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! Rich and delicious, this buttercream frosting is perfect for cakes, cupcakes and more.
This compliments so many delicious cakes and cupcakes, but my favorite is when it’s paired with my Best Chocolate Cake. It is literally the perfect chocolate frosting so it’s naturally so good on chocolate cupcakes or even my Vanilla Cake. But seriously, it is pretty amazing on anything it touches. Like a spoon works just fine, too!
Chocolate Buttercream Frosting
Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three layer cake or three dozen cupcakes beautifully.
Here’s how I make it.
Ingredients for Chocolate Buttercream Frosting
You’ll need these ingredients to make this frosting.
- butter – softened. I prefer using salted butter.
- unsweetened cocoa powder
- confectioner’s sugar – also called powdered sugar
- milk
- vanilla extract – this homemade version is rich and delicious, but if you can use another quality vanilla if you wish.
- espresso powder – this adds a such a richness to the frosting further enhances the amazing chocolate flavor. It’s easy to make your own and is available in many grocery stores, cooking supply stores or online. This little extra ingredient heightens the deliciousness even more!
How to Make Chocolate Buttercream Frosting
To make this delicious frosting, you’ll need a large mixing bowl or a large bowl for a stand mixer.
- Add cocoa to large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps.
- Then, add softened butter to the bowl with cocoa. Cream together the butter and cocoa powder until well-combined.
- Next, alternately 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. This is important – so please make sure to mix it just as described in these instructions. It makes the frosting into fluffy, delicious perfection!
- 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.
- Frost your cake or cupcakes as desired and enjoy!
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three layer cake or three dozen cupcakes beautifully.
Can I Store Extra Frosting?
Yes! If you have leftover buttercream frosting once you’ve frosted your cake, you can refrigerate or freeze it.
To Refrigerate
Place frosting in an airtight container. Refrigerate for up to 5 days. Once ready to use, remove from the refrigerator and allow to reach room temperature, then whisk well to fluff the frosting.
To Freeze
Place frosting in an airtight, freezer safe container and freeze for up to 3 months. Once ready to use, place in refrigerator overnight to thaw, then remove from fridge for a short time prior to use as described previously and whisk to fluff the frosting.
More Favorite Frostings
Strawberry Buttercream Frosting
Whipped Cream – not a frosting, but still a great topping to many desserts.
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 (339 g) butter, softened
- 1 cup (84 g) unsweetened cocoa powder
- 5 cups (567.5 g) confectioner’s sugar
- ½ cup (113.5 g) milk, whole
- 2 teaspoons (9 g) vanilla extract
- ½ teaspoon (1 g) espresso powder
Instructions
- Add cocoa powder 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 confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
Just made this cake for a friend’s Birthday cake and delivered to her house…where her husband was home from work early. We all had to have a piece…it was truly amazing…moist, delicious and beautiful. I think this chocolate cake has just become my favorite cake to make for Birthday surprises for those friends who love a deep, dark ,rich chocolate cake. Be sure and have with a glass of cold organic milk…totally awesome!!!
can i use instant coffee powder instead of expresso
Robyn, how do I make this for a groom’s cake? I would like to use heart shaped cake pans and merge the smaller cake into the bigger but I don’t know how to adjust the recipe for a larger cake pan. I’m not hung up on using heart shaped pans but I did for my son’s wedding and now my grandson is getting married and would like to make a really luscious chocolate cake for his wedding. I used a pound cake recipe for my son’s cake but it was a bit dry. I really need help. I probably need a bigger cake than this recipe. Can you please advise me?
Hi Rita! Congratulations on your grandson’s upcoming wedding. What a wonderful tradition for making the groom’s cake. I know your family will always remember that special gift. My chocolate cake recipe can easily be doubled or more to make a larger cake. Let me know if you have more questions for me!
Just wowzers! A must try!
my daughter is 6 years old and is in the brownies . she is the youngest in her group . she needed a made from scratch cake recipe and I found yours . she measured and mixed it all on her own and the cake is baking right now . I will let you know how she does !! thank you for sharing the recipe
Wow! This comment was almost 7 years ago. How did your daughter’s cake turn out? 😅
A very fluffy frosting that makes it a breeze to frost a cake. Spreads, peaks and shapes very well.
The recipe makes way too much for a regular two layer cake. You could easily reduce it and still have plenty especially if you only have 1 box of confectioners sugar. Opening the second box for the 5th cup was a waste. Sadly even after generously frosting my first “Best chocolate cake (ever)”, I had to throw out about 1/3 of the frosting before I ate it with a spoon.
Thanks for the recipe, it’s excellent.
Thanks so much, Audrey! I think I must use more frosting on my cakes as it always works out just perfectly for me 🙂 Next time, instead of tossing out any extra you might have, store it in an airtight container in the refrigerator for up to two weeks. Then, just let it reach back to room temperature and stir it well before using.
Left over frosting put on graham crackers Top and bottom frosting in the middle my mother always did the kids and grand kids LOVE refrigerate crackers GREAT for sweet treat…..
What a neat way to use leftover frosting, Debbie.
It’s not even 10am and I am NEEDING this right now! What an amazing, heavenly, fluffy frosting, Robyn!
Now I want cake for breakfast, this looks too good!
I wake up to this … now I want cake. Like real bad. 😉
Hi there would love to make this frosting could you tell me the conversion quantities in grams please
I’m sorry, Joan, but I have not done a conversion of this recipe in grams.
Robyn,
I love buttercream frosting and chocolate makes everything better. I’ll try this on my next cake. Probably chocolate buttercream on chocolate cake. Pinned for later.
Annamaria