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
I just made this and the frosting is good but very grainy I don’t know how to fix it and I used the correct amounts
I’m sorry yours was grainy, Jorja. I’ve never had that problem.
After each addition of the powdered sugar, turn the mixer on high for at least a minute until all of the powdered sugar is completely incorporated and fluffy.
don’t use sugar , use Icing Sugar( as we in NZ call confectionary /powder sugar)
Would the cake taste fine with another coloured butter cream frosting ? I wanted to make it for my daughter birthday with a green coloured frosting ?
The cake is also delicious with my Classic Vanilla Buttercream frosting, Nadia. I hope your daughter has a great birthday! xo
Love this recipe. Have made it multiple times for family and friends. It is always a hit
Thanks Cynthia! xo
Hi Robyn
I would like to use this recipe. However, I want to make a tiered cake using x3 7inch cake tins. Do I still follow the recipe, will that be enough mixture?
It should be enough, Holly. Hope you enjoy it! xo
Thank you SO much for the most amazing chocolate cake and frosting! I have never tasted frosting so deliciously chocolaty and smooth. We felt like chocolate today so I thankfully stumbled upon your recipe I had saved long ago, boy I’m glad I did, we have now sorted out all our chocolate cravings until Christmas time!
I’m excited to explore the rest of your blog 😀
I’m so happy you enjoyed it Adele! I’m glad to have you here! Enjoy the recipes! xo
Hi, Robyn.
I have a silly question, the milk you used is regular milk and not buttermilk, correct?
Yes, regular milk for the frosting. Not buttermilk.
I used buttermilk once thinking I’d make a nice tangy frosting and it broke instantly…couldn’t fix it. There are cream cheese chocolate frosting recipes I’d use if I tried it again. This frosting btw is THE BEST! It’s so light and fluffy and has the nicest mouth feel! I followed the recipe exact and I lasso live at 9000 ft altitude. My cake fell and was weird but I didn’t care, this frosting is that good!
Hi Heather!
I am so happy to hear that you enjoyed the frosting! You will have to make adjustments for baking in a high altitude – you should be able to find info for your area online.
I hope this helps! Thanks so much! xo
About to make this but dont see Salted vs Unsalted specified in the Ingredients list. Could you specify which you use. Thanks!
I use salted butter, Darlene. Enjoy it!
Does the espresso powder make the cake and or frosting taste like coffee at all? My husband a Chocolate cake LOVER but NOT a coffee drinker. ; )
No it only enhances the richness of the chocolate, but does not have a coffee flavor. Thanks Rhonda!
I have made this recipe now multiple times but my frosting is almost too runny. I’ve tried adding more confectioners sugar but still doesn’t want to thicken and look like the pictures you have. Any tips or ideas on how I can fix this? I’m making it for Thanksgiving this week!!! Thanks in advance!
Hi Lindsie –
It sounds like your butter may be getting too warm when you are making it. Also, make sure to add the milk a bit at a time and mix according to the recipe instructions in step 3. I hope this helps! Thanks!
Boy was this a life saver! I have never in my life tasted a better chock cake and frosting.
Perfect fir that snooty old lady that is impossible to please. Then again, it was hard to share it with her!
I’m glad you enjoyed it Ginger! Thanks!
Anyone snooty comes to my house expecting great cake they’ll be lucky to get a cup of tea!
Why waste your time pandering to rude people?