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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After reading the reviews I checked the cake a the 50 minute mark and it was indeed very jiggly. I baked it in the convection mode of my oven at 350 so that might have something to do with it. I baked it for an additional 12 minutes but upped the temp setting on the convection oven to 375 so it would actually bake at 350. That did the trick, the cake is fully cooked albeit a little more brown than golden on the top and hasn’t sunk in the middle. Also added some orange zest to the batter after reading the comments of a reviewer who asked if lemon zest would work instead of the chocolate chips. Chocolate and orange just seemed to be a win/win.
This came out amazing! It was still a tiny bit jiggly in the center at 50 minutes so I left it in 5 minutes longer. My teen boys loved it!
I made this for Easter and it was yummy! I added the zest of an orange, as chocolate and orange is just a great combination. I had to bake it about 10 minutes longer than the recipe stated. It fell slightly in the middle, but was delicious. Thanks for another winner!
I absolutely love this cake. Like others, I needed to bake it almost 15 minutes longer. When it cooled it sank slightly in the middle, but only slightly.
I was tempted to use almond extract rather than vanilla, but worried that one tablespoon would overpower the cake.
Two questions please:
What should the internal temperature of this cake be when it is ready?
What do you think about almond extract rather than vanilla and would you use a full tablespoon?
Thank you for your wonderful recipes. I’m a big fan and have purchased your cookbook not only for me, but as a gift for family and friends.
Glad you enjoyed this! Regarding temperature, I’d aim for 200°F. And if you like the taste of almond, I’d keep the vanilla but add 1/4 tsp almond extract (no more, as it’s very strong).
It was so moist and beautiful. Everyone in the family said it was a keeper. Thank you for sharing such a lovely and easy recipe.
Again, another delicious recipe. This cake is beautiful and wonderful tasting. My husband sneaks in all day and takes a bite. I do too!
I made this cake already and it is very good and will make again. However what do you think of adding lemon zest and omitting the chocolate chips?
Hi Steven, Glad you enjoyed it! I think that would be a nice variation.
Just made this and all I can say is DELISH!! Followed recipe as directed. Will make again.
Hi Jenn, My results were the same as other reviewers whose cakes fell. It was jiggly in the center at 45 minutes, and I added another 10 minutes. Still jiggly, but I didn’t want to overcook it so pulled it out of the oven. As it cooled, it slowly sank. Disappointing visuals but delicious taste.
Hi- are there any adjustments I would need to make for high altitude?
Hi Michelle, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Please LMK how it turns out if you make it!
Mine came out beautifully.
Swapped out ricotta for farmer cheese, 1 cup sugar, added 1 tsp orange oil.
A big hit! Thanks for posting this.
https://photos.app.goo.gl/FRvtueDRGVRMXWHVA