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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Hi Jenn,
I purchased the ricotta brand you recommended but wondering if I should use the full container? It’s not much more than the recipe calls for but I don’t want to ruin it.
Thanks,
Chris
Hi Chris, I wouldn’t use more than what the recipe calls for. Hope you enjoy the cake!
Hi,
I made this delicious cake following the recipe exactly. I would like to try it using less sugar if that wouldn’t damage the structure of the cake. Any suggestion as to what amount I could substitute? Thanks for any help.
Glad you liked it. I think you can get away with reducing the sugar by 1/2 cup, but wouldn’t use any less than that or it will impact the texture. Please LMK how it turns out if you try it with less sugar!
Just a question. What type of salt do you use while baking? Table, kosher..
Has anyone made this and know the answer?
ty!
Hi Kay, I use table salt here. When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the cake!
thank you so much!
This recipe is SO good!! I’ve made it twice now and look forward to making it for years to come. Quick and easy enough to make a weeknight a little more special, and elegant and crowd pleasing when having dinner guests over, too. Another winning recipe from Jenn!!
I think I added my comment to the wrong recipe. Can this be made as muffins/cupcakes?
Hi Tara, Yes, that will work. I’d keep the temp the same but start checking for doneness around 20-25 minutes. Please LMK how they come out!
As usual Jenn, your recipes turn out wonderfully. I made this for a family dinner and everyone thought it was delicious. I served what was left to my bridge group a few days later; same reaction. I had made and frozen the cake the week before as I don’t have time to bake last minute. You are my go to recipe maven.
I am confused – why wouldn’t a 9″ round pan work, but a 9″ Springform pan would . Trying to work with what I have. Thanks for your advice.
Hi Katherine, a springform is an inch taller than a typical cake pan. Hope that clarifies!
I made this last weekend for a neighbor and she said it was the best cake she’d ever had!
This cake is my favorite. Love it. I have made it many times. It also freezes well. Thank you for all your amazing recipes you share.
Love this recipe time and time again. Thank You for sharing 🙂
wondering if anyone has tried making this cake with Bob’s Red Mill 1-1 gluten free flour?
Hi Lisa, I’ll let others weigh in, but a few readers have commented that they’ve made this successfully with gluten-free flour. Please LMK how it turns out if you try it!
Yup, this recipe is a keeper. I can’t wait to adapt it….orange, lemon, almond.
Delicious! This cake is amazing. Easy to put together.
It’s rich and will be a wonderful compliment to a good cup of coffee. My wife loved it too. Can’t wait to see how long it lasts in our house. A real keeper.
Just took it out of the oven and it looks glorious. I’m sure it will taste just as good; all of your recipes do! How long will it stay fresh at room if kept under a cake dome at room temp.? Should I wrap and move to refrigerator after a couple of days (if it lasts that long)?
Hi Andi, It’s at its best on the counter for 1 to 2 days. And, yes, it will last a little longer if stored in the fridge. Just bring it to room temperature before eating. Enjoy!
I made this last night for my church small group meeting. It was amazing and I did not get to bring any home! Thank you for such a fantastic recipe. This will be on repeat.
Thank you for a wonderful, delicious, easy to make cake. I have never used Ricotta in baking however, it certainly adds moisture and texture. Good combination with the chocolate chips.
A big hit in my house.
Next time I will put a cookie sheet under the springform pan. I did have some chocolate drip in the oven.
I am freezing half of the cake so will try that.
Keep these easy recipes coming!
Can I put a Graham cracker crust on the bottom? Will it affect the baking time?
Hi Tecla, Technically you could, but I don’t recommend it. If you decide to try it, I don’t think it will impact the baking time.
Question: Any recommendations how to dazzle the appearance up a bit? It is delicious, but perhaps a thin glaze or turbinado sugar. Just leave it?
Hi Maaike, either of those would work. If you’d like to go with a glaze, you can use this ganache recipe (use the version that’s intended for ganache glaze/fondue). Hope that helps!
