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
Hello, I would love to do this cake for Thanksgiving as my family is pretty non-traditional. I have 2 questions, can I skip the espresso powder for the cake and buttercream. Second, for the buttercream instead of 5 cups of confectioner’s sugar, I’d like to use only 3, 5 cups sound way too sweet for me!
Thank you!
You can omit the espresso if you wish. Using less sugar may impact the consistency of the frosting. I’ve not made it with that amount. I hope you enjoy the frosting. Thanks!
Mine is dairy free so it may not be a 1:1 exchange, but I made it with about 3.5 c powdered sugar and then only needed about 1/4 c almond milk. It turned out wonderful.
Holy wow, this is SOOOO GOOD. I made your cake and the frosting dairy free and oh my gosh were they amazing. For the frosting, I used Earth Balance vegan butter and creamed it a little before adding the cocoa. And I used cashew milk. It all worked out well and is a dream to eat.
Thank you for this amazing recipe!!
Thanks Megan!
I am planning to make the chocolate cake and this frosting for my son’s 2nd birthday but i have some questions plz … can i add fondant on top of the cake ?
May i get both recipes measurements in grams please?
I always fail to measure right cups for ingredients.. thanks a lot
I’ve not tried fondant on this cake, Marwa. There may be other readers who have. Thanks!
Hi marwa
Did u try it with fondant??
Marwa, after you make this frosting for the chocolate cake you won’t want to cover it with tasteless fondant, plus, the chocolate frosting is very fluffy and soft and won’t hold up to the weight of the fondant. Good luck!
Thanks so much Margie!
I agree the best and easiest chocolate cake I’ve ever made. I havent tried any other recipe since.
Awesome to hear, Kare! Thanks!
I made this frosting and it was so easy and tasty. Made it to frost cupcakes that I baked ahead and froze to thaw and decorate for Thanksgiving. Canned frosting can be iffy with texture for holding sprinkles and such. Have made other buttercream but not chocolate and I liked the ease of using cocoa instead of melting chocolate squares that can seize up if you’re not careful. Not too many ingredients and simple steps, made plenty. Great taste. Thanks!
Thanks Kim! xo
How much butter is that in grams?
The name of this frosting is absolutely true .. This is P E R F E C T …. delicious is an understatement
I’m so glad you love it.
The cake turned out great but the frosting was “gritty”. Any ideas on what I didn’t wrong?
Hi Paula,
I’m not sure why but it sounds like the frosting needed to be beaten/whipped a bit more. I hope this helps. Thanks!
Hi, Can I use this buttercream to ice a cake and put fondant on top?
I want to try to make a 3D cake for my son’s birthday and this will be the first time for me! Want to know if this buttercream will be able to hold up fondant. Thanks!!
Hi Wynni,
I’ve not used a fondant with this before. There may be other readers who have done it. I always suggest with anything new to give it a “test” ahead of your important celebration. Happy birthday to your son! xo
Love this recipe
What size tins would you suggest for a large birthdat cake to feed 40 people and how many times would I increase quantities.. thanks