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Chocolate Chip Ricotta Cake Recipe

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★★★★★

4.6 from 111 reviews

A moist and airy Chocolate Chip Ricotta Cake featuring creamy ricotta cheese blended into a tender batter studded with mini semi-sweet chocolate chips. This easy-to-make cake is perfect for dessert or teatime, delivering a delicate texture with a golden crust and a subtle sweetness enhanced by a dusting of powdered sugar.

Ingredients

Scale

Dry Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 2 ¼ tsp Baking Powder
  • 1 tsp Salt
  • 1–2 tbsp All-Purpose Flour (for coating chocolate chips)

Wet Ingredients

  • 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 1/4 cup Granulated Sugar

Add-ins

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

For Garnish

  • Powdered Sugar (for dusting)

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the second level position just above center and preheat the oven to 350°F. Generously spray a 9-inch diameter springform pan with a flour-based baking spray and optionally dust with powdered sugar for easy release and a subtle crust.
  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 sinking during baking. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together granulated sugar, all-purpose flour, baking powder, and salt thoroughly to ensure even leavening and seasoning.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, ricotta cheese, and vanilla extract together until well combined and smooth.
  5. Fold Dry Ingredients and Add Butter and Chocolate Chips: Gently fold the dry mixture into the wet ingredients until just blended, avoiding over-mixing to maintain cake tenderness. Stir in the melted, slightly cooled butter and flour-coated chocolate chips, resulting in a thick, airy batter.
  6. Fill Pan and Top: Spoon the batter evenly into the prepared springform pan. Sprinkle additional mini chocolate chips on top to create pockets of melted chocolate on the cake’s surface.
  7. Bake the Cake: Bake for 45-50 minutes at 350°F. The cake is done when a toothpick inserted into the center comes out clean, and the top is puffed with a light golden brown crust. The sides should be golden brown and slightly pulled away from the pan.
  8. Cool the Cake: Let the cake cool for at least 20 minutes before removing the sides of the springform pan. Allow the cake to cool completely on a wire rack. Optionally dust the top with powdered sugar before serving.
  9. Storage: Store the cake at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. For longer freshness, refrigerate for up to 1 week, bringing it to room temperature before serving for best flavor.

Notes

  • Coating the chocolate chips with flour prevents them from sinking to the bottom of the cake during baking.
  • Using a springform pan makes it easier to remove the cake without damaging its delicate sides.
  • The ricotta cheese adds moisture and a tender crumb to the cake, making it uniquely soft.
  • For a richer flavor, use whole milk ricotta; part-skim ricotta may make the cake slightly less moist.
  • Allow the cake to cool completely before dusting with powdered sugar to prevent melting and clumping.
  • Optionally, add a pinch of cinnamon or orange zest to the batter for a flavor twist.
  • If you don’t have a flour-based baking spray, grease the pan with butter and dust with flour instead.

Keywords: chocolate chip cake, ricotta cake, moist cake, easy dessert, ricotta cheese dessert, baked chocolate chip cake

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