A simple high altitude recipe for a one layer chocolate chip cake that’s moist, dense, and made with creamy ricotta cheese. This chocolate chip vanilla ricotta cake is wonderful served warm from the oven.
You might also love this one layer chocolate ricotta cake and Italian lemon ricotta cake.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Easy to Make. You won’t need a mixer or any special equipment for this chocolate chip vanilla ricotta cake.
No Butter or Milk. Besides eggs, the ricotta cheese provides moisture to this cake, as well as a slight sweetness.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cake Flour. Since cake flour has a lower percentage of protein than all purpose flour, it makes a softer cake. I usually use Swan’s Down Cake Flour, and it works wonderfully.
- Ricotta Cheese. For the best flavor, use full fat ricotta cheese. This will also add the majority of the moisture to the cake.
- Chocolate Chips. I used mini chocolate chips, but you can also use regular sized chocolate chips.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9 inch square baking pan with non-stick baking spray, or with butter and flour.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, ricotta and vanilla extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula until combined. Fold in the chocolate chips, reserving a few for the top of the cake. The batter will be fairly thick.
- Spread the batter into the prepared pan, and sprinkle the batter with the rest of the chocolate chips.
- Bake the cake for about 35 minutes (for an 8 inch pan) or 30 minutes (for a 9 inch pan), until a cake tester inserted in the center comes out clean.
- Let cool slightly, then serve warm, or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up to 3 days. Leftover cake is best slightly warm, so you can reheat individual pieces in the microwave for 15-20 seconds at 50% power.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Chocolate Chip Vanilla Ricotta Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 cups cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- 1 ½ cups (13 oz) full fat ricotta cheese
- 2 tsp vanilla extract
- â…” cup mini chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9 inch square baking pan with non-stick baking spray, or with butter and flour.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, ricotta and vanilla extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula until combined. Fold in the chocolate chips, reserving a few for the top of the cake. The batter will be fairly thick.
- Spread the batter into the prepared pan, and sprinkle the batter with the rest of the chocolate chips.
- Bake the cake for about 35 minutes (for an 8 inch pan) or 30 minutes (for a 9 inch pan), until a cake tester inserted in the center comes out clean.
- Let cool slightly, then serve warm, or at room temperature.
Leave a Reply