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
Really good frosting. Just followed directions. More than enough for my two 8 inch pans. A keeper.
For some reason, one of my 9″ layers came out with a gaping hole in the center. I guess my oven thought I was going for bundt or volcano style. I’ve made this wonderful cake before, but this was my first time baking in a convection oven. Nevertheless it is delish!
I’m not sure what happened, Emeline…I wonder if it could be something with the different oven? I have never had them come out with a hole in the center…Your sense of humor is too cute!
I am so glad you enjoy them. Thanks! xo
We are a family of chocoholics and this has been my go-to cake (and cupcake) recipe for years! The best one I’ve tried and very uncomplicated, which is a definite plus when I’m in a hurry (which is all of the time)! Haven’t met a person yet who didn’t love it!! 🙂
Wonderful to hear this, Priscilla! XO
This cake was really good! Im so happy I finally found a recipe that is delicious when made lactose free 🙂 I really recommend it!
A very forgiving cake that receives great reviews from young and old. The cake is nice but the cake combined with the frosting is great. Thanks for a great recipe and taking the time to add the variations, it is now my go to for chocolate cake and cupcakes.
So glad to hear that Jill! xo
This frosting was my very first attempt at chocolate buttercream, and it’s excellent! Not too sweet, and I left out the espresso powder as my family wouldn’t care for it. I halved it for a two-layer 8″ cake and had plenty of frosting. I did cream the butter on its own for a few minutes before adding the cocoa powder. Be sure to scrape the bowl well throughout the process, otherwise there will be darker/lighter streaks in the frosting. This frosting is much better than store-bought frostings and I’m sure I’ll be using it frequently.
Thanks BD! xo
Hi! This is the 3rd time I made this cake and it is delicious! Thanks so much for providing this great recipe. Looking for advice!- I just baked the cake for my moms birthday tomorrow and I don’t have time to frost it tonight. Is the frosting okay left in an airtight container in the fridge over night? Also should the unfrosted Cake be covered on the counter over night or in the fridge? Thanks!
Hi Alana,
You can cover the cake and leave on the counter overnight. No need to refrigerate. If you do make the frosting ahead of time and refrigerate it, just remove from fridge a bit before ready to frost the cake and whip the frosting until fluffy again before frosting. Enjoy!!! Happy birthday to your Mom! xo
Best frosting I’ve ever made. I can’t do much chocolate so I subbed 2/3 of the cocoa powder with carob and it was wonderful.
Can I substitute butter flavored crisco sticks for the butter in this frosting? And if so would it be the same amount?
I wouldn’t recommend it Christy. I think you will be much happier with the results using butter for this buttercream frosting. Enjoy!
I tried this frosting last night for my chocolate cake lessened sugar by 1 cup used 1 cup of butter and 1 cup cream cheese 1 tsp eapresso……its perfect….. everybidy loved it….. tns much for sharing