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!
You May Also Like
- Sour Cream Chocolate Chip Coffee Cake
- Marble Cake
- Powdered Donut Cake
- Chocolate Chip Muffins
- Ricotta Cheesecake with Fresh Raspberries
- Olive Oil Cake
- Tiramisu
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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So delicious!
Addictive… can’t stop eating it! I experimented the third time making it and substituted a few tablespoons of lemon zest with white chocolate. Super delish!! (Didn’t quite have enough ricotta so I used some goat cheese).🤤
Well…so far, so good! Followed your recipe precisely, and my cake looks exactly like the picture of yours…I had no issue with the cake collapsing as others have mentioned, and it came out of the spring form pan easily. I used the King Arthur APF as you suggested and Galbani whole milk ricotta with double cream….if you’re going to indulge, then do it right! 😎
Now…the cake! It is absolutely incredible! Just enough sweetness, amazingly moist and then…chocolate! For anyone deciding whether or not to make this cake, take every positive thing said in every review on here, and add them all together. The result would be THIS CAKE! All humor aside Jen…absolutely fantastic…my wife said it is “to die for” and has planned her dessert tonight around a piece of this cake…she may have mumbled something about Haagen Dazs vanilla with it…not quite sure as she was “tasting” your cake and making little unintelligible sounds while doing so.
LOL – glad it was a hit!
Hi Jenn, I would really enjoy making this cake and share it with my family. However, my granddaughter has Celiac disease and I am not sure what flour would work best?
Thank you Jenn!
Carol
Hi Carol, I haven’t tried it with anything but all-purpose flour, but I suspect it should work with an all-purpose gluten-free flour like this one. Please LMK how it turns out if you make a gluten-free version (I’m sure other readers would love to know too)!
We didn’t love this one. We would certainly make your sour cream chocolate chip coffee cake over this one.
I made this on Easter based on the recipe prior to modifications. I came right here when things were looking awry and saw all the comments and subsequent recipe change. Since we were already 45 minutes in adding extra flour was an option. Instead, we tented the cake with foil and kept cooking until about the 60-ish minute mark. There was only the slightest dip in the very center of the cake – not even noticeable when on a plate.
SO DELICIOUS! ANOTHER WINNER!!
Thank you for such a lovely recipe ~ Made over the weekend ~
My husband enjoyed very much ~ I did not smoothed the top as well as I could have so I got cracks if you will – However, did not take away from how moist and delicious the cake came out ~ I will give a try using wild Maine blueberries and in season also try it with peaches ~ and or both ~
Hi Jenn, This was EXCELLENT, my family can’t stop eating it! I followed the recipe exactly and baked it in a 9×9 square pan, it came out perfect! Thank you very much for sharing the recipe.
Your website is such a trusted source for me – I’ve made lots of your recipes and they always turn out fabulous – keep them coming Jen!! :))
Laura
INSANELY MOIST AND DELICIOUS! Jenn, this is only the second ‘fan letter’ or review I have ever written in over 40 years on this Earth…my first was a review for your strawberry cake, which prompted me to buy your book based on the results! This cake was so moist, delicious, with the perfect balance of chocolate and vanilla…WOW. I served it for Easter to my VERY picky ‘foodie’ family and they went nuts over it. My aunt ditched her plan to give some to the neighbors and kept it for herself. This cake brought us such joy, especially since fewer people could travel this year. Every recipe I have made from your site and book has been a WINNER. THANK YOU!
❤️
Made this cake today, however I had printed the recipe off on 04/01/2021 at 10:01 am CDT. Well, maybe it was an April Fools Joke or an error? 😉 Today when I checked on the cake at 50 minutes I found it was “jiggly” in the middle however brown on the top. I covered the cake with non-sick foil and set the timer for another 6 minutes. A toothpick still came out a bit moist so I gave it another 3 1/2 minutes and while all of this was happening I was reading the reviews and noticed one person mentioned something about a correction. I then went back to the recipe and noticed the change in the amount of flour. Perhaps you could in some way note on the ingredients list that this has been updated for those who may have printed off the recipe prior to your update or please make a note in the comments. I love your recipes and I hope once this cake is cooled it will be “ok.” It smells wonderful ~ I am disappointed I was not aware of the update regarding the amount of flour from 1 2/3 to 1 3/4 cups. Otherwise I followed the recipe exactly and used KA all purpose flour, etc.
thanks!
Hi Kathryn, I’m sorry about that! Every once in a while, I need to tweak a recipe based on reader feedback and haven’t figured out the best way to indicate that because if people have already printed the recipe, they wouldn’t see a note about an update. I think your best bet is to print the recipe right before you plan to make it. That said, I’m sorry about the mixup!
Ok to substitute low fat ricotta and egg beaters to reduce the sat. fat?
Hi Mark, I think you could get away with low-fat ricotta, but I would advise against egg beaters. Hope that helps!