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Small cake on a pink cake stand.

Chocolate Ricotta Cake with Chocolate Buttercream

4.96 from 21 votes
Moist and rich chocolate ricotta cake layers with silky, smooth chocolate buttercream



  • 1 cup (120 g) all-purpose flour
  • 1/3 cup (39.3 g) good quality dark cocoa powder
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (109 g) grapeseed oil
  • 3/4 cups plus 2 tablespoons (175 g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (250 g) ricotta cheese, at room temperature

For the Buttercream

  • 5 ounces semi-sweet or bittersweet chocolate
  • 3 tablespoons (45 g) heavy whipping cream
  • 1 cups (226 g) unsalted butter, slightly cold
  • 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
  • 1 teaspoon (4.2 g )vanilla extract
  • Pinch of salt



  • Preheat the oven to 325 degrees F. Spray two 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
  • In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed for about 1 to 2 minutes.
  • Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Turn the mixer to medium-high speed and beat for an addition minute.
  • With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
  • Evenly distribute the batter among the two cake pans (about 14 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
  • Remove pans from oven and let the cakes cool in the pans for about 15 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

For the Buttercream

  • In a microwave safe bowl, heat the cream and chocolate chips for about 30 to 45 seconds. If needed, heat for an additional 20 to 30 seconds. Stir to combine and create a silky, smooth texture. Set aside to cool to room temperature.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
  • Add the room temperature chocolate ganache to the butter and beat until the mixture is smooth.
  • With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • Stir in the vanilla and salt.
  • Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.


  • Place┬áthe first cake layer, top side up, in the center of a cake board or cake stand.
  • Evenly spread 1/2 cup of buttercream over the cake layer.
  • Place second cake layer, top side down, on top of the buttercream.
  • Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
  • Once the crumb coat is set, finish frosting the cake with the remaining buttercream.
Course: Dessert
Cuisine: Cake
Keyword: chocolate, chocolate buttercream, Chocolate Cake, Chocolate ricotta cake, small cake