This easy Italian Ricotta Cake with Chocolate Chips is a simple recipe that makes a delicious cake with a fluffy texture and just the right amount of chocolate chips.

This cake is simple enough for even a first-time, novice baker to make. It produces a slightly dense cake with a moist crumb that is so much better than a cake mix, yet practically just as easy!

Grease the sides and bottom of the pan. Sprinkle in 1 tablespoon of confectioners’ sugar and shake it gently around until it sticks to the butter and covers all surfaces of the pan.

Following the recipe linked below, mix ingredients in stand mixer until light and fluffy.

Watkins is my favorite kind of vanilla to bake with.

Add chocolate chips to the batter and mix gently to incorporate.

Spread the batter into your prepared pan, using a rubber spatula to smooth it into an even layer.  A springform pan works best.

Place on the middle rack of an oven that has been preheated to 350 degrees.

Bake for about 45-55 minutes. Let the cake cool for 10-15 minutes, before releasing the sides of the pan and moving the cake to a wire rack.

Sift a tablespoon of powdered sugar over the fully-cooled cake just before serving for the best results.

For more variations of this Italian Ricotta Cake, see the full recipe using the link below.