Perfect Chocolate Buttercream Frosting Recipe

The Perfect Chocolate Buttercream Frosting recipe is essential when it comes to birthday cakes and other celebrations around my house.

Perfect Chocolate Buttercream Frosting Recipe | ©

It compliments so many delicious cakes and cupcakes, but my favorite is when it paired with my favorite chocolate cake recipe, chocolate cupcakes or even my white cake recipe. But seriously, it is pretty delicious on anything it touches. Like a spoon works just fine, too! Ha!

Thankfully, this chocolate buttercream frosting recipe comes together quickly and makes plenty of buttercream frosting to frost a three layer cake or three dozen cupcakes beautifully.

Perfect Chocolate Buttercream Frosting Recipe | ©

Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.

4.8 from 21 reviews
Perfect Chocolate Buttercream Frosting Recipe
Prep time
Total time
Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.
  • 1½ cups butter (3 sticks), softened
  • 1 cup unsweetened cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder
  1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Robyn xo


  1. 74

    Andrea says

    Hello Robyn, will this frosting work good with fondant?
    How many cupcakes I can cover with it?
    Thank you for your post!

  2. 79

    deea says

    Hi Robyn! I made a slight adjustment to your recipe by adding fresh orange juice and zest instead of espresso powder, just for a different flavour. Thanks for sharing the recipe!

  3. 80

    Andrea says

    I can not believe how good this cake is. OH MY!!!! Robyn, I adore you. My sister loves chocolate and coffee. So this was a great surprise for her on her birthday. Thank you so much for helping me to put a smile on so many faces. You can have all the stars you want. You’re the best!:-)

  4. 81

    Katherine says

    This is some of the best icing I’ve ever had! My husband said the same. He ate three spoonfuls then licked the mixer beater clean until his tongue was numb. It is so good! I used it to cover a two-layer 8-inch cake and have a good bit leftover, so we’ll snack on that too! Thank you so much for this amazing recipe!

  5. 82

    StephanieDay says

    I saw some people had posted about this being too runny. I followed the directions exactly with the exception of a little less espresso powder, using 1 1/2 sticks of softened organic butter. It was absolutely amazing!! Perfect consistency. I did put the cake in the fridge until we were ready to eat it, just in case the frosting melted. After it sat at room temp for about 15 mins, the frosting was once again creamy & perfect.

  6. 84

    Diana says

    I’ve been craving a rich chocolate cake for three days now, and I’m so happy I came across this page. This cake ticked all the right boxes. My husband promised to take me out today to have cake together, but when he comes home he will change his mind when he tries this!! Five stars!!!

  7. 87

    Linda says

    I don’t use coffee. What would be a good substitute and still maintain the integrity of your recipe for both the cake and frosting? Thanks!

  8. 89

    QT says

    Made this to frost a 3 layer chocolate cake. Excellent and just enough frosting, maybe a few spoonfuls left over. I thought the coffee flavor was perfect with the sweetness of the frosting. Definitely keeping this one.

  9. 90

    Teena says

    Since I found this recipe my family requests it for every birthday. I don’t like chocolate cakes at all but this cake has made me a chocolate lover. The cake is moist and the frosting is amazing. My children often sneak spoonfuls of the icing. I have to warn them I won’t have enough for the cake. My son says, “don’t worry mommy, you can make more.” Thank you for this wonderful recipe.

  10. 91

    A.N.D. says

    This recipe was great! I made it for my 12 year old daughters’ birthday party, and it turned out awesome. It doesn’t taste too much like coffee, so good for anyone who loves chocolate. We made 2/3 the icing recipe, and it was the perfect amount for 2 9-inch layer cake. Might have to do a little math to figure out the 2/3, not too hard though. The icing is AMAZING!

  11. 93

    putri says

    hei robyn! i plan to change the butter cream frosting with chocolate ganache. may i know, how much of chocolate ganache i need to cover one cake? thank you :)


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