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. Nikki says:

    5 stars
    OMG!! This is the best frosting I have ever tasted or made! Is it so light and airy and has the best chocolate flavor. It reminds me of chocolate batter. I will definitely be using this recipe from now on! It’s not grainy at all! This is the first time I’ve made this frosting and The best chocolate cake ever recipe. I’m going to assemble my cake in the morning. I had to stop myself from eating all the frosting before I’ve iced my cakes😉 For the questions on the espresso powder. It does not taste like coffee! It just enhances the chocolate flavor. I used Ghiradelli cocoa powder and McCormick’s pure vanilla extract. I’ve read you don’t want to skimp on those ingredients when baking. Can’t wait to try this cake!  Thank you again!

    1. Robyn Stone says:

      I’m so happy you enjoy this, Nikki! Can’t wait until you taste the cake! 🙂
      You are so right about the espresso powder – it’s such a delicious part of this recipe! xo

  2. Sebastien says:

    5 stars
    Hi. Can Dutch process cocoa be used? I am assuming it’s the same but unsure. Same question for the frosting. Thank you 

    1. Robyn Stone says:

      Sure! Hope you enjoy this Sebastien! Thanks!

    2. Sebastien says:

      5 stars
      It turned out great but I did add a tsp of baking powder since the Dutch cocoa doesn’t have the acidity of the really cocoa powder. Great cake! 

  3. Denise Kellum says:

    I am making this cake to travel 5 hours on a trip. I guess it would be OK to freeze for transport in an insulated box wouldn’t it?

  4. Dana says:

    5 stars
    5 cups of confectioners sugar is 625 grams.

  5. Noreen A says:

    5 stars
    This is by FAR the best chocolate cake I have made! My son helped me search for a chocolate cake recipe for his bday and we are SO happy we found this! Thank you!!!!!

    1. Robyn Stone says:

      I’m so happy you found it too, Noreen! Happy birthday to your son! Thanks! xo

  6. Clara says:

    5 stars
    Can you freeze the icing for later use? I think I went overboard by doubling the amounts!!!
    Thanks

    1. Robyn Stone says:

      Sure! After you thaw it, you’ll want to whip it again until fluffy. Enjoy!

  7. Andrea says:

    is it alright to put in a Tupperware overnight un the fridge to use the next day? Thanks!

  8. AMELIA says:

    Hi, how much would I have to adjust the recipe if Im going to use six inch pans? or 7 inch?

  9. LeeAnn says:

    Is this a good frosting to pipe with?

  10. debbie says:

    5 stars
    After 55 + years of baking and frosting cakes, I can tell you this is one of the best chocolate buttercreams around! the hint of coffee….perfection….and thank goodness it actually makes enough to frost a real layer cake.

    1. Robyn Stone says:

      Aww, thanks so much Debbie! I’m so happy you enjoy it! We love it in our family too! xo