Moist, rich and delicious this Chocolate Ricotta Cake is an easy and flavorful snack cake that combines chocolate, almond and vanilla and completely addicting.
So I’ve been making a bunch of cakes lately, I just haven’t been able to help myself. I’ve been actually trying to take a little break from sweets personally because sometimes I just get overwhelmed with all the the tasty goodness, but it’s so hard.
If you’ve ever seen my Italian Ricotta Cake before and fallen in love then you’ll adore this Chocolate Ricotta Cake. The Italian version of this cake is one of my most popular recipes on my site!
This cake is SUPER easy and requires minimal ingredients. You can easily switch up the flavors of cake mix and icing to find some new unique tastes that you love. Just think about a lemon ricotta cake, how good does that sound!
WHAT INGREDIENTS DO YOU NEED?
- Chocolate cake mix (you favorite flavor)
- Ricotta cheese
- Vanilla extract
- Almond extract
- Powdered sugar
- Heavy Cream
With that list of ingredients you cant go wrong! I know some people get confused when you put “cheese” in a cake. The ricotta cheese makes this cake super moist but keeps in light and airy in texture. Trust me, the texture of this cake is something you dream of.
HOW TO MAKE CHOCOLATE RICOTTA CAKE:
- Mix together ricotta cheese, oil, eggs and extracts until combined and smooth.
- Add in your chocolate cake mix (you can use any type, milk chocolate, triple chocolate, devils food, etc) and beat until just combined.
- Lastly add in your heavy cream until smooth and then bake it at 325 for 45 minutes to 1 hour until center is set.
- Mix together powdered sugar, almond extract and milk to make the glaze and pour over cooled cake and top with chocolate sprinkles if desired.
This is one of the types of cakes that I have been requested to bring to gatherings more times than now. I was super curious to play around with flavors from the traditional Italian Ricotta Cake that I make and I’m so happy that I did.
The flavors of chocolate and almond together are two of my favorite flavor combinations in the world. I’m slightly addicted to all things almond so I may be a little biased.
The glaze totally makes this cake and I do recommend using the almond extract as stated in the directions as it really enhances and gives this Chocolate Ricotta Cake the best flavor ever.
So if you’re looking for your new favorite chocolate cake then this Chocolate Ricotta Cake is just the cake you need to make and I mean like run to your kitchen now because you wont regret it!
If you like this cake recipe you might also like:
Chocolate Ricotta Cake
- 1 15 oz container ricotta cheese
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup vegetable oil
- 1 box chocolate cake any flavor, we used devils food
- 3/4 cup heavy cream
- 2 cups powdered sugar
- 1 tsp almond extract
- 3-4 tbs milk
- Chocolate spinkles
- Preheat oven to 325.
- Spray a 10" springform pan with non-stick cooking spray.
- In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
- Add in your cake mix and beat until just incorporated.
- Slowly add in heavy cream mixing until blended in.
- Pour into prepared pan and bake for about 45-60 minutes or until center is set.
- Remove from oven and cool in pan for about 5 minutes then remove springform ring and cool completely.
- Once cooled make your glaze by mixing your powdered sugar, almond extract and milk together in bowl until smooth.
- Pour over cooled cake and sprinkles sprinkles.
- Cut and serve.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Can I use a 9×10 baking dish?
I have never tried it, it is a very dainty cake that is moist so I only have ever used a springform pan, but if you try it let me know how it turns out.
I made this cake in lemon flavor. Delicious . Could I make the chocolate and use 1/4 cup of kaluha?
Yes! That would be so tasty!
Thank you for this good cake recipe will bake it for the holidays
I made this last week, but forgot to take a pic! It was SO easy… so moist! It’s not an overly sweet cake, so the glaze with some mini chocolate chips as a garnish is perfect! I actually used a little heavy cream instead of whole milk (we were out of town) and it made a delicious (albeit thicker) glaze!
Thank you for your recipe. I made this a couple of weeks ago and brought to a friends house. Everyone loved it. It’s so dense, yet so very moist. I’m making it again right now to bring to July 4th picnic and will be my hubby’s birthday cake as well. D E L I C I O U S!
Could this be converted to cupcakes?
I have tried as cupcakes and unfortunately the cake is too moist that they don’t hold up well.
I made this with Devil’s food cake mix and added about a cup of chocolate chips into the mix as well. SO GOOD. I have been using one recipe for chocolate cake for years, and everyone loves it. I think this one might be even better!
Hi, I love all you recipes and love baking with ricotta. Do yo have to strain the Ricotta? Thank you
You do not have to strain the ricotta, we usually use the ones that you get in a container at Walmart and usually there is no liquid, if there is excess liquid on yours then it wouldn’t hurt to just drain that off.
Thank you fir your prompt response. It’s a hassle to have to strain the Ricotta. This is much easier.
I agree! And you’re more than welcome!
Is it possible to split the cake into two layers or would it fall apart? Also, I’m wondering if you can add berries to the batter before baking?
I wouldn’t attempt to do a two layer cake out of this because the cake itself is just so moist that it would fall apart. I have never added berries, but you certainly could. I would toss them in some flour before mixing them into the batter so they do not sink 🙂
the nutrition facts have NO calories!!!!!!!!!!
I seriously doubt that!
HA HA HA
don’t really matter = I am trying it anyway
The nutritional labels have just been added and I’m slowly going into each of them to enter everything. Sorry about that!
Can this be adapted to bake in a bundt cake pan?
I would not recommend making it in a bundt pan. It is a super moist cake so removing it from the bundt would be difficult.
What degree do I bake the cake. The top instructions say 350, but the actual instructions say 325.
I’m sorry about that it is 325, I have changed it in the text of the post! I’m so used to writing 350 with all my cakes, but this one is cooked at the lower temp!
This cake looks a little too good! I think I’m going to save this for my next girls night out!
Erin | Dinners,Dishes and Dessert
Looks delicious and so easy to make! This needs to happen at my house very soon!
Charity Beth Long
I’m drooling just from the sight of a chocolate cake with drippy icing! But then I saw ricotta. Stomach growling!
The ricotta really makes this cake for sure!!
Holy moly! Come to mama! This looks delicious!
Thank you so much!! We can’t get enough.
What about using chocolate ganache for the icing
You could absolutely do that! It would be so tasty!
This look so yummy!
I love a good chocolate cake and this one looks amazing!! Pinning for later 🙂