Perfect Chocolate Buttercream Frosting Recipe
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Chocolate buttercream frosting is an essential recipe. Rich, soft, creamy, and delicious, my recipe for chocolate buttercream is easy to make and simple to pipe and decorate for cakes, cupcakes, and other desserts. It is the best I’ve ever tasted and pairs perfectly with my favorite chocolate cake recipe.
Why I Love This Recipe
This recipe has a rich chocolate taste and a smooth and creamy texture. 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. It stores well if I need to make it ahead.
Ingredients to Use & Why
You’ll need these ingredients to make this frosting.
- Butter – Use softened butter for the creamiest frosting. If you use butter that has not been properly softened, the butter will not mix appropriately with the other ingredients for the frosting.
- Unsweetened cocoa powder—The chocolate flavor in this frosting comes from the cocoa powder. You can use natural or Dutch-processed. You can also use raw cacao powder if you prefer. Cacao powder is pure cacao bean powder and is less processed than either natural or Dutch-processed. You may choose to use a bit less cacao powder, as it can have a richer taste.
- Confectioner’s sugar (also called powdered sugar and icing sugar) adds sweetness to the finished frosting. Since confectioner’s sugar is a fine-grain sugar, it combines easily with the other ingredients for the creamiest texture.
- Milk—Whole milk, heavy cream, or half-and-half have a higher fat content than reduced-fat milk. This adds creaminess and stability to the frosting. Make sure that the milk used is at room temperature. Cold milk can separate and cause the frosting to have a grainy texture.
- Vanilla extract—Use pure vanilla extract rather than vanilla flavoring for the best flavor. I love to use my homemade vanilla extract (such a simple recipe!).
- Espresso powder – While optional, I highly recommend adding espresso powder to chocolate recipes. Like vanilla extract brings out the flavor in sweet recipes, espresso powder further enhances the chocolate flavor in chocolate recipes. It is easy to make your own and is available in many grocery stores, cooking supply stores, or online.
How to Make Chocolate Buttercream Frosting
Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!
- Beat the cocoa powder and butter until creamy. Whisk through the cocoa powder in a large bowl to remove any lumps. Add the softened butter and cream together until well combined and creamy.
- Add the sugar and milk. Alternately mix in the confectioner’s sugar and the milk. After each addition, mix on HIGH speed for about a minute. This is a key step and makes the frosting fluffy and delicious!
- Add vanilla extract and espresso powder. Mix in the vanilla and espresso powder until well combined.
How to Tell When Buttercream Frosting is Done
Swipe a kitchen spoon back and forth through the buttercream frosting. It is ready if it is fluffy, creamy, smooth, and holds shape. If too dry? Add more milk, a tablespoon at a time, until it reaches the desired consistency. If too wet? Add more confectioner’s sugar, a tablespoon at a time, until the frosting holds its form.
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three-layer cake or three dozen cupcakes beautifully.
Storage Tips
Refrigerator: 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.
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.
Vanilla Cake with Chocolate Buttercream Frosting
More Favorite Frosting Recipes
Strawberry Buttercream Frosting
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, half and half, or heavy cream preferred
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
about to make this frosting. it is Christmas eve and I do not have expresso powder so I am going to substitute instant coffee for it.. hope it makes a close copy of your recipe.
do I use salted or unsalted butter
I use salted butter but you can use whichever you prefer.
I got tired of my chocolate cake sliding off the plate. My grandmother cooked it to soft ball. That is not an exact science. The cake was good but I had 4 or5 skewers holding it together. I decided to try a new recipe and I found yours. It was easy to follow and looks wonderful. It is fluffy and delicious. I didn’t have the espresso so I added instant coffee. I didn’t think 1/2 teaspoon was enough to do anything but it did make a slight difference that I really liked. Will be checking out some of your other recipes. Wish I could post a picture. My cake is beautiful.
I’m so happy your cake turned out well for you, Brenda. The espresso powder does not leave a coffee flavor; it just enhances the chocolate flavor.
This cake is amazing! This year I’m needing to make it in advance (day before) for Christmas, would it be best to keep it frosted in the fridge overnight or on the counter?
Thanks for sharing this faithful recipe!
Tiffany, I don’t refrigerate my cake. I leave it on the counter under a covered cake dome. However, if you wish to refrigerate the cake, be sure to wrap it so it is airtight or place in an airtight container so the cake will not dry out.
Never made a chocolate buttercream before. Always vanilla. My twin daughters asked for a chocolate cake with chocolate buttercream and raspberry filling for their birthday. This was such a hit with everyone. Very strong chocolate taste. Didn’t taste like expresso. 1st time entire cake was eaten with no waste. AWESOME!!!
Happy birthday to your daughters, Sherri. Their cake sounds delicious with the raspberry filling and chocolate buttercream.
This is the BEST chocolate buttercream frosting recipe EVER! I’ve used it a few times so far, and it always comes out perfect. Thank you! (Although I can’t keep myself from licking the bowl and my fingers ! Haha)
I always have to lick the spoon, Angel. So glad you love this frosting recipe.
Wonderful frosting to go with the chocolate cake. I used 4 cups confectioners sugar, and a little less than 1/2 milk than listed in buttercream recipe. Also, I used 3/4 Hershey’s Special Dark unsweetened cocoa powder and 1/4 regular cocoa powder, since I ran out of the Special Dark cocoa powder. The frosting is like a sweet, puffy, creamy cloud. This frosting is a must with the chocolate cake. Delicious! A must try.
Thanks for the tips, Mary. I’m so glad you loved this frosting.
I’ve been making this cake at least twice a year for my boys’ birthdays. Look no further for an incredibly rich and chocolatey cake. I live at 7,000 ft elevation and the only adjustment I make is to decrease the baking soda by about 1/8 tsp. Excellent every time, thank you for the recipe!
Thank you so much for the tip on baking this cake at high altitude, Fiona. I love that you make this cake for your boys’ birthdays.
can you use plant butter for this chocolate buttercream frosting recipe?
Yes, you can use plant butter, Karen. One I have used is Country Crock Plant Butter in sticks.
How long can I keep extra frosting in the refrigerator? I accidentally made more than I needed for the cake.
Thanks!
Erika, you can always store the extra frosting in the refrigerator 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.