Chocolate Chip Orange Ricotta Pound Cake.
This orange ricotta pound cake is tender, delicious and studded with mini chocolate chips! It’s soft and light while being incredibly satisfying at the same time. It’s a must try!
Sometimes we need a break from holiday cookies.
This orange ricotta pound cake is studded with chocolate chips. It’s incredibly tender and rich at the same time, sprinkled with powdered sugar. A slice is so delicious you won’t even want to eat a holiday cookie.
While I’m all about making special cookies during this season, sometimes a different kind of treat hits the spot. That’s why I love making a christmas cake or, in this case, something super citrusy and sweet.
Loaf cakes are nice to gift someone or a fun treat to take to a party. Plus, just slice and serve! They are so easy and convenient.
For proclaiming that I’m not really a huge orange lover, here I am with another orange dessert for you!!
There is just something so incredibly festive about it.
And while I don’t think I can ever get behind the chocolate oranges, I can get behind this ricotta orange pound cake with chocolate chips.
I want to shout it from the rooftops: I love baking with ricotta cheese! It adds such a wonderful soft texture to whatever you’re baking. It’s so light and fluffy, as well as neutral flavored. So you can add just about anything!
In this case, we add a huge heaping scoop of fresh orange zest to the pound cake batter. I also like to use mini chocolate chips.
The chocolate is the perfect complement to the cake. A bite is chocolatey, rich, citrusy, bright and fresh.
Perfect.
The rest of the ingredients are pretty classic and traditional and the loaf bakes in about one hour. Use the downtime to wrap some presents!
Look at that crumb. Incredible!
Oh my gosh. I wish I could make this every single day!
Ricotta Orange Pound Cake
Chocolate Chip Orange Ricotta Pound Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup 1 ½ sticks unsalted butter, at room temperature
- 1 ½ cups whole milk ricotta cheese
- 1 ½ cups sugar
- 3 large eggs
- 3 teaspoons vanilla extract
- ¼ cup freshly grated orange zest
- ¾ cup mini chocolate chips, tossed in a pinch of flour
- powdered sugar, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick baking spray - I like to use the kind that has flour in it.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter, ricotta and sugar together until combined, being sure to scrape the bottom of the bowl a few times. Beat for about 5 minutes.
- Beat in each egg 1 at a time. Beat in the vanilla extract and the orange zest. Beat the dry ingredients until just combined. Then stir in the chocolate chips with a spatula.
- Spread the batter in the greased 9x5 inch pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool for 30 minutes, then invert the pan and let the cake cool on a wire rack.
- Dust the top with powdered sugar. Slice and serve!
Notes
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This bite.
20 Comments on “Chocolate Chip Orange Ricotta Pound Cake.”
Approximately how many oranges needed for 1/4 cup zest?
I find this is usually 2-3 navel oranges for me this time of year!
Children wouldn’t allow me to zest a 1/4 cup, so I went with a heaping 1/8 cup and replaced one of the teaspoons of vanilla with orange extract. I’ll report back on how it goes!
WONDERFUL. Had to bake a little longer than called for, but let’s be honest- I’m not exactly sure my loaf pan wasn’t a little bit smaller. The sub worked great as well- Perfect balance of orange and chocolate flavors. Taking this one to Christmas Eve/ Day family dinners for sure!
Do you think I could substitute cranberries for the chocolate chips or would the texture be too wet?
I was ready to start baking cookies but I think this needs to be made first! Yum!
I’m trying it right now. But mine has been baking for over an hour. The top and edges are very very brown but the center is still very wet. I’ve covered edges with foil and dropped temp to 300, but I’m at a complete loss….
I also have been baking mine for over an hour and the middle is still uncooked. The batter could have made enough for two loaf pans. Next time I think I would split it into two and then maybe the baking directions would be more accurate.
did you guys by chance use a smaller loaf pan? this is the giada recipe from her orange poundcake and works for me every time with a 9×5 pan!
Same issue here. Took it out of the oven and wrapped the edges in foil. At an hour now and still not cooked through. Using pan size as directed. Next time two pans. Glad I came here to read reviews and hope others do too.
Had the same issue as other bakers. Edges are burning and the middle is no where near done. I used the appropriate size pan but the recipe definitely makes too much batter for one pan. Since only one commenter has successfully made this and everyone else has the same issue it appears something is wrong. I looked up Giada’s recipe and it calls for cake flour not all purpose flour. Could this be the issue?
Just pulled this out of my oven! It is so moist and delicious. It’s perfect. I made 4 little loaves so that I can gift to friends. Thanks for a delicious recipe.
I don’t leave reviews usually. This was an awesome, easy recipe! I will make this forever!
Similar to others, mine has been in the oven for well over an hour now and the center still isn’t baked. The top is getting brown but not burned yet. I am using a 9×5”.
Made this for Christmas Eve. Everyone raved! I used cake flour and lowered the baking temperature to 335, and let it go a bit longer. Will be made on repeat!
I left a comment here on Christmas Eve that is mysteriously missing about how I was also having trouble with the baking time for this, I ended up having to bake it almost a full half hour more. But it didn’t burn or anything on the outside and it did eventually cook through. It was SO delicious! The orange flavor is so vibrant just on the zest alone. It’s moist and dense, one of the best things I made this holiday!
Bummer. Wish I would have read the reviews before baking mine. Used a 9x5x3 stone pan and same issue as others, baked over an hour with middle still wet.
Making this cake for the third time in 2 weeks because it is such a HIT! Multiple friends and family members said it was the best thing they had this holiday season. Instead of a kid pan, I have baked it as a Bundt cake and it’s perfect every time!
Having the same problem right now! Cake has been in the oven for an hour, top very brown and center just batter. The recipe does not specify if the pan is measured 9×5 from the top edges or the bottom, which would be smaller. I have one of each of these pans, and went with the one that measured 9×5 across the top. Now I’m assuming I should have used the one that measured 9×5 across the bottom. Very frustrating.
I made this in an 8×8, then when baked, cut it in thirds, then in about 1″ slices as if it were a loaf cake. It was absolutely delicious. I cannot express how much I love this cake. Thank you.