1/3/25

This cake blew me away! Personally, I struggle to find great vanilla cake recipes. I have tried so many and haven’t yet found my ideal recipe. It is either dry, or missing the texture I’m looking for. If you happen to know of a perfect vanilla cake recipes… Please do give me link, please? I’m looking for fluffy, moist, tender crumb. I have considered that maybe I should try a vanilla chiffon cake, but would that be too light and not moist enough? Gah! Ok, back to this cake.

I consider this to be a breakfast or snacking cake since it’s not overly sweet. The ricotta provides moistness and the chocolate chips add the perfect touch! I may make this with a fruit soon, like blueberries as recommended by my mate, although I have a favorite blueberry muffin cake recipe already. This cake is dense, moist, and the flavor is delicious. I can actually imagine it as a layer cake with vanilla american buttercream, or another sturdy filling. Due to the addition of ricotta cheese, the cake is heavier than typical vanilla cake but not overly so.

Chocolate Chip Ricotta Cake

Ingredients

• 1 ¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened (one stick)
• 1 ¼ cups sugar
• 1 15 ounce container whole milk ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla
• ¾ cup mini chocolate chips

Topping

• 1 tablespoon powdered sugar

Instructions

• Preheat oven to 350 degrees and grease an 8 inch or 9 inch cake pan. Place parchment circle in the bottom for easy removal of the cake later.
• In a bowl, whisk together the flour, baking powder, and salt. Set aside.
• Beat together the butter, sugar and ricotta cheese with a hand mixer or stand mixer. Beat until light and fluffy, for a full 5 minutes. Beat in the eggs and vanilla. Add the flour mixture and combine gently. Fold in the chocolate chips.
• Pour batter into the prepared pan and bake at 350F for 55-65 minutes, until a toothpick inserted in the middle of the cake comes out clean.
• Sift powdered sugar over the top becore serving. Enjoy with tea and/or coffee, and good company!
• Store leftovers at room temp for 3 days, or in the fridge for up to one week.