not add milk).
Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is aerated; this only takes a few minutes.
Add the ricotta, pour the oil in a thin stream, then add the egg whites. Mix everything together, then gradually add the flour.
Adjust the batter with the milk and finish with the chocolate chips, baking powder, vanilla extract, and orange zest.
Mix well, butter the pan, and pour in the batter.
Bake at 338°F for 45–50 minutes, but always do the toothpick test before removing from the oven.
The toothpick test consists of inserting a toothpick or skewer into the cake — if it comes out dry, you can remove the cake from the oven.
Once baked, let the cake rest for 10 minutes and then unmold it.
Let it cool on a wire rack and then transfer to a serving plate.
To store the bundt cake, keep it under a glass cloche or in an airtight container at room temperature and consume it within 3–4 days. Naturally, in summer the cake will tend to dry out a bit faster than in cooler seasons.
If you’re interested in the pan I used, here’s the link:
Storage and tips
Store leftover cake in an appropriate container or under a glass cloche and consume it within a few days before it dries out.
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