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.
“I made this last weekend for a neighbor, and she said it was the best cake she’d ever had!”
What You’ll Need To Make Chocolate Chip Ricotta Cake
STEP-BY-STEP INSTRUCTIONS
Step 1: Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt. Whisk well and set aside.
Step 2: Cream the butter and sugar. 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, a few minutes.
Step 3: Mix in the eggs. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition.
Step 4: Beat in the vanilla and ricotta cheese. Don’t worry if the batter looks a bit curdled at this point; that’s normal.
Step 5: Add the dry ingredients. Scrape down the sides of the bowl, then add the dry ingredients in one addition and mix on low speed until just combined.
Step 6: Mix in the chocolate chips. Remove the bowl from the mixer and add the chocolate chips. Fold 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.)
Step 7: Transfer the batter to the pan. Use an offset spatula to smooth and level out the top.
Step 8: Bake and cool. 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.
Step 9: Serve. 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
Ingredients
- 1¾ cups all-purpose flour (preferably King Arthur), spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1⅔ cups whole milk ricotta cheese (preferably Galbani brand)
- 1¼ cups mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray a 9- or 10-in (23 or 25-cm) 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.
Notes
- If you don't have a springform pan, a 9-in (23-cm) square pan works well (a 9-in/23-cm 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 parchment.
- Make-Ahead/Freezing 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
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 unbelievable! It is so good, I literally can’t stop eating it! I brought it to a brunch and the host is gluten free, so I used King Arthur gluten free flour. They loved it too. Very easy to make and the mini chocolate chips and the ricotta, which helps to keep it moist is a winning combination.
hi Jenn. Fabulous cake! Made it for company and it was a huge hit. I’d like to try to make the cake in mini loaf pans. I think it would be a fun gift for neighbors around the holidays. The pans are approx 5 3/4″ x 3 5/12″ x 1 3/4″ . Do you think that would work? If so, how many mini loaf pans would I get out of the recipe as written, and how long would you suggest I bake them? Would you alter the oven temp at all?
Hi Jane, so glad you like it! Yes, I think you could make these in mini loaf pans. I’d guesstimate it would make five. I’d keep the oven temperature the same and start checking them at about 30 minutes.
Late yesterday afternoon I baked this deliciously moist cake. We had it with brunch today and everyone loved it! You’re so right about it being one of the best cakes ever! Thanks again for sharing your recipes with us 😋
First ever ricotta cake was a huge success.Delicious and easy to prepare.Used extra ricotta from Chef Jenn`s lasagna (also delicious) and assorted unused chocolate chips.Cake fit nicely in our 9″ spring form pan,highly recommend even if you don`t have leftover ricotta!