A warm kitchen memory sits in my throat like the smell of vanilla and browned butter. My grandmother set a cooling rack on the windowsill and told me to wait; she slid a slice across and winked like it was magic. That small, sweet patience still tastes like home.
I grew up stirring beside my mama, page-turning through old church cookbooks with sticky fingers and a thirst for simple comfort. I’m Maggie Hart, a 58-year-old home cook from Louisville who learned to cook in a cozy kitchen where casseroles felt like hugs and desserts were gentle celebrations. My approach stays honest: meals that work for weeknights, recipes that don’t require a pantry overhaul, and sweets that fold memory into batter.
I test everything in a real family kitchen and write in a friendly voice that walks you through every step. Comfort made simple is how I cook, and I keep my recipes pork-free and approachable so everyone can gather around the table without fuss. You’ll find slow-cooker dinners, skillet suppers, and nostalgic desserts that pull people close. When I share a cake, I share the stories that make it feel familiar.
Table of Contents
Table of Contents
Why this recipe works
This Chocolate Chip Ricotta Cake lands between a tender pudding and a light coffee cake, and that texture makes it special. Ricotta lends creaminess without heaviness, keeping the crumb moist and gentle even after days. The batter mixes quicklyno mixer required for most of the workand the cake bakes into a slightly domed, golden top with a tender center that holds a delicate lift. Those mini semi-sweet chocolate chips scatter pockets of sweetness without weighing down the batter. You get a cake that slices with soft edges and a silk-like crumb that suits both afternoon tea and a casual dessert after dinner.
Beyond texture, this Chocolate Chip Ricotta Cake tastes balanced. The ricotta brings a subtle milky tang that plays nicely with vanilla and chocolate; the result reads classic and familiar rather than overly rich. It’s forgiving too: a sturdy springform pan and careful folding will reward you with an even rise and an appealing surface. For home cooks who want a slice that feels homemade but polished, this Chocolate Chip Ricotta Cake offers the charm of tradition with modern ease. If you enjoy rich but restrained desserts, you might also like my take on different ricotta cakes; try this one alongside my other recipes for inspiration: chocolate and ricotta cake.
How to prepare Chocolate Chip Ricotta Cake
The method for this Chocolate Chip Ricotta Cake leans on simple chemistry and gentle folding. You whisk dry goods in one bowl and blend eggs, ricotta, and vanilla in another, then unite the two before folding in melted butter and flour-coated chips. That coating step keeps the chocolate chips suspended in the batter so they don’t all sink to the bottom. Use a rubber spatula and gentle strokes: overmixing will tighten the crumb, but a light hand leaves the cake tender and airy.
Preheat your oven and prepare a 9-inch springform pan with a flour-based baking spray for easy release and a pretty edge. The batter is pleasantly thick think dense pancake batter rather than runny cake batter and it will spread evenly when spooned into the pan. Top with a scattering of additional mini chips to announce the cake’s flavor on the surface. Bake until the top turns light golden and a toothpick comes out clean; cooling before releasing the springform keeps the Chocolate Chip Ricotta Cake from collapsing.
For variations on the flavor profile or to push this Chocolate Chip Ricotta Cake into an everyday favorite, check out my riff on chocolate with coffee and nuts: chocolate espresso ricotta cake. The basic technique stays the same whether you add citrus zest, espresso, or chopped nuts you fold, you bake, you let it rest.
Ingredients :
1 1/4 cup Granulated Sugar, 1 2/3 cups All-Purpose Flour, 2 ¼ tsp Baking Powder, 1 tsp Salt, 3 Large Eggs, 1 2/3 cups Whole Milk Ricotta Cheese, 3 tsp Vanilla Extract, 3/4 cup Unsalted Butter (melted and cooled slightly), 1 cup Mini Semi-Sweet Chocolate Chips (coated in 1-2 tbsp all-purpose flour), Powdered Sugar (for dusting/garnish top of cake)
Directions :
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and (optionally) dust with powdered sugar., In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour. Set to the side., In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt.
Set to the side., In a large-size mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined., With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour-coated mini semi-sweet chocolate chips. The batter will be thick and on the heavier side but airy., Spoon the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips., Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean.
The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides., Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, dust with powdered sugar (optional), and serve., Keep the chocolate chip ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake for up to a week in the refrigerator.
Serving ideas
This Chocolate Chip Ricotta Cake shines in simple company. Serve slices at room temperature with a dusting of powdered sugar and a small scoop of vanilla ice cream, or pair it with lightly whipped cream flavored with a whisper of lemon zest. For a lighter option, spoon plain Greek yogurt sweetened with a touch of honey alongside the cake; the tangy yogurt echoes the ricotta and keeps every bite balanced.
Think about how you present it: a rustic wedge on a small plate looks inviting, and adding a few fresh berries on the side brightens the plate visually and in flavor. If you host coffee hour, place the Chocolate Chip Ricotta Cake on the center of the table so guests can help themselves; its forgiving texture makes it easy to slice neatly or serve in chunkier, more casual pieces. For an afternoon treat, a thin drizzle of warmed chocolate ganache can make the cake feel fancier without much effort.
If you want to explore related ideas, I sometimes alternate chips and nuts for crunch try a pistachio accent for a salted contrast: chocolate pistachio ricotta cake. That variation keeps the same comforting base but introduces a new texture and color that looks festive on a dessert table.
Storage tips
Once your Chocolate Chip Ricotta Cake cools completely, store it in an airtight container or cake dome at room temperature for up to three days. The ricotta in the cake keeps the crumb moist, but that same moisture means you’ll want to avoid leaving it in direct heat or sun. If you want the cake to last longer, wrap it tightly in plastic wrap and transfer it to the refrigerator; this will preserve freshness for up to a week.
When serving leftovers, bring chilled slices back to room temperature for the best texture about 30 minutes on the counter. If you prefer a warm slice, gently reheat single portions in a microwave for 10 to 15 seconds or in a 325°F oven for 5–7 minutes. Avoid long reheating periods that dry the cake.
For freezing, cut the cake into portions and wrap each piece in plastic wrap, then place them in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and then rest at room temperature before serving. These tips help keep your Chocolate Chip Ricotta Cake tasting almost as fresh as the day you baked it.
Helpful tips
To make this Chocolate Chip Ricotta Cake turn out right, follow a few simple habits. First, coat the mini chocolate chips with flour to stop them from sinking. Second, measure flour accurately spoon it into the measuring cup and level it rather than scooping directly from the bag. Third, fold just until the streaks disappear; overmixing will create a denser texture and reduce the cake’s tender crumb.
Use whole-milk ricotta for best results. It gives the cake that silky, rich mouthfeel you want. If your ricotta is very wet, drain it briefly in a fine-mesh sieve to avoid excess moisture in the batter. Temper the melted butter slightly before folding it in so it integrates smoothly without cooking the eggs.
If you like, experiment with mini chips versus regular chips; minis distribute more evenly and produce chocolate pockets throughout. If you want more depth, add the zest of one orange to the batter citrus brightens the ricotta and complements chocolate. For more ideas and inspiration on double chocolate variations, you can read my notes on double chocolate ricotta cake the same principles make all these ricotta cakes feel easy and reliable.
Easy twists you can try
This Chocolate Chip Ricotta Cake adapts to gentle changes without losing its personality. Fold in a tablespoon of espresso powder for a mocha lift, or swap half the mini chips for chopped toasted nuts to add crunch and a nutty aroma. For a citrus lift, stir in lemon or orange zest; the bright notes pair wonderfully with ricotta’s milky warmth.
If you want a gluten-free option, replace the all-purpose flour with an equal weight of a trusted gluten-free blend and add a teaspoon of xanthan gum if your mix lacks it. Try mixing in a handful of diced dried fruit or cherries for a more rustic and fruity cake. For a more indulgent finish, a thin spread of ricotta sweetened with a little powdered sugar and vanilla works as a creamy topping.
Keep a small selection of toppings on hand powdered sugar, extra mini chips, a sprinkle of toasted almonds so you can present the cake differently for each occasion. These simple swaps keep the base recipe familiar while offering fresh results.
Frequently asked questions
Q: Can I use low-fat ricotta in this Chocolate Chip Ricotta Cake?
A: You can, but expect a slightly drier crumb and less richness. Whole-milk ricotta gives the best texture and moisture. If you only have low-fat ricotta, drain it well and consider adding an extra tablespoon of melted butter to help with richness.
Q: How do I prevent the chocolate chips from sinking?
A: Toss the mini semi-sweet chocolate chips with 1–2 tablespoons of all-purpose flour before folding them into the batter. This coats the chips and helps suspend them throughout the cake instead of sinking to the bottom.
Q: Can I bake this in a regular cake pan if I don’t have a springform?
A: Yes. Use a 9-inch round cake pan and butter and flour it well. The cake may bake a few minutes faster; start checking at 40 minutes. Allow the cake to cool and invert it onto a wire rack if necessary for the best release.
Q: How should I slice the cake for neat pieces?
A: Use a sharp knife dipped into hot water and wiped dry between cuts for cleaner slices. Let the cake rest at least 20 minutes after baking and cool completely for the easiest slicing.
Conclusion
If you want more background on this style of dessert or another take on ricotta-forward cakes, these two resources offer biographies of the recipe and helpful variations you can compare: Chocolate Chip Ricotta Cake | Italian Dessert – This Italian Kitchen and Chocolate Chip Ricotta Cake – Beyond the Butter. They complement this recipe with regional notes and alternate approaches that can help you make this Chocolate Chip Ricotta Cake your own.
Print
Chocolate Chip Ricotta Cake
- Total Time: 70 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A tender, moist cake combining the creaminess of ricotta with the sweetness of chocolate chips, perfect for tea time or dessert.
Ingredients
- 1 1/4 cup Granulated Sugar
- 1 2/3 cups All-Purpose Flour
- 2 ¼ tsp Baking Powder
- 1 tsp Salt
- 3 Large Eggs
- 1 2/3 cups Whole Milk Ricotta Cheese
- 3 tsp Vanilla Extract
- 3/4 cup Unsalted Butter (melted and cooled slightly)
- 1 cup Mini Semi-Sweet Chocolate Chips (coated in 1–2 tbsp all-purpose flour)
- Powdered Sugar (for dusting/garnish top of cake)
Instructions
- Preheat your oven to 350°F and prepare a 9-inch springform pan with flour-based baking spray.
- Toss chocolate chips with 1-2 tablespoons of flour in a small bowl. Set aside.
- In a medium bowl, whisk together sugar, flour, baking powder, and salt.
- In a large bowl, mix eggs, ricotta, and vanilla until well combined.
- Fold in the dry ingredients until just blended. Stir in melted butter and flour-coated chocolate chips.
- Spoon batter into the prepared pan and top with additional chocolate chips.
- Bake for 45-50 minutes until golden and a toothpick comes out clean.
- Cool for 20 minutes before releasing from the pan. Dust with powdered sugar if desired before serving.
Notes
To keep the chocolate chips from sinking, coat them with flour before adding to the batter. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian