Chocolate buttercream frosting is an essential recipe. Rich, soft, creamy, and delicious, my recipe for chocolate buttercream is easy to make and simple to pipe and decorate for cakes, cupcakes, and other desserts. It is the best I’ve ever tasted and pairs perfectly with my favorite chocolate cake recipe.
Why I Love This Recipe
This recipe has a rich chocolate taste and a smooth and creamy texture. Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three-layer cake or three dozen cupcakes beautifully. It stores well if I need to make it ahead.
Ingredients to Use & Why
You’ll need these ingredients to make this frosting.
- Butter – Use softened butter for the creamiest frosting. If you use butter that has not been properly softened, the butter will not mix appropriately with the other ingredients for the frosting.
- Unsweetened cocoa powder—The chocolate flavor in this frosting comes from the cocoa powder. You can use natural or Dutch-processed. You can also use raw cacao powder if you prefer. Cacao powder is pure cacao bean powder and is less processed than either natural or Dutch-processed. You may choose to use a bit less cacao powder, as it can have a richer taste.
- Confectioner’s sugar (also called powdered sugar and icing sugar) adds sweetness to the finished frosting. Since confectioner’s sugar is a fine-grain sugar, it combines easily with the other ingredients for the creamiest texture.
- Milk—Whole milk, heavy cream, or half-and-half have a higher fat content than reduced-fat milk. This adds creaminess and stability to the frosting. Make sure that the milk used is at room temperature. Cold milk can separate and cause the frosting to have a grainy texture.
- Vanilla extract—Use pure vanilla extract rather than vanilla flavoring for the best flavor. I love to use my homemade vanilla extract (such a simple recipe!).
- Espresso powder – While optional, I highly recommend adding espresso powder to chocolate recipes. Like vanilla extract brings out the flavor in sweet recipes, espresso powder further enhances the chocolate flavor in chocolate recipes. It is easy to make your own and is available in many grocery stores, cooking supply stores, or online.
How to Make Chocolate Buttercream Frosting
Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!
- Beat the cocoa powder and butter until creamy. Whisk through the cocoa powder in a large bowl to remove any lumps. Add the softened butter and cream together until well combined and creamy.
- Add the sugar and milk. Alternately mix in the confectioner’s sugar and the milk. After each addition, mix on HIGH speed for about a minute. This is a key step and makes the frosting fluffy and delicious!
- Add vanilla extract and espresso powder. Mix in the vanilla and espresso powder until well combined.
How to Tell When Buttercream Frosting is Done
Swipe a kitchen spoon back and forth through the buttercream frosting. It is ready if it is fluffy, creamy, smooth, and holds shape. If too dry? Add more milk, a tablespoon at a time, until it reaches the desired consistency. If too wet? Add more confectioner’s sugar, a tablespoon at a time, until the frosting holds its form.
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three-layer cake or three dozen cupcakes beautifully.
Storage Tips
Refrigerator: Place frosting in an airtight container. Refrigerate for up to 5 days. Once ready to use, remove from the refrigerator and allow to reach room temperature, then whisk well to fluff the frosting.
Freeze: Place frosting in an airtight, freezer-safe container and freeze for up to 3 months. Once ready to use, place in refrigerator overnight to thaw, then remove from fridge for a short time prior to use as described previously and whisk to fluff the frosting.
Vanilla Cake with Chocolate Buttercream Frosting
More Favorite Frosting Recipes
Strawberry Buttercream Frosting
Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.
Perfect Chocolate Buttercream Frosting Recipe
Ingredients
- 1½ cups (339 g) butter, softened
- 1 cup (84 g) unsweetened cocoa powder
- 5 cups (567.5 g) confectioner’s sugar
- ½ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
- 2 teaspoons (9 g) vanilla extract
- ½ teaspoon (1 g) espresso powder
Instructions
- Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made your amazing chocolate cake with this buttercream frosting! Was a huge hit. I want to ask possibly a silly question….if I wanted to make the frosting non-chocolate, do I simply omit the cocoa? I found it such a easy frosting to work with I would like a non chocolate version for a vanilla cake! Thank you : )
Hi Rebecca,
I’m so glad you enjoyed it. Not a silly question at all. I think what you would basically be looking for is my Classic White Vanilla Buttercream.
I recently was asked to make the cake for my dance instructor’s going away party, and I was asked to make it in such short notice! I had seen this recipe before and had never had a chance to make it. So I jumped at the opportunity and made a quadruple batch for this giant cake I made for 125 people! It was AMAZING!!! It was SO good. I especially loved the hint of espresso from the espresso powder. It was a total hit and I would recommend this frosting recipe to everyone! Thanks for posting a great recipe, and what made me use this recipe over other ones was your pictures! A picture really does say a thousand words and bravo for your great photography 🙂
I’m so glad you had the chance to make it, Dawn and that you loved it. And kudos to you for baking a cake for 125 people on short notice. I’m impressed!!! xo
One of the comments mentions 250ml of boiling water, but the recipe doesn’t list boiling water. Just making sure I’m not missing a step. Anyone who has made this before who could clarify?
Hi Wendy,I think that person is referring to the chocolate cake recipe, rather than the icing https://addapinch.com/cooking/2013/01/25/the-best-chocolate-cake-recipe-ever/#axzz2yiiGG2Cm
What brand of espresso powder is the best? I’m not much of a coffee drinker 🙂
Sorry, in my last post I was of course referring to your Best Chocolate Cake Recipe Ever to use with the chocolate buttercream icing. Also, if I want to increase the layers to three, can you tell me what, if anything, need to add? Thanks again!
I plan to try this for my grandsons, who love chocolate. Can I use three pans instead of two? Three allows more use of the icing, which should be plenty. Thanks!
Sure! I would just evenly divide the cake batter between the three pans. Then, check the cake about 5 minutes before the normal baking time.
I really want to make the choc cake tomorrow but don’t have cocoa powder only actual chocolate and I can’t get to the shops before baking. Can I substitute?
I just made this cake tonight. It was excellent. I have made much more complicated chocolate cakes that were no better than this. This was easy to make. I will be replacing those recipe with this one. I highly recommend.
Making a cake for my wife’s b-day tomorrow. Is the cocoa in the frosting unsweetened cocoa powder (like in the cake recipe)? Or is it sweetened cocoa powder?
It is unsweetened.
For the cocoa you use j. The cake, do you use sweetened or unsweetened?
I use unsweetened cocoa.