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

More Favorite Frosting Recipes

Vanilla Buttercream Frosting

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Heritage 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. Jorja says:

    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

    1. Robyn Stone says:

      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.

    2. Gail says:

      don’t use sugar , use Icing Sugar( as we in NZ call confectionary /powder sugar)

  2. Nadia R says:

    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 ?

    1. Robyn Stone says:

      The cake is also delicious with my Classic Vanilla Buttercream frosting, Nadia. I hope your daughter has a great birthday! xo

  3. Cynthia Whitcher says:

    5 stars
    Love this recipe.  Have made it multiple times for family and friends.  It is always a hit

    1. Robyn Stone says:

      Thanks Cynthia! xo

  4. Holly says:

    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? 

    1. Robyn Stone says:

      It should be enough, Holly. Hope you enjoy it! xo

  5. Adele says:

    5 stars
    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 😀

    1. Robyn Stone says:

      I’m so happy you enjoyed it Adele! I’m glad to have you here! Enjoy the recipes! xo

  6. NewbieBaker says:

    Hi, Robyn.

    I have a silly question, the milk you used is regular milk and not buttermilk, correct?

    1. Robyn Stone says:

      Yes, regular milk for the frosting. Not buttermilk.

    2. Heather Bradley says:

      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!

    3. Robyn Stone says:

      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

  7. Darlene Clark says:

    About to make this but dont see Salted vs Unsalted specified in the Ingredients list. Could you specify which you use. Thanks!

    1. Robyn Stone says:

      I use salted butter, Darlene. Enjoy it!

  8. Rhonda says:

    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. ; )

    1. Robyn Stone says:

      No it only enhances the richness of the chocolate, but does not have a coffee flavor. Thanks Rhonda!

  9. Lindsie Townsend says:

    5 stars
    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!

    1. Robyn Stone says:

      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!

  10. Ginger Grant says:

    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!

    1. Robyn Stone says:

      I’m glad you enjoyed it Ginger! Thanks!

    2. Phillip Wand says:

      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?