Robyn Stone
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!
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.
Thankfully, this chocolate buttercream comes together quickly and makes plenty 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.
Perfect Chocolate Buttercream Frosting Recipe
Ingredients
- 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
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.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
Hi Robin! I’d like to alter this recipe for Kahlua frosting. Can I just swap the vanilla for Kahlua liqueur? Thanks 🙂
I’ve never made it with Kahlua, Jen, but I’ve read that you can substitute it in equal amounts. If you try it, let me know how it turned out.
Hi! Wanting to make this for a birthday in my family, but I don’t have any espresso powder on hand (nor does my local grocery sell it). I was wondering if instant coffee would do the trick or to just omit it completely from the recipe? Thanks!
You can just omit it, Corinne. The cake is still delicious without it. The espresso powder just enhances the chocolate flavor.
I once tried it with instant coffee and it did not have the same effect. If you don’t have the espresso powder I’d skip it. But I’d highly recommend getting it for the next time you make this recipe – it really enhances the chocolate!
It really does make a difference when you use espresso powder. Thank you for pointing that out, Annie.
Hi , the cake is delicious. Can we freeze the extra frosting for later use ?
You can freeze the buttercream frosting, Shailla. 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.
Hi, can i use fondant over this chocolste frosting?
Rizvi, I’ve not personally used fondant with my chocolate cake, but others have and had success. You’ll find their comments in the comments section under the cake. I hope that helps! xo
Well I’ll be a chocoholic junkie!! YES!!! This IS the best chocolate cake I’ve ever made. Kudos to you, chef. That touch of espresso powder was the secret ingredient nobody could figure out. The je-ne-se-quois element made the dessert conversations even more delightful. Merci, C’est magnifique!
Thank you, Mick.
Is it salted or unsalted butter? Thank you!
I use salted butter, Miranda.
Hi! Can I substitute almond or other non dairy milk? Thanks so much!
You can use almond milk or other non-dairy milk, Gabrielle. Hope you enjoy!
Hello,
This recipe looks amazing! Is it ok if I dont use the espresso powder? Do I need to substitute it with anything?
You can just omit the espresso powder, Joan. Hope you enjoy the cake.
Can you make the frosting a day ahead?
Lauren, you can make this frosting ahead and always store it in the refrigerator or freeze it. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put 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.
I ran out of cocoa powder and used hot cocoa mix to make up the difference! 😜 Still came out delicious
Just wondering can I substitute in almond milk?
Yes, Hele, you can use almond milk in this recipe. Hope you enjoy!
Just made this cake and frosting . Best chocolate cake ever and best frosting!! I’ve tried lots of different recipes for cake and chocolate frosting. None comes close to this one. It’s the best. It’s also easy to make not complicated recipe.
I am making 2 cakes. Do I need to make double the frosting? Or can I frost two cakes with this recipe. I’m just wondering if I need to go buy 10 cups of confectioners sugar. I don’t have that much on hand!! Thank you!
Ana Maria, this recipe makes enough to frost a 3 layer cake or 3 dozen cupcakes.
Hi. I’m excite to make this frosting. How much does it make? I want to frost a 2 layer 8-in round cake. Thank you!
This recipe makes 4 1/2 cups, Alison. It is enough to frost your cake. Hope you enjoy!
this is hands down the ONLY recipe you’ll ever need for the BEST chocolate buttercream frosting. Heads up: it makes a TON. I always half the recipe (even for a layer cake). But otherwise it’s perfect!
Thanks, Annie. I have found this is the perfect size recipe to frost a 3 layer 9-inch cake.
Instead of espresso powder, i just added a shot of espresso.. still turned out great!
Thanks, Priscilla. So glad it worked for you with the espresso.
I didn’t add the espresso powder and it turned out amazing!!!! It was like fudge. Thank you for sharing this recipe.
I’m glad you liked it, JJ. Thanks
Just made this and it it better than I even imagined…..thank you!
Yum….yum…
Thanks, Jeanmarie!
I am making this with the best chocolate cake recipe of yours for my birthday. I am thinking of cutting the 2 9-in cake halves in half so I have 4 layers to frost. Should this amount of frosting be enough to frost that plan if I don’t get over zealous with the layers? thanks!
Do you use salted or unsalted butter?
I use salted butter, Sandy.
Happy Birthday, Sandy. This recipe makes a generous amount of frosting for a 3 layer cake. You may want to make 1 1/2 recipes to make sure you have enough for your cake. If you have any frosting left over, you can always store it in the refrigerator or freeze it. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put 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.
Hello! I made the chocolat cake with this frosting. They are amazing! Thank you so much. I made a three layer cake, but there is too much left over. I maybe used even not the half of it all. Do you know if i can freeze it for a next recipe (cupcakes or once again this cake)? Now i have just put it into the fridge…
You can freeze the buttercream frosting, Sara. 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.
I have the Starbucks Espresso Dark Roast ground coffee. Can I use that as is for espresso powder? Or does it need to be the beans that you roast and then grind?
