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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Yup, this recipe is a keeper. I can’t wait to adapt it….orange, lemon, almond.
Delicious! This cake is amazing. Easy to put together.
It’s rich and will be a wonderful compliment to a good cup of coffee. My wife loved it too. Can’t wait to see how long it lasts in our house. A real keeper.
Just took it out of the oven and it looks glorious. I’m sure it will taste just as good; all of your recipes do! How long will it stay fresh at room if kept under a cake dome at room temp.? Should I wrap and move to refrigerator after a couple of days (if it lasts that long)?
Hi Andi, It’s at its best on the counter for 1 to 2 days. And, yes, it will last a little longer if stored in the fridge. Just bring it to room temperature before eating. Enjoy!
I made this last night for my church small group meeting. It was amazing and I did not get to bring any home! Thank you for such a fantastic recipe. This will be on repeat.
Thank you for a wonderful, delicious, easy to make cake. I have never used Ricotta in baking however, it certainly adds moisture and texture. Good combination with the chocolate chips.
A big hit in my house.
Next time I will put a cookie sheet under the springform pan. I did have some chocolate drip in the oven.
I am freezing half of the cake so will try that.
Keep these easy recipes coming!
Can I put a Graham cracker crust on the bottom? Will it affect the baking time?
Hi Tecla, Technically you could, but I don’t recommend it. If you decide to try it, I don’t think it will impact the baking time.
Question: Any recommendations how to dazzle the appearance up a bit? It is delicious, but perhaps a thin glaze or turbinado sugar. Just leave it?
Hi Maaike, either of those would work. If you’d like to go with a glaze, you can use this ganache recipe (use the version that’s intended for ganache glaze/fondue). Hope that helps!
This is a wonderful cake recipe, really really special!
Once again you knocked it out of the park. This cake was delicious and moist. I used a 9 inch spring form pan and it took 55 minutes in a WELL HEATED oven. I don’t think ovens are really at true temp when the red light goes off. I have used Galbani in the past and I prefer it. This time I was too lazy to go to another store to pick it up. Dutch Farms was good, but I think it made my cake a little sweet. These containers come in 15 oz. (shrink-flation), so I added an extra Tablespoon of flour to compensate for using the whole container. From now on I will use the Galbani or make my own. Thanks, Patti
Jenn, I was inspired by your comment, ‘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’ and told everyone about it before serving this fantastic cake! Everyone loved it, served with vanilla ice cream and sliced strawberries, raspberries, and blueberries. It really is a winner, and I look forward to making it again! I would add a photo if I could.
Incredibly delicious cake – perfectly sweet, tender crumbs, and elegant. I followed Jenn’s recipe almost as written but added using cake strips around the springform pan to ensure extra tender crumbs for the entire cake. This cake is also simple to bake and elegant to boot. I covered my cake with foil on top at 45 minutes baking time as a commenter recommended. Done at 60 minutes (I live at the west coast beaches). Perfect and no sinking in the middle. After baking this cake, I have found that this is one of my top three favorite cakes of all time. Thank you so much, Jenn, for sharing a classy and tasty cake. You made a ricotta in dessert recipe believer in me! For all those who had issues, if you properly weigh your ingredients and follow the recipe as written instead of making changes or deleting essential ingredients that the recipe called for, I promise you your cake will actually turn out as intended.