Chocolate Chip Ricotta Cake Recipe

A slice of chocolate chip ricotta cake garnished with powdered sugar on a dark plate.

5 from 1 vote

This Chocolate Chip Ricotta Cake is soft, extremely moist, with an almost cheesecake crumb thanks to whole milk ricotta. Studded with chocolate chips and simple to make, it’s perfect for breakfast, brunch, or an easy dessert with coffee.

Course: Dessert

Cuisine: Italian

Keyword: baking, cake, chocolate chip, chocolate chip ricotta cake, dessert, italian, ricotta

Servings:

Calories: 416kcal

Author: Leigh Harris

Ingredients

1 3/4 cups All-purpose flour
1 3/4 tsp Baking powder
1/2 tsp Kosher salt
3/4 cup Unsalted butter softened
1 1/4 cups Granulated sugar
3 large Eggs room temperature
2 tsp Vanilla extract
15 oz Whole milk ricotta cheese room temperature (1 2/3 cup)
3/4 cup Mini semi-sweet chocolate chips plus more for the top if desired

Instructions

Preheat oven 350ºF and set oven rack in the middle position. Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, and kosher salt.
In a large bowl, cream the butter and sugar together on low speed for 60-90 seconds. Add the eggs one at a time and beat on low, scraping down the sides as needed, just until incorporated. Mix in the ricotta and vanilla on low speed until smooth and blended, about 20 seconds.
Add the dry ingredients and mix on low just a few streaks of flour remain. Fold in the chocolate chips by hand.
Pour into the prepared pan and spread out evenly. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes on a wire rack, and release the ring of the springform pan. Let it cool completely. Garnish with a dusting of powdered sugar if desired.

Notes

Pan size - Use a 9-inch springform pan or line a 9-inch square pan with parchment paper that hangs over the sides as handles to remove the cake when it's baked. DO NOT USE A 9-INCH ROUND CAKE PAN. A round cake pan does not hold the same capacity. Its sides are shorter, and it only holds 8 cups.
Drain the ricotta for about 30 minutes if it looks watery.
To reduce top cracks: Don't beat on high, don't overbeat the butter and sugar, and don't overbake.
Tent lightly with aluminum foil at about 40 minutes of baking time to prevent over-browning.

Nutrition