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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This cake is absolutely divine. Perfect for afternoon tea.
Many thanks for providing the metric conversions.
I used a 25cm round cake tin which I think was ideal.
I didn’t look at the ricotta until I was mixing the cake with the oven on. The packet size was 250g (not 400g). I used a dash of milk (very little) instead of going to the shop to get more. It worked out perfectly.
Thank you so much.
Thank you for all your enjoyable recipes. The Chocolate Chip Ricotta cake was exceptional. Very easy to bake and would be enjoyed any time of day. Looking forward to your next book.
Hi , could I use some blueberries instead of the chocolate chip?? Probably more sugar , right?? Thank you so much… Margaret
Hi Malgorzata, I don’t think blueberries will work here. I have a cherry ricotta cake in my upcoming cookbook that I think would be better with the blueberries. I’m happy to send you the recipe if you’d like to email me at jennifer@onceuponachef.com.
Hi Jen, made this for my work colleagues today & they LOVED it! I read your reviews before baking & I thought I better make 2 batches, us nurses like our home bakes with our morning coffee/tea! Thank you Jen for your great recipes, they have never disappointed. Much love from Australia 🐨
I used Bob’s Red Mill flour and cooked it for 55 min. The toothpick came out clean but unfortunately, the cake sunk as it cooled and was undercooked in the middle when we cut into it tonight. The cake was quite golden brown on top and well browned on the sides with that cooking time. If I try again, maybe covering it with foil at the end and adding another 10 might prevent the falling. It was tasty, but I’m glad I wasn’t serving it to friends as the appearance and texture were somewhat disappointing.
Hi Yvonne, So sorry the cake sank a bit. I think the issue is the brand of flour you used. Bob’s Red Mill is a very low-protein all-purpose flour, so it doesn’t lend enough structure to the cake. I would recommend using King Arthur all-purpose flour for the best results. Hope that helps for next time!
Thank you for sharing that insight about the flour. I look forward to trying it again with King Arthur because the flavor really was delicious. 🙂
Ok! Jen……..this is over the top!
So delicious and so easy to put together!!! We all loved it!
My kind of cake – one pan, no frosting and so full of flavor!
The best!!! ❤️
The cake came out beautifully. I am planning to drop it off as a gift and am just wondering how long it will last and whether it should be kept in the fridge or on the counter beyond the first day. Thank you for all your wonderful recipes. I use your site several times a week and am never disappointed!
So glad you like the recipes! The cake keeps nicely for 1-2 days stored in a cake dome at room temperature. If you want to keep it fresh for longer, I’d refrigerate it but bring it to room temperature before eating. Hope that helps!
Hi Jenn, is it all right if I replace chocolate chips with salted caramel white chocolate chips? Will it spoil the taste ?
It will taste different but still be good. I’d recommend mini chips if you can find them as that will keep them from sinking to the bottom. Please LMK how it turns out if you try it!
The cake was a big hit with my guests! The sweetness mixed with the salty sea salt caramel choc chips is a winner! Double thumbs up again Jenn for such an amazing recipe! It’s going to be another regular recipe for me!
So glad it came out well — thanks for the follow-up!
Wow! This cake is exceptionally moist and delicious. Once again, your recipe was flawless. Thank you!
Hello, I’ve loved all your recipes! Can I bake this in a ceramic Corningware oval baking dish? Mine’s around 11×8.5inches. Thank you!
I wouldn’t recommend it, Jo — I’m sorry!
Amazing recipe. I substituted light olive oil for butter,( reducing volume by 1/4 ), and used low fat ricotta cheese and it was delicious. We have some heart health issues at our house, but still want to enjoy a dessert now and then. For guests I made this cake based on Jen’s excellent recipe and it was a hit. While there is a slight change in texture, we enjoyed the “healthier” version just as much.
Excellent cake, very tasty and easy to make. I made it using hand mixer and baked it in a 13 x 9 pan and it was perfect. Delicious as all Jenn’s recipes 😋