Crock-Pot Chocolate Chip Ricotta Cake

This Crock-Pot Chocolate Chip Ricotta Cake turned out moist and delicious. I made the mistake of cutting it right out of the crock-pot and you can see from the pictures that the chips were still warm.

The cake took two hours to cook in the slow cooker. I used my 6 quart slow cooker and lined it with parchment paper. Leave extra parchment paper over the sides to make it easier to remove the cake once it is done cooking.

I served this after dinner and with a pot of hot tea and everyone loved it. I had to explain that the cake had Ricotta cheese as a main ingredient and no one could believe it.

There was just a little leftovers and I took them to work to share. A couple people asked for the recipe and a few more ask me to make this again and bring it in to share. Crock-Pot Chocolate Chip Ricotta Cake was a hit!

The leftovers that I did have, I stores in an air-tight container in the refrigerator. The cake is very moist and the refrigerator will help keep it from spoiling to quick.

When adding chocolate chips to a cake, toss the chips in a tablespoon or two of all-purpose flour. The flour will help keep the chips from falling to the bottom of the cake and will create a more even distribution of the chocolate chips in the dessert.

Crock-Pot Chocolate Chip Ricotta Cake
Crock-Pot Chocolate Chip Ricotta Cake

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Crock-Pot Chocolate Chip Ricotta Cake

Moist and delicious dessert with Ricotta cheese as one of the main ingredients. Great for breakfast with coffee or as an after dinner dessert.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Breakfast, Dessert
Cuisine Italian
Servings 10 People


  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Ricotta Cheese excess liquid drained
  • 2 Cups all purpose flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Kosher Salt
  • 1/2 Cup Mini Chocolate Chips dusted with flour


  • In a large bowl, beat the eggs, egg yolk and sugar until creamy.
  • In a medium bowl, whisk together the flour, salt and baking powder.
  • Slowly combine the dry ingredients to the liquid ingredients until well combined.
  • Fold in the mini chocolate chips.
  • Line the bottom of a 4 or 5 qt slow cooker with parchment paper and spray with cooking oil.
  • Pour the batter on top of the parchment paper.
  • Cover and cook on HIGH for 2 hours or until the middle has set.
  • Remove the cake by pulling up on both sides of the parchment paper.
  • Remove the parchment paper and allow to cool. Slice and enjoy!
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