Ricotta Chocolate Chip Cake Recipe You’ll Love Baking
A moist and fluffy Italian-style ricotta chocolate chip cake that’s easy to make and perfect for serving as a no-frosting dessert. This simple ricotta baking idea combines creamy ricotta cheese with mini chocolate chips for a delicious and crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups ricotta cheese (whole milk, well-drained)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted and cooled
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup mini chocolate chips (plus extra for topping)
- Powdered sugar, for dusting (optional)
Instructions
- In a large bowl, beat ricotta, sugar, and eggs until light and fluffy.
- Add in vanilla and melted butter, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir into wet ingredients. Fold in chocolate chips.
- Pour the batter into a greased 9-inch round pan. Sprinkle extra chocolate chips on top. Bake at 350°F (175°C) for 45–50 minutes or until a toothpick comes out clean.
- Let the cake cool completely. Dust with powdered sugar if desired. Serve at room temperature or chilled.
Notes
- Ensure ricotta is well-drained to avoid excess moisture in the batter.
- Use mini chocolate chips for even distribution and better texture.
- This cake stores well in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg