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
I made yellow cupcakes & used this recipe. I cut the frosting recipe half & there was plenty for just under two dozen cupcakes*
I didn’t have any espresso powder, & used a teaspoon of regular coffee. Turned out so light, fluffy & was perfect on the chocolate taste!
I’m using this every time I want chocolate frosting. Yuuummm, I ate three cupcakes in one day– umm for the frosting*-:-{}
Thanks Robyn!
Do you use salted or unsalted butter in the frosting? Thankyou so much ?
I used unsalted butter* & added a pinch of table salt- to mix;
I also cut the recipe in half. Maybe use two pinches if you make full recipe**
I made this frosting for a tailgate our church was hosting. I am not a big chocolate cake or frosting fan. But I had to try this just for kicks. I added all the ingridients as your recipe but didn’t use all the powdered sugar it called for. I only use 3 cups.
Also I wanted to try the chocolate cake recipe you have for this but ran out of time so I bought a chocolate cake box mix. I tweeted it a little. Added a tiny package of bustello espresso powder and package of chocolate pudding.
I was a little concerned about the frosting being too sweet but everyone kept saying how great the cake was and how the frosting was the best chocolate buttercream frosting they’ve ever had and they all agreed that the frosting was the perfect sweetness. I’m really glad I only added 3 cups of the sugar. I’m saving your website for future recipes I want to try. I’ll be back to leave an update on the chocolate cake recipe soon. I’m going to make time to make both the cake and frosting.
Thank you!!!!
Made this cake exactly as per directions – might I add, I am a good cook. The cake turned out flat on one side and high on the other. Very disappointing !!!!
Hi Janette,
I’m sorry the cake didn’t turn out like you’d hoped! It does sound like there could have been an issue with the levelness of the pan. The batter is so thin that it naturally flows to the lowest spot, which could then cause the problem that you had. xo
Yep, I’ve made this cake several times and have never had an issue with it being level. It’s now our go-to favourite birthday cake recipe (minus the espresso which my kids would prefer omitted, but which I like!!)
Hi! This looks great! How much frosting does it yield? The cake I’m making and decorating needs about 1 lb
Hi,
What is confectioners sugar?
Can I replace with castor super?
Also what is the effect if I use normal cocoa powder?
Thanks
Confectioners sugar is powdered sugar.
Great recipe – made the best chocolate cake recipe and iced with this as recommended. Was a hit! Left out the espresso powder as for children’s party
Really-one teaspoon of espresso powder will not make the cake taste like a cup of coffee. Put it in! It enhances the flavor of the chocolate just like the vanilla enhances the flavor. Even if the kids couldn’t care less I would hope the adults in the room would enjoy your cake with the espresso. Also try it in your brownies. People always ask why my brownies are so good. “What is your secret ingredient?” they ask. Espresso. Works magic!
Beautiful frosting! I tweaked it a little bit by only adding 2 and 1/2 cups of confectioners sugar because I felt 5 cups would have been too sweet. Also, I didn’t have any espresso on hand but I had instant cappuccino so I used that instead. It came out perfect and tasted divine. Can’t wait to make it again.
Can this buttercream be made a day in advance? Can you store left over buttercream and for how long?
This recipe is amazing! So highly recommended, although completely agree with previous post, that 5 cups of sugar Is far too much. Only used about half that. Think it would have been too sweet with 5.