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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BEST cake ever. This is my new most amazing dessert. So easy. No frosting and moist and delicious and easy to throw together; nothing complicated here. Everybody loved it. This recipe goes into my very favourite recipe box. Thanks, Jenn.
This cake was scrumptious! Not too sweet and so moist! I cut my regular size chocolate chips into smaller chunks which turned out well!
*****Love this cake. The texture and the taste are just too delicious for words. Okay, it sunk a little but next time I’ll add more flour.
Didn’t have chocolate chips the second time I made it so I added drained pineapple bits instead. Wow! the aroma and the taste were superb. It still sunk a bit, but maybe our flour is different here. I am from Chile 🇨🇱 Saludos from Santiago and thank you for your recipes.
Jenn, this recipe is sooo good! Thank you so much for sharing your secrets with us! I do have a question. I did everything exactly as written, including the King Arthur flour. The cake is great, but it did crack some on the top and sink in a little in the middle as it cooled. I am wondering if it is my oven, as I have had this problem before. Even though I didn’t use the convection option it seems to still cook that way.
Hi B, Do you recall if you printed the recipe right after I sent out the newsletter with it? If so, based on feedback like yours from other readers, I added a few more tablespoons of flour which helped with the sinking. If you try it again, I’d refer to the updated version. I’m sorry for any inconvenience!
Hi Jenn:). I used the recipe straight from the website. The one with 1 3/4 C flour. Is this the correct amount? It was still great! Next time I will try it in my top smaller oven. Maybe that is the problem.
Thank you for your reply!
Yes, you use the correct amount of flour. It could be that the cake was a bit under-baked so you may want to leave it in for an extra minute or two when you try it again. Hope that helps at least a bit!
Made this cake and loved it, could not stop myself from eating it. Baked it for 50 minutes, the center collapsed slightly next time I will leave it in a few more minutes. Mini chips a must. Also add a little extra ricotta. It freezes beautifully. Will definitely be making it again
This was completely yummy and moist. I used 3/4 cup canola oil instead of butter and it was still so very good. A winner I’ll make again!
Oh My Days! So good! soft, sweet, and delicious. I had ricotta on hand and wanted to see if I could make a cake out of it. I came across this blessed recipe and it didn’t disappoint. If you are wondering if you should make this cake I’m here to tell you to roll up your sleeves and get to work. Great recipe 🙂
This is the best cake. It’s a sleeper. It doesn’t look all gooey with frosting so people are blown away with how satisfying it is. I’ve made it numerous times, and now as I’ve had to go gluten free, I use a gluten free flour. Either King Arthur Measure for Measure or Cup 4 Cup. The main thing with GF is don’t store it in the refrigerator. Leave it out. The household 2 legged mice will take care of it.
YUM, YUM, YUM! We enjoyed every bite. Can’t wait to make it again. Thank You for sharing, Jen! 🙂
Delicious cake – but having the same issue that others reported – sunken/underbaked middle – but edges were overbaked. Is there a version of this receipe that could be 2/3 of all ingredients?
Hi Michael, I’m sorry this was underbaked. Do you recall if you printed the recipe right after I sent out the newsletter with it? If so, based on feedback like yours from other readers, I added a few more tablespoons of flour. If you try it again, I’d refer to the updated version. I’m sorry for any inconvenience!