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!
Phenomenal recipe
I only have extra large eggs.
Can I use them?
Sure!
This cake was amazing, I only had regular chocolate chips ( gave them a rough chop as per Jenn’s instructions in an other comment) and they worked fine, no sinking to the bottom…and FYI I definitely did not take the time to chop each chip in half!
I’ve tried many recipes from this blog and have NEVER been disappointed
Thanks Jenn!
Definitely a keeper! Made it a day ahead for Easter brunch and it was loved by all.
This just another example of the excellent recipes you share with us! Such an amazingly moist cake. I did have to bake to 57 minutes and I did also add some orange extract. My entire family said this is the best cake I have ever baked and I have Jenn to thank!
I made this for Easter. Everyone in my family absolutely loved it! I gave 1/4 of it to my next door neighbor and my husband almost lost it when he thought I was going to give more of it away to other neighbors. The cake has been declared a new Easter tradition. 🙂 I make your recipes all the time and my family is never disappointed. Thank you Jenn! Honestly, I don’t know what I would do for dinner if I didn’t have your website!
Best wishes from Southern California!
❤️
Oh my word! I made this cake today for Easter. It’s turned out beautifully using King Arthur all purpose flour & regular chocolate chips which was all I had. Best cake I’ve ever baked!! Thanks a ton, Jenn!!!
I just made this tonight and it was a huge hit with the family. In the future I’d like to make it in muffin form, do I need to change the temp and timing if I do so? If so, would there be a variation in timing for extra large, normal, and Mimi sized muffins?
So glad you enjoyed, Kia. I’d keep the temp the same but start checking for doneness around 20-25 min for normal muffins (mini would be 12-15 and large 30-35). I’d love to know how they turn out if you try them!
Made this in a 9×9 square pan as it’s what I had and turned out perfect!
can I use cottage cheese instead by any chance?
I do think it would work, but I would purée it first so that it is smooth. Please LMK how it turns out. 😊
After reading the reviews I checked the cake a the 50 minute mark and it was indeed very jiggly. I baked it in the convection mode of my oven at 350 so that might have something to do with it. I baked it for an additional 12 minutes but upped the temp setting on the convection oven to 375 so it would actually bake at 350. That did the trick, the cake is fully cooked albeit a little more brown than golden on the top and hasn’t sunk in the middle. Also added some orange zest to the batter after reading the comments of a reviewer who asked if lemon zest would work instead of the chocolate chips. Chocolate and orange just seemed to be a win/win.
This came out amazing! It was still a tiny bit jiggly in the center at 50 minutes so I left it in 5 minutes longer. My teen boys loved it!
I made this for Easter and it was yummy! I added the zest of an orange, as chocolate and orange is just a great combination. I had to bake it about 10 minutes longer than the recipe stated. It fell slightly in the middle, but was delicious. Thanks for another winner!
I absolutely love this cake. Like others, I needed to bake it almost 15 minutes longer. When it cooled it sank slightly in the middle, but only slightly.
I was tempted to use almond extract rather than vanilla, but worried that one tablespoon would overpower the cake.
Two questions please:
What should the internal temperature of this cake be when it is ready?
What do you think about almond extract rather than vanilla and would you use a full tablespoon?
Thank you for your wonderful recipes. I’m a big fan and have purchased your cookbook not only for me, but as a gift for family and friends.
Glad you enjoyed this! Regarding temperature, I’d aim for 200°F. And if you like the taste of almond, I’d keep the vanilla but add 1/4 tsp almond extract (no more, as it’s very strong).
It was so moist and beautiful. Everyone in the family said it was a keeper. Thank you for sharing such a lovely and easy recipe.
Again, another delicious recipe. This cake is beautiful and wonderful tasting. My husband sneaks in all day and takes a bite. I do too!
I made this cake already and it is very good and will make again. However what do you think of adding lemon zest and omitting the chocolate chips?
Hi Steven, Glad you enjoyed it! I think that would be a nice variation.
Just made this and all I can say is DELISH!! Followed recipe as directed. Will make again.
Hi Jenn, My results were the same as other reviewers whose cakes fell. It was jiggly in the center at 45 minutes, and I added another 10 minutes. Still jiggly, but I didn’t want to overcook it so pulled it out of the oven. As it cooled, it slowly sank. Disappointing visuals but delicious taste.
Hi- are there any adjustments I would need to make for high altitude?
Hi Michelle, Thanks for your note. 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. Please LMK how it turns out if you make it!
Mine came out beautifully.
Swapped out ricotta for farmer cheese, 1 cup sugar, added 1 tsp orange oil.
A big hit! Thanks for posting this.
https://photos.app.goo.gl/FRvtueDRGVRMXWHVA
This is delicious Jenn and was done at the 45 minute mark.Should it be stored in my cake dome refrigerated or on the counter?THX
So glad it turned out well! I store it on the counter.
Hi Jenn,
I’m trying to reduce the amount of sugar in my diet but this cake sounds great. How do you think this cake would taste with 1/2 the amount of sugar, 3/4 cup sugar?
Hi Naomi, You can reduce the sugar, but I wouldn’t cut it back by more than 1/4 to 1/2 cup at the most. Please LMK how it turns out if you try it!
Hi Jenn, I used 1 cup of sugar and it tasted perfect to me. Chocolatey and moist. Delicious. Definitely recommend this easy simple recipe. Thank you.
Simply wonderful — my family loved this cake!
I don’t know what I did wrong, but the cake fell in the middle. A lot. The only thing different is I used regular size chips, not mini, because it’s what I had. The cake browned up beautifully. I baked it an additional 7 minutes because the center jiggled at 50 minutes. The flavor around the edges is wonderful. I’m not a great cook, but I am a pretty good baker and can’t figure out what happened. I’ve made many of your recipes and loved them. This is the first one that wasn’t a success.
So sorry you had trouble, Mary! I’m not sure what caused the cake to fall, but since another reader mentioned the same issue, I have increased the flour by a few tablespoons to give the cake more structure.
Hi – Does the 1 3/4 cup flour in the recipe reflect the extra few tablespoons of flour or should I add that in addition? Looking forward to making this for Easter!
Yes that is the increased amount. Enjoy!
I had the same problem. I cooked my cake an additional 7 minutes too. After cooling, it was pudding in the middle. I used a 8 5/8” spring pan instead of 9”
Delicious but disappointing.
So sorry this was a bit of a flop! If you want to make it again, I’ve adjusted the recipe a little. (I increased the flour by a few tablespoons to give the cake more structure.)
Hi Jenn, I’m not much of a baker but saw this recipe and had to try it. I made it for my mother in law for Easter, we won’t be able to get together so I wanted to give her something to cheer her up. Just a question, my cake sunk quite a bit in the middle, did I do something wrong? I know it will be just as delicious but just wondering what causes that for next time I Make it.
I have made so many recipes for you cookbook and website, and have loved them all. Thank You.
Fort Qu’appelle, Saskatchewan
Canada
Hi Barb, Hmmm not sure. Did you by chance make any changes to the recipe? What brand of flour do you use?
I also made the cake with the exact ingredients and the middle fell. I used Arrowhead flour. I’m cooking it a bit longer to see how it goes.
Hi Jennifer, How did it turn out? I’m not sure why some are having issues with the cake sinking in the center. What size pan did you use?
Hello Jen,
Could I make this cake with almond flour?
Thank you, love your recipes!
Hi Cindy, Unfortunately, I don’t think this would translate well to almond flour — sorry!
I can’t wait to try this! I don’t have any ricotta on hand but do have greek yogurt, would that work as a substitute?
Hi Megan, Unfortunately, I don’t think the Greek yogurt will work here. Sorry!
Hi there, this is delicious, but I am baking it for over an hour and it still not ready…
Hi Lora, How did it turn out?
My pan is 9.5 inches – how do you think I should change the bake time? Thank you! -Susan
Hi Susan, I have found that most “9-inch” springform pans range from 9 to 9.75 inches, so no changes necessary. Enjoy!
This cake was absolutely delicious. Very easy to make and will make it again for sure!
I have everything except the mini chocolate chips. Only have large Choc Chips or Baking Choc Bar can this be substituted for mini?
Hi Annabelle, Either will work but you’ll need to chop the large chips into smaller pieces; otherwise the chocolate will sink.
This looks divine! Unfortunately, I have one child who doesn’t like chocolate. Do you think blueberries would work with this taste and texture? We love your recipes!
Hi Devon, Unfortunately, I don’t think blueberries will work here. I’m sorry!
What would you think of adding a few raspberries? If so, what would the ratio be? I have made a raspberry ricotta cake before and combining the two sounds delicious.
Hi Paula, I don’t think raspberries would work; the cake is already so moist, I worry the berries would add too much moisture. You could serve them on the side though. 🙂
Would love to try this! Do you think would work as a Bundt cake? If so, adjust baking time?
I worry it would stick, Annalisa – sorry!
I wonder if I could bake this in 2 6″ pans so that I could give one to a friend? I love this book and love that you made the recipe simpler (chopping chocolate chips? pureeing ricotta? no thanks!). THANK YOU!
Hi Sally, I do think it would work well, although the cook time will likely be a bit less. I actually tried the cake with the puréed the ricotta and didn’t notice a difference (but I wondered if it might depend on the brand of ricotta?). Please LMK how it turns out if you try it!
What do think about substituting blueberries?
Hi Susan, I think the blueberries will add too much moisture to the cake – sorry!
Hi,
This sounds absolutely delicious, and I can’t wait to try it. Maybe perfect for Easter!
Just a little question… will you be posting the recipe with metric amounts for those of us in Europe?
Thanks,
Maureen (Ireland)
Hi Maureen, I just added them (sorry – I completely forgot!). Hope you enjoy it!
Do you have the metric measurements for this recipe, please?
Just added them 🙂
Hi Jenn, thanks for the metric conversion. I have made this cake twice now – firstly with the original recipe’s flour measurement and then with the increased flour. It was delicious both times, though I preferred it the first time as it was more moist. Could you remind me how much flour you originally specified in your recipe, please? Thanks.
So glad you enjoyed! The original measurement was 1-2/3 cups – it’s a difference of just two tablespoons.
Hi. Looks so good! Do you think I can substitute lactose free plain or Greek yogurt for the ricotta? As I have a low tolerance for dairy I wanted to make sure. By the way I have made of your recipes and they are all delicious! Thx
Unfortunately, I don’t think that would work here — sorry!
Good morning. Sounds good. Is there a possibility of making this into cupcakes?
Sure — cupcakes will work here. I’d start checking them for doneness at 20 to 25 minutes. Please LMK how they turn out if you make them as cupcakes!
Can you do this cake in a regular cake pan?
Hi J, I think a 9-inch round pan would be too small, but a 9-inch square pan should work. If you want to be able to remove the cake from the pan to serve it you could line it with parchment like in this recipe. How that helps and that you enjoy!
Jenn, you’re correct, a 9-inch round pan is too small! I made that mistake and it spilled over, a lot, but I just placed a sheet pan under it and kept baking, adding an extra 10 minutes. What it did create, however, was even more yummy edges – albeit, it wasn’t very pretty. I also substituted the same amount of sour cream for the ricotta because that’s all I had, and added an extra 1/2 tsp of baking soda, and went with it. It turned out delicious!! And although my husband initially wanted it to include icing, he agreed (after the second piece) that it just wasn’t necessary and was perfect the way it was! I do want to try using the ricotta though but will definitely adjust the pan size next time! This one’s another keeper, as are all your recipes! Thank you!
Glad you enjoyed it despite it spilling over!
Could I do this is a Bundt pan?
I don’t recommend it, Gillian, as I think it may stick. The original recipe is baked in a pullman loaf pan, so you might try that.
Just made this cake and I cannot believe how moist and delicious it is! This goes in my top five desserts my lifetime! Jen I love your recipes, I cook them with confidence each and every time because they have never failed!!!!