Easter Chocolate Chip and Ricotta Ciambellone

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 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.

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Bundt Cake

prep Time

10 min



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

I used a cake pan my Italian friend from Bologna gave me. It’s not the typical Bundt size. I did double the recipe as I wanted to be sure to fill the cake pan all the way. Following this recipe, you could use a 10-inch Bundt pan (a ten-inch pan can hold 10-12 cups of batter).

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.


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