Perfect Chocolate Buttercream Frosting Recipe

2,814 Comments

4.97 from 774 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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.

Chocolate Buttercream Frosting frosts Chocolate Cake on white antique cake stand - ©addapinch.com

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.
Fluted edge white heirloom cake stand holds chocolate cake with Chocolate Buttercream Frosting - ©addapinch.com

How to Make Chocolate Buttercream Frosting

Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!

  1. 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.
  2. 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!
  3. 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.

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion!

Vanilla Cake with Chocolate Buttercream Frosting

More Favorite Frosting Recipes

Vanilla Buttercream Frosting

Cream Cheese Frosting

Strawberry Buttercream Frosting

Heritage Frosting

Ganache

Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.

Perfect Chocolate Buttercream Frosting Recipe

4.97 from 774 votes
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.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 36 (2 tablespoons) servings

Ingredients

  • 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

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.

Nutrition

Serving: 2 tablespoons | Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 242IU | Calcium: 10mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.97 from 774 votes (146 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




2,814 Comments

  1. Alexis says:

    Can I use buttermilk instead of regular milk?

    1. Robyn Stone says:

      I have not made this frosting with buttermilk, Alexis.

  2. Ginni says:

    5 stars
    The chocolate cake and chocolate frosting was really good! I’m going to try your vanilla cake next time. 🥰

    1. Robyn Stone says:

      Hope you enjoy the vanilla cake, too, Ginni!

    2. Baking Mom 257 says:

      5 stars
      Delicious frosting!!!! My family loved it. The espresso powder really makes a difference too. Will definitely make this again

    3. Robyn Stone says:

      Thank you. I’m glad your family loved this frosting. I think the espresso powder makes a huge improvement in taste, too.

  3. Desiree says:

    Am I supposed to use the whisk attachment or the paddle wen making the frosting

    1. Robyn Stone says:

      Desiree, I always use the paddle attachment when making this frosting. Start the mixer on low speed as you start mixing the ingredients and increase as they are combined. Hope you enjoy.

  4. Ginni says:

    Can I leave the cake out or do I need to refrigerate it? I made some cream cheese frosting and I had to refrigerate it. It kept the frosting firm, but the carrot cake wasn’t good after getting cold. Thanks!

    1. Robyn Stone says:

      You don’t have to refrigerate buttercream frosting, Ginni. I leave my Best Chocolate Cake with this chocolate buttercream frosting under a covered dome on my counter. I hope you enjoy!

    2. Ginni says:

      Thanks so much! I like making the frosting, I haven’t mastered the cake part, I just use a box from the store, but I’m pretty good at making frosting. 😁

    3. Robyn Stone says:

      Ginni, the Best Chocolate Cake is so easy to make. I hope you try it sometime.

    4. Ginni says:

      As a matter of fact, I looked it up and made it today! I’m getting ready to make the frosting now, my son wanted chocolate cake for his birthday. Thanks again!

  5. Mary Anne Davis says:

    My husband’s favorite!

    1. Robyn Stone says:

      Thanks, Mary Anne. So glad your husband loves the cake.

  6. Ginny Phillips Allen says:

    5 stars
    This cake and buttercream frosting truly are THE BEST EVER. I CANT BELIEVE HOW EASY BOTH RECIPES ARE. And everyone who ate it, loved it. I shared the recipe with my sister who bakes often to share at work. In my house we were rationalizing eating this cake for breakfast, lunch and dinner. Thank you!

    1. Robyn Stone says:

      Ginny, thanks so much. I can understand the breakfast, lunch, and dinner scenario! I’m thrilled everyone loved the cake and that you found the recipes easy to make.

  7. Isaac Moisés Warzawczyk Rodríguez says:

    5 stars
    Best frosting I’ve ever had! Went extremely well with my cake, I definitely recommend it!

    1. Robyn Stone says:

      Thanks, Isaac. Glad you enjoyed this frosting recipe.

  8. Marc says:

    Can I substitute almond milk?

    1. Robyn Stone says:

      You can use almond milk in this frosting, Marc. Hope you enjoy!

  9. Donald says:

    5 stars
    First off, LOVE your recipe! It is my go-to for for my chocolate cupcakes and chocolate cake! However, I noticed you answering Betty’s comment about you using salted butter in your recipe. I have been using unsalted every time I have made it, so do you recommend using salted from now on? Would that balance out the sweetness?

    1. Robyn Stone says:

      Donald, you can use whichever you prefer. I just prefer salted butter in all my baking. The salted butter may balance the sweetness.

  10. Bryanna says:

    How much does this make?

    1. Robyn Stone says:

      This recipe makes at least 4 1/2 cups of frosting, Bryanna. It is enough to frost a 3 layer cake or 36 cupcakes.