Name: Chocolate and Vanilla Ricotta Loaf Cake
Prep time: 15 min
Cook time: 58 min
Total time: 1 h 13 min
Cuisine: Italian
Ingredients: 1 1/2 cups (190 g) all-purpose flour, spooned and leveled; 1 cup (200 g) granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 3/4 cup (180 g) whole milk ricotta, room temperature; 2 large eggs, room temperature; 1/2 cup (120 ml) neutral oil or melted butter, cooled; 1/2 cup (120 ml) milk; 1 1/2 tsp vanilla extract; 2 1/2 tbsp unsweetened cocoa powder; Optional: 1/3 cup chocolate chips for extra pockets of melt

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Chocolate and Vanilla Ricotta Loaf Cake saved my afternoon more times than I can count. Picture a soft, fragrant loaf with a ribbon of chocolate running through a creamy vanilla batter. It slices like a dream, serves beautifully with coffee, and tastes even better on day two. If you’ve ever had a crumbly cake dry out on you, this loaf is the opposite. It’s plush, moist, and just sweet enough to feel special without being fussy. Let me show you my easy base and five irresistible ways to spin it your way.

Recipe Inspiration

My love for ricotta in baking started with a family dinner where the dessert was an experiment. I swapped yogurt for ricotta in a loaf cake, and wow, it changed everything. Ricotta doesn’t make the cake cheesy. It makes it velvety and moist, with a tender crumb that holds together nicely. Add a simple cocoa swirl and you get a humble loaf that looks bakery-fancy without any complicated decorating.

I also wanted this to be a welcoming recipe you could bake on a weeknight, slice up for brunch, or gift to a neighbor. If you enjoy traditional bakes, this sits right beside the pies and classics I adore from the classic cakes and pies collection I keep returning to.

“I baked this swirl loaf for Sunday coffee and my family thought I bought it. Moist, not too sweet, and the chocolate ribbon was perfect.”

Below you’ll find the base batter and five variations to keep things fresh. Trust me, by the end of this, you’ll have a new go-to that feels like a bakery secret, even though it’s basically pantry ingredients and a bowl.

Key promise: a tender crumb, easy swirling, and dependable results that don’t dry out overnight.

Preparation

This is a simple stir-and-bake situation with a bit of swirling. You’ll make one vanilla batter, divide a portion, and mix cocoa into that portion for the chocolate swirl. The ricotta helps keep everything moist without extra oiliness.

What You’ll Need

1 1/2 cups (190 g) all-purpose flour, spooned and leveled
1 cup (200 g) granulated sugar
1 tsp baking powder and 1/2 tsp baking soda
1/2 tsp fine salt
3/4 cup (180 g) whole milk ricotta, room temp
2 large eggs, room temp
1/2 cup (120 ml) neutral oil or melted butter, cooled
1/2 cup (120 ml) milk
1 1/2 tsp vanilla extract
2 1/2 tbsp unsweetened cocoa powder
Optional: 1/3 cup chocolate chips for extra pockets of melt

Step-by-Step

1. Preheat to 350°F or 175°C. Grease a 9 by 5 inch loaf pan and line it with a parchment sling. This makes neat slices and easy removal.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until blended. In another bowl, whisk ricotta, eggs, oil, milk, and vanilla until smooth.

3. Pour wet ingredients into dry and stir gently with a spatula until just combined. Don’t overmix or you’ll lose that soft crumb. Fold in chocolate chips if using.

4. Scoop about 3/4 cup of batter into a small bowl. Stir in cocoa powder to make your chocolate portion.

5. Spoon half the vanilla batter into the pan, dollop half the chocolate batter in random spots, add the rest of the vanilla, then the remaining chocolate. Swirl a butter knife through the top layer in gentle S shapes.

6. Bake 48 to 58 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil.

7. Cool 15 minutes in the pan, then lift onto a rack to cool fully before slicing.

Craving more easy bakes after this? I keep a little list of favorites in my cookies and bars recipes section, perfect for quick gifting or lunchbox treats.

How to Store This Cake

Room temperature: Once fully cool, wrap the loaf in parchment, then place in a zip bag or airtight container. It stays soft for 2 to 3 days on the counter.

Refrigerator: For very warm climates, refrigerate up to 5 days. Bring slices to room temp for the best texture.

