Looking for a dish that wows your guests without stressing you out? This Ricotta Chocolate Chip Cake is the perfect solution for your holiday table. It is incredibly moist and has a lovely creamy texture. You will love how easy it is to whip up.
There is nothing like a warm slice of cake on a snowy afternoon. This recipe delivers a rich flavor that the whole family will enjoy. It is simple, fresh, and beginner-friendly for any home cook. Let us get started on this soul-warming dessert today.
Why You’ll Love This Ricotta Chocolate Chip Cake
This recipe is a winner because it feels fancy but stays simple. The ricotta cheese creates a tender and dense crumb that everyone loves. It is perfect for busy winter evenings when you want something special. You can serve this at any holiday party with complete confidence.
It is a budget-friendly dessert that looks like it came from a bakery. You only need basic pantry staples to get started today. This cake is very forgiving for beginner bakers as well. Your friends will definitely ask you for this recipe after one bite.
Simple Cooking Steps
You can put this batter together in just fifteen minutes. Simply cream the wet ingredients and then gently fold in the dry ones. Using mini chocolate chips ensures you get chocolate in every single bite. Even if you are new to baking, this recipe is very easy. The springform pan makes it simple to serve without any mess.
Simple Ingredients
This cake uses simple ingredients that you likely already have in your pantry.
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.75 cup unsalted butter, softened
- 1.5 cups whole milk ricotta cheese
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet mini chocolate chips
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch springform pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a stand mixer fitted with a paddle attachment, cream together the softened butter, ricotta cheese, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Turn the mixer to low speed and gradually add the dry ingredients until just combined.
- Gently fold in the mini chocolate chips using a rubber spatula.
- Transfer the batter into the prepared springform pan and smooth the surface.
- Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the springform sides and transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve this cake warm with a light dusting of powdered sugar. It looks beautiful on a holiday platter for your guests. A dollop of whipped cream makes it feel extra indulgent. Pair a slice with hot coffee for a cozy winter treat. It is also wonderful for a special family breakfast on a slow morning.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. The cake stays moist and delicious for up to three days. You can also keep it in the fridge for a firmer texture. This cake freezes beautifully for up to one month. To reheat, simply place a slice in the microwave for ten seconds.
Tips for Best Results
- Use whole milk ricotta for the most creamy texture.
- Do not overmix the batter once you add the flour.
- Mini chocolate chips stay suspended better than large chips.
- Make sure your butter and eggs are at room temperature.
- Add a teaspoon of orange zest for a holiday twist.
- Grease your springform pan well to prevent any sticking.
- Check the center with a toothpick to ensure it is done.
- Let the cake cool completely before slicing for the best crumb.
Make It Your Own
- Add lemon zest for a bright and citrusy flavor.
- Swap chocolate chips for dried cranberries during the winter.
- Use a gluten-free flour blend for a dietary-friendly option.
- Sprinkle sliced almonds on top for a lovely crunch.
Common Questions
Can I use low-fat ricotta?
You can use low-fat ricotta if you prefer. However, whole milk ricotta provides a much creamier result. The texture will be lighter and more satisfying with full fat.
What if I do not have a springform pan?
A regular nine-inch round cake pan will also work fine. Just be sure to line the bottom with parchment paper. This makes it much easier to lift the cake out safely.
I hope this cozy cake brightens your winter evenings. It is the perfect treat to share with the people you love. Give it a try and enjoy every sweet bite!
— Lidia
Ricotta Chocolate Chip Cake
Ingredients
- 1.5 cups all -purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.75 cup unsalted butter, softened
- 1.5 cups whole milk ricotta cheese
- 1.5 cups granulated sugar
- 3 large egg s
- 1 teaspoon vanilla extract
- 0.5 cup semi -sweet mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch springform pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a stand mixer fitted with a paddle attachment, cream together the softened butter, ricotta cheese, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Turn the mixer to low speed and gradually add the dry ingredients until just combined.
- Gently fold in the mini chocolate chips using a rubber spatula.
- Transfer the batter into the prepared springform pan and smooth the surface.
- Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the springform sides and transferring to a wire rack to cool completely.
