Chocolate Chip Ricotta Cake
Chocolate chip ricotta cake is amazingly moist, decadent and delicious! This Italian cake is the perfect sweet to serve as a mid afternoon pick me up or as a yummy end to a special dinner.
Have you ever had a ricotta cake?
These cakes are amazing.
Instead of the light delicate crumb you get with yellow cake recipes, a ricotta cake gives you a denser, velvety cake closer in texture to pound cake.
It’s just incredible.
And my family loves this cake because of its rich flavor and of course the liberal use of chocolate chips!
Ingredients
- Butter– Soften the butter on your counter. You’ll need some for both the cake and to prepare the pan.
- Sugar – You’ll need both powdered and granulated sugar for the cake, topping, and pan prep.
- Flour – Traditional recipes use almond or semolina flour, but this version needs all purpose flour.
- Baking powder
- Salt
- Ricotta cheese – I recommend using the whole milk version, not low fat.
- Large eggs – Allow them to come to room temperature before using.
- Vanilla extract – Provides flavor to the cake, and I highly recommend. You could try other extracts if you want to experiment with different flavors.
- Mini chocolate chips – Mini chips have a better texture for this than regular sized chocolate chips.
How to make
To start, prepare your spring form pan by adding a single tablespoon of butter to the inside of the pan and rubbing it all around until the inside is evenly coated.
Sprinkle the powdered sugar into the pan and roll the pain around until it is evenly coated.
Shake out an excess sugar.
Whisk the the flour, baking powder, and salt in a large mixing bowl until evenly combined. Set aside.
Add the butter, sugar, and ricotta cheese to your stand mixer’s bowl.
Attach the paddle and mix the ingredients together until they are evenly combined and the mixture’s fluffy.
This will take about 5 minutes.
Carefully crack in the eggs and add the vanilla extract. Cream it together again until just combined.
Using only a small amount at at time, mix in the dry ingredients until all the dry ingredients are fully incorporated. Use a spatula to fold in the chocolate chips.
Transfer the batter to the prepared springform pan. Use the spatula to scrape down the sides of the mixing bowl to get all the batter out and smooth the top of the cake batter.
Bake the cake at 350° on the center rack of the oven for about 45 to 55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
When it is done, remove the pan from the oven and let it rest for at least 10 minutes to cool down.
Before releasing the springform pan, gently run a butter knife along the edge so the cake won’t stick to the sides of the pan. Open the spring and remove the outer ring and then let the cake rest until it has cooled completely.
To top, use a fine mesh strainer or sifter to gently sprinkle powdered sugar over the top of the cake. Finally, sprinkle more chocolate chips over the top of the cake.
Slice, serve, and enjoy!
Storing and serving
You don’t need to refrigerate the cake. You can store it in an airtight container on the counter at room temperature. It should last for 2 to 3 days when stored at room temperature.
To preserve the freshness longer, you can place the cake in the fridge. Make sure to place it in an airtight container first or tightly wrap with plastic wrap.
Before serving, you can top the cake with your favorite toppings. Some suggestions are whipped cream, ice cream, fresh fruit, or your favorite toppings.
Tips and Tricks
- Make sure you let your butter soften on the counter prior to using it but don’t melt it in the microwave.
- Don’t substitute low fat ricotta. Higher fat cheese will give this the best flavor and texture.
- Let your cake cool for at least ten minutes before you remove it from the pan. This makes it easier to work with.
Other cake recipes you may enjoy
Ricotta cake is one of my favorite cakes to make because it is super moist and decadent.
Bake this cake up for a delicious treat you are sure to love.
Looking for other cake recipes?
Try these:
- New York Style Cheesecake
- Flavored Pound Cake
- Italian Cannoli Poke Cake
- Chocolate Chip Cooke Icebox Tiramisu
If you’ve tried these CHOCOLATE CHIP RICOTTA CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chocolate Chip Ricotta Cake
Equipment
- 9" springform pan
Ingredients
For Preparing The Baking Dish
- 1 tbsp butter softened
- 1 tbsp powdered sugar
For The Cake
- 1 3/4 cups flour all purpose
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick butter softened
- 1 1/4 cups sugar
- 1 15 oz tub ricotta cheese whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
For Topping
- 2 tbsp mini chocolate chips
- 1 tbsp powdered sugar
Instructions
To Prepare The Springform Pan
- Start by prepping the springform pan. Add a single tablespoon of butter to the inside of the pan, and rub it all around until the inside is evenly coated. Sprinkle the powdered sugar into it, and roll it around the pan until it's evenly coated. Shake out an excess.
To Make The Cake
- Add the flour, baking powder, and salt to a mixing bowl. Whisk together until evenly combined. Set aside.
- To the bowl of a stand mixer, add the butter, sugar, and ricotta cheese. Using the paddle attachment, mix them together until evenly combined and the mixture's fluffy. This should take roughly 5 minutes.
- Crack in the eggs, careful to avoid any bits of shell, and add the extract. Cream together again, just until combined.
- Add the dry ingredient mixture a little at a time, mixing until it's all evenly incorporated. Using a spatula, fold in the chocolate chips.
- Transfer the batter to the prepared springform pan, scraping down the side of the mixing bowl as needed to get it all in there. Smooth the top gently with the spatula.
- Bake the cake at 350° on the center rack of the oven for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, and let it rest for at least 10 minutes to cool.
- Gently run a butter knife along the edge to ensure the cake releases from the springform pan, and then actually open the spring and remove the outer ring. Let the cake rest until it's cooled completely.
To Top
- Add the powdered sugar to a fine, mesh strainer and then gently sprinkle it out overtop of the cake.
- Sprinkle the remaining chocolate chips evenly out over the cake.
- Slice, serve, and enjoy!
Notes
- Make sure you let your butter soften on the counter prior to using it but don't melt it in the microwave.
- Don't substitute low fat ricotta. Higher fat cheese will give this the best flavor and texture.
- Let your cake cool for at least ten minutes before you remove it from the pan. This makes it easier to work with.
Nutrition
