Chocolate Ricotta Layer Cake – rich, and easy to bake for any occasion

There’s something magical about chocolate cake—but when you add ricotta to the mix? Absolute perfection. This Chocolate Ricotta Layer Cake is what happens when deep, rich chocolate flavor meets a luxuriously moist crumb, thanks to a generous helping of creamy ricotta cheese.

I stumbled on this combo while playing around with ingredients I had on hand, and let me tell you—I’m kicking myself for not trying it sooner. The ricotta doesn’t just add moisture; it creates a soft, tender texture that makes each bite melt in your mouth. And that frosting? It’s a chocolate lover’s dream: velvety, smooth, and just the right amount of sweet with a hint of tang.

Whether you’re baking for a celebration or just want a cake that feels a little extra special, this one’s a keeper. Get ready to impress—your fork is going to love this.

Ingredients

For the Chocolate Ricotta Cake:

• 2 cups granulated sugar

• 1 3/4 cups all-purpose flour (not packed!)

• 1 cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 3/4 tsp salt

• 2 large eggs + 1 large egg yolk, at room temperature

• 1 1/4 cups whole milk ricotta cheese

• 1/2 cup vegetable oil (or melted coconut oil)

• 1 tbsp vanilla extract

• 1 cup hot water

For the Chocolate Ricotta Frosting:

• 1 cup unsalted butter (2 sticks), softened

• 3 1/4 cups confectioners’ sugar, sifted

• 1/2 cup unsweetened cocoa powder, sifted

• 2 tsp vanilla extract

• 1/4 tsp salt

• 1/4 cup whole milk ricotta cheese

How to Make Chocolate Ricotta Layer Cake

For the Cake:

1. Preheat your oven to 350°F. Generously grease two 9-inch round cake pans.

2. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In a separate bowl, mix the eggs, yolk, ricotta, oil, and vanilla until smooth.

4. Pour the wet ingredients into the dry and mix on low until just combined.

5. Carefully pour in the hot water and mix until smooth (batter will be thin).

6. Evenly distribute the batter between the prepared pans and bake for 30 to 35 minutes.

7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. Cream butter until smooth (about 3 minutes).

2. Add sifted powdered sugar and cocoa gradually on low speed.

3. Add vanilla, salt, and ricotta. Beat on medium for 3 minutes.

4. Adjust consistency with more sugar or ricotta as needed.

5. Frost the cooled cakes as your heart desires!

Helpful Tips

• Room Temperature Ingredients: Make sure your eggs and ricotta are at room temperature for the smoothest texture.

• Thin Batter? Totally Normal! The batter will be thin, but don’t worry—it bakes into a wonderfully rich and tender cake.

• Cool Completely: Let the cakes cool fully before frosting to prevent melting.

Substitutions and Variations

• Ricotta Swap: Try mascarpone or Greek yogurt if you’re in a pinch.

• Oil Options: Coconut oil adds a subtle richness; feel free to use it instead of vegetable oil.

• Frosting Flavor Twist: Add a pinch of cinnamon or espresso powder to the frosting for a fun flavor boost!

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the layers a day in advance and wrap tightly. Frost the next day.

Can I freeze it?

Absolutely. Wrap unfrosted cake layers in plastic and freeze for up to 2 months.

Is it super sweet?

Not overly! The cocoa balances the sugar, and the ricotta adds a subtle tang that keeps it just right.

Storage Instructions

Store the frosted cake in the fridge, covered, for up to 5 days. Let the cake sit at room temperature before serving to enhance its flavor and texture.

More Irresistible Chocolate Recipes

• Chocolate Rhubarb Brownies Recipe

Whether you’re baking this for a special occasion or just because, I hope this Chocolate Ricotta Layer Cake brings as much joy to your kitchen as it did to mine. If you make it, tag me—I’d love to see your creation!

Chocolate Ricotta Layer Cake – rich, and easy to bake for any occasion

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• Author: Lisa
• Total Time: 1 hour 55 minutes
• Yield: 8–10 slices 1x
• Diet: Vegetarian

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Description

This Chocolate Ricotta Layer Cake is supremely moist, deeply chocolaty, and layered with rich, creamy chocolate ricotta frosting. The secret? Whole milk ricotta cheese, which gives every bite a luxurious, melt-in-your-mouth texture. Perfect for birthdays, holidays, or anytime you want a dessert that feels a little extra special.

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Ingredients

Scale 1x2x3x

For the Chocolate Ricotta Cake:
2 cups granulated sugar

1 3/4 cups all-purpose flour (not packed!)

1 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

2 large eggs + 1 large egg yolk, at room temperature

1 1/4 cups whole milk ricotta cheese

1/2 cup vegetable oil (or melted coconut oil)

1 tbsp vanilla extract

1 cup hot water

For the Chocolate Ricotta Frosting:
1 cup unsalted butter (2 sticks), softened

3 1/4 cups confectioners’ sugar, sifted

1/2 cup unsweetened cocoa powder, sifted

2 tsp vanilla extract

1/4 tsp salt

1/4 cup whole milk ricotta cheese

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Instructions

To Make the Cake:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans.

2. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl, mix eggs, egg yolk, ricotta, oil, and vanilla until smooth.

4. Add the wet mixture to the dry ingredients and mix on low speed until combined.

5. Pour in the hot water and mix until smooth. (Batter will be thin!)

6. Divide batter evenly between prepared pans and bake for 30–35 minutes.

7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

To Make the Frosting:

1. Cream butter until smooth, about 3 minutes.

2. On low speed, gradually add sifted sugar and cocoa.

3. Add vanilla, salt, and ricotta. Beat on medium speed for 3 more minutes.

4. Adjust thickness with extra sugar or ricotta as needed.

5. Frost cooled cakes as desired and serve!

Notes

Batter will be very thin—this is normal!

Use room temperature ingredients for a smooth batter.

Cake layers can be baked ahead and frozen.

Mascarpone or Greek yogurt can be used in place of ricotta.

For a twist, add a pinch of cinnamon or espresso powder to the frosting.

• Prep Time: 20 minutes
• Cook Time: 35 minutes (1 hour (cooling & frosting))
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 48g
• Protein: 6g
• Cholesterol: 85mg