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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Oh, how I wished I looked at reviews.
I printed this out on April 1st and made it yesterday.
I did everything exactly as was written and even cooked it more then the 50 minutes.
But alas both cakes turned out with a sunken middle.
So what to do. I cut out the middle and sprinkled happy mini chocolate chips all over it lol. I ll let you know how it tasted later.
So sorry about that Sue! I hope it tasted good despite the texture not being quite right!
Hi Jenn,
Just to let you know everyone loved it.
Phew — so glad!
Infuriatingly delicious. An absolutely stunning recipe. I used homemade ricotta that was a little firmer than most store-bought versions, and it still came out great.
The cake was super moist and rich! When I made this cake I had to bake this 30 minutes more and I still thought it was under baked! The butter/fat leaked out of my parchment lined spring form pan and made my oven a mess! Wonder what I did wrong!
Hi Mel, Sorry you had a problem with this! I’m not sure why you would’ve had a problem with the butter leaking out. Did you by any chance use margarine? Also, regarding it being underbaked, did you happen to print the recipe right after I sent out the newsletter with it? If so, based on reader feedback like yours, I added a few more tablespoons of flour to the dry ingredients which improved the texture of the cake. Please let me know if I can help in any other way!
I have never tried a Jen recipe that I didn’t like (totally looking forward to the cookbook!) – this one was no exception. Even my doubting kids loved it despite freaking out when I was adding cheese to the cake batter. I wanted to add that I couldn’t find my springform pan so I used a metal 9×13 pan that was about 2-21/2 inches deep. It baked about 40 minutes and I kept an eye on it at the end and took it out once golden brown. Perfection!
Made this the other night for a dinner party. Big hit. Thanks again for another great recipe. I did add a heaping teaspoon of orange zest. I felt this added a wonderful aroma and a subtle hint of orange which played well off the chocolate
The question I have is, would you be able to provide weights for the flour. My cake did not fall as others have, and I wonder if this is not related to the great variability in amount of flour used when measuring with a cup vs using weight measurement.
Hi Rob, Glad you enjoyed this! The recipe does include weight/metric measurements. When I initially shared the recipe, it had a few less tablespoons of flour and I believe that’s what was causing the problem. I’ve since updated it. If you prefer to use weight measurements, to view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
This is an amazingly moist and delicious cake! I did have a problem with it being too much batter for my 9″ springform – I had an old pan with shallow sides, and it overflowed the pan when it baked – it was “over the top” in a bad way…but the remaining cake still tasted wonderful. Just a word of caution to use a pan with deep sides, as in the photos.
So good and so moist! Not that it needed it, but I served it with a scoop of ice cream on top. My guests happily took a few pieces home! Also, it’s easy — will definitely be one of my go-to desserts. 🙂
i made this this morning. I followed all the steps but the center of the cake never cooked! T left it in the oven for an additional 10 minutes too! What could have gone wrong?
Hi Karen, I’m sorry you had a problem with this! Did you happen print the recipe right after I sent out the newsletter with it? If so, based on reader feedback like yours, I added a few more tablespoons of flour to the dry ingredients. Every once in a while, I need to tweak a recipe based on comments that come in 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. That said, I’m sorry about the mixup (if in fact that’s what happened)!
Jenn-
I love and trust all of your recipes, so didn’t bother to read the reviews first. Mine baked for a full hour – but it sunk in the middle and wasn’t close to being “baked”. We laughed, at the ring around the outside, and threw it away. Decided to read the reviews to see what I did wrong, and I see it’s a common thing. Still love you, just not this one recipe!
Thanks!
H
As all your recipes, delicious – had the older version of the recipe and just left it in the oven until the middle was firm. Thanks!
I frequently try Jen’s recipes and they are generally perfect. This was no exception. The cake was moist, lusciously creamy and not too sweet. Everyone I shared it with absolutely loved it. Thank you for another great, easy and delicious recipe.