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.
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.
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
Directions
- 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.
All images and text © Robyn Stone for Add a Pinch
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
This is the BEST choc buttercream receipe! The espresso powder really made all the difference. It made twice the amount I was expecting but that is a good thing. Is it possible to store this for a few days? If so, just refrigerate?
Thanks!
Can heavy cream be used instead of milk ? and if so what is the difference in taste
I’ve not made with cream, Aisha. I always make according to this recipe and have great results. Thanks!
This is so rich and delicious using just the milk.
Do I need this full recipe to use with the “Best Chocolate Cake” recipe? I see that you said it makes enough for a 3 layer cake but that is only a 2 layer cake. I already made the cakes and plan to frost them in the morning for my sister’s 10th wedding anniversary. Thank you so much!
Hi Jordy,
Personally, I use the whole recipe’s worth of frosting when I make that cake. I hope that helps. Thanks! xo
Can you use skin milk or almond milk for the frosting
This is perfection for sure everyone loved it one person said it tasted like chocolate ice cream
Thanks Cookie! xo
Do I use salted or unsalted butter?
I use salted butter, Carrie. Enjoy!
If I don’t have salted butter what do I do
You can make it with unsalted butter if you wish. Thanks Brenda!
This is truly a fantastic frosting. Light and airy. Just the way I like it.
I was looking for an easy chocolate buttercream recipe that was smooth and silky and didn’t taste like a pan of fudge. I found it. Great chocolate taste and really delicious. Will make again and again.
Thanks so much Judy! xo
The website is forcing me to make a review, in order to see the recipe.
I’m sorry about that Tiffany. It should have only been a screen that came up to ask if you wanted to subscribe to emails I send when I post new recipes. You can close that screen if you don’t wish to subscribe, but if you do, I’m happy to have you as a subscriber. 🙂
You aren’t required to do anything to read my posts or my recipes – I hope you enjoy the frosting!
I’m glad you stopped by and hope to talk to you again! xo
Do you have to use the espresso in it. Making it for kids party
You can omit the espresso powder, Angie. It will still be delicious! xo
Great question – I had the same thought. Didn’t want a bunch of jumpy kids in my living room :p Thanks!
This cake and frosting recipe is indeed wonderful. My family raved aboit it. A new favourite! Thank you!
Thanks Noel!
Perfect! Made it with the cake, it’s simple and DELICIOUS.
Thanks Kylie! xo
Hi Robyn
This looks like a great accompaniment to “The Best Chocolate Cake Recipe {Ever}”.
I was wondering if you have any suggestions to add orange flavour to this icing (to make it choc-orange/jaffa flavour), by adding zest or juice or similar?
Thank you!
Hi Mabel!
The frosting is perfect on that cake! I’ve not added orange flavoring to the frosting so I can’t say how it tastes. Thanks so much! Enjoy the frosting!
After 55 + years of baking and frosting cakes, I can tell you this is one of the best chocolate buttercreams around! the hint of coffee….perfection….and thank goodness it actually makes enough to frost a real layer cake.
Aww, thanks so much Debbie! I’m so happy you enjoy it! We love it in our family too! xo
Is this a good frosting to pipe with?
Hi, how much would I have to adjust the recipe if Im going to use six inch pans? or 7 inch?
is it alright to put in a Tupperware overnight un the fridge to use the next day? Thanks!
Can you freeze the icing for later use? I think I went overboard by doubling the amounts!!!
Thanks
Sure! After you thaw it, you’ll want to whip it again until fluffy. Enjoy!
This is by FAR the best chocolate cake I have made! My son helped me search for a chocolate cake recipe for his bday and we are SO happy we found this! Thank you!!!!!
I’m so happy you found it too, Noreen! Happy birthday to your son! Thanks! xo
5 cups of confectioners sugar is 625 grams.
I am making this cake to travel 5 hours on a trip. I guess it would be OK to freeze for transport in an insulated box wouldn’t it?
Hi. Can Dutch process cocoa be used? I am assuming it’s the same but unsure. Same question for the frosting. Thank you
Sure! Hope you enjoy this Sebastien! Thanks!
It turned out great but I did add a tsp of baking powder since the Dutch cocoa doesn’t have the acidity of the really cocoa powder. Great cake!
OMG!! This is the best frosting I have ever tasted or made! Is it so light and airy and has the best chocolate flavor. It reminds me of chocolate batter. I will definitely be using this recipe from now on! It’s not grainy at all! This is the first time I’ve made this frosting and The best chocolate cake ever recipe. I’m going to assemble my cake in the morning. I had to stop myself from eating all the frosting before I’ve iced my cakes😉 For the questions on the espresso powder. It does not taste like coffee! It just enhances the chocolate flavor. I used Ghiradelli cocoa powder and McCormick’s pure vanilla extract. I’ve read you don’t want to skimp on those ingredients when baking. Can’t wait to try this cake! Thank you again!
