Ciambellone Recipe (Chocolate Chip Ricotta Cake)

Chocolate Chip and Ricotta Ciambellone-A very easy to make cake that is truly no-fuss and perfect for Easter. It is super soft from the rich ricotta and is perfect to make for any holiday or just to have for Sunday morning breakfast. The addition of chocolate chips will please all the chocolate lovers and goes so nicely with zip of flavor from the lemon zest.

We had an Easter get-together and I was busy making this Chocolate Chip and Ricotta Ciambellone (ring cake)was just the perfect treat! I had quite a lot of ricotta on hand as I made a pizza rustica (pizza gain-pizza chiena)and also a pastiera Napoletana .I also made this Crescia al Formaggio, which goes just perfectly with Prosecco and different salumeria.

Originally published April 2018 and updated and republished March 2024. One of my favorite holidays is Easter. The weather is so pretty and I always feel inspired to bake as many Easter breads and treats as I can in one short weekend. I baked this Easter Chocolate Chip and Ricotta Ciambellone for a big Italian party we were at on Easter Sunday.

This Easter party was a a very late lunch. It wasn't a brunch and it was way too early to be considered dinner. Everyone contributed by bringing something sweet or savory. Almost all of the guests were Italians from Italy. I knew I had to make some typical Italian Easter breads and also make something that everyone would like.

I was a little nervous about how the Italian ladies would react to my contribution. I know that in every region a dish is made a little differently and also I know that many Italian women are picky about something being called "Italian.

Imagine my delight when everyone was oohing and ahhhing over everything I made. One of the guests named Laura was curious as to what kind of ricotta I used. She explained that when her mom visits from Sicily, she makes her own ricotta to make some Easter treats.

The cake was super soft (very moist...can we still say that?) and it is so lovely even for Sunday morning breakfast, or any morning breakfast. It was really pretty filled with the Robin's Nest candies in the middle. You could use whatever chocolate Easter eggs to fill the middle of the hole for decoration.

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What is an Italian Ciambellone?

A ciambellone is a ring cake. Ciambella means ring. So a ciambellone is a large ring cake. You could compare it to a Bundt. The Italian ring cake pan is different than the American Bundt cake pan. But you could use either.

The ciambellone and the American Bundt cake are both ring-shaped, yet they differ significantly in preparation and texture. Ciambellone features a rustic, lighter texture and is typically made with basic ingredients such as flour, sugar, eggs, and olive oil or butter, usually eschewing complex fillings or toppings.

In contrast, Bundt cakes are known for their richness and complexity, often incorporating varied flavors, nuts, chocolate chips, and intricate glazes or frostings.

However, both cakes are baked in a unique ring-shaped pan, ensuring an attractive presentation and uniform baking.

💖Why you will love this Easter Ciambellone

1. Italian Breakfast Delight: Enjoy the essence of an Italian breakfast with this lemon bundt cake, perfect for starting your day or as a sophisticated brunch option. Its ring-shaped cake form and the zestful touch of squeezed lemon juice embody the traditional Italian breakfast cake spirit.
2. Gluten-Free Option: By substituting with gluten-free flour, this Italian bundt cake becomes a delightful option for those with dietary restrictions, ensuring the rich, moist texture remains intact, making it a top-rated recipe for all to enjoy.
3. Citrusy Elegance: The use of fresh lemon zest and lemon juice in this recipe not only infuses the cake with a vibrant, tangy flavor but also transforms it into an exquisite lemon bundt cake, ideal for any occasion and highly praised in recipe ratings.
4. Whipped to Perfection: The method of beating the egg whites to room temperature before folding them into the batter contributes to the cake’s airy and light texture, emphasizing the skillful techniques used in creating this ring-shaped cake, which is often highlighted in the main content of its recipe ratings.
5. Italian Craftsmanship: This recipe's incorporation of olive oil and baking powder, along with the careful baking in a bundt pan, showcases the traditional craftsmanship of Italian bundt cake making. Its well-balanced flavor and structure make it a highly rated recipe, often featured in the primary navigation of Italian cake recipes.

🍽️ How to make a ricotta ciambella cake

Here’s a step-by-step guide to making the ciambellone (Italian ring cake):

1. Preparation: Preheat your oven to 350ºF (175ºC). Grease and flour your Bundt pan, or use baking spray to coat it evenly, ensuring the cake will release easily after baking.
2. Mix Dry Ingredients: In a medium mixing bowl, combine 1 ¼ cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Stir these ingredients together to blend them evenly.
3. Beat Egg Whites: In a separate bowl, use an electric mixer to beat the 4 egg whites until they form stiff peaks. This will help incorporate air into the batter, making it light and fluffy. Once done, set the beaten whites aside.
4. Cream Butter, Ricotta, and Sugar: In the bowl of your stand mixer, beat together the melted butter, ricotta, and 1 cup of sugar. Mix them until well blended and smooth, about 3 minutes.
5. Add Egg Yolks and Flavors: With the mixer running, add the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 tablespoon of lemon liqueur (or lemon juice), the zest of one lemon, and 1 teaspoon of vanilla extract until everything is well combined.
6. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, a small amount at a time, mixing just until combined after each addition to avoid overmixing.
7. Fold in Chocolate Chips: Gently fold in ½ cup of semi-sweet or dark chocolate chips into the batter, ensuring they are evenly distributed.
8. Incorporate Egg Whites: Carefully fold in the beaten egg whites in small increments into the batter. This should be done gently to maintain the airiness of the egg whites in the mixture.
9. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 35-40 minutes, or until a skewer inserted into the cake comes out clean.
10. Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely. Dust with confectioner's sugar and decorate with malted Easter eggs if desired before serving.

🫙 Leftover and Storing this Italian Easter Dessert

Storing at Room Temperature:

1. Cool Completely: Ensure the cake is completely cooled to room temperature before storing to prevent condensation and sogginess.
2. Wrap Tightly: Wrap the ciambellone tightly in plastic wrap or aluminum foil. This helps to keep it moist and prevents it from absorbing other flavors from the air.
3. Store in a Cool, Dry Place: Keep the wrapped cake in a cool, dry place, away from direct sunlight or heat sources. It should stay fresh for about 2 to 3 days.

Refrigerating:

1. Cool and Wrap: After the cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. This prevents it from drying out and absorbing any fridge odors.
2. Refrigerate: Store the wrapped cake in the refrigerator. It can last for up to 1 week when refrigerated properly.

Freezing for Long-Term Storage:

1. Cool Completely and Prep: Let the cake cool completely, then wrap it securely in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container.
2. Freeze: Store the cake in the freezer. Properly wrapped ciambellone can last for 2 to 3 months in the freezer.
3. Thawing: To serve, thaw the cake at room temperature or in the refrigerator overnight. Do not refreeze once thawed to maintain the best quality and texture.

📃 Substitutions & Variations

Substitutions:

1. Flour: Use gluten-free flour blend instead of regular all-purpose flour to make the cake gluten-free.
2. Sugar: Substitute white sugar with coconut sugar or a sugar substitute like erythritol for a lower glycemic index option.
3. Butter: Replace butter with an equal amount of coconut oil or a neutral vegetable oil for a dairy-free version.
4. Ricotta: Use mascarpone or Greek yogurt as an alternative to ricotta for a different texture and flavor.
5. Eggs: For a vegan option, use flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water) or commercial egg replacers.
6. Lemon Liqueur/Juice: If lemon liqueur is unavailable, use freshly squeezed lemon juice or a combination of lemon and orange juice for a citrusy flavor.

Variations:

1. Chocolate Chip Alternatives: Swap the semi-sweet or dark chocolate chips for white chocolate chips, dried fruits, or nuts for a different taste and texture.
2. Flavorings: Experiment with adding different extracts like almond, orange, or rosewater instead of vanilla to change the cake’s flavor profile.
3. Citrus Zest: Replace lemon zest with orange or lime zest for a variation in the citrus note.
4. Add-ins: Incorporate spices such as cinnamon, nutmeg, or cardamom into the batter for a warm, spiced flavor.
5. Toppings: Instead of confectioner's sugar, try a glaze made with powdered sugar and lemon juice or top with a cream cheese frosting for extra decadence.

