mini chocolate chip cakes
Mini chocolate chip cakes topped with swirls of chocolate frosting make a delicious dessert for spring and Easter baking! Chocolate dessert lovers will especially love these chocolate chip cake rounds layered with perfect chocolate buttercream.
How to Make Mini Chocolate Chip Cakes
Chocolate Chip Sheet Cake – The soft and fluffy chocolate chip sheet cake bakes up perfectly in a 12 x 17-inch rimmed baking pan. Flavored with plenty of vanilla and studded with bittersweet chocolate chips, buttermilk and Greek yogurt ensure a tender cake.
Room Temperature Ingredients – Room temperature eggs, buttermilk, and Greek yogurt make for an extra moist cake.
Bake Time – Bake cake until the top springs back to the touch and a tester inserted in the center come out clean, about 22 to 26 minutes.
Chocolate Frosting – Rich and decadent chocolate frosting adds the perfect finish to these mini cakes. Made with rich Ghirardelli 60% cacao bittersweet chocolate chips, you’ll love how easily this fluffy frosting comes together in a stand mixer.
Assemble the Mini Cakes
Once the baked sheet cake is completely cool, chill for 20 minutes in the refrigerator. Lift the parchment to remove the cake from the pan and transfer to a cutting board. Use a 2 1/2 inch round cutter lightly coated with nonstick spray to punch out 24 circles.
Transfer chocolate frosting to a large piping bag fitted with a large closed or open star tip. Pipe frosting over each round (both layers), and stack one frosted round over the other. Enjoy!
Mini chocolate chip cakes studded with chocolate chips and topped with swirls of chocolate frosting make a delicious dessert for chocolate lovers!
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 Tbsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 3/4 cup Ghirardelli 60% cacao bittersweet chocolate chips
- 1 1/2 cups unsalted butter, softened
- 3/4 tsp salt
- 1 cup unsweetened cocoa powder, sifted
- 2 tsp vanilla extract
- 4 cups powdered sugar, divided
- 1/2 cup Ghirardelli 60% cacao bittersweet chocolate chips, melted and slightly cooled
- 5 Tbsp heavy cream
- Preheat oven to 350°F. Spray a 12 x 17-inch rimmed baking pan with nonstick spray and line the pan with parchment paper.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside 1 tablespoon of flour mixture.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Toss chocolate chips with reserved flour mixture and gently fold in.
- Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake for 22 to 26 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean. Cool cake completely in pan on a wire rack.
- Once the cake is completely cool, chill the cake for 20 minutes in the refrigerator. Carefully lift the parchment to remove the cake from the pan and transfer to a cutting board. Use a 2 1/2 inch round cutter lightly coated with nonstick spray to punch out 24 circles.
- For the frosting, beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Mix in 2 cups powdered sugar on low speed, scraping down bowl as needed. Mix in melted chocolate chips until combined, then mix in remaining 2 cups powdered sugar. With the mixer on low speed, gradually add heavy cream until combined. Beat frosting on medium speed for 1 to 2 minutes, until light and airy.
- To assemble the cakes, transfer frosting to a large piping bag fitted with a large closed or open star tip. Pipe frosting over each round (both layers). Stack one frosted round over the other.
To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.
Keywords: Chocolate, Chocolate Chip
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This recipe is created in partnership with Ghirardelli. All opinions expressed are my own.