This is a wonderful cake recipe, really really special!
Once again you knocked it out of the park. This cake was delicious and moist. I used a 9 inch spring form pan and it took 55 minutes in a WELL HEATED oven. I don’t think ovens are really at true temp when the red light goes off. I have used Galbani in the past and I prefer it. This time I was too lazy to go to another store to pick it up. Dutch Farms was good, but I think it made my cake a little sweet. These containers come in 15 oz. (shrink-flation), so I added an extra Tablespoon of flour to compensate for using the whole container. From now on I will use the Galbani or make my own. Thanks, Patti
Jenn, I was inspired by your comment, ‘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’ and told everyone about it before serving this fantastic cake! Everyone loved it, served with vanilla ice cream and sliced strawberries, raspberries, and blueberries. It really is a winner, and I look forward to making it again! I would add a photo if I could.
Incredibly delicious cake – perfectly sweet, tender crumbs, and elegant. I followed Jenn’s recipe almost as written but added using cake strips around the springform pan to ensure extra tender crumbs for the entire cake. This cake is also simple to bake and elegant to boot. I covered my cake with foil on top at 45 minutes baking time as a commenter recommended. Done at 60 minutes (I live at the west coast beaches). Perfect and no sinking in the middle. After baking this cake, I have found that this is one of my top three favorite cakes of all time. Thank you so much, Jenn, for sharing a classy and tasty cake. You made a ricotta in dessert recipe believer in me! For all those who had issues, if you properly weigh your ingredients and follow the recipe as written instead of making changes or deleting essential ingredients that the recipe called for, I promise you your cake will actually turn out as intended.
Absolutely delicious!! Everyone loved it. Will definitely be making it again.
Thanks for all of your incredible recipes. They are easy to follow and always turn out well.
Would very much consider making this delicious looking cake. I don’t do a lot of baking any more, except for company.
If I make this for my husband and me, does it freeze well? If so, freeze in portions or large?
Also can I use dark chocolate morsels, if they make them?
Much thanks.
Sunny Drohan
Hi Sunny, The cake freezes beautifully, in portions or the whole cake. And yes it’s fine to use dark chocolate morsels.
I really want to make this cake, but at the same time, I am not a big fan of ricotta cheese. How much can you taste the ricotta?
Hi Mia, I promise you really can’t taste it!
Loved this cake. I made it in my 10 inch springform pan. Love your recipes!!! Thank you.
Everyone loved it. I am making it for New Years Eve.
Very moist. I gave it a five star.
I have made this cake multiple times now and it always gets rave reviews. It’s my husband’s favorite dessert that I make. We love it!
Made this today and it’s excellent. Directions were perfect and taste was beyond expectations. This will be a keeper recipe.
Hi! If I wanted to incorporate orange into this recipe, what would you suggest? Zest? Juice? How much of each?
I have a similar recipe for cookies (Dark Chocolate Orange Ricotta Cookies).
Thanks for your help, looking forward to trying this!
Hi Steph, I’d add 1 to 2 teaspoons of orange zest, depending on how strong you’d like the flavor to be.
Hi! Im very excited to try this for the first time this Christmas. i live in Mexico City at an altitude of 7,000+ feet. Any tips on if and how to modify the recipe for the high altitude? Thank you!!!
Hi Susi, 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.
I live at 7700′ elevation and have baked at high altitude for 40+ years. The adjustment I make that works for most recipes is to reduce the baking powder and baking soda by 1/4 tsp. per teaspoon called for in the recipe, i.e. use 3/4 tsp. for each teaspoon in the recipe. This works at higher elevations too.
I have not tried this recipe yet but it looks delicious.
I love this cake! I’ve now made it probably a dozen times. My question is, will it work in a bundt pan? I’d like to make it for a holiday event coming up and thought it would look more festive that way. Any thoughts?
Glad you like it! I’d be reluctant to make this in a Bundt pan – I think the chocolate chips will likely stick – sorry!
