This Piumino Cake with Cocoa and Ricotta is a soft Italian-style chocolate cake topped with a delicate ricotta cream arranged in a beautiful grid. As it bakes, the cocoa batter rises around the ricotta lines, creating the signature quilted βpiuminoβ look that gives the cake its name.
The texture is what makes this cake so appealing. The chocolate base is light, tender, and moist, while the ricotta topping stays creamy and slightly custardy. You get a little cocoa cake and a little ricotta in almost every bite.
It is simple enough for an everyday bake but pretty enough to serve for guests, afternoon coffee, or a casual dessert table.
In This Recipe
- Why You Will Love This Piumino Cake
- Ingredients Youβll Need
- Ingredient Notes
- Expert Tips for Best Results
- How to Make Piumino Cake with Cocoa and Ricotta
- How to Create the Ricotta Grid
- How to Know When the Cake Is Done
- Delicious Variations
- Frequently Asked Questions
- Storage
- Recipe Card
Why You Will Love This Piumino Cake
Soft and Fluffy Chocolate Base
The eggs are beaten with sugar until light and frothy, which helps create a softer, airier crumb.
Creamy Ricotta Topping
The ricotta mixture bakes directly on top of the cake and stays creamy while the chocolate batter rises around it.
Beautiful Without Complicated Decorating
The grid gives the cake an attractive finished look before it even goes into the oven.
Simple Ingredients
You only need basic baking ingredients plus ricotta.
Perfect With Coffee
This cake is not overly heavy or intensely sweet, making it especially good with espresso, coffee, or tea.
Ingredients
For the Ricotta Cream
- 1 cup (250g) ricotta cheese
- ΒΌ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla paste
For the Cocoa Cake Base
- 3 large eggs
- β cup (130g) granulated sugar
- β cup (70ml) neutral vegetable oil
- β cup (80ml) whole milk
- β cup (40g) unsweetened cocoa powder
- 1Β½ cups (180g) 00 flour or all-purpose flour
- 1 tablespoon (12g) baking powder
- Pinch of salt
Ingredient Notes
Ricotta
Use whole-milk ricotta for the creamiest result.
If the ricotta looks very wet, let it drain in a fine-mesh sieve for 20β30 minutes before using.
Too much excess liquid can make the ricotta grid spread.
Cocoa Powder
Unsweetened cocoa gives the base its chocolate flavor.
Sift it before adding because cocoa tends to form small lumps.
00 Flour
Italian 00 flour gives a delicate texture, but regular all-purpose flour works perfectly well.
Vegetable Oil
Oil keeps the chocolate base soft and moist even after refrigeration.
Use a neutral oil such as sunflower, canola, or vegetable oil.
Baking Powder
This cake relies on a generous amount of baking powder to rise around the ricotta grid and create the classic quilted appearance.
Expert Tips for the Best Piumino Cake
Drain Wet Ricotta
The ricotta cream should be thick enough to pipe.
If it is too loose, the decorative grid can disappear into the batter.
Beat the Eggs Well
Whip the eggs, sugar, and salt until pale, thick, and frothy.
This creates volume before the flour goes in.
Sift the Dry Ingredients
Sifting the flour, cocoa, and baking powder gives you a smoother batter and prevents cocoa pockets.
Do Not Overmix
Once the dry ingredients are added, mix gently just until smooth.
Overmixing can make the cake heavier.
Pipe the Ricotta Instead of Spooning It
A piping bag gives the cleanest grid.
If you do not have one, use a zip-top bag and cut off one corner.
Do Not Overbake
The cocoa cake should be set and spring back lightly.
Overbaking can make the chocolate base dry.
How to Make Piumino Cake with Cocoa and Ricotta
Step 1 β Prepare the Pan
Preheat the oven to 350Β°F (180Β°C), conventional/static oven.
Grease and flour a 9Β½-inch (24cm) round cake pan, or line the bottom with parchment paper.
Step 2 β Make the Ricotta Cream
In a medium bowl, combine the ricotta, sugar, egg, and vanilla.
Mix until smooth and creamy.
Do not whip aggressively; just mix until evenly combined.
Transfer the ricotta mixture to a piping bag and set aside.
Step 3 β Beat the Eggs and Sugar
In a large bowl, add the eggs, sugar, and pinch of salt.
Using an electric mixer, beat for several minutes until the mixture becomes pale, frothy, and noticeably increased in volume.
Step 4 β Add the Liquids
With the mixer on low speed, gradually add the milk and vegetable oil.
Mix only until incorporated.
Step 5 β Add the Dry Ingredients
Sift together the flour, cocoa powder, and baking powder.