Description
A soft and moist Ricotta Chocolate Chip Cake made with creamy ricotta cheese and studded with rich chocolate chips. Light, tender, and perfectly sweet, it is ideal for breakfast, dessert, or an afternoon coffee break.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add ricotta cheese and mix until smooth.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Grease a 9-inch round cake pan and pour the batter evenly into the pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use whole milk ricotta for the best texture and richness.
- Do not overmix the batter to keep the cake tender.
- You can sprinkle extra chocolate chips on top before baking for a more decorative finish.
- Dust with powdered sugar before serving if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg