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
Hey..I m excited to try this recipe!! Thanks a lot for sharing it ! Pls telme espresso here means normal coffee powder, right?
Reply awaited ..thanks again in advance ..
Hi,
Can I use milk chocolate bars that I’ve melted as a substitute for the cocoa, for the frosting and the cake?
If yes, what would be the measurements?
Thanking you in advance.
Hi, I’m wanting to use this under fondant icing. Does the buttercream harden? Should I add extra sugar to help it set more? Thanks 🙂 (I made your chocolate cake too, it’s now my go-to recipe, such a hit!!)
Hi..this was my first ever chocolate cake (I don’t have a sweet tooth so never bothered). Wow…this was incredible…I made a few modifications, I used a French roast pod and added crushed Lindt chocolate truffle balls. My husband, a cake fanatic, said it was the best chocolate cake he’s ever had. It’s amazing! Thank you for a great recipe to work with!
I used this recipe and used Starbucks Via (instant coffee powder) instead of espresso powder. I also heavy whipping cream instead of milk and an 8 oz pack of cream cheese.
I also do not like really sweet frosting, so I used only two cups of powdered sugar. I think the frosting was a little more runny than it was supposed to be because I didn’t use as much sugar.
To create stiffness, I refrigerated for a few hours and then frosted cake just before serving. Everybody raved about it! It was so good.
my frosting did not come as dark as the cake did i do something wrong
LOVE LOVE LOVE this icing and the perfect chocolate cake recipe! Baking this cake again today for the 5th time in the last few months! My hubby doesn’t like cake but he even loves this cake/icing combo! Everyone at work raved about it! I do about 2/3 the icing recipe as someone else suggested. It’s plenty to ice a two-layered cake. Can I freeze any leftover icing? Thanks so much for sharing your recipes!
This is the BEST chocolate buttercream frosting ever. I made it exactly to recipe and it was so much better than any chocolate buttercream I had ever made before. I offered my mom a spoonful to taste after it was done and she said “Who needs cake!”….that describes this frosting perfectly! Thanks for sharing!
Wow, thank you so much, Mariam. I love your Mom’s comment! She’s my kind of lady! xo
You are an evil genius!
Thanks for sharing.