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
Easy peasy and delicious!! I used soy milk, instant coffee granules and canola oil in the cake recipe. Thanks for the recipe!
I’m so glad you liked this cake and frosting, Diane!
Oh my goodness this frosting… 🤩 Thank God I didn’t discover it after going through a break up. Incredible
I’m glad you have discovered it now, Jennifer! Thanks!
I made this for my husband’s birthday party. It got rave reviews from everyone! I made it a week ahead and put it in the freezer, pulled it out the morning of the party and iced it frozen to keep the crumbs in check. I did not have espresso powder, but I did have ground espresso coffee so I replaced the cup of hot water with a cup of brewed espresso, it was delicious. This was the first icing I have made that had icing sugar, but was not at all too sweet. The butter ratio was the secret…it cut the sweetness and gave the icing a creaminess that was outstanding. My husband and my guests raved about how good the cake was, and it will be my go to chocolate cake going forward. Thanks for such a delicious recipe.
I’m so glad this cake worked so well for you and everyone loved it. Thanks, Cindy.
Would shortening sticks and coconut milk work?
I have not made this with just shortening instead of butter, Amanda. Coconut milk will work well in this recipe.
I just made this amazing frosting. Best ever. Question….does cake need refrigeration until serving?
The cake will not need to be refrigerated, Maria. I place my cake under a covered cake dome.
awsome and easy I am only 11 but I made it. It’s so yummy!!
Congratulations! That is quite an accomplishment for you, Millae! I’m so happy you love it!
Hi, I’m planning to make this cake with frosting tomorrow for my husbands birthday. Is it possible to have measurements for the frosting for a 9inch single layer cake please? I know this frosting is plenty and I can store it but if it’s possible could you please cut down the measurements for me?
This recipe makes enough frosting for a 3 9-inch layer cake, Savvy. Hope your husband has a very happy birthday!
Well I am also going to bake this cake for my 61st birthday! I LOVE chocolate and can’t wait to try this. I am on my way to the store and hope I can find espresso powder because it sounds like it really makes a difference.
I will let you know how it turns out.
If you are unable to find the espresso powder, Lynn, you can omit it. Hope you have a happy 61st birthday!
I have been looking at this recipe for a while , I’m not a baker and I got brave this am and I’ve baked this cake. It’s absolutely fabulous. Taste and appearance. Wow I’m shocked I baked AND frosted.
Very good recipe for beginners and otherwise. Top notch
Thanks so much, Azmina. I’m so happy this cake and buttercream recipes worked so well for you.
I’m looking in my fridge and I don’t seem to have milk; could I substitute buttermilk?
I haven’t used buttermilk in this frosting, Ellen, so I can’t tell you how it would taste.
I used buttermilk with vanilla buttercream frosting for the cupcakes and it tasted great!
Thanks, Beth, for letting me know.