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1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and line a 9-inch (23cm) round or loaf pan with parchment paper.
2. Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, then mix in vanilla and ricotta.
4. Combine & Fold
Gradually add dry ingredients, mixing until just combined.
Gently fold in chocolate chips (reserve a handful for topping).
5. Bake to Golden Perfection
Pour batter into the pan and smooth the top.
Sprinkle reserved chocolate chips on top.
Bake for 45-55 mins (until a toothpick comes out clean).
6. Cool & Serve!
Let cool 15 mins in the pan, then transfer to a wire rack.
Dust with powdered sugar or serve with whipped cream.
Pro Tips for the Best Cake
Don’t Overmix – Keeps the texture tender.
Zesty Twist? Add 1 tbsp lemon zest for brightness.
Chocolate Lovers – Use mini chips for even distribution.
Storage – Keeps well covered at room temp for 3 days (or freeze slices!).
Serving Suggestions
With Coffee – The perfect afternoon treat.
Berry Compote – Serve with fresh strawberries or raspberries.
Birthday Upgrade – Top with chocolate ganache.
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“Ricotta Cake” Searches – Unique yet approachable.
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Versatile – Works as breakfast, dessert, or snack.
Final Thought: This Chocolate Chip Ricotta Cake is moist, fluffy, and packed with chocolatey goodness—will you eat it warm or chilled? Tell us below!
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