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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.

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)

Instructions

  1. 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.
  2. Toss chocolate chips with 1–2 tablespoons flour; set aside.
  3. In a medium bowl, whisk together sugar, flour, baking powder, and salt.
  4. In a large bowl, whisk eggs, ricotta, and vanilla until well blended.
  5. Fold in the dry ingredients until just combined. Stir in melted butter and chocolate chips. Batter will be thick and airy.
  6. Spoon batter into the prepared pan. Top with extra chocolate chips if desired.
  7. Bake for 45–50 minutes until golden and a toothpick comes out clean.
  8. Cool in the pan for 20 minutes, then release and cool completely.
  9. Dust with powdered sugar before serving if desired.

Notes

Add citrus zest (lemon or orange) for a fruity aroma.

Use dark chocolate chips for deeper flavor.

Swirl in berry jam or fresh berries for variation.

Top with whipped cream or mascarpone for richness.

Use gluten-free flour for a gluten-free version.

Store in airtight container at room temperature for 3 days or refrigerate up to a week.

Nutrition

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