Chocolate chip mini-loaf cake with chocolate frosting

Aren't these chocolate chip mini-loaf cakes with smooth and creamy chocolate frosting just gorgeous? And the good news? This recipe is easy to make!

I think baking is a bit of an addiction for me. If I haven't had the scales out for a few days, I get twitchy. Are you the same? If you've stumbled upon this recipe, then perhaps you are!

Nothing provides a serious baking fix like a text from the PTA requesting cakes for a bake sale. And these little loaves sell out every time.

The sponge has quite a perfect crumb and delicate vanilla flavour with the occasional kick of chocolate chip. Meanwhile, the frosting is light, sweet, chocolatey and creamy.

Here's what to do to make your own -  this recipe makes 12, but can be easily multiplied up or down.

Ingredients

For the chocolate chip loaves

• 200g self-raising flour
• 200g caster sugar
• 150g unsalted butter, room temperature and cubed
• 2 medium free-range eggs, beaten
• 1 tsp vanilla extract
• 60ml milk
• 50g milk choc chips
• 12 mini loaf cases

For the icing

• 260g icing sugar
• 200g unsalted butter, room temperature and cubed
• 50g plain chocolate, melted
• Piping bag and star nozzle

For the decorations:

• Whatever you fancy!

Instructions

To make the sponges

Preheat the oven to 200C (180C fan assisted). In a large bowl, beat together the caster sugar and butter until light and fluffy. It's easiest to use an electric whisk or stand mixer.

Add the eggs, milk and vanilla extract and beat until smooth.

Add the flour and fold until fully combined.

Fold the chocolate chips into the batter.

Arrange the 12 cases on a tray.

Divide the mixture evenly between them.

Bake for 18-20 minutes until golden, then place on a rack to cool completely.

To make the frosting

Sift the icing sugar into a large bowl and add the butter.

Whisk until you have a well-combined, light icing.

Add the melted chocolate.

Whisk again until pale and fluffy.

Spoon the frosting into a piping bag with a star nozzle.

Pipe a wiggly line down the middle of each cake.

Finish with the decorations of your choice

They're great, aren't they? And really tasty too!

If you'd like to print this recipe to try later, just click PRINT on the recipe card below.

Print Recipe

4.5 from 2 votes

Chocolate chip mini loaf cakes with chocolate frosting

The sponge has quite a perfect crumb and delicate vanilla flavour with the occasional kick of chocolate chip. Meanwhile, the frosting is light, sweet, chocolatey and creamy.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: cake, chocolate chip cake, chocolate frosting, mini loaf cakes

Servings: 12 mini loaves

Calories: 478kcal

Author: Emily Leary

Ingredients

For the chocolate chip loaves

• 200 g (7.05 oz) self-raising flour
• 200 g (7.05 oz) caster sugar
• 150 g (5.29 oz) unsalted butter room temperature and cubed
• 2 medium free-range eggs
• 1 tsp vanilla extract
• 60 ml (2.03 floz) milk
• 50 g (1.76 oz) milk choc chips
• 12 mini loaf cases

For the icing

• 260 g (9.17 oz) icing sugar
• 200 g (7.05 oz) unsalted butter room temperature and cubed
• 50 g (1.76 oz) dark chocolate melted
• decorations of your choice

Instructions

To make the sponges

• Preheat the oven to 200C (180C fan assisted). In a large bowl, beat together the caster sugar and butter until light and fluffy. It's easiest to use an electric whisk or stand mixer.
• Add the eggs, milk and vanilla extract and beat until smooth.
• Add the flour and fold until fully combined.
• Fold the chocolate chips into the batter.
• Arrange the 12 cases on a tray.
• Divide the mixture evenly between them.
• Bake for 18-20 minutes until golden, then place on a rack to cool completely.

To make the frosting

• Sift the icing sugar into a large bowl and add the butter.
• Whisk until you have a well-combined, light icing.
• Add the melted chocolate.
• Whisk again until pale and fluffy.
• Spoon the frosting into a piping bag with a star nozzle.
• Pipe a wiggly line down the middle of each cake.
• Finish with the decorations of your choice

Video

Nutrition

Calories: 478kcal | Carbohydrates: 55g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 20mg | Potassium: 70mg | Sugar: 41g | Vitamin A: 785IU | Calcium: 27mg | Iron: 0.8mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Pin this choc chip mini loaves recipe

More cake recipes to try

Oaty spiced treacle muffins with cinnamon black treacle frosting

These aren't just any muffins - they're made oats, mixed spice and treacle to give a dense and intensely delicious parkin-like sponge. And they're topped with a cinnamon and black treacle frosting that is so good, you'll be licking the spoon and then going back for more.

Get the recipe

Gingerbread muffins with cheesecake frosting

We love making cakes, and this week we made gingerbread cheesecake muffins. The ginger-spiced sponge has a dash of ginger beer to help with rise and flavour, while the frosting is made from a combination of butter, cream cheese, icing sugar and crushed ginger biscuits, giving a sweet, tangy, slightly crunchy topping.

Get the recipe

Baileys ultimate chocolate cupcakes with a surprise inside

Chocolate chip sponge with Baileys chocolate frosting and a hidden core of Baileys ganache.

Get the recipe

Apple crumble muffins

Apple muffins made with wholewheat flour, fresh apple pieces, mixed spice frosting and a sprinkling a freshly baked crumble topping.

Get the recipe

Lemon drizzle cupcakes that really zing

Deliciously zingy lemon drizzle cupcakes, packed with lemon flavour from top to bottom. They're quick to make and will satisfy even the pickiest lemon dessert lover!

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.