Name: Chocolate Chip Ricotta Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 ¼ cups granulated sugar; 1 ⅔ cups all-purpose flour; 2 ¼ teaspoons baking powder; 1 teaspoon salt; 3 large eggs; 1 ⅔ cups whole milk ricotta cheese; 3 teaspoons vanilla extract; ¾ cup unsalted butter, melted and slightly cooled; 1 cup mini semi-sweet chocolate chips (tossed in 1–2 tablespoons flour); Powdered sugar (for dusting, optional)

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Why You’ll Love This Recipe

You’ll love this recipe for its moist texture, mild tang from the ricotta, and bursts of chocolate in every bite. It’s easy to make with simple ingredients and delivers a bakery-quality dessert that’s perfect for gatherings or a cozy treat at home. The ricotta keeps the cake exceptionally soft while the chocolate chips add just the right indulgence.

Ingredients

1 ¼ cups granulated sugar
1 ⅔ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups whole milk ricotta cheese
3 teaspoons vanilla extract
¾ cup unsalted butter (melted and slightly cooled)
1 cup mini semi-sweet chocolate chips (tossed in 1–2 tablespoons flour)
Powdered sugar (for dusting, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Adjust the oven rack to the second level position and preheat oven to 350°F (175°C).
Generously spray a 9-inch springform pan with flour-based baking spray and optionally dust with powdered sugar.
Toss chocolate chips with 1–2 tablespoons flour and set aside.
In a medium bowl, whisk together sugar, flour, baking powder, and salt.
In a large bowl, whisk eggs, ricotta cheese, and vanilla extract until well blended.
Fold in the dry ingredients until just combined. Stir in melted butter and flour-coated chocolate chips. Batter will be thick and airy.
Spoon the batter into the prepared pan and top with extra chocolate chips if desired.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. The top should be light golden brown and slightly pulled away from the sides.
Cool in the pan for at least 20 minutes, then release from the pan and cool completely.
Dust with powdered sugar before serving, if desired.

Servings and timing

This recipe makes 12 servings. Prep time is 20 minutes, baking time is 50 minutes, and total time is about 1 hour and 10 minutes.

Variations

Add orange or lemon zest for a citrus twist.
Use dark chocolate chips for a more intense chocolate flavor.
Swirl in raspberry jam or chopped berries for a fruity variation.
Top with a dollop of whipped cream or mascarpone for extra richness.
Substitute with gluten-free flour for a gluten-free version.

Storage/Reheating

Store the cake in an airtight container or wrapped in plastic at room temperature for up to 3 days. Refrigerate for up to a week for extended freshness. Let the cake come to room temperature before serving if stored cold.

FAQs

Can I use part-skim ricotta?

Yes, but whole milk ricotta gives the cake the creamiest texture.

Why do I toss the chocolate chips in flour?

It helps prevent them from sinking to the bottom of the cake during baking.

Can I freeze this cake?

Yes, wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight.

Can I use regular chocolate chips instead of mini?

Yes, but mini chips distribute more evenly throughout the cake.

Do I need a springform pan?

A springform pan makes it easier to release the cake, but a well-greased 9-inch round cake pan can also work.

How do I know when the cake is done?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Can I use almond or coconut flour?

These flours require different ratios and adjustments, so stick with all-purpose flour unless experienced with substitutions.

Is this cake overly sweet?

No, the balance of sugar and ricotta makes it pleasantly sweet without being overwhelming.

Can I make this cake dairy-free?

Not easily, as ricotta and butter are key to the texture, but dairy-free versions may be possible with specific substitutes.

What can I serve with this cake?

Serve with coffee, tea, or a fresh berry compote for a delightful pairing.

Conclusion

Chocolate Chip Ricotta Cake is a delightful dessert that’s both comforting and elegant. With its tender texture, rich ricotta base, and pockets of chocolate, it’s an irresistible treat for any occasion. Simple to make and perfect to share, this cake is sure to become a year-round favorite.

Chocolate Chip Ricotta Cake

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Chocolate Chip Ricotta Cake is a light, creamy Italian-inspired dessert with mini chocolate chips and a tender crumb, finished with a dusting of powdered sugar. It’s the perfect sweet balance of richness and subtle tang.

Author: Amy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and position rack in the second level. Spray a 9-inch springform pan with flour-based baking spray.
Toss chocolate chips with 1–2 tablespoons flour; set aside.
In a medium bowl, whisk together sugar, flour, baking powder, and salt.
In a large bowl, whisk eggs, ricotta, and vanilla until well blended.
Fold in the dry ingredients until just combined. Stir in melted butter and chocolate chips. Batter will be thick and airy.
Spoon batter into the prepared pan. Top with extra chocolate chips if desired.
Bake for 45–50 minutes until golden and a toothpick comes out clean.
Cool in the pan for 20 minutes, then release and cool completely.
Dust with powdered sugar before serving if desired.