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.
Would I be able to sub the whole milk for a non-dairy milk?
Esther, you can use a non-dairy milk in this frosting. I hope you enjoy.
Best icing ever yum yum yum.
I made this cake for my husbands birthday, wow, came out good, this will be my go to chocolate cake. Easy to make. The only alteration I did is 1/2 cup less sugar.
Thanks, Debra, I hope you husband had a very happy birthday. I’m so glad you loved the cake.
Hi, I’ve made this before and it was an absolute delight! Want to try my hand at piping a vintage cake, will this recipe be stable enough? And I’ll definitely have to chill it given the hot weather, but will this be okay?
Ann, this frosting should work fine in a piping bag for your cake. You may want to try doing a sample before piping the entire cake to make sure it works like you want if it is for a special occasion. Refrigerating the cake will work fine if you make sure it is in an airtight container.
Nothing irritates me more than when I make a cake and accompanying frosting only to find out I don’t have enough frosting to do decorative frosting, so I have to end up making more frosting (despite being conservative with my frosting application). I am so immensely happy this was not the case for this frosting recipe for a two layer cake! I had so much frosting left over that I’m using it to make cake pops. The cake and icing were both absolutely WONDERFUL and I had so many friends complimenting the birthday cake and asking for the recipe. I frequently make adjustments after trying a recipe for the first time and this was so great that I would not tweak a single thing. I’d also like to note I’m not a huge chocolate fan and I may even make this for myself in the future because it was that good!
Mona, I really appreciate hearing how much you liked this frosting and especially the amount of frosting in this recipe. It is especially great to hear from someone who is not a huge chocolate fan. Thanks so much.
Perfection!! 10/10. Smooth, fluffy and everything you want frosting to be. Came together in a snap, and was absolutely delicious!! Thank you for this wonderful recipe. 🙂
What an absolutely luscious cake! I baked this cake in a 9×13 pan for about 33 min and it came out perfectly! Tender and soft, the crumb is just lovely and the flavor is delicious. I paired it with your chocolate buttercream (a 10/10 recipe in itself) and we are one happy family. Thank you so much for this wonderful recipe!
Thank you, Stacey! I am so happy you and your family loved th chocolate cake with the buttercream frosting.
After seeing 1000s of 5 star reviews, I’m making this cake for a party on Monday, but I need white/vanilla icing… how would you alter this? Or do you have a base recipe for the BC icing?!
Jonathan, you can use my Classic Vanilla Buttercream Frosting Recipe for the chocolate cake. I hope you enjoy!
love this buttercream recipe! I made this with your best chocolate cake, I am making this now for my son’s birthday party at the beach. is it okay if I use this buttercream on a hot weather?
So sorry for asking again. I cant see your response on my other comment last week. Thank you so much
Nahida, you can use this buttercream frosting in hot weather. Instead of leaving out in hot air, I would keep the frosted cake in a cooler and remove it just before serving. The buttercream frosting will melt it it is left out if really hot outside.
This buttercream frosting was the perfect pairing with Robyn’s Perfect Chocolate Cake. Divine!!
Thanks so much, Beverly. I agree that this buttercream frosting pairs perfectly with my Best Chocolate Cake. I’m happy you enjoy both.
Does this need to be eaten right away? Like, can I frost a cake and let it sit over night on the counter for the next day?
Tasha, you can leave the frosted cake sitting on the counter. I make my chocolate cake with this frosting ahead and store it under a covered cake dome on the counter. I hope you enjoy!
I’ve have made this make a couple of times and it has turned out amazing each time. Now I would like to make my sons birthday cake this year and I was wondering if I Can use fondant for this cake and frosting?
I’m so glad this buttercream frosting always turns out so well for you, Erica. You can use fondant on this cake. I have had several comments from people, including bakers, who do this. I hope your son has a very happy birthday. This is. a comment from Kim who used fondant on the cake “I can inform you that your cake recipe holds up under fondant, I did a 4 layered chocolate cake with chocolate Italian meringue buttercream filling, white ganache crumb coat with 3mm fondant finish. Also on top of that travelled 5 hours in a car to its destination. Once again thank you for your recipe and tips”