Creamy Ricotta Cake Loaded with Mini Chocolate Chips

This Chocolate Chip Ricotta Cake is a light, creamy dessert full of mini semi-sweet chocolate chips. It's a wonderful treat to enjoy all year round!

Why You'll Love This Chocolate Chip Ricotta Cake

• a light, creamy texture
• a blend of cheesecake and cake in one tasty recipe
• loaded with mini semi-sweet chocolate chips
• a delightful after-dinner treat for the chocolate chip lovers in your life!

This Chocolate Chip Ricotta Cake is adapted from my Lemon Raspberry Ricotta Cake Recipe. It's absolutely delicious, and I hope you'll give it a try in the new year! If you love this ricotta cake, also check out my Chocolate Ricotta Cake recipe!

What You'll Need

This chocolate chip ricotta cake uses just these 8 ingredients:

• All-Purpose Flour. Pick your favorite brand. I used King Arthur.
• Granulated Sugar. Adds just the right amount of sweetness to this ricotta cake!
• Baking Powder and Salt. The baking powder is double acting.
• Eggs. Make sure they're at room temperature.
• Ricotta Cheese. This is what gives the cake its name and its light, creamy texture. Whole milk ricotta is the recommended choice here.
• Vanilla Extract. Its classic vanilla flavor ties all the other flavors together.
• Unsalted Butter. Added melted. Let it cool slightly before stirring it into the batter.
• Mini Semi-Sweet Chocolate Chips. Regular-size chips will work, but the mini ones are a bit lighter, which helps keep them from sinking. If you like, sprinkle a few extra mini chips on top before baking this chocolate chip ricotta cake. I recommend Ghirardelli mini semi-sweet chocolate chips.

Just like with my Lemon Raspberry Ricotta Cake, you can dust powdered sugar over the top as a garnish.

For amounts and instructions, see the recipe card below.

Recommended Cake Baking Tools

Here are the baking tools I recommend for this recipe.

How to Make the Recipe

Here is a short overview of how to make this easy chocolate chip ricotta cake recipe. For the complete detailed version, see the recipe card below.

1. Melt the butter. Melt it now so it has time to cool a bit before it goes into the batter.
2. Coat the mini semi-sweet chocolate chips. Toss them with 1 tablespoon of all-purpose flour before adding them to the batter.
3. Whisk the dry ingredients. That means the granulated sugar, all-purpose flour, baking powder, and salt.
4. Mix the wet ingredients. In another bowl, whisk the eggs, ricotta cheese, and vanilla extract. Hold off on the melted butter for now. At this stage, the batter should be pale yellow, fairly smooth, and thin.
5. Add the whisked dry ingredients to the wet. A spatula is the best tool here, since it keeps you from overmixing the chocolate chip ricotta cake batter. Halfway through stirring, pour in the slightly cooled melted butter.
6. Fold in the mini semi-sweet chocolate chips. Use the spatula again here. The batter will look light and airy, and feel a little thick and doughy.
7. Move the batter into the 9-inch springform pan. Spray the pan with a flour-based baking spray and, if you like, dust it with a thin layer of powdered sugar. You can also scatter a few more mini semi-sweet chocolate chips on top.
8. Bake, then cool. Bake the chocolate chip ricotta cake for 45-50 minutes, until a toothpick inserted into the center comes out clean. My tests came out well at 46 minutes. The top should be light golden brown and puffed, with golden brown sides that have pulled slightly away from the pan.

Recipe FAQs

You will need a 9-inch springform pan. A 9-inch cake pan also works, but the springform is nicer because releasing the sides makes it easier to slice the cake.

The chips are tossed in flour so they don't sink to the bottom of the cake.

Try These Other Chocolate Chip Desserts!

If you made this Chocolate Chip Ricotta Cake Recipe or anything else on my website, please leave a star rating and share your thoughts in the comments below. Thanks for stopping by!