Because every recipe I’ve made from this site has been wonderful, I trusted that this cake would be excellent too. Big mistake. My cake looked like the photos here, but it was not at all like a good ricotta cake, which is more like a cheesecake. This cake was too cakey- more like a regular moist cake. It has too much butter, too much flour, way too many chocolate chips, and needs another egg and at least a 1/4 cup sour cream before it will resemble a genuine ricotta cake.
Yes. I used KAF AP flour and Galbani Whole Milk ricotta. I felt like it was a huge waste of good ingredients and a huge disappointment.
Maria, I know what you are talking about with the ricotta cake that’s more like a cheesecake. However, this is not a recipe for that cake 🙂 The pictures show a cakey cake here and it sounds like you made it perfectly. It’s a great recipe.
Thank you so much for all the great recipes! Do you think you could make this in a Bundt pan? I have one with fall decorations I’m dying to use.
Hi Liz, I’d hesitate to make this cake recipe in a Bundt – I think the chocolate chips will likely stick and you’ll have a mess on your hands. Sorry!
Ditto to all the 5 star reviews! Impossibly moist (just like you said!) and so unbelievably delicious. I would never guess the main ingredient is ricotta. Thank you!!
Holy ricotta on a rocket – this cake is amazing. I just baked it and threw in some toffee chips along with chocolate.
Bravissima!
6/5 stars will definitely make again!
So easy and so delicious!!! Thank you for another amazing recipe!!
This cake was easy to put together and came out looking just like the picture! It is SO good I’m going to have to cut it into slices & freeze it; otherwise, I’ll eat it all ! Great recipe, thanks Jen!!
Hello Jen
I tried this recipe as well as I was searching for recipes to use up some fresh
Ricotta i had . It was a success🙂
Glad I came upon ‘one upon a chef’ and will be trying out many of your
recipes as you make it easy to follow🙂
Question please for the ricotta cake how many days can it stay at room temperature?
Thank you
Hi Anna, glad you enjoyed the cake! It’s at its best on the counter for 1 to 2 days. You can also freeze it. See the bottom of the recipe for freezer-friendly instructions. 🙂
Came across this recipe from the Mother’s Day Brunch recommendations. Wow! So delicious. I was trying to use up some ricotta and thought I’d try this. I had part-skim ricotta and only had full-size milk chocolate Ghirardelli chips and it turned out fantastic. I had to bake it for about 75 minutes but put the foil on and voila! So delicious. It’s rich and has the perfect amount of sweetness. Jen, I’d recommend you put an alert on this recipe that you may want to eat the whole thing in one sitting ;). Another great recipe!!! Thank you.
Made this for a Thanksgiving gathering! One relative literally said they could eat the whole thing! So I concur…this cake is so good you will keep eating eat it! Make sure you assure everyone the dark bits are chocolate! I am definitely making this again and I will experiment with a gluten free version that I am sure it will turn out amazing with this recipe!
Thank you!
If using King Arthur flour can I use regular chips? Maybe dust with flour before adding.
Thanks,
Chris
You can try it, but I can’t guarantee they won’t sink. And, yes, I’d dust them lightly with flour.
I didn’t dust the full size chips and they didn’t sink. Actually liked the big flavor of a full sized chip. You’ll love this recipe.
I’ve had my eye on this for a really long time! So glad I finally made it. Love at first bite.
It was perfect with only 3/4 cup of mini chocolate chips. I used the TreStelle traditional ricotta cheese with great success, however I had to bake the cake for a bit longer in order to obtain the golden brown top – maybe 10-15 more minutes than the recommended time.
The recipe called for 11/2 sticks of softened butter but I used 1/2 cup of grapeseed oil instead for less saturated fat, and the cake turned out beautifully. Just blend the oil and sugar in an electric mixer before adding eggs. I decided to use the zest of one orange after reading one commenter’s suggestion and it really does add a lovely note to the cake.
Made this for our 2023 Easter dinner along with baked ham, scalloped potatoes, Caesar salad (a la Once Upon a Chef), asparagus and green beans. Thanks for the recipes!