Chocolate Chip Ricotta Cake
This Chocolate Chip Ricotta Cake is soft, creamy, and rich with mini chocolate chips. A beautiful blend of cheesecake smoothness and sponge cake fluff — perfect for cozy moments or sharing with loved ones.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour plus 1–2 tbsp for coating chocolate chips
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs at room temperature
- 1 1/2 cups whole milk ricotta cheese at room temperature
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted and slightly cooled
Add-ins & Toppings
- 3/4 cup mini semi-sweet chocolate chips tossed with 1 tbsp flour
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with baking spray and a dusting of powdered sugar.
- In a small bowl, toss mini chocolate chips with 1–2 tbsp flour and set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk eggs, ricotta, and vanilla until smooth and creamy.
- Gradually fold dry ingredients into the wet mixture, then stir in the melted butter until just combined.
- Fold in the flour-coated chocolate chips gently to avoid deflating the batter.
- Pour batter into the prepared pan, smooth the top, and sprinkle extra chips on top if desired.
- Bake for 45–50 minutes, or until the center is just set and a toothpick comes out mostly clean.
- Cool in pan for at least 20 minutes, then release and cool completely before dusting with powdered sugar.
Notes
This cake tastes best once fully cooled and is delicious both at room temperature and chilled. For longer storage, wrap well and refrigerate or freeze. A sprinkle of powdered sugar before serving makes it extra pretty!