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.
4.85 from 389 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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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1613 Comments Leave a comment or review

  1. Fabulous great incredibly delicious.
    My friends flipped over the frosting.
    I will be making cake for Christmas and once again using your recipe!
    Wow! I love it!!

      1. We have egg and dairy allergies in the house, so I used vegan butter sticks and almond milk and it was superb!

  2. This frosting has to be the BEST frosting I’ve ever made! Other recipes is either too sweet or too buttery. This one was absolutely addicting!

  3. Love it. I followed the instructions exactly. Worked out perfect. Perfect consistency. Not too sweet like Buttercream Frosting usually is. 9 of us tried it last night for a birthday cake. Everyone agreed. Wonderful Buttercream Frosting. And I loved working with it to ice the cake 🎂😁

    1. You can refrigerate or freeze this frosting, Lori. 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.
      Hope this helps! Thanks so much.

  4. I’ve struugled just making a straight buttercream…this one is phenomenal!!! Very easy to do if you just follow the instrux. And do not skip the beqting on high for a min…truly makes it outstanding & super fluffy!! Thanks for such a great recipe & for the specific directions!!

  5. Absolutely love this recipe. Family favorite…made a number of times. Variation: I never have expresso pwd on hand and works out expensive just for this recipe. I use hot cup of extra strong brewed coffee in the cake and 1 teaspoon of instant coffee in the buttercream instead of expresso. People who are not coffee fans like ….not overpowering.

  6. Can this be made as a plain white frosting? Just not add the espresso and cocoa powder? I need a good white buttercream I can add food coloring to!

  7. Hi Robyn, I’m making this for my one year olds birthday cake, is it just as good when you omit the espresso??

    1. The espresso powder just enhances the chocolate flavor but you can certainly omit it if you choose, Mary Beth. Hope your one year old loves the cake and has a happy birthday!

  8. Hi Robyn. Thanks for sharing this recipe. I’m about to make your chocolate cake tomorrow as well as this frosting to frost the cake. I love buttercream frosting. I just want to know if I can use instant coffee instead of espresso powder for the cake and the frosting? Thank you so much.

  9. Amazing recipe. It covered a two-layer cake with a tiny bit to spare (cook’s sample!). The people who ate the cake were raving about your icing recipe – not too sweet, nice mouth feel, not too heavy. It’s literally perfect. Thank you SO much for sharing this recipe. I didn’t have espresso powder, so I replaced a couple of tablespoons of milk with strongly brewed decaf coffee. Worked fine. Thank you!

  10. Hi Robyn. Since I have buttercream milk (from your chocolate cake recipe), is it better to use that in the frosting recipe or just stick with plain milk?

  11. I am a good baker from England and enjoy this site very much. I’m going to make the icing and cake and wanted to know how to measure the sugar – before or after sifting ? Many thanks! Barbara

  12. I made this for cupcakes for my dinner party and one of my guests loved it so much he sought out the bowl and stuck his finger in to have more. I was planning to save the rest for another time, but unfortunately couldn’t keep track of where his fingers had been! I am very happy to be making this recipe again this weekend. Thank you for the recipe!

      1. This looks divine. Can’t wait to try it! I only have unsalted butter, however. How much salt would you recommend adding?

  13. This was one on the best from scratch recipes I’ve ever made. Used stand mixed and made half batch.
    Did not have instant coffee either.
    I was concerned how thin the batter was but baked up in a circle pan. It was flat and evenly baked. I cut in half to make a half a cake.
    Light,moist and uniform crumb,
    Frosting was light and great chocolate taste
    Delicious!😋🍫🍰🤎

  14. The name explains it all. Big hit for my fathers 65th Birthday. Everyone really enjoyed it and that’s saying a lot since the whole family is a food critic. Lol. Thank you!

  15. Dear Robyn,
    I made the chocolate cake and the icing for my Daughter’s baby shower. Needless to say, it was the absolute hit of the day. It couldn’t have gone any better! I received so many compliments from everyone (I also made a Hummingbird cake). You have made this Father so proud on such a special day. I can’t thank you enough!

  16. I’m worried there’s too strong a coffee taste in the frosting. I used less than 1/2 a teaspoon.
    Think it’s fine for a 5 year old to eat?

  17. Hot damn! I added a tiny extra milk at the end to make the frosting more fluffy. This stuff is amazing. I’ve finally found my go-to chocolate buttercream. This stuff is fluffy but intensely chocolatey.

  18. 10/10 The best frosting I’ve ever made ! I even misread the recipe and added ALL the milk in at once and it still came together perfectly !

    1. You can use the food processor, Neha. I would process the butter until smooth, add the confectioner’s sugar and cocoa powder and process, then process the milk, vanilla and espresso powder. Hope you enjoy!

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