Chocolate Chip Ricotta Cake
A moist and fluffy cake made with ricotta cheese and mini semi-sweet chocolate chips, perfect for any occasion.
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.
Notes
Allow ingredients to come to room temperature for better mixing. Be careful not to overmix the batter to avoid a dense cake.