I’m so happy you enjoy this, Nikki! Can’t wait until you taste the cake! 🙂
You are so right about the espresso powder – it’s such a delicious part of this recipe! xo
Hi!
Could I halve this recipe to make a smaller amount of frosting for a smaller cake?
Thanks in advance!
Sure – or you can use the rest for cupcakes! 😉 Enjoy!
Wonderful flavor and easy to work with on a 3 tier cake! I did use butter Crisco for the butter.
Wonderful to hear this! Thanks!!!
Does the cake need to be refrigerated after frosting?
It does not have to be refrigerated, Sue. You can cover it on a cake stand and leave on the counter for a day or two after baking. Enjoy! xo
Yes i did the cake was great. But the icing i did something wrong it did not set it was real lose i put more sugar in it and it wouldnt get tight so i put it on cake put in ice box can you think what i did wrong it taste good
I pinned this recipe a few years ago and I use it every year. I make it vegan for my husband (with earth balance butter and almond milk) and it is FANTASTIC! Sometimes I try to mix it up, but he always asks for this frosting!! I can’t blame him for not wanting to try others when he knows this one is going to be tasty every time! Thanks for sharing!
I’m so happy to hear that your husband enjoys the frosting! Thanks so much for sharing this with me, Kate! xo
Love this recipe. I live in Holland and can’t find espresso power so I’ve made it without. and it’s delicious. I also have a steam oven and have adjusted the recipe for that. So chocolately and delicious my kids love it too.
Wow,thank you so much. I will surely try this recipe
I have made this cake loads of times now and it is fabulous 🙂 I am now going to make my son’s Birthday cake with 2 cakes this year…10 inch on the bottom cake and 8 inch for the top tier. Dinosaur themed. I was going to just make 3 times the recipe? What would you suggest? Thanks!
I’ve not made that size so I can’t say exactly how much batter it will take, Carol, but it sounds like it will be so much fun!
That may be a good guess to start – and if you see you’re going to have extra batter, you can always make cupcakes! 😉
Happy birthday to your son! Enjoy the cake! xo
Can I use buttermilk or is regular milk better?
WOW. Made this cake for my 87 Year old neighbor’s birthday. Incredibly moist and fabulous. Frosting was amazing too. I used homemade buttermilk. A big hit, This is going to replace my homemade carrot cake as my favorite cake to bake.
What a sweet gesture for your neighbor, Karen! I’m so happy you enjoyed it! Thanks!
Can I use flora instead of butter for the frosting
Hi Shirley –
I’ve not ever made it that way, so I can’t speak to the results. Thanks!
I don’t usually care for frosting but this was delicious! No tweeks needed – loved it.
hey robyn
isnt 5 cups sugar too sweet
hi
isnt 5 cups sugar too sweet
how come my chocolate buttercream is not brown? it’s grayish in color, pls help!
I can’t be sure what happened, but it sounds like something may have been left out or increased by mistake. I’ve never had that happen – it always turns out like the photos with my recipe. Thanks!
How much is one cup in grams? 225 gm? So are we using more than 2 pounds of confectioners sugar?
I recommend making this recipe with Penzies Dutch cocoa. I also put the espresso powder in the milk to dilute it because if you don’t mix it well, depending on the brand, you get a big coffee punch in the face.
I’ve been searching for the perfect chocolate buttercream frosting for years. This is it! Thank you!
I’m so excited you enjoy it, Veronica! It’s my very favorite chocolate buttercream frosting too! Thanks! xo
heyy robyn,
just wondering isn’t it better to whipp the butter for like five min to get it pale and white and double in volume then add the icing sugar like it says in some recipes or is the way u show us better.
Hi Bunny,
I always make it the way I describe. It always turns out delicious. Thanks!
Hi I’m making this for my friends birthday tomorrow and was wondering if i could put the frosting in the refidgerator overnight? And will it still have the same like texture?
Hi Calissa,
After the frosting returns to temp, whip the frosting again to get it to return to it fluffy texture. You can also just go ahead and frost the cake and cover it with a cake topper. No need to refrigerate the cake if serving tomorrow. Enjoy!
Love this recipe
What size tins would you suggest for a large birthdat cake to feed 40 people and how many times would I increase quantities.. thanks
Hi, Can I use this buttercream to ice a cake and put fondant on top?
I want to try to make a 3D cake for my son’s birthday and this will be the first time for me! Want to know if this buttercream will be able to hold up fondant. Thanks!!
Hi Wynni,
I’ve not used a fondant with this before. There may be other readers who have done it. I always suggest with anything new to give it a “test” ahead of your important celebration. Happy birthday to your son! xo
The cake turned out great but the frosting was “gritty”. Any ideas on what I didn’t wrong?
Hi Paula,
I’m not sure why but it sounds like the frosting needed to be beaten/whipped a bit more. I hope this helps. Thanks!
The name of this frosting is absolutely true .. This is P E R F E C T …. delicious is an understatement
I’m so glad you love it.