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    Home » cakes

    Published: Jan 9, 2023 • Modified: Jan 6, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Chip Ricotta Cake

    Jump to Recipe Print Recipe
    Images of chocolate chip ricotta cake from BeyondtheButter.com | © Beyond the Butter®

    This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It's a wonderful treat to enjoy year-round!

    Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®
    Slice of chocolate chip ricotta cake with a fork holding the first bite | © Beyond the Butter®

    Table of Contents

    • Why You'll Love This Chocolate Chip Ricotta Cake
    • Grab Your Ingredients!
    • Recommended Cake Baking Tools
    • How to Make This Easy Chocolate Chip Ricotta Cake Recipe
    • Recipe FAQs
    • Try These Other Chocolate Chip Dessert Recipes!

    Why You'll Love This Chocolate Chip Ricotta Cake

    • light and creamy in texture
    • a cross between a cheesecake and cake in one delicious recipe
    • packed with mini semi-sweet chocolate chips
    • a wonderful after-dinner treat for the chocolate chip lovers in your life!

    This chocolate chip ricotta cake recipe is adapted from my lemon raspberry ricotta cake recipe. It's absolutely delicious and one I hope you'll try in this new year! Enjoy!

    Slices of chocolate chip ricotta cake with one on its side on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®

    Grab Your Ingredients!

    This chocolate chip ricotta cake recipe requires only the following 8 ingredients:

    • All-Purpose Flour. Use your favorite brand of flour—I used King Arthur.
    • Granulated Sugar. Gives this ricotta cake the perfect level of sweetness!
    • Baking Powder and Salt. 2 ¼ teaspoons of baking powder is needed—make sure it is fresh. And you will need one teaspoon of salt.
    • Eggs. You will need three large eggs at room temperature.
    • Ricotta Cheese. Gives this cake its name with a light and creamy texture. Whole milk ricotta cheese is recommended for this recipe.
    • Vanilla Extract. The classic vanilla taste helps bring all the flavors together.
    • Unsalted Butter. This is added in melted form. Ensure it is slightly cooled before adding it to the cake batter.
    • Mini Semi-Sweet Chocolate Chips. You can use regular-size chocolate chips, but the mini version is a bit lighter, which prevents sinking. Sprinkle a few more mini semi-sweet chocolate chips on top before baking this chocolate chip ricotta cake, if desired. I recommend the Ghirardelli brand of mini semi-sweet chocolate chips.

    As I did with my lemon raspberry ricotta cake, you can dust some powdered sugar over the top for a garnish.

    Easy chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®
    Sliced chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®

    Recommended Cake Baking Tools

    Below are the recommended baking tools needed to make this recipe.

    Ghirardelli Chocolate Baking Mini Chips, Semi-Sweet, 10 Ounce
    Minimalist Round Marble Charcuterie, Cutting, or Cake Board
    Ankarsrum Original 6230 7 Liter Stand Mixer
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Good Cook Sifter - 3-cup
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Wilton Springform Cake Pan Set, 3-Piece
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Cake Carrier by Sweet Course Official 12" Large Round Container
    Zassenhaus Magnetic Retro Kitchen Timer
    Baker's Joy Cake Pan Spray

    How to Make This Easy Chocolate Chip Ricotta Cake Recipe

    This chocolate chip ricotta cake recipe is an easy one to make! Prep time is about 15-20 minutes with a bake time of 45-50 minutes at 350ºF. For the full detailed recipe, visit the recipe card below.

    1. Melt the butter. Melting the butter now is a good idea, so it's cooled slightly before adding it to the batter later.
    2. Coat the mini semi-sweet chocolate chips. Add 1 tablespoon of all-purpose flour to coat the mini semi-sweet chocolate chips before adding them to the batter.
    3. Whisk the dry ingredients. This includes granulated sugar, all-purpose flour, baking powder, and salt.
    4. Mix the wet ingredients together. In a separate mixing bowl, you'll whisk the eggs, ricotta cheese, and vanilla extract. Do not add in the melted butter just yet. So far, the batter should be light yellow in color, relatively smooth, and thin in texture.
    5. Add the whisked dry ingredients to the wet. Use a spatula for this part, as it helps not to over-mix the chocolate chip ricotta cake batter. Partway through stirring, go ahead and pour in the slightly cooled melted butter.
    6. Fold in the mini semi-sweet chocolate chips. Using your spatula again for this part is recommended. The ricotta cake batter will be light in color and airy and a little thick and doughy in texture.
    7. Transfer the batter to the 9-inch springform pan. The pan should be sprayed with a flour-based baking spray and, if desired, coated with a thin layer of powdered sugar. If desired, top with additional mini semi-sweet chocolate chips.
    8. Bake, then cool. Bake the chocolate chip ricotta cake for 45-50 minutes or until an inserted toothpick to the center of the cake comes out clean. My tests of this recipe came out well at 46 minutes. 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.
    Individual slices of chocolate chip ricotta cake on handmade ceramic plates | © Beyond the Butter®

    Recipe FAQs

    What size baking pan is best for this chocolate chip ricotta cake?

    You will need a 9-inch springform pan. You can also make this in a 9-inch cake pan. However, making it in the springform pan is nicer because removing the sides allows you to cut the cake easier.

    Why should I coat the mini chocolate chips in all-purpose flour?

    Because this helps prevents them from sinking to the bottom of your cake.

    Try These Other Chocolate Chip Dessert Recipes!

    • Chocolate Chip Cookie Dough Cupcakes
      Cook Time35 Minutes
    • Oatmeal Chocolate Chip Salted Caramel Cookies
      Cook Time29 Minutes
    • Chocolate Chip Scones
      Cook Time38 Minutes
    • Chocolate Chip Cake
      Cook Time1 Hours
    Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®

    Chocolate Chip Ricotta Cake

    Author: Jennifer
    This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It's a wonderful treat to enjoy year-round!
    5 from 2 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
     

    Chocolate Chip Ricotta Cake

    • 1 ¼ cup Granulated Sugar
    • 1 ⅔ cups All-Purpose Flour
    • 2 ¼ teaspoon Baking Powder
    • 1 teaspoon Salt
    • 3 Large Eggs
    • 1 ⅔ cups Whole Milk Ricotta Cheese
    • 3 teaspoon Vanilla Extract
    • ¾ cup Unsalted Butter (melted and cooled slightly)
    • 1 cup Mini Semi-Sweet Chocolate Chips (coated in 1-2 tablespoon all-purpose flour)
    • Powdered Sugar (for dusting/garnish top of cake)

    Instructions

    • 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.
      1 cup Mini Semi-Sweet Chocolate Chips
    • In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set to the side.
      1 ¼ cup Granulated Sugar, 1 ⅔ cups All-Purpose Flour, 2 ¼ teaspoon Baking Powder, 1 teaspoon Salt
    • In a large-size mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.
      3 Large Eggs, 1 ⅔ cups Whole Milk Ricotta Cheese, 3 teaspoon Vanilla Extract
    • 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.
      ¾ cup Unsalted Butter
    • 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.
      Powdered Sugar
    • 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.

    Recipe Notes

    The recipe is adapted from my Lemon Raspberry Ricotta Cake recipe.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Sliced chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby | © Beyond the Butter®

    More cakes

    • Pumpkin Pie Cake Bars
    • Mini Strawberry Sheet Cake
    • Individual No-Bake Strawberry Cheesecakes
    • Small Lemon Cream Cheese Pound Cake

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Kimberly says

      January 15, 2023 at 10:49 am

      5 stars
      This recipe is AMAZING! I seriously want all of my future cakes to he this texture from now on lol. It was incredibly easy (mixer not needed), and my entire family loved it. My husband in particular doesn’t like frosting, but likes cake itself so this was perfect. Having never baked with ricotta before, I had no idea what to expect texture-wise. Hard to describe but the texture is just perfect lol. Definitely am going to recommend this recipe to everyone! 🙂

      Reply
      • Jennifer says

        January 15, 2023 at 4:30 pm

        Thank you so much for making it, Kimberly!

        Reply
    2. Jenn says

      January 31, 2023 at 6:21 pm

      5 stars
      This cake was soooo delicious and EASY!! Bonus was no mixer needed! Definitely a keeper!

      Reply
      • Jennifer says

        January 31, 2023 at 7:14 pm

        I love the no mixer part too! Thank you so much for making the recipe, Jenn!

        Reply

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