Chocolate Chip Ricotta Cake

Adapted from Melissa Weller, this chocolate chip ricotta cake has a rich flavor and an impossibly moist texture.

Servings: 12
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 20 Minutes


  • 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
  • 1¼ cups mini chocolate chips


  1. 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.
  2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  3. 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.)
  4. 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.
  5. 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.
  6. 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