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A beautiful golden Ricotta Chocolate Chip Cake on a wire rack with a dusting of powdered sugar.

Ricotta Chocolate Chip Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 385 kcal

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.