This Chocolate Chip Ricotta Cake is a light, creamy dessert studded with mini semi‑sweet chocolate chips. Its texture sits somewhere between a cake and a cheesecake, making it a lovely treat any time of year.
Table of Contents
- Why You’ll Love This Chocolate Chip Ricotta Cake
- Ingredients Needed
- Recommended Cake Baking Tools
- How to Make the Recipe
- Recipe FAQs
- Try These Other Chocolate Chip Dessert Recipes!
- Chocolate Chip Ricotta Cake Recipe
Why You’ll Love This Chocolate Chip Ricotta Cake
- Light, creamy texture that feels indulgent without being heavy.
- A delightful cross between cake and cheesecake.
- Filled with mini semi‑sweet chocolate chips that stay evenly distributed.
- Simple to make and perfect for sharing after dinner or for a special occasion.
This recipe is adapted from a lemon raspberry ricotta cake and takes advantage of whole‑milk ricotta for extra creaminess. If you enjoy ricotta desserts, this version with chocolate chips is a pleasant variation to try.
Ingredients Needed
This chocolate chip ricotta cake uses eight main ingredients for straightforward preparation:
- All‑purpose flour – the cake’s structure.
- Granulated sugar – for balanced sweetness.
- Baking powder and salt – for lift and flavor.
- Eggs – use room temperature eggs for best results.
- Whole‑milk ricotta cheese – gives the cake its creamy crumb.
- Vanilla extract – rounds out the flavor.
- Unsalted butter, melted and slightly cooled before adding.
- Mini semi‑sweet chocolate chips – toss with a little flour to keep them from sinking; regular chips can be used but mini chips distribute more evenly.
Optionally dust the cooled cake with powdered sugar for a simple garnish.
Recommended Cake Baking Tools
Useful tools for making this cake include a 9‑inch springform pan (or a 9‑inch cake pan), mixing bowls, a whisk, a spatula, and measuring cups and spoons. A springform pan makes releasing and slicing the cake easier.
How to Make the Recipe
Here’s a concise overview of the method. Full quantities and step‑by‑step instructions follow in the recipe card.
- Preheat oven and prepare a 9‑inch springform pan with a flour‑based baking spray and optional powdered sugar dusting.
- Toss mini chocolate chips with 1–2 tablespoons of flour to prevent sinking.
- Whisk dry ingredients (sugar, flour, baking powder, salt) in one bowl.
- Whisk eggs, ricotta, and vanilla together in another bowl until smooth.
- Fold the dry mixture into the ricotta mixture with a spatula, then stir in the slightly cooled melted butter.
- Fold in the floured mini chocolate chips, transfer the batter to the prepared pan, and sprinkle a few extra chips on top if desired.
- Bake at 350°F for about 45–50 minutes, until a toothpick comes out clean and the top is lightly golden.
- Cool at least 20 minutes before removing from the pan. Cool completely, dust with powdered sugar if using, and serve.
Recipe FAQs
A 9‑inch springform pan is recommended for easy removal and clean slices, though a standard 9‑inch cake pan will also work.
Coating the chips in a tablespoon or two of flour helps them stay suspended in the batter so they don’t sink to the bottom during baking.
Try These Other Chocolate Chip Dessert Recipes!
Chocolate Chip Cookie Dough Cupcakes
Oatmeal Chocolate Chip Salted Caramel Cookies
Chocolate Chip Scones
Chocolate Chip Cake
If you tried this Chocolate Chip Ricotta Cake, please leave a star rating and share a comment about how it turned out—feedback is always appreciated.
Chocolate Chip Ricotta Cake
Ingredients
Chocolate Chip Ricotta Cake
- 1 1/4 cup Granulated Sugar
- 1 2/3 cups All‑Purpose Flour
- 2 1/4 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
- 1 cup Mini Semi‑Sweet Chocolate Chips, coated in 1–2 tbsp all‑purpose flour
- Powdered Sugar, for dusting (optional)
Instructions
- Adjust the oven rack to the second position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9‑inch springform pan with a flour‑based baking spray and, if desired, dust the pan with powdered sugar.
- Toss the mini semi‑sweet chocolate chips with 1–2 tablespoons of all‑purpose flour and set aside.
- In a medium bowl, whisk together the granulated sugar, all‑purpose flour, baking powder, and salt.
- In a large bowl, whisk the eggs, ricotta cheese, and vanilla until combined.
- Using a spatula, fold the dry ingredients into the ricotta mixture until just combined. Stir in the melted, slightly cooled butter, then fold in the floured mini chocolate chips. The batter will be thick but airy.
- Spoon the batter into the prepared pan and top with additional mini chips if desired.
- Bake for 45–50 minutes at 350°F, or until a toothpick inserted into the center comes out clean. The top should be light golden and the edges slightly pulled away from the pan.
- Cool the cake at least 20 minutes before releasing from the pan. Allow to cool completely, dust with powdered sugar if desired, and serve.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to extend freshness.
Video
Notes
Nutrition
Nutritional information is an estimate and will vary based on the specific ingredients you use.