Recipe Overview
Why you’ll love it: Rich and creamy, this old-fashioned chocolate buttercream frosting never goes out of style. With only five ingredients, it’s so easy to make, too!
How long it takes: 10 minutes
Equipment you’ll need: mixing bowl, rubber spatula, electric mixer
Servings: makes 2 ½ cups
Just Like Grandma’s
My grandma made a sheet cake every Saturday. After church on Sunday, the whole extended family would stop by for coffee, cake, and loud conversation. No matter how many people showed up, she somehow always had enough.
While this frosting is THE frosting to make for spectacular birthday cakes, Valentine’s Day treats, or any special day, why not make a cake any day, maybe today?! No one will know, or care, if you use a cake mix, if the cake is frosted with this homemade fudgy frosting. Brew a pot of coffee, and invite a few people over.
What makes it special:
- Delightful creamy classic! Homemade buttercream frosting is whipped into fluffy delightfulness, transforming any cake into a confectioners’ delight. I love to top this homemade banana cake with chocolate buttercream frosting but it’s also perfect for brownies, cupcakes, and layer cakes.
- Easy peasy. This recipe is easy! You’ll only need 5 ingredients, one bowl, an electric mixer, and 10 minutes, max.
“I’ve searched for years to find the perfect chocolate frosting recipe and this is IT! Most are not rich or chocolatey enough, but this recipe is divine. Paired with your favorite chocolate cake recipe and you have a bakery-worthy cake that’s sure to delight your family and friends.”
Ingredient Notes
I’ll tell you a bit more about the ingredients here, why I chose them, and even a few substitutions you can make. Look at the recipe card below for measurements, and so on.
- Cocoa Powder: A full cup of unsweetened cocoa powder (baking cocoa) adds so much dark chocolate flavor to this buttercream frosting. You won’t have to mess around with melted chocolate. Use natural or Dutch process cocoa powder, such as Hershey’s or Ghirardelli’s.
- Butter: Butter is the only option for buttercream frosting, not margarine or shortening. The butter needs to be at room temperature so take it out of the refrigerator at least an hour ahead. If it’s too cold, it won’t blend in well. When you press it lightly with your finger, it should indent easily but not feel mushy. It shouldn’t look glossy or melted.
- Confectioners’ Sugar (Powdered Sugar): Powdered sugar is the backbone of this buttercream frosting recipe. Granulated sugar would give your frosting a gritty texture.
- Flavoring: A teaspoon of pure vanilla extract rounds out the chocolate flavor. You can substitute other extracts if you like, such as almond or maple. Adding a teaspoon of espresso powder adds depth to the flavor but it is optional.
- Milk: I use milk to get the right consistency for the frosting because it’s what I always have in the house. You can substitute cream or half-and-half if you like.
How to make Chocolate Buttercream Frosting
Sift cocoa powder. Measure the cocoa powder into a large mixing bowl. Often cocoa powder can have little bits of cocoa that are clumped together and they have a tendency to stay that way even when you beat the frosting. I usually sift the cocoa through a small fine mesh colander, using a spoon to press out the little lumps. A whisk will do the trick almost as well.
Whip cocoa powder and butter. Using an electric mixer on low speed, blend together the cocoa powder and butter until the mixture is smooth.
Add remaining ingredients and beat. Add the powdered sugar, espresso powder (if using), vanilla extract, and milk. Beat on low speed until combined, then beat on high speed for about two minutes or until the frosting is light and fluffy. Scrape the sides of the bowl occasionally.
Adjust Consistency
The desired consistency of the frosting depends on how you’re going to use it. It’s very easy to adjust the consistency of your frosting.
Make frosting stiffer: Add confectioners’ sugar, ¼ cup at a time, beating well after each addition. If you want to use a pastry bag and decorator’s tip, it’s better if the frosting is a bit stiffer so it will hold its shape.
Make frosting softer: Add milk, a teaspoon at a time, beating after each addition to make frosting softer. If you’re frosting a sheet cake using an offset knife or spatula, it’s better if the frosting is on the soft side.
Frost the cake. The cake should be completely cool before you frost it! This is really important. A warm cake will melt the butter in the frosting and you’ll have a soupy mess. Spread or pipe the frosting on a cake, cupcakes, or brownies. Decorate with sprinkles if you like but do it right away or they’ll roll right off! (I know that from experience.)
Recipe Variations
- Add a pinch of salt. I like to make this optional. Some folks add a pinch of salt to their frosting to balance the cloying sweetness of the sugar. (If you use salted butter, don’t add any extra salt.)
- Try other flavoring. Instead of vanilla, I would suggest maple extract, almond extract, or a berry extract, such as cherry or raspberry.
- Make it boozy. Add a teaspoon of rum, bourbon, or brandy.
- Mexican hot chocolate flavor: Stir in 1 teaspoon cinnamon (if you love that flavor combination, check out our Mexican chocolate shortbread cookies or flourless Mexican chocolate cake. Add a pinch of cayenne if you like.
- Milk chocolate frosting: Use less cocoa powder, to taste. You will need to increase the powdered sugar slightly.
Make ahead: Buttercream frosting stores well so you can make it ahead of time. Store it in an airtight container. It will keep for a week in the refrigerator, or three months in the freezer.
To use: Frozen frosting should be thawed overnight in the refrigerator. If the frosting has deflated a bit or is too stiff, use your mixer to whip it again briefly until it has resumed its fluffy lovable state of being.
Frosted cakes/cupcakes: If your cake is frosted with buttercream frosting, it can be kept safely on the counter for a couple of days as long as your kitchen is cool and the cake is covered. If your kitchen is warm, or if you want to keep the frosted cake longer, refrigerate or freeze it.
More Frosting Recipes
Chocolate Buttercream Frosting
Ingredients
- 1 cup unsweetened cocoa powder
- ½ cup unsalted butter, softened to room temperature (see note regarding