Freezer: Slice the loaf, wrap slices individually, then put them in a freezer bag. Freeze up to 2 months. Thaw at room temp, then warm briefly if you like.

Note on ingredients and substitutions: Always use fresh leavening and good-quality cocoa. If you’re curious about site policies and general information, you can check my terms and conditions page.

Variations

Five irresistible versions to keep you baking

Here are five fun spinoffs you can make with the same base. Each one starts with the batter above. Adjust bake time as needed if your add-ins are very moist or heavy. These are perfect if you want different moods from the same dependable batter.

1) Mocha Swirl

Add 1 tsp instant espresso powder to the cocoa batter. It deepens the chocolate flavor and makes the kitchen smell like a café. For an extra twist, drizzle a simple coffee glaze: 1/2 cup powdered sugar plus 1 tbsp strong coffee, whisked smooth and drizzled over the cooled loaf.

2) Orange Kiss

Fold 1 tbsp orange zest into the vanilla batter and swap 2 tbsp milk for fresh orange juice. The citrus lifts the creamy ricotta and makes the chocolate ribbon pop. This one is sunshine in slices.

3) Almond Crunch

Add 1/2 tsp almond extract to the vanilla batter and sprinkle 1/3 cup sliced almonds on top before baking. The almonds toast as the loaf bakes and give a delicate crunch without overpowering the flavor.

4) Double Chocolate Chip

Stir 1/2 cup mini chocolate chips into the vanilla batter and 1/4 cup into the cocoa portion. You’ll get little melty pockets in every bite. Watch the bake time and test early, since chocolate chips can make the crumb seem wetter.

5) Cinnamon Cocoa Swirl

Whisk 3/4 tsp ground cinnamon into the cocoa batter. It adds warmth that makes the loaf taste like a cozy afternoon. Serve with a spoon of yogurt or whipped cream if you’re feeling extra.

If you’re in a classic mood, these pair beautifully with simple bakes in my classic bakes hub.

Tips for Serving and Enjoying

Make it pop with easy finishing touches

Let it cool. A full cool gives clean slices and keeps the crumb from mushing under the knife.
Use a serrated knife. Gentle sawing makes tidy slices.
Dress it up. A dusting of powdered sugar looks pretty without icing.
Serve with something creamy. A dollop of lightly sweetened ricotta or whipped cream is delightful.
Go warm or room temp. A 10 second microwave zap softens chocolate pockets for a melty treat.
For gatherings, slice ahead. Arrange on a platter with berries and a small bowl of jam.

I also recommend slicing thick for breakfast and thin for dessert plates. If you’re into snackable bakes as well, peek at my go-to list in the cookies and bars roundup for quick weekday treats.

And if you were wondering, yes, this base shines as a brunch loaf or a take-along gift. It travels well and tastes even better the next day, which is always a win for busy schedules.

Common Questions

Q: Can I make this with part-skim ricotta?
A: Yes, but whole milk ricotta gives a richer texture. If using part-skim, add 1 extra tablespoon oil to keep the crumb plush.

Q: My swirl sank to the bottom. What happened?
A: The batter may have been too thin or overmixed. Measure flour carefully and mix just until combined. Also swirl only the top two layers, not all the way to the bottom.

Q: Can I reduce the sugar?
A: You can drop it by about 2 to 3 tablespoons without changing the structure much. Any more and the cake may bake up drier.

Q: How do I keep the top from browning too fast?
A: Tent loosely with foil around the 35 minute mark and continue baking until the center tests done.

Q: Can I make it gluten free?
A: Use a good 1 to 1 gluten free flour blend with xanthan gum. Check early, since gluten free loaves can bake a few minutes faster.

There’s something so comforting about a loaf that’s simple to make yet feels special at the table. The Chocolate and Vanilla Ricotta Loaf Cake checks every box for me: easy mixing, a gorgeous swirl, and soft slices that stay moist for days. With the five ideas above, you can match the mood, from cozy cinnamon to bright citrus. If you’re on a chocolate kick, you might also enjoy this lovely take on a Chocolate Chip Ricotta Loaf Cake for an extra melty bite. However you slice it, I hope this becomes your reliable, no-stress treat you can bake on repeat.

Happy baking, and I can’t wait to hear which version you try first.

5 Irresistible Chocolate and Vanilla Ricotta Loaf Cake Recipes

Recipe Inspiration