There’s something magical about the combination of simple ingredients coming together to create a stunning dessert, and this Chocolate Chip Ricotta Cake is the perfect example. Light yet rich, moist with a tender crumb, and studded with pockets of melty chocolate, this rustic Italian cake is one you’ll find yourself making again and again. Whether you’re searching for an effortless weeknight treat or a show-stopping addition to your weekend brunch table, this cake delivers pure joy in every bite.
In today’s post, we’ll guide you through everything you need to know about making the ultimate Chocolate Chip Ricotta Cake: from selecting the right ingredients and equipment, to expert tips, creative variations, storage ideas, and so much more.
Why You’ll Love This Chocolate Chip Ricotta Cake
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Incredible Moisture: Thanks to the ricotta cheese, this cake stays moist for days without feeling heavy.
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Effortlessly Elegant: No fancy frosting needed — just a dusting of powdered sugar and a sprinkling of chocolate chips for a beautiful finish.
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Easy to Make: Simple steps, minimal tools, and forgiving batter make this cake perfect for bakers of any level.
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Versatile: Perfect as a cozy afternoon snack, a brunch centerpiece, or a sweet finish to a festive dinner.
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Freezer-Friendly: Slice, freeze, and enjoy whenever a cake craving strikes!
Ingredients You’ll Need
Here’s everything required to create your very own Chocolate Chip Ricotta Cake:
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1¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup (1 stick) unsalted butter, softened
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1¼ cups granulated sugar
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1 (15-oz) container whole-milk ricotta cheese (about 1½ cups)
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2 large eggs
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1 tsp vanilla extract
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¾ cup mini chocolate chips
Topping
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2 tbsp mini chocolate chips
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1 tbsp powdered sugar
Necessary Tools
Before you start baking, make sure you have these essential tools ready:
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9-inch springform pan (for easy release)
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Mixing bowls (medium and large)
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Electric hand mixer or stand mixer
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Rubber spatula
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Whisk
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Wire cooling rack
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Measuring cups and spoons
Ingredient Swaps and Additions
Want to put your own spin on this classic? Here are a few ideas:
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Chocolate Chips: Swap mini chips for chopped dark chocolate, white chocolate chunks, or even butterscotch chips.
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Ricotta: While whole-milk ricotta gives the best texture, part-skim can be used if needed (expect slightly less richness).
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Flavor Additions: Mix in ½ teaspoon of almond extract or lemon zest for a refreshing twist.
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Nuts: Stir in a handful of chopped hazelnuts, almonds, or walnuts for a crunchier texture.
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Berries: Fold in fresh raspberries or blueberries for a fruity variation.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan thoroughly and line the bottom with parchment paper. This ensures an easy, clean release after baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. This simple step helps evenly distribute the leavening agents.
3. Cream Butter and Sugar
In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together for about 2 minutes, until the mixture is light and fluffy. This step adds essential air to the batter, ensuring a tender crumb.
4. Add Ricotta and Eggs
Blend in the ricotta cheese until smooth. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter may look slightly curdled — don’t worry, that’s completely normal!
5. Combine the Batter
Gently fold in the dry ingredients until just combined. Overmixing can make the cake tough, so stir carefully. Finally, fold in ¾ cup mini chocolate chips until evenly distributed.
6. Bake
Pour the batter into the prepared pan and spread it into an even layer. Bake for 45–55 minutes, checking at the 45-minute mark. Insert a toothpick into the center; it should come out clean with just a few moist crumbs attached.
7. Cool
Place the cake on a wire rack and let it cool for 10 minutes in the pan. Carefully remove the springform collar and let the cake cool completely. Allowing the cake to cool fully enhances its texture and flavor.
8. Top and Serve
While the cake is still slightly warm, sprinkle the remaining 2 tablespoons of mini chocolate chips over the top. Dust generously with powdered sugar right before slicing.
Pro Tips for Success
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Use Room Temperature Ingredients: Butter, eggs, and ricotta should all be at room temperature for a smoother batter.
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Avoid Overmixing: Stir the batter just until the ingredients are combined to avoid a dense cake.
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Check for Doneness: Ovens vary! Start checking around 45 minutes, and don’t overbake.
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Cool Completely: Letting the cake cool completely ensures it sets properly and slices cleanly.
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Grease Well: Properly grease and line the pan to prevent sticking.
Serving Suggestions
This Chocolate Chip Ricotta Cake pairs wonderfully with:
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Espresso or strong coffee for a true Italian café feel.
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Fresh berries and a dollop of whipped cream for an elevated dessert.
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A drizzle of chocolate sauce for extra indulgence.
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Light dusting of cinnamon over the powdered sugar for a spiced touch.
Storing and Reheating
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Room Temperature: Keep the cake covered tightly for up to 3 days.
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Refrigerate: Store slices in an airtight container in the fridge for up to 7 days.
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Freeze: Wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave gently.
To reheat, warm a slice in the microwave for about 15–20 seconds for that just-baked feel.
Nutritional Information (per slice, based on 12 slices)
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Calories: 310
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Fat: 17g
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Carbohydrates: 34g
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Sugar: 18g
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Protein: 6g
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Fiber: 1g
Note: Values are approximate and may vary based on specific brands and measurements.
Frequently Asked Questions
Can I use part-skim ricotta cheese?
Yes, but whole-milk ricotta provides a richer, creamier texture. Part-skim will work in a pinch, but expect a slightly lighter cake.
Can I make this cake gluten-free?
Absolutely! Simply substitute a 1:1 gluten-free flour blend designed for baking.
Can I add fruit to the batter?
Yes! Blueberries or raspberries are a delicious addition. Fold them in gently with the chocolate chips.
Why did my cake crack on top?
Some cracking is normal and gives this rustic cake its charm. Overbaking or an oven that’s too hot can cause excessive cracking.
How should I freeze this cake?
Slice the fully cooled cake, wrap individual pieces tightly, and freeze them. When ready to enjoy, thaw slices at room temperature or warm gently in the microwave.
Conclusion
This Chocolate Chip Ricotta Cake is the kind of recipe you’ll return to again and again. Its easy preparation, rich flavor, and moist, tender crumb make it a standout dessert for any occasion. Whether you enjoy it with your morning coffee, serve it at a dinner party, or tuck a slice into a lunchbox, this cake offers pure, comforting deliciousness.
If you loved this recipe, make sure to check out some more cozy bakes below — and don’t forget to share your results with us!
