Perfect Chocolate Buttercream Frosting Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
This frosting is off the chart delicious! I followed the recipe to a T…did not have to add a speck more! EXCELLENT!
I made it once without the espresso powder…just as GREAT!!
Thanks so much Lise!
Can you freeze the cake without frosting ?
Cakes can be frozen without frosting.
Yes, this one freezes beautifully! Thanks so much!
can you use this frosting for a wedding cake or as the crumb layer?
thx
Nadine
I use it for both just regular frosting and also crumb cake. it works for me.
Hi, I would love to try this recipe for 1 dozen of cupcakes. Would decreasing the recipe by 1/2 suffice? Thanks so much!
Is there a link to read about you? I can’t find it.
Hi Janet,
I tell a little about me and Add a Pinch in the About section of the site. There are a few articles I link to in the Press section too. Thanks Janet! xo
I am so excited about you baking this cake today for my daughter’s birthday. Am I able to substitute baking chocolate for the powdered cocoa for the frosting? Do you know how many squares of chocolate that would convert to?
Please excuse my typo I meant I am baking it!
It seems to be impossible to find instant espresso powder where I live. Would it be possible to use strong brewed coffee or brewed espresso instead of the powder?
Hi Natasha,
I don’t think what I have on hand says instant on the package…just espresso powder. I’ve ordered it online many times when my local grocer didn’t have it.
I’ve not made it with brewed coffee.
I hope you enjoy it! Thanks so much!
I put my espresso beans in the grinder and grinder them really fine and used that and the cake and icing were amazing.
I just finished baking this cake. Used almond milk with frosting. Instead of boiling a cup of hot water I used a cup of hot espresso. Turned out amazing! Espresso coffee chocolate cake. Delish!
Mark S.
I’m so glad you enjoyed it, Mark! Thanks so much for sharing your results and how much you like the frosting as well!
Oh my goodness I have never baked a thing in my life! Never really been with anyone who bakes either. I have always loved chocolate cake and the description you gave was so easy to follow. I made it!!! I made it on my own from scratch to finish (I live alone anyway). I can’t wait to share this heaven with my friends (it’s 1:13am). Thank you SO MUCH! Meanwhile, I don’t even own measuring cups, I used one of the glass cups from Remy Martin drink and just left it to faith to decide if I measured right. Hahaha it taste greatttttttt
I’m so excited you gave it a try and enjoyed it so much! Thank you for sharing this with me!
I’m the worst at making anything sweet.
But this recipe was so simple and it turned out
great . I made half of what the recipe required
the cake was moist and the frosting was amazing
It was not too sweet ;just perfect .
A quick question : some of your recipes call for
buttermilk , is there any substitute ? Thanks
Hi Fatima!
I’m thrilled that you enjoyed this! Here is a Homemade Buttermilk Substitute that you can make if you don’t have any on hand. Thanks!