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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Comments
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Phenomenal recipe
I only have extra large eggs.
Can I use them?
Sure!
This cake was amazing, I only had regular chocolate chips ( gave them a rough chop as per Jenn’s instructions in an other comment) and they worked fine, no sinking to the bottom…and FYI I definitely did not take the time to chop each chip in half!
I’ve tried many recipes from this blog and have NEVER been disappointed
Thanks Jenn!
Definitely a keeper! Made it a day ahead for Easter brunch and it was loved by all.
This just another example of the excellent recipes you share with us! Such an amazingly moist cake. I did have to bake to 57 minutes and I did also add some orange extract. My entire family said this is the best cake I have ever baked and I have Jenn to thank!
I made this for Easter. Everyone in my family absolutely loved it! I gave 1/4 of it to my next door neighbor and my husband almost lost it when he thought I was going to give more of it away to other neighbors. The cake has been declared a new Easter tradition. 🙂 I make your recipes all the time and my family is never disappointed. Thank you Jenn! Honestly, I don’t know what I would do for dinner if I didn’t have your website!
Best wishes from Southern California!
❤️
Oh my word! I made this cake today for Easter. It’s turned out beautifully using King Arthur all purpose flour & regular chocolate chips which was all I had. Best cake I’ve ever baked!! Thanks a ton, Jenn!!!
I just made this tonight and it was a huge hit with the family. In the future I’d like to make it in muffin form, do I need to change the temp and timing if I do so? If so, would there be a variation in timing for extra large, normal, and Mimi sized muffins?
So glad you enjoyed, Kia. I’d keep the temp the same but start checking for doneness around 20-25 min for normal muffins (mini would be 12-15 and large 30-35). I’d love to know how they turn out if you try them!
Made this in a 9×9 square pan as it’s what I had and turned out perfect!
can I use cottage cheese instead by any chance?
I do think it would work, but I would purée it first so that it is smooth. Please LMK how it turns out. 😊