Chocolate Chip Ricotta Cake
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Adapted from Melissa Weller, this chocolate chip ricotta cake has a rich flavor and an impossibly moist texture.
Adapted from A Good Bake by Melissa Weller and Carolynn Carreno, this chocolate chip ricotta cake is easily one of the best cakes I have ever made — and I have baked a lot of cakes in my day. Weller, a master baker and French Culinary Institute graduate, developed the cake for Sadelle’s, a brunch mecca in Soho, New York City. The addition of ricotta cheese gives the cake a rich flavor and an impossibly moist texture. The cake is also jam-packed with mini chocolate chips, making it a crowdpleaser for all ages.
What You’ll Need To Make Chocolate Chip Ricotta Cake
STEP-BY-STEP INSTRUCTIONS
In a medium bowl, combine the flour, baking powder, and salt.
Whisk well and set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the the butter and sugar.
Cream on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary.
Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition.
Beat in the vanilla (don’t worry if the batter looks curdled).
Add the ricotta cheese.
Mix on medium-low speed until incorporated.
Scrape down the sides of the bowl and add the dry ingredients in one addition.
Mix on low speed until just combined.
Remove the bowl from the mixer and add the chocolate chips.
Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You’ll notice that the ricotta cheese gives the batter a slightly grainy texture.)
Transfer the batter to the prepared pan, and use an offset spatula to smooth and level out the top.
Bake the cake for 55 to 65 minutes, until completely set and golden brown on top. Place the pan on a cooling rack for 15 minutes.
Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan.
Let the cake cool completely on the rack before cutting. Enjoy!
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Chocolate Chip Ricotta Cake
Adapted from Melissa Weller, this chocolate chip ricotta cake has a rich flavor and an impossibly moist texture.
Ingredients
- 1¾ cups all-purpose flour (preferably King Arthur), spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, softened
- 1½ cups sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1⅔ cups whole milk ricotta cheese, preferably Galbani brand
- 1¼ cups mini chocolate chips
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9- or 10-inch springform pan (see note) with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. Line the bottom of the pan with parchment paper and spray again.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition. Beat in the vanilla (don't worry if the batter looks curdled). Add the ricotta cheese and mix on medium-low speed until incorporated. Scrape down the sides of the bowl and add the dry ingredients in one addition. Mix on low speed until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You'll notice that the ricotta cheese gives the batter a slightly grainy texture.)
- Transfer the batter to the prepared pan, and use an offset spatula to smooth and level out the top. Bake the cake for 55 to 65 minutes, until completely set and golden brown on top. (If the top starts to get too dark towards the end, cover the pan loosely with foil.) Place the pan on a cooling rack for 15 minutes. Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan. Let the cake cool completely on the rack before cutting.
- Note: If you don't have a springform pan, a 9-inch square pan works well (a 9-inch round pan, however, is too small). If you'd like to be able to remove the cake from the square pan, you can line the pan with a parchment sling.
- Make-Ahead/Freezer-Friendly Instructions: The cake can be made 1 day ahead of time and stored in a cake dome at room temperature. It can also be frozen for up to 3 months; after the cake is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (12 servings)
- Calories: 460
- Fat: 23 g
- Saturated fat: 14 g
- Carbohydrates: 56 g
- Sugar: 40 g
- Fiber: 1 g
- Protein: 8 g
- Sodium: 300 mg
- Cholesterol: 98 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious cake but it took sooo long to cook in the center. I think my oven temp is not accurate since I baked it at 350. At the 60 min mark, it was still completely raw in the center. I covered it with foil, and baked it longer but by the time the center was cooked the outside was pretty dark and burnt in some spots. Any suggestions on how to resolve this as I’d love to bake this again? Lower oven temp for longer?
Hi Noelle, I’m sorry you had a problem getting this to bake evenly! Did you make any adjustments to the recipe? Did you use the pan called for in the recipe?
I love this cake. I don’t know that I’d call it moist but it’s got an interesting texture that makes it hard to stop eating. It reminded us of an old Italian Easter pie my MIL makes with the mascarpone, dark chocolate & dried fruit. I’m tempted to try it with some cherries next!
I had no problems cooking it just as the recipe stated, cooking time was spot on.
I only had reg chocolate chips the first time, I tried to chop them and it was difficult, they did sink, next I tried it with chocolate that I ground up in my little chopper, it was better with the even distribution and looked nicer too. Wasn’t a deal breaker though we enjoyed it thoroughly both times!
Thank you.
Will make this again & again ❤️
Can this cake be frozen?
Yes, it freezes nicely. See the bottom of the recipe for more detailed freezer-friendly instructions. 🙂
This cake was so good! I made it for Christmas Eve’s party and EVERYONE loved it! So moist and had a great flavor. Made it a day ahead, left it lightly covered as suggested. Thanks for sharing! Even went ahead and purchased this gal’s cookbook I was so impressed.
This is my fourth time making this delicious cake…it’s in the oven now…I just reread the ingredients list, though, and realized that it calls for less than two cups of ricotta…I have used the entire 1 lb. container each time, and the cake comes out perfect…I do have to bake if for the full 60 mins, but it is wonderful…what on earth would I do with a third-cup of extra ricotta!? Thanks for another winner, Jenn. I promote you constantly! Yours is my very favorite food blog… Happy New Year!
Great idea to use the whole container. Thanks
Delish! Thank You for sharing, Jenn! Happy New Year!
if you have trouble finding Ghirardelli mini chips, Target carries them!
This cake is so delicious! the first one I made, I froze, and I decided I didn’t want to take a frozen cake to Christmas Eve, so I made a fresh one that morning and brought the frozen one to school on the last day before vacation. I’m here to say that the frozen cake was perfect. You could not tell it had been frozen. Everyone who tried this cake, both at school and on Christmas Eve LOVED it! Everyone wanted the recipe. This cake is so easy to make and presents so beautifully. I was going to sprinkle it with confectioner’s sugar, but I forgot to bring it…it was perfect as is. Thanks for another winner!!
Hi Jenn
I’m planning on making this cake.
After reading the comments I want to make sure this is the correct recipe. Could you please let me know? Thank you Marlene
Yes, Marlene, this is the correct version. The original version had slightly less flour, but I changed that a while back. Hope you enjoy!
Jenn,
You hit this one “out of the ballpark”! Such an excellent recipe. I have made this 3 times now, the first time I used the mini-chocolate chips now, I chop my own chocolate. This cake is moist and delicious. I normally don’t comment about recipes, because I expect them to be good. But this one is outstanding. I might try it just using grated lemon the next time and maybe some nuts. So good!