❓FAQ'S

Some other Easter recipes to enjoy:

• Crescia al Formaggio-Italian Easter Cheese Bread
• Casatiello
• Easy Italian Lemon Ricotta Cake
• Greek Easter Bread 
• Torta Pasqualina

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4 from 5 vote

Easter Chocolate Chip and Ricotta Ciambellone

A very easy to make cake that is truly no-fuss. It is super soft from the rich ricotta choice and is perfect to make for any holiday, or just to have for Sunday morning breakfast. The addition of chocolate chips will please all the chocolate lovers and goes so nicely with zip of flavor from the lemon zest.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: Bundt Cake, Easter, ricotta

Servings: 1 Bundt cake

Calories: 2569kcal

Author: Lora

Equipment

• bundt pan
• Mixing Bowl
• Stand Mixer

Ingredients

• 1 ¼ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 eggs separated
• 1 cup sugar
• 1 cup ricotta
• ¼ cup butter melted 4 Tablespoons
• 1 Tablespoon lemon liqueur or lemon juice
• zest of one organic lemon
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips or dark chocolate chips
• malted Easter eggs for decoration

Instructions

• Preheat the oven to 350ºF. Grease and flour Bundt pan (or you could use baking spray, as I did).
• In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Beat the egg whites until stiff. Remove from the mixer and add to small bowl; set aside.
• In the bowl of the mixer, beat the butter, ricotta and sugar until blended, about 3 minutes. With the machine running, add the egg yolks one at a time.
• Add the lemon liqueur (or juice), zest and vanilla until combined. Add the dry ingredients, a small amount at a time, until combined. Fold in the chocolate chips. Fold in the egg whites a little bit at a time until incorporated.
• Spoon into prepared cake pan and bake for about 35-40 minutes
• Every oven is different so check your cake with a skewer at about 35 minutes to see if done.
• Let cool and remove from cake pan. Dust with confectioner's sugar.
• Decorate with malted Easter eggs in the middle if serving for Easter.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

1. Ingredient Quality: Use high-quality ingredients, especially for key flavor components like the ricotta, lemon, and chocolate chips. Fresh, full-fat ricotta and organic lemons can significantly enhance the flavor of the cake.
2. Room Temperature Ingredients: Ensure ingredients like eggs, ricotta, and butter are at room temperature before mixing. This helps to create a smooth, emulsified batter that bakes evenly.
3. Zest Technique: When zesting the lemon, avoid the white pith beneath the colored skin as it is bitter. Use only the outer zest for the best flavor.
4. Gentle Folding: When incorporating the beaten egg whites into the batter, fold gently to maintain the airiness. This helps the cake rise and stay light in texture.
5. Pan Preparation: Thoroughly grease and flour the Bundt pan, or use a baking spray with flour, to ensure the cake releases cleanly after baking. Make sure to get into all the crevices of the pan.
6. Baking Time: Oven temperatures can vary, so start checking the cake for doneness a few minutes before the recommended baking time. The cake is done when a skewer inserted into the thickest part comes out clean.
7. Cooling: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack. Cooling too long in the pan can cause the cake to stick.
8. Flavor Development: While delicious fresh, the flavors of the ciambellone can deepen after a day, so consider making it a day ahead of when you plan to serve it.
9. Serving: For an extra touch of flavor and presentation, serve with a dusting of powdered sugar, a drizzle of lemon glaze, or alongside fresh berries or a dollop of whipped cream.
10. Storage: Store the cake properly to maintain its moisture and flavor. A cake dome or an airtight container can help keep it fresh if you’re not serving it immediately.

Nutrition

Calories: 2569kcal | Carbohydrates: 387g | Protein: 60g | Fat: 85g | Saturated Fat: 46g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 787mg | Sodium: 2488mg | Potassium: 1055mg | Fiber: 10g | Sugar: 245g | Vitamin A: 2099IU | Vitamin C: 8mg | Calcium: 1366mg | Iron: 19mg

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