Rich, deeply chocolatey, and crowned with the warm crunch of toasted hazelnuts — this Chocolate Hazelnut Ricotta Swirl Bundt Cake is the kind of centerpiece dessert that makes the whole kitchen smell extraordinary while it bakes. Unlike standard Bundt cakes that rely on butter and buttermilk for moisture, ricotta does all the heavy lifting here, creating a dense yet tender crumb that stays moist for days without drying out.
The result is a Chocolate Hazelnut Ricotta Swirl Bundt Cake that looks impressive, tastes deeply satisfying, and comes together in one bowl with no mixer required.
Ingredients
- 1½ cups (375 g) whole milk ricotta cheese, well drained
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup (50 g) hazelnut meal or ½ cup (60 g) hazelnuts, roughly chopped and lightly toasted
- Powdered sugar for dusting, optional
Recommended pan: Standard 10–12 cup Bundt pan, very well greased and dusted with cocoa powder (not flour — cocoa prevents white residue on the dark cake)
Optional swirl topping:
- 3 tablespoons Nutella or chocolate hazelnut spread, warmed until pourable
- 2 tablespoons whole hazelnuts for decoration
Greasing the Bundt Pan — Do Not Skip This
A Bundt pan has more surface area and more crevices than any other cake pan — and a Chocolate Hazelnut Ricotta Swirl Bundt Cake that sticks is a heartbreak. Use one of these two methods:
Method 1 — Butter + cocoa powder: Brush every ridge and crevice with softened butter using a pastry brush, then dust generously with unsweetened cocoa powder. Tap out the excess.
Method 2 — Baking spray + flour: Use a baking spray that contains flour (like Baker’s Joy), which reaches every crevice evenly.
Never use plain oil spray alone — it pools at the bottom rather than coating the ridges and the cake will stick.
How to Make Chocolate Hazelnut Ricotta Swirl Bundt Cake
Prep time: 15 minutes | Bake time: 50–60 minutes | Cool time: 1 hour | Servings: 12–14
- Preheat the oven. Set to 350°F (175°C). Grease and dust your Bundt pan thoroughly as described above.
- Drain the ricotta. Place ricotta in a fine-mesh strainer over a bowl for 15–20 minutes. Excess moisture in the batter causes uneven baking and a gummy center in a Bundt pan where steam cannot escape as easily.
- Build the wet base. In a large bowl, whisk together the drained ricotta and sugar until completely smooth — about 2 minutes by hand. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add the dry ingredients. Sift the flour, cocoa powder, baking powder, and salt directly into the bowl. Fold with a spatula until just combined — no dry streaks remain. The batter will be thick and fudgy.
- Fold in the hazelnuts. Add the hazelnut meal or chopped toasted hazelnuts and fold through with 6–8 gentle strokes. Reserve a small handful for the top if desired.
- Fill the pan. Spoon the batter into the prepared Bundt pan, spreading evenly. Tap the pan firmly on the counter 3–4 times to release any trapped air bubbles — this step prevents hollow pockets in the baked Chocolate Hazelnut Ricotta Swirl Bundt Cake.
- Optional swirl. Drop teaspoons of warmed Nutella over the surface of the batter and drag a skewer or chopstick through in a circular motion to create a swirl pattern that bakes into the cake.
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- Bake. Bake for 50–60 minutes until a toothpick inserted in the thickest part comes out clean or with dry crumbs. The top should feel set and spring back gently when pressed.
- Cool in the pan. This is critical for a Bundt cake. Let the Chocolate Hazelnut Ricotta Swirl Bundt Cake cool in the pan on a wire rack for exactly 10 minutes — no more, no less. Too short and the cake is too fragile to release; too long and condensation causes sticking. Place the wire rack over the pan, flip confidently in one motion, and lift the pan straight up.
- Cool completely and finish. Allow to cool fully on the rack — at least 45 minutes. Dust with powdered sugar, drizzle with remaining warmed Nutella, and scatter reserved hazelnuts over the top just before serving.
The Ricotta Advantage in This Bundt Cake
Most chocolate Bundt cake recipes use buttermilk, sour cream, or yogurt for moisture. Ricotta is superior for this specific application for three reasons:
It adds structure. The protein in ricotta helps support a dense batter over a long bake time — critical in a deep Bundt pan where the center takes longer to set than the edges.
It stays moist longer. Unlike buttermilk cakes that dry out after day one, this Chocolate Hazelnut Ricotta Swirl Bundt Cake remains tender and moist for 3–4 days. The fat content in whole milk ricotta acts as a natural moisture lock.
It balances the cocoa bitterness. Ricotta’s mild, milky tang softens the sharpness of unsweetened cocoa powder without sweetening the cake further — creating a more rounded, complex chocolate flavor than butter or oil-based batters achieve.
Tips for a Perfect Bundt Every Time
Toast the hazelnuts before folding in. Spread on a baking sheet at 325°F for 6–8 minutes. Toasted hazelnuts have deeper flavor and stay crunchier inside the baked cake. If using whole hazelnuts, wrap in a clean towel after toasting and rub to remove the skins.
Sift the cocoa. Cocoa powder clumps. Unsifted cocoa creates dense pockets in the batter. 30 seconds of sifting ensures even distribution through every slice of the Chocolate Hazelnut Ricotta Swirl Bundt Cake.
Do not open the oven before 45 minutes. This batter is dense and moist. Early oven opening causes the center to collapse, which in a Bundt pan creates a visible sunken ring.
The toothpick test for Bundt cakes. Insert the toothpick at an angle into the thickest wall of the Bundt (not the center hole). A few moist crumbs clinging is fine — wet batter means another 5–8 minutes is needed.
Serve at room temperature. Like all ricotta-based cakes, this one is best when slightly warmer than refrigerator cold. The chocolate aroma is muted when cold. If refrigerated, let sit 20–30 minutes before serving.
If you enjoy chocolate and ricotta baked together, the Espresso Ricotta Cake uses the same cocoa-ricotta batter principle in a simpler loaf format — a great weekday version of the same flavor profile.
Variations
Nutella Swirl (Enhanced): Warm ¼ cup Nutella until pourable. After filling the pan, drop 8 spoonfuls over the surface and swirl with a skewer before baking. The Nutella ribbons bake into glossy, intense chocolate-hazelnut veins visible in every slice.
Orange Chocolate Hazelnut Bundt: Add the zest of 1 orange to the batter and replace vanilla extract with orange extract. Orange, dark chocolate, and hazelnut is a classic Italian flavor trio that elevates this Chocolate Hazelnut Ricotta Swirl Bundt Cake considerably.
Espresso Chocolate Bundt: Dissolve 1 teaspoon of instant espresso in 1 teaspoon of hot water and add to the wet ingredients. Espresso intensifies the cocoa flavor dramatically without adding a coffee taste. This is the most common professional trick for deepening chocolate cake flavor.
Dark Chocolate Glaze: Instead of powdered sugar, pour a simple ganache over the cooled cake — heat ½ cup heavy cream until steaming, pour over ½ cup chopped dark chocolate, wait 2 minutes, then stir smooth. Drizzle over the Bundt and scatter whole toasted hazelnuts before the ganache sets. This Chocolate Hazelnut Mascarpone Tart uses the same ganache technique if you want to see how the finish looks.
Mini Bundt Cakes: Divide the batter between 6 individual mini Bundt pans. Reduce bake time to 25–30 minutes. Perfect for individual servings at a dinner party.
Storage
Room temperature: Store the Chocolate Hazelnut Ricotta Swirl Bundt Cake covered with a cake dome or loosely tented with foil at room temperature for up to 3 days. The ricotta keeps the crumb remarkably moist — it actually improves on day 2 as the chocolate and hazelnut flavors deepen.
Refrigerator: Refrigerate covered for up to 5 days. Always bring to room temperature for at least 20 minutes before serving — cold suppresses both the chocolate aroma and the ricotta’s creamy texture.
Freezer: Freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw at room temperature for 1–2 hours. The almond and hazelnut structure holds up exceptionally well through freezing.
Make-ahead: This cake is ideal for making 1 day ahead. Bake, cool, wrap tightly, and store at room temperature. Add the powdered sugar dusting or chocolate glaze just before serving.
Frequently Asked Questions
Why is my Bundt cake stuck in the pan?
Almost always a greasing issue. Every ridge of a Bundt pan must be coated — use softened butter applied with a pastry brush, then dust with cocoa powder. Also make sure the cake cooled exactly 10 minutes before inverting — not 5 (too fragile) and not 20 (steam builds and creates suction).
Can I use hazelnut flour instead of hazelnut meal?
Yes — hazelnut flour and hazelnut meal are often used interchangeably, though hazelnut flour is typically finer. Both work in this recipe. If you only have whole hazelnuts, pulse them in a food processor until finely ground, stopping before they turn into hazelnut butter.
My cake is raw in the center — what happened?
Two likely causes: batter was too wet (undrained ricotta) or oven temperature was inaccurate. Bundt pans bake from the outside and the center tube inward — if moisture can’t escape, the center stays wet. Always drain ricotta fully and use an oven thermometer to verify your oven runs at the correct temperature.
Can I make this without the cocoa swirl — as a plain hazelnut ricotta Bundt?
Yes. Remove the cocoa powder and increase flour to 1¼ cups. Add 1 teaspoon of almond extract alongside the vanilla. The result is a pale, fragrant hazelnut ricotta Bundt that pairs beautifully with a lemon glaze. The Lemon Almond Ricotta Bundt Cake follows this exact lighter approach.
Can I add a filling inside the Bundt?
Yes — this is a beautiful technique. After filling the pan halfway with batter, pipe a ring of warmed Nutella or ricotta cream around the center, then cover with the remaining batter. The filling stays hidden until sliced, revealing a surprise center in every piece.
How do I get clean powdered sugar dusting on a dark cake?
Use a fine sieve held about 12 inches above the cake and sift the sugar in two light passes. Applying it too close creates uneven thick patches. Always dust immediately before serving — powdered sugar absorbs moisture from the cake and disappears within a few hours.
Conclusion
If you’re curious about other marbled chocolate treats for inspiration, I like to look at a classic marble loaf like Nutella Marble Pound Cake | Italian Food Forever for ideas on swirls and presentation. Whether you serve it for a family gathering or a quiet afternoon with a friend, Chocolate Hazelnut Ricotta Swirl Bundt Cake brings warmth, comfort, and a little elegance to the table.
Print
Chocolate Hazelnut Ricotta Swirl Bundt Cake
- Total Time: 75 minutes
- Yield: 12–14 servings
- Diet: Vegetarian
Description
This richly chocolatey Bundt cake, made with ricotta, offers a dense yet tender crumb and is crowned with toasted hazelnuts for an extraordinary flavor.
Ingredients
- 1½ cups (375 g) whole milk ricotta cheese, well drained
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup (50 g) hazelnut meal or ½ cup (60 g) hazelnuts, roughly chopped and lightly toasted
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and dust your Bundt pan thoroughly with cocoa powder.
- Drain the ricotta in a fine-mesh strainer over a bowl for 15–20 minutes.
- Build the wet base by whisking together ricotta and sugar until smooth, then add the eggs one at a time and stir in vanilla.
- Add the dry ingredients: sift flour, cocoa powder, baking powder, and salt into the bowl, and fold until just combined.
- Fold in the hazelnuts gently, reserving a small handful for topping if desired.
- Fill the prepared Bundt pan with the batter, spreading evenly.
- Drop spoonfuls of warmed Nutella over the batter and swirl with a skewer if desired.
- Bake for 50–60 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and drizzle with Nutella before serving.
Notes
Ensure to grease the Bundt pan thoroughly to prevent sticking. This cake stays moist for several days due to ricotta.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian