Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Ricotta Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 79 reviews

  • Author: Sophia
  • Total Time: 1 hour 5 minutes
  • Yield: 8 to 10 servings

Description

A moist and airy Chocolate Chip Ricotta Cake featuring the creamy richness of ricotta cheese combined with mini semi-sweet chocolate chips. This delightful cake has a tender crumb and a lightly golden top, perfect for dessert or an indulgent snack. The ricotta cheese adds a unique texture and subtle tang, making this cake wonderfully soft and flavorful.

Ingredients

Cake Batter

  • 1 1/4 cup Granulated Sugar
  • 1 2/3 cups All-Purpose Flour
  • 2 ¼ tsp Baking Powder
  • 1 tsp Salt
  • 3 Large Eggs
  • 1 2/3 cups Whole Milk Ricotta Cheese
  • 3 tsp Vanilla Extract
  • 3/4 cup Unsalted Butter, melted and cooled slightly

Chocolate Chips

  • 1 cup Mini Semi-Sweet Chocolate Chips, coated in 1-2 tbsp all-purpose flour

Garnish

  • Powdered Sugar, for dusting

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the second level from the bottom (just above center) and preheat the oven to 350°F (175°C). Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and optionally dust with powdered sugar to prevent sticking.
  2. Coat Chocolate Chips: In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour to prevent them from sinking during baking. Set aside.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, ricotta cheese, and vanilla extract together until well combined and smooth.
  5. Combine Batter: Gently fold the dry ingredients into the wet ingredients with a spatula just until blended, taking care not to overmix. Then, stir in the melted butter followed by the flour-coated mini chocolate chips. The batter will be thick, heavy, but airy.
  6. Fill Pan and Bake: Spoon the batter into the prepared springform pan, smoothing the surface. Sprinkle additional mini chocolate chips on top if desired. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean and the cake surface turns light golden brown with slightly pulled away sides.
  7. Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before releasing the springform sides. Let the cake cool completely on a wire rack. Dust with powdered sugar before serving for an elegant touch.
  8. Storage: Store the cake in an airtight cake dome or wrapped tightly in plastic wrap at room temperature for up to 3 days. For extended freshness, refrigerate for up to one week.

Notes

  • Coating the chocolate chips with flour prevents them from sinking to the bottom of the cake during baking.
  • Use whole milk ricotta for the best creamy texture; drained too-dry ricotta can affect moisture.
  • The batter will be thick—this is expected due to the ricotta cheese content.
  • Make sure not to overmix the batter to keep the cake tender and light.
  • If you don’t have a springform pan, a regular 9-inch cake pan can be used but greasing and flouring generously is essential.
  • Dusting with powdered sugar is optional but adds a pretty finish and subtle sweetness.
  • Store cake properly to maintain freshness; avoid refrigeration if consuming quickly to preserve softness.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/chocolate-chip-ricotta-cake-recipe/