Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with grease and flour.
In a spacious bowl, whip the softened butter and sugar together until airy and light.
Incorporate the ricotta cheese, eggs, and vanilla extract, mixing thoroughly until well blended.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually introduce the dry mixture to the wet ingredients, stirring gently until just combined.
Carefully fold in the mini chocolate chips to maintain their shape.
Transfer the batter into the prepared baking dish, smoothing it out evenly.
Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
For the frosting, combine the powdered sugar, milk, and vanilla extract in a bowl, whisking until smooth.
Once the cake has cooled, generously spread the frosting over the top.
Sprinkle chopped pistachios on top for added crunch, if desired.
Cut into slices and enjoy!