Chocolate Chips and Ricotta Cheese lend a lot of flavor to this moist and delicious pound cake. Perfect with coffee or a cup of tea for breakfast and certainly as a dessert served with fruit or whipped cream!
I love it when things turn out well in the end! That is what happened to this yummy pound cake, which came together on a whim. We usually have a fellowship meal at our church every 3rd Sunday of the month.
Each family is encouraged to bring a main dish and either an appetizer or a dessert to go with it. Guess what combo I often choose? One with the sweets, of course!
I had been quite busy the week before, so I never got to think properly about what dessert to make and which ingredients to buy. Instead, I panicked late Saturday afternoon and wondered if I should ask Mark to get me some salad for the next day.
Before totally giving up hope, I decided to look in the pantry and fridge to see if there were any ingredients I could use to make a quick cake.
Thankfully, I found out I still had sugar and enough flour to make a cake. Plus, I found a bag of chocolate chips as a bonus! Woohoo!
The fridge had some eggs and some leftover buttermilk, although there was no cream cheese. Then, out of the corner of my eye, I saw some ricotta cheese instead and thought that would do.
So I set off to make this ricotta and chocolate-flavored pound cake. I wasn’t exactly sure it would work out, but I didn’t have much of a choice at that point, so I proceeded to bake anyway.
The next day, I asked my food critics (my 10—and 7-year-old kids!) to taste the cake to see if it passed their discriminating tastebuds. LOL.
Both of them loved it, so I decided to bring it along with my rice and beef stew. I’m glad it turned out well. I came home with a smile and enjoyed one left-over piece for myself! Success! I hope you enjoy this cake, too!
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Ingredients of Chocolate Chip Ricotta Pound Cake
- 2 cups all purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips
- 8 tablespoons (1 stick) unsalted Butter, softened (room temp)
- 1 cup granulated Sugar
- 3 large Eggs
- 1/2 cup Ricotta Cheese
- 1 teaspoon Vanilla Extract
- 1/2 Buttermilk
- 1/2 cup Confectioner’s (icing) Sugar
- 1 Tablespoon Milk
- 1/2 teaspoon Vanilla Extract
How to Make Chocolate Chip Ricotta Pound Cake
Preheat oven to 325 F. Butter a 9-inch loaf pan and line it with parchment paper. Sift the flour, salt, baking powder, and baking soda in a bowl. Use two tablespoons of the flour mixture to coat the chocolate chips in another bowl. Set aside.
Place the softened butter and sugar in the bowl of an electric mixer and beat until fluffy. Add the eggs one at a time and beat after each addition. Add the ricotta cheese and vanilla extract and continue to mix until well combined.
With the mixer on low speed, gradually and alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Scrape the sides of the bowl as needed. Using a spatula, fold in the chocolate chips, including all the flour added to it. Mix just until combined and no more white specks of flour remain.
Baked in the preheated oven for about 1 hour or until a tester inserted in the middle comes out clean. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
Make the glaze by combining the milk, vanilla extract, and confectioner’s (icing) sugar in a bowl, stirring until smooth. Spread the glaze all over the cake while it’s still warm (not hot!) using a pasty brush. Completely cool on the rack and cut into slices before serving. May be served with fruits and whipped cream for dessert or enjoyed on its own with coffee or tea. Enjoy!
Yield: 10-12 slices
Prep Time: 00 hrs. 20 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 20 mins.
Tags: Dessert, Pound Cake, Sweets, Tea Time, Coffee Cake, Chocolate
Chocolate Chip Ricotta Pound Cake
Ingredients
- 2 cups all purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips
- 8 tablespoons 1 stick unsalted Butter, softened (room temp)
- 1 cup granulated Sugar
- 3 large Eggs, room temperature
- 1/2 cup Ricotta Cheese
- 1 teaspoon Vanilla Extract
- 1/2 Buttermilk
For the Glaze
- 1/2 cup Confectioner's, (icing Sugar)
- 1 Tablespoon Milk
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 325 F. Butter a 9-inch loaf pan and line it with parchment paper.
- Sift the flour, salt, baking powder, and baking soda in a bowl. Use 2 tablespoons of the flour mixture to coat the chocolate chips in another bowl. Set aside.
- Place the softened butter and sugar in the bowl of an electric mixer and beat until fluffy. Add the eggs one at a time and beat after each addition. Add the ricotta cheese and vanilla extract and continue to mix until well combined.
- With the mixer on low speed, gradually and alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Scrape the sides of the bowl as needed. Using a spatula, fold in the chocolate chips, including all the flour added to it. Mix just until combined and no more white specks of flour remain.
- Baked in the preheated oven for about 1 hour or until a tester inserted in the middle comes out clean. Remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack.
- Make the glaze by combining the milk, vanilla extract, and confectioner’s (icing) sugar in a bowl, stirring until smooth. Spread the glaze all over the cake while it’s still warm (not hot!) using a pasty brush. Completely cool on the rack and cut into slices before serving. May be served with fruits and whipped cream for dessert or enjoyed on its own with coffee or tea. Enjoy!
Nutrition
Last updated on July 17th, 2024 at 08:51 pm
Tried it, it's absolutely delicious! Husband loved it as well
I am absolutely delighted to know this, Emma! Thanks for trying and for letting us know.
Can I use cream cheese instead of ricotta cheese? If yes, then what should be the quantity? I’ve some cream cheese left in fridge, want to use it before it gets bad.
Author
Cream cheese is so different from ricotta that it would alter the taste and consistency. It doesn’t mean you can’t try it but I haven’t done so myself. I would just try with the same amount. Let us know how it works. Sounds yummy though.