The Perfect Chocolate Buttercream Frosting recipe is essential when it comes to birthday cakes and other celebrations around my house.
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.
Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.
- 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
- 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.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
nadine says
can you use this frosting for a wedding cake or as the crumb layer?
thx
Nadine
Cecilia Barbosa says
I use it for both just regular frosting and also crumb cake. it works for me.
Kim says
Can you freeze the cake without frosting ?
Ryan Orwig says
Cakes can be frozen without frosting.
Robyn Stone says
Yes, this one freezes beautifully! Thanks so much!
Lise Aucoin says
This frosting is off the chart delicious! I followed the recipe to a T…did not have to add a speck more! EXCELLENT!
I made it once without the espresso powder…just as GREAT!!
Robyn Stone says
Thanks so much Lise!
Lisa says
Can I use raw cacao powder in place of the unsweetened cocoa powder?
Juwairiya says
Can this frosting be put into a piping bag and piped onto cupcakes using design tips? or is it only good for frosting manaully?
Is the vanilla butter cream ‘piping-bag’ friendly as well?
Marsha says
you can definitely put this frosting in a piping bag and pipe it onto cupcakes ……love this frosting
Robyn Stone says
Thanks so much, Marsha! So glad you enjoy it! xo
Marnie says
I’d really like to know which oil you used and which milk product you used of the choices.
Robyn Stone says
Hi Marnie,
I used butter and milk for this buttercream frosting.
Deanna says
Hello, can thie completed cake be placed in the fridge overnight? Or will it dry out?
Robyn Stone says
Hi Deanna,
You don’t have to refrigerate if you are going to serve the cake within a day or two. Just cover or place in under a cake dome. Thanks!
Tim says
Hi Robyn,
Your frosting is a HIT. My family love it. Yum.
What cake recipe do you make with this frosting?
Robyn Stone says
I’m so glad you enjoyed it, Tim! I always use this with my Best Chocolate Cake Ever. It’s great on all kinds of cakes and cupcakes too! Thanks!
Catie says
Hi Robyn, have you or anyone double this recipe? Any tips? Thank you 🙂
AC says
Stupid question, but a new cook, so here goes:
Unsalted or salted butter? I’m guessing unsalted, but of course I’d probably guess wrong 🙂
Robyn Stone says
I use salted butter, AC. I hope you enjoy it! Thanks!