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
Just finished making this cake, delicious delicious delicious. I made something similar back in the 80s but this version is way better.
So glad you like it! Thanks!
How many cupcakes does this recipe frost?
Hi, I’m wondering what is the best way to store this frosting? TIA
In your recipes when it says “butter” do you use salted or unsalted. Thank you!
I use salted butter. Thanks!
Thank you Robyn. This will be my first homemade attempt at baking a cake and icing. For the espresso powder. I’m having a hard time locating that in my area grocery stores. Can you use instant espresso and if so would it be the same amount as what is called for of the powder in this recipe?
Hi Jamie,
If you are having difficulty finding the espresso powder locally, you can purchase online. I’ve had luck finding it at Amazon as well as sometimes at Williams-Sonoma. I do not like the flavor of the cake when using just instant espresso as I think it left a bitter after taste to the cake when I tested. xo
Thank you! I’m having a hard time finding espresso powder…is instant espresso the same thing? If so, would you use the same amount of it for this recipe? Sorry for all of the question, this will be my first homemade cake.
This is the best frosting ever! Thank you SO much. My parents liked it.
Hey! I’m thinking of making this cake tomorrow however I’d like to ask, would this frosting recipe be too much for a two layer 8 inch cake?
Won’t the addition of espresso powder addextra caffeine to the cake
Do I need to use espresso powder because I hate anything to do with coffee!This is urgent so please answer soon
You can omit the espresso if you wish but it doesn’t taste like coffee. The espresso just enhances the richness of the chocolate. Thanks!
Hi. I’ve used this recipe before and it was wonderful.
I am wondering, I want to make a giant birthday cupcake for my daughter, can I use this recipe without altering anything?
Thank you
I’m not sure how large your giant cupcake will be, so it could be correct amount or you could have extra – but not sure since I don’t know the size of cupcake. If you have extra, maybe you could save it for extra cupcakes?
If it helps, I have various recipes for frosting sized for a few cupcake recipes as well as my 9×13 Chocolate Cake
I hope you enjoy it – It’s very delicious! Happy birthday to your daughter! Thanks Grace! xo
Can I use buttermilk instead of regular milk? Will this recipe frost a 9 x 13 cake ? Or is it too much frosting?
Thanks so much
Hi Joan –
You may want to refer to my recipe for my Best Chocolate Cake for 9×13 pan for the Chocolate Buttercream Frosting amount for that size cake.
I’ve never used buttermilk in this frosting, but I would think it would taste sour.
I hope you enjoy it – thanks so much! xo