Perfect Chocolate Buttercream Frosting Recipe

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4.97 from 774 votes
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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.

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

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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

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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)

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Recipe Review




2,814 Comments

  1. Kimberly says:

    5 stars
    I ❤ this frosting! I paired it with your chocolate cake (also a huge hit) for my oldest son’s birthday last year, and we were in heaven! I’m going to make it again today for a yellow cake – my baby’s smash cake. Although I’m sad I don’t get to eat a big slice with cold milk, I’m excited to see how beautiful the cake looks in our photos! Plus, I might sneak a couple tastes… Thank you so much for this wonderful recipe!

  2. Joanna says:

    My daughter make cupcakes and used your delicious buttermilk chocolate icing. It’s so tasty and good. It totally “made” the cupcakes. However, she has tons of icing left over. I don’t want to throw it out. Can it be stored in the freezer and if so, how long? How about the refrigerator?

    1. Robyn Stone says:

      I’m so glad she enjoyed it! You can definitely store any remaining in an airtight container in the refrigerator for up to a week or in the freezer for several months. To use, just allow it to come to room temperature.

  3. Barbara says:

    Hi Robyn
    Thank very much for sharing your receipe
    I was wondering if I need to put the frosting in the fridge or can it stay room temperature
    I will need to frost the cake for tomorrow
    I will be covering it with fondant

    Thank u

  4. Penny says:

    Robyn,
    Can I save some of the frosting if I don.t use it all?

  5. Jessica H. says:

    5 stars
    Thanks for this delicious chocolate frosting recipe! I’ve made other buttercream frostings, but they usually turn out too gritty and sweet. This was reminiscent of a chocolate truffle center and was creamy and not overpoweringly sweet. I’ll be using it again for sure! I’ve made this for my husband’s birthday cake today and it turned out great! Thanks, Robyn!

  6. Adrianne says:

    This is a very very very good frosting. Thank-you!! xx

  7. Nic from Australia says:

    5 stars
    Simply devine. Be sure to remove yourself from the kitchen if the cake hasn’t cooled… you’ll find yourself eating the icing it’s so good. I had to place myself on a total ban. Couple of rookie mistakes… be sure your butter has softened to room temp. Mine was still a little hard and when I placed it with the cocoa and turned on the mixer…. oh boy did I create a cocoa snow storm! Covered myself, the bench, the floor, the kettle and the mixer with a lovely layer of chocolate! Then trying to finish up and get to bed, I didn’t allow the cake to completely cool so the icing became a little bit liquid on top. I had waited an hour but it wasn’t enough. Threw the cake in the fridge and all was solved.

  8. Rochelle says:

    I’ve just made your ‘best ever chocolate cake’ once again. This time I’ve doubled up the recipe and I’m going to stack it up high (so four cakes!) and decorate it with construction vehicles (diggers, grader etc) for my son’s third birthday. I hope my cake turns out just as well as the first time I made it as I got lots of kind compliments then 🙂

  9. Annikki says:

    5 stars
    Hey Robyn!

    I have made this recipe multitudes of times, both as a cake and cupcakes. Every time I make it, it has been a huge hit! Thank you for new standard recipes in my kitchen!
    However, I was wondering if you have any experience baking gluten free? I wanted to make this recipe again today for a super bowl party, but the family I am making it for eats gluten free, and I was wondering if you would have any suggestions on what to use as a flour substitute?

    I would greatly appreciate any advice you have! Thank you so much!

    God Bless!,
    Annikki

    1. Robyn Stone says:

      Hi Annikki,
      Thank you so much for your comment! While I’ve not used it for this recipe specifically, I’ve heard great results with using Cup 4 Cup as a gluten free flour blend in this recipe from readers who have emailed me. I hope that helps!

  10. Bridget Creech says:

    Just wondering how many cups does this yeild