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chocolate chip ricotta cake in a round baking pan
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4.22 from 52 votes

Chocolate Chip Ricotta Cake

Ricotta makes this easy, fail-proof, mix-by-hand Chocolate Chip Cake super light and fluffy. Perfect for a weeknight or a special occasion.
Prep Time15 minutes
Cook Time38 minutes
Total Time53 minutes
Course: Dessert
Cuisine: Italian
Keyword: chocolate chip recipe, easy cake, weeknight-friendly
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $5.50

Equipment

  • 2 Mixing Bowls
  • 9-inch Springform Pan

Ingredients

  • 1 1/2 cups (187 g) All-Purpose Flour
  • 1 cup (200 g) White Sugar
  • 2 tsp Baking Powder
  • Pinch Kosher Salt
  • 3 large Eggs
  • 1 1/2 cups Whole Milk Ricotta
  • 3 Tbsp Milk (any type will work)
  • 1 tsp Pure Vanilla Extract
  • 8 Tbsp (1 stick) Unsalted Butter, melted and cooled
  • 2 cups Semi-Sweet Chocolate Chips
  • Powdered Sugar, for dusting (optional)

Instructions

  • Preheat oven to 350°F / 177°C.
  • Lightly spray a 9-inch springform pan with nonstick cooking spray.
  • In a medium mixing bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
  • In a second larger mixing bowl, whisk together eggs, ricotta, milk, vanilla extract, and melted butter.
  • Sprinkle dry ingredients over wet. Gently stir together just until no dry spots remain. (Be careful not to overmix.)
  • Stir chocolate chips into batter. (You can reserve a few of the chocolate chips to scatter over the top before baking if you’d like.)
  • Pour batter into prepared pan.
  • Bake until lightly golden around the edges and a tester inserted in the middle of the cake comes out clean, 38 to 42 minutes.
  • Let cool completely in the pan. Dust with some powdered sugar, if you’d like.
  • Slice and serve!

Notes

Inspired by Fig-Ricotta Cake

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 48mg | Potassium: 249mg | Fiber: 3g | Sugar: 25g | Vitamin A: 457IU | Calcium: 127mg | Iron: 2mg