Jami, I think this should work. You will just need to grind the coffee until it is finer. Hope this helps.
Perfect frosting! Easy to make!
Thank you, Missy.
What kind of milk? Can I substitute with heavy whipping cream or buttermilk??
I use whole milk, Nicole. I haven’t used buttermilk so I’m not sure about the taste but you can use heavy cream.
Hi! My daughter is allergic to dairy – what could I use in place of the butter & milk?
Deb, you can use a vegan butter and a dairy-free milk such as almond milk to make this recipe.
Thanks Robyn!
she said you can use almond milk
How much cake will this one batch cover?
It makes plenty to frost a three layer cake or three dozen cupcakes beautifully, Brittany.
Can I pour chocolate ganache over the buttercream cake ? Would you recommend it ?
You will need to cool the frosted cake in the refrigerator until the buttercream is cold, at least 30 minutes. Make sure your ganache has cooled and thickened before pouring over the ganache.
Perfection! So yummy and goes so perfectly with the best chocolate cake recipe! I’ve always come back to this recipe because it is just simply the best!
This IS the best chocolate cake ever. Made for my niece’s birthday cake. My dad said “I’ve never particularly liked chocolate cake – but this is the best chocolate cake I’ve ever had!”. It does make a lot of frosting. Not a bad thing. I used unsalted butter and almond milk for the frosting (all I had) and it turned out just fine. Thank you!
Thank you, Nicole. Happy late birthday to your niece. So glad everyone loved the cake!
Amazingly delicious!
Can we use regular caster sugar, in place of icing sugar? It’s becoming really hard to find the right baking ingredients 🤷🏽♀️
The caster sugar is not as finely ground as the confectioner’s sugar in this recipe, Nala. You can grind the caster sugar a little more until it is more like a powder and use it a substitute for the confectioner’s sugar.
Best chocolate frosting ever!!! Agree with many others – expresso powder is a powerful secret ingredient!! Can’t wait for my family’s reaction (provided I don’t eat it all before I frost the cake!!)
Karen, isn’t it amazing how that little bit of espresso powder can make such a difference to chocolate? Hope your family loves the cake!
I’m looking in my fridge and I don’t seem to have milk; could I substitute buttermilk?
I haven’t used buttermilk in this frosting, Ellen, so I can’t tell you how it would taste.
I used buttermilk with vanilla buttercream frosting for the cupcakes and it tasted great!
Thanks, Beth, for letting me know.
I have been looking at this recipe for a while , I’m not a baker and I got brave this am and I’ve baked this cake. It’s absolutely fabulous. Taste and appearance. Wow I’m shocked I baked AND frosted.
Very good recipe for beginners and otherwise. Top notch
Thanks so much, Azmina. I’m so happy this cake and buttercream recipes worked so well for you.
Well I am also going to bake this cake for my 61st birthday! I LOVE chocolate and can’t wait to try this. I am on my way to the store and hope I can find espresso powder because it sounds like it really makes a difference.
I will let you know how it turns out.
If you are unable to find the espresso powder, Lynn, you can omit it. Hope you have a happy 61st birthday!
Hi, I’m planning to make this cake with frosting tomorrow for my husbands birthday. Is it possible to have measurements for the frosting for a 9inch single layer cake please? I know this frosting is plenty and I can store it but if it’s possible could you please cut down the measurements for me?
This recipe makes enough frosting for a 3 9-inch layer cake, Savvy. Hope your husband has a very happy birthday!
awsome and easy I am only 11 but I made it. It’s so yummy!!
Congratulations! That is quite an accomplishment for you, Millae! I’m so happy you love it!
I just made this amazing frosting. Best ever. Question….does cake need refrigeration until serving?
The cake will not need to be refrigerated, Maria. I place my cake under a covered cake dome.
Would shortening sticks and coconut milk work?
I have not made this with just shortening instead of butter, Amanda. Coconut milk will work well in this recipe.
I made this for my husband’s birthday party. It got rave reviews from everyone! I made it a week ahead and put it in the freezer, pulled it out the morning of the party and iced it frozen to keep the crumbs in check. I did not have espresso powder, but I did have ground espresso coffee so I replaced the cup of hot water with a cup of brewed espresso, it was delicious. This was the first icing I have made that had icing sugar, but was not at all sickeningly sweet. The butter ratio was the secret…it cut the sweetness and gave the icing a creaminess that was outstanding. My husband and my guests raved about how good the cake was, and it will be my go to chocolate cake going forward. Thanks for such a delicious recipe.
I’m so glad this cake worked so well for you and everyone loved it. Thanks, Cindy.
Oh my goodness this frosting… 🤩 Thank God I didn’t discover it after going through a break up. Incredible
I’m glad you have discovered it now, Jennifer! Thanks!
Easy peasy and delicious!! I used soy milk, instant coffee granules and canola oil in the cake recipe. Thanks for the recipe!
I’m so glad you liked this cake and frosting, Diane!