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.
Just used it for my sons 13th birthday. It looks incredible ; can’t wait til tonight. Thanks for such a great recipe.
Wonderful, Leticia! I hope your son has a wonderful birthday and that you enjoy the cake! Thanks! xo
Hi,
What type of Butter do you use? Unsalted?
Thanks,
Amera
I use salted butter in this recipe. Thanks, Amera! Enjoy!
Hi Robyn,
I’m trying to make the dairy free version of your cake, what can you use instead of butter and milk when making the frosting? Thanks!
Angie, I’m so sorry but I have never made this recipe dairy-free.
Angie, you can use margarine instead of butter and almond milk or lactose free milk to make it dairy free.
Angie, try Earth Balance non-dairy butter and soy, rice, or almond milk.
Hi Robyn,
I use coconut milk instead of regular milk and butter. I let the coco milk harden overnight in the fridge and just use the cream to make the icing. For this recipe, you would have to use a couple of cans, but it’s absolutely delicious!
Good luck!
After I ice the cake should I store it in refrigerator or at room temperature (summer) Also, how long will the frosting last?
Hi. I can’t wait to try out your recipe. May I know your 1 stick of butter is equal to how many grams? It’s difficult to measure in cups for butter.
Thanks.
Hi Jennifer,
I have a Conversion Chart that should help you with interchanging measurements. Thanks so much! Enjoy the frosting!!! It’s delicious! xo
1 stick of butter is equal to 1/2 a cup of butter
Can I use a non-fat lactose free milk for this recipe? Thank you.
Hi Kathryn,
I’ve never used that type of milk in this frosting, so I can’t speak to the results. I always use whole milk in this recipe. Enjoy! Thanks!
Hi…..this frosting recipe is for a 3 layer cake. I am making a 2 layer (9 inch) cake) Do I use this much sugar and butter for just a 2 layer??? Thanks
Hi Tamela,
I use this recipe all the time for a 2 layer cake. Enjoy!
Thanks!
Can I halve the recipe? I am only making a dozen cupcakes. Would there be any adjustments to make? Or would simply halving the recipe work?
Thanks,
Miranda
Hi This is just the best chocolate buttercream recipe EVER! Thank you so much for sharing, it’s my go to buttercream for all my chocolate cakes. I have quite alot left over from my last creation is it possible to freeze it?
Thanks so much, Alison – So glad you enjoyed it!
Buttercream icings freeze well. Just thaw at room temperature (no microwaving!) to use your leftovers.
Thanks so much, Martha!
THIS is the best icing recipe ever! I made a chocolate blackout cake from Pinch of Yum and used this icing, soooooooooo yuuuuuummmmmmmy! Thank you for sharing!!!
My family loves this frosting too! I’m thrilled that you like it too! Thanks! xo
Thanks! Sorry I didn’t check my spelling before i sent this 🙂
Unsweetened cocoa means unsweetened cocoa powder, right? Just checking as I’m inspired by you to try to make my own cake…..
Hi Brenna,
Yes, you are correct. Enjoy!!! Thanks! xo
Hii,
Can I use this buutercream recipe for a fondant cake? will the fondant stick to it? it looks delicious, can’t wait to try this.
thanks
I’m the worst at making anything sweet.
But this recipe was so simple and it turned out
great . I made half of what the recipe required
the cake was moist and the frosting was amazing
It was not too sweet ;just perfect .
A quick question : some of your recipes call for
buttermilk , is there any substitute ? Thanks
Hi Fatima!
I’m thrilled that you enjoyed this! Here is a Homemade Buttermilk Substitute that you can make if you don’t have any on hand. Thanks!
Oh my goodness I have never baked a thing in my life! Never really been with anyone who bakes either. I have always loved chocolate cake and the description you gave was so easy to follow. I made it!!! I made it on my own from scratch to finish (I live alone anyway). I can’t wait to share this heaven with my friends (it’s 1:13am). Thank you SO MUCH! Meanwhile, I don’t even own measuring cups, I used one of the glass cups from Remy Martin drink and just left it to faith to decide if I measured right. Hahaha it taste greatttttttt
I’m so excited you gave it a try and enjoyed it so much! Thank you for sharing this with me!