Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. I stumbled across this recipe in a random YouTube comment, and I couldn’t resist giving it a try. To my surprise, it was incredible! Every bite felt like a little discovery. Try it and tell me — maybe you’ll discover your next favorite recipe by accident too!
Why You’ll Love This easy Chocolate Chip Ricotta Cake recipe
This Chocolate Chip Ricotta Cake offers a straightforward baking experience that yields reliable results. The combination of ricotta and chocolate delivers a comforting balance of flavors, making it a great choice for various occasions. Whether you are serving it for breakfast, as a snack, or at a family meal, this cake’s versatility makes it a practical favorite in any home.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch round cake pan
- Measuring cups and spoons
Ingredients
- 1 1/4 cup Granulated Sugar (sweet flavor)
- 1 2/3 cups All-Purpose Flour (structure)
- 2 ¼ tsp Baking Powder (leavening agent)
- 1 tsp Salt (enhances flavor)
- 3 Large Eggs (moisture and binding)
- 1 2/3 cups Whole Milk Ricotta Cheese (moisture and richness)
- 3 tsp Vanilla Extract (fragrance and flavor)
- 3/4 cup Unsalted Butter, melted and cooled slightly (richness and moisture)
- 1 cup Mini Semi-Sweet Chocolate Chips, coated in 1-2 tbsp all-purpose flour (sweetness and texture)
- Powdered Sugar, for dusting/garnish top of cake (decorative touch)
How to Make easy Chocolate Chip Ricotta Cake recipe
Step 1. Preheat your oven to 350°F. Prepare a 9-inch round cake pan by greasing it lightly with butter or non-stick spray. This ensures that the cake will easily release when it’s baked, providing a smooth appearance and making serving easier.
Step 2. In a mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Make sure the dry ingredients are well combined, which will help in creating an even texture throughout the cake. You want to see no clumps, ensuring that the leavening agents are distributed evenly for optimal rising.
Step 3. In a separate bowl, crack the three large eggs and beat them gently with a whisk until they are just combined. Add the whole milk ricotta cheese and vanilla extract to this mixture, blending until smooth. The ricotta will introduce a creamy texture and moisture, making your cake wonderfully tender.
Step 4. Gradually mix the dry ingredients into the ricotta mixture using a rubber spatula, folding gently for about a minute. Watch for any flour pockets as you combine; we want to ensure a smooth batter without overmixing, which can lead to a tougher texture in the finished cake.
Step 5. Carefully pour in the melted unsalted butter and continue to fold until it is fully incorporated. The butter adds richness and moisture, so ensure that it is slightly cooled before adding; this prevents cooking the eggs and keeps a tender crumb.
Step 6. Finally, fold in the mini semi-sweet chocolate chips, which have been lightly coated in flour. The flour coating helps the chips stay suspended in the batter during baking, preventing them from sinking to the bottom. This step enhances the overall chocolate experience in each slice.
Step 7. Pour the batter into the prepared cake pan, smoothing the top as needed with the rubber spatula. Make sure the batter is spread evenly to ensure even baking and a uniform height for your cake once it is baked.
Step 8. Place the cake pan in the preheated oven and bake for approximately 35-40 minutes. You will know the cake is done when it’s golden brown on top and a toothpick inserted in the center comes out clean. It’s important to keep an eye on the cake to avoid overbaking, which may dry it out.
Step 9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This cooling period helps the cake set slightly and makes it easier to turn it out of the pan without breaking.
Step 10. After cooling, carefully invert the cake onto a wire rack to cool completely. This ensures that air circulates around the cake, helping to prevent sogginess. Once cooled, dust with powdered sugar before serving for an added touch of sweetness and elegance.
Serving Suggestions
Chocolate Chip Ricotta Cake is incredibly versatile and can be enjoyed in various ways. It makes a delightful breakfast served warm with a cup of coffee or tea. Cut slices make excellent snacks for that mid-afternoon pick-me-up. For family meals, pair it with fresh fruit or a scoop of ice cream for a heartwarming dessert. Leftovers, if any, can also be enjoyed chilled or heated for a late-night treat.
Pro Tips for Best Results
- Allow ingredients to come to room temperature for better mixing.
- Be careful not to overmix the batter, as this can result in a dense cake.
- Ensure your baking powder is fresh for optimal rising.
- Dust chocolate chips with flour to prevent sinking.
- Use a toothpick test to check for doneness accurately.
- Dust the cake with powdered sugar just before serving for best appearance.
Common Mistakes to Avoid
- Overmixing the Batter: Mixing too much can create gluten, leading to a dense texture. Gently fold the ingredients until just combined.
- Using Cold Ingredients: Cold butter or eggs can affect the batter’s consistency. Bring them to room temperature for even mixing and proper cake texture.
- Inaccurate Measurements: Not measuring flour and sugar accurately can impact texture and sweetness. Use proper measuring tools and techniques, like leveling off dry ingredients.
- Skipping the Cooling Step: Turning the cake out of the pan too soon can cause it to crumble. Let it cool for a short while before inverting to maintain its shape.
- Not Preheating the Oven: Starting with an unheated oven affects rising and can lead to uneven baking. Always preheat for consistent results.
- Baking at the Wrong Temperature: Using the wrong temperature results in cakes that are either underbaked in the center or overbaked. Use an oven thermometer if in doubt.
Variations & Substitutions
You can customize the flavor profile by adding citrus zest for a refreshing twist or substituting different types of chocolate chips like dark or white chocolate. Incorporating nuts could add a delightful crunch, and for a different texture, you might consider adding a swirl of fruit preserves before baking.
Storage & Reheating
Store the Chocolate Chip Ricotta Cake at room temperature, covered, for up to three days. If you need to keep it longer, refrigerate it in an airtight container for about a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, followed by aluminum foil. To reheat, warm the slices in the oven at a low temperature or in the microwave for a few seconds until just warmed through, preserving the cake’s moistness.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake in advance. Once it’s baked and cooled, you can store it in the refrigerator, wrapped well. This allows the flavors to meld together, resulting in a more pronounced taste when served later.
How long does it last in the fridge?
The Chocolate Chip Ricotta Cake will remain fresh in the refrigerator for about a week when stored in an airtight container. It can be enjoyed straight from the fridge or warmed slightly for a cozy treat.
Can I freeze this recipe?
Absolutely! This cake freezes well. After cooling, cut it into slices, wrap each slice in plastic wrap, and store them in a freezer-safe bag. It will stay fresh for about three months in the freezer.
What can I substitute for one ingredient?
If you don’t have ricotta cheese, you can use cottage cheese as an alternative. Just make sure to blend it until smooth so that it mimics the texture of ricotta for similar moisture and richness.
Why didn’t my recipe turn out as expected?
Several factors could cause issues, such as overmixing, inaccurate measurements, or oven temperature inconsistencies. It’s important to follow the instructions closely and check your oven’s calibration for best results.
Final Thoughts
Making Chocolate Chip Ricotta Cake is a straightforward way to create a comforting dessert that brings warmth to any gathering. The delightful combination of ricotta and chocolate is sure to win hearts, making it a repeat favorite in your baking repertoire. Enjoy the process, and remember, even the simplest recipes can create wonderful memories.
Chocolate Chip Ricotta Cake
Ingredients
Dry Ingredients
- 1 1/4 cup Granulated Sugar sweet flavor
- 1 2/3 cup All-Purpose Flour structure
- 2 1/4 tsp Baking Powder leavening agent
- 1 tsp Salt enhances flavor
Wet Ingredients
- 3 Large Eggs moisture and binding
- 1 2/3 cup Whole Milk Ricotta Cheese moisture and richness
- 3 tsp Vanilla Extract fragrance and flavor
- 3/4 cup Unsalted Butter, melted and cooled slightly richness and moisture
Chocolate Chips
- 1 cup Mini Semi-Sweet Chocolate Chips, coated in 1-2 tbsp all-purpose flour sweetness and texture
For Dusting
- Powdered Sugar for dusting/garnish top of cake
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 9-inch round cake pan by greasing it lightly with butter or non-stick spray.
- In a mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt.
- In a separate bowl, crack the three large eggs and beat them gently. Add the ricotta cheese and vanilla extract, blending until smooth.
- Gradually mix the dry ingredients into the ricotta mixture, folding gently for about a minute.
- Carefully pour in the melted unsalted butter, folding until fully incorporated.
- Fold in the mini semi-sweet chocolate chips that have been lightly coated in flour.
- Pour the batter into the prepared cake pan, smoothing the top with a rubber spatula.
Baking
- Place the cake pan in the preheated oven and bake for approximately 35-40 minutes.
- Once baked, allow the cake to cool in the pan for about 10 minutes.
- After cooling, carefully invert the cake onto a wire rack to cool completely.
- Dust the cake with powdered sugar before serving.