The Perfect Chocolate Buttercream Frosting recipe essential for birthday cakes and celebrations! It’s the best chocolate buttercream frosting I’ve ever tasted!

The Perfect Chocolate Buttercream Frosting is definitely a must  in my house! This Chocolate Buttercream is by far the best I’ve ever tasted and is frequently requested for birthday cakes and more!

Perfect Chocolate Buttercream Frosting Recipe | ©addapinch.com

Chocolate Buttercream Frosting

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!

How to Make Chocolate Buttercream Frosting

To make this delicious frosting, first add cocoa to a large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps.

Then, cream together the butter and cocoa powder until well-combined. Then, add sugar and milk to the 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. Please make sure  you mix it like this – it makes the frosting into fluffy, delicious perfection!
You’ll then add your vanilla extract and espresso powder and combine well.
If your frosting appears too dry, add more milk, only one tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, only one tablespoon at a time until it reaches the right consistency.

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

Perfect Chocolate Buttercream Frosting Recipe | ©addapinch.com

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

Perfect Chocolate Buttercream Frosting Recipe

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.
4.86 from 442 votes

Review Recipe

Print Recipe

Prep Time15 mins
Total Time15 mins
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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

Instructions

  • Add cocoa 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 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.
  • 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.
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Enjoy!
Robyn xo

You may also want to try my White Chocolate Buttercream Frosting recipe as well.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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1937 Comments Leave a comment or review

  1. This was absolutely delicious! Thumbs up from my husband (the birthday boy) our son, daughter in law and my grandkids. I decorated the cake with leftover Halloween chocolate. Definitely a winner! Thanks!

  2. Hi!
    Can you freeze the buttercream frosting?I made the cake last night but do not need the cake until Saturday.
    Thank you, Marianne

    1. Marianne, you can freeze buttercream frosting. If you have not frosted your cake, put the frosting in a freezer safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.
      If you have already frosted your cake, place the cake uncovered in the freezer and flash freeze, usually about 4 hours. Once frozen, then wrap cake airtight in plastic wrap and then foil or place in an airtight container and place in freezer. The cake should then be good for about 3 months. Once you are ready to serve the cake, remove from freezer, place it in the refrigerator and let thaw at least overnight. Hope this helps.

  3. Hi I’m going to attempt to make the chocolate cake and buttercream frosting. Is unsweetened cocoa powder the same as unsweetened cocoa? The cake calls for the powder whereas the frosting calls for just the unsweetened cocoa.
    Thank you!

  4. Hi I’ve made both this and your vanilla buttercream, you might want to check the quantities here – while the vanilla buttercream was perfect for this chocolate cake, this chocolate icing made way more and way too much! Best cake recipe ever by the way though, thanks so much!!!!

  5. Cake was just as you described, moist and amazing! The frosting was light and fluffy and perfect. A bit too much frosting but I froze it in a plastic bag. When I need it again I will remove from the freezer, let it sit fir a while, knead it a bit, snip a corner off and squeeze it out ! Soooo much better than any mix and really easy to make with your awesome directions. Thank you very much for this!

  6. This was the first time I have successfully made a frosting. The instructions were very easy and the end result was amazing! The best thing was it wasn’t even that sweet and pairs really well with the chocolate cake! Thank you so much for this, got so many compliments!

  7. Hi can I am making the chocolate cake and need it for the morning. Would it be a good idea to put the cake in the fridge then do the frosting in the morning? Would putting the cake in the fridge dry out the cake thought?

  8. Cakes are in the oven. I ran out of vanilla! Birthday is tmrw and I can’t get to store. Anything I could substitute for vanilla for the frosting?? Was thinking orange essential oil like just a few drops?? Or skip it? Thanks

    1. Sarah, you could add just a few drops of orange essential oil to the batter. Be careful and don’t add much because the flavor can be strong. If you are worried about it, just skip the vanilla.

  9. First time i’ve ever made frosting, and boy was i scared! but the instructions were so easy and all seems great so far!
    I think I may have accidentally added too much espresso powder. Is there a way to fix it so it’s not so strong?

    1. Christine, I have never tasted the coffee flavor from the espresso powder in this recipe. It just enhances the chocolate flavor. Taste the frosting and if flavor too strong, you can add a little bit more sugar to the frosting.

  10. This frosting is great! But the amount of ingredients yield a large amount of frosting so i had lots of left overs after i frosted a large cake. So if your not down to freeze the remainder perhaps reduce the recipe by 1/3 or more.

    1. Annikka, thanks for your feedback. I like this amount of frosting on my large cakes to make sure I have the layers fully covered. My post states that this chocolate buttercream makes plenty to frost a three layer cake or three dozen cupcakes beautifully. If you don’t need that much, of course, you can always adjust the recipe.

  11. If I wanted to use already ground espresso coffee from Starbucks instead of getting the beans and then grinding them, would there be a way I could toast it already ground or would it not turn out the same? I really REALLY want to do it the way you wrote it but if I can avoid a trip to the store it would be great just for the one recipe before I actually make a little jar in the future. What do you think?

  12. Easy, with great results. Makes more than enough. Instead of milk I used a plain, whole milk Kefir ( similar to liquid yogurt). It gave a nice sour cream type tang to counter what I think is the excess sweetness of buttercream frosting.

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