Chocolate Chip Ricotta Cake
This chocolate chip ricotta cake is the dessert you didn’t know you needed. Soft, moist, and loaded with mini chocolate chips, it’s somewhere between a coffee cake and a pound cake — but better than both.
Ricotta keeps it ultra-tender without being heavy. You get a light crumb with just enough richness. It’s simple, elegant, and perfect for any time you want something homemade without the fuss.
Why You’ll Love This Recipe
Ricotta might seem like an unusual cake ingredient, but it’s the secret to that melt-in-your-mouth texture. It adds moisture without making the cake dense or overly sweet.
This recipe comes together in one bowl with pantry staples. No mixer required — just a whisk and a little elbow grease. It’s beginner-friendly and foolproof.
Plus, it stays fresh for days. The ricotta keeps it from drying out, so you can enjoy a slice all week long. Serve it for brunch, dessert, or an afternoon snack with tea.
Ingredients You’ll Need
Here’s what goes into this easy chocolate chip ricotta cake:
How to Make Chocolate Chip Ricotta Cake
This recipe is as easy as they come. Just mix, fold, and bake — no complicated steps or fancy equipment needed.
Start by whisking together ricotta, eggs, sugar, melted butter, and vanilla until smooth. In a separate bowl, combine your dry ingredients. Gently fold the dry mixture into the wet until just combined — don’t overmix or the cake will be tough.
Fold in the mini chocolate chips, pour the batter into a greased pan, and bake until golden. A toothpick should come out with just a few moist crumbs. Let it cool, dust with powdered sugar, and slice.
Read More: The Ultimate Banana Bread Brownies Recipe
Chocolate Chip Ricotta Cake
Course: DessertCuisine: Italian-AmericanDifficulty: Easy8-10
servings15
minutes40
55
minutesA soft, moist chocolate chip ricotta cake with a tender crumb and rich flavor — perfect for brunch or dessert.
Ingredients
1 ½ cups (375g) whole milk ricotta cheese
3 large eggs, room temperature
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 ½ cups (190g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (170g) mini chocolate chips
Powdered sugar for dusting (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or springform pan and line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together ricotta, eggs, sugar, melted butter, and vanilla until smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Fold together: Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Add chocolate chips: Fold in the mini chocolate chips, reserving a few to sprinkle on top if desired.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 38–42 minutes, or until golden and a toothpick comes out with a few moist crumbs.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before slicing.
Notes
- Ricotta tip: Use whole milk ricotta for the best texture. Low-fat works but won’t be as rich.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
Swap ideas: Try white chocolate chips, chopped dark chocolate, or add lemon zest for a citrus twist.
Pan options: You can also bake this in an 8×8 square pan — just add 5 minutes to bake time.
| Nutrient | Per Serving |
|---|---|
| Calories | 438 kcal |
| Total Fat | 25 g |
| Sugars | 28 g |
| Protein | 8 g |
| Dietary Fiber | 2 g |
Tips for the Best Results
Don’t skip bringing your eggs to room temperature. Cold eggs can cause the butter to seize up and create lumps in your batter. Just let them sit out for 20 minutes.
Use mini chocolate chips instead of regular-sized ones. They spread more evenly throughout the cake, so you get chocolate in every bite. Toss them in a little flour before folding in to prevent sinking.
Let the cake cool fully before slicing. It’s fragile when warm and will fall apart. Patience pays off with clean, beautiful slices.
Serving Suggestions
This cake shines on its own, but a dollop of whipped cream or mascarpone takes it over the top. Fresh berries add a pop of color and a tart contrast to the sweetness.
Serve it with morning coffee for a leisurely brunch vibe. Or plate it with vanilla ice cream for an easy weeknight dessert. It’s versatile enough to fit any occasion.
Leftovers (if there are any) make an excellent breakfast. Just warm a slice in the microwave for 15 seconds and enjoy with your favorite tea or latte.
Storage and Freezing
Store the cake covered at room temperature for up to 2 days. After that, refrigerate it in an airtight container for up to 5 days. The ricotta keeps it moist even when chilled.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.
Reheat frozen slices in the microwave for 20–30 seconds. The texture bounces back beautifully, and it tastes just as fresh as the day you baked it.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, but the cake won’t be as rich or moist. Whole milk ricotta gives the best flavor and texture. If you only have low-fat, it’ll still work — just expect a slightly drier crumb.
Why is my cake dense?
Overmixing is the most common culprit. Once you add the flour, fold gently until just combined. Overworking the batter develops too much gluten, which makes the cake heavy and tough.
Can I make this ahead?
Absolutely. Bake the cake up to 2 days in advance and store covered at room temperature. You can also freeze it for longer storage. It’s actually great made ahead — the flavors meld and deepen overnight.
