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 and super moist. It was definitely a hit and I will be making it again. Thanks for the recipe.
Hi Jenn. In the pictures portion of the recipe it says bake 50-55 minutes. In the written recipe section it says 55-65. Just wanted you to know. I just kept an eye on it around 45 min and it took a little over an hour to cook.
I did have one issue. The top looked gorgeous without a crack in sight; until I loosely covered in foil as it was getting very brown. Do you think this caused the cracking? Was the foil, possibly, too tight?
Hi Dawn, Thank you for letting me know; it’s fixed! That’s strange that it cracked – did you by chance take a photo? If so, could you send it to me at jennifer@onceuponachef.com?
Uh, no I didn’t and my husband and I have already done some serious damage; two people almost killed it in 24 hours. A friend asked to bring a piece home to her husband and daughter and I gave her one they could split 🤣. It’s so delicious it makes me a bad human. Thanks again for a stellar recipe that makes me look talented.
Hahaha! So glad it came out well. 🙂
Question : Could I use White Lily flour instead if King Arthur? I know the protein level is lower, do you think that would make a big difference?
Hi Sarah, I don’t recommend it for this cake – sorry!
Thanks! So helpful. I always learn something from cooking with Jenn!
This looks delicious. Do you think it would be okay to reduce the sugar to 1 cup? I don’t like desserts too sweet. Also, would this work in a Bundt pan?
Thank you,
Dawn
Hi Dawn, I think you can get away with cutting the sugar to one cup. Regarding the bundt pan, one reader commented that they had success with one, but I’d be concerned it would stick. If you try it, please report back on how it goes!
I just made this cake. After I read the comments i decided I would use a Bundt pan. Turned out wonderful. I hope Jenn will try that …
Jenn,
What type of springform pan do you recommend? Is there a difference between the dark colored pans vs light, gold, etc?
Hi Kelly, I have a lighter color springform and if you’re in the market for one, lighter pans help to cook baked goods more evenly. This is the one I have and am very happy with it.
Hi, Jenn. This cake looks luscious! But I need to change it as for pre-diabetes. I need to change the flour to almond flour and will be using Lily’s chocolate (sweetened with Stevia) instead. Do I need to change the quantities of these ingredients? Do I need to make any other changes? I can’t wait to make it! Pinky
Hi Pinky, chocolate should be fine with no changes. I’ve never baked anything using only almond flour and think you may need to make some modifications. This article may help (the info about almond flour is at the bottom of the page). I’d love to hear how it turns out!
I have part skim ricotta on hand, will it suffice or should I order some whole milk ricotta? Thanks so much!
I’d go with the whole milk for best results. Enjoy!
Hi Jenn, I’ve made this several times and it’s delicious! Everyone who’s had it always asks for the recipe. I’m making it for one of ourThanksgiving desserts tomorrow and was thinking about making as cupcakes. Have you, or anyone, ever? Will let you know how they turn out.
Glad you like it! I’ve never made these as cupcakes, but think you could — I’d start checking them for doneness at 20 to 25 minutes. Please LMK how they turn out!
The cupcakes turned out perfectly! I kept a close eye on them, and only made one dozen at a time. I cooked them 17-18 minutes, turning them half way through the time. This will be perfect for Thanksgiving dessert time, as several will be available! The recipe made 29 cupcakes. I was also careful in smoothing them out in the cups, to help to alleviate uneven cooking.
Some pictures of the final job! …… although several have “disappeared over the last couple of hours”!
So glad they came out well! And it’s so strange when cupcakes mysteriously “disappear.” 😉
I’ll agree this is delicious but keep a very close eye on it after 30 minutes. Mine got a bit dark for my liking on top at the 35 minute mark and took an hour to bake. Thank you for a great recipe!
This has become my favorite cake in the world! I made in again this week for a special occasion and it turned out beautifully.. so moist and flavorful.. reminds me of cannoli filling in cake form. The first time I ever made it, I got a big crack and had trouble getting it baked evenly. The recipes from here are very precise and nothing is done by accident so make sure you follow instructions and evenly spread the batter with an offset spatula, and loosely cover with foil in the oven once it is to the desired brown color on top. For me this happens around 40-45 min despite the cake being pretty jiggly. My cake takes the full hour to bake.