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 mins
Cook Time38 minutes mins
Total Time53 minutes mins
Course: Dessert
Cuisine: Italian
Keyword: chocolate chip recipe, easy cake, weeknight-friendly
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $5.50
2 Mixing Bowls
9-inch Springform Pan
- 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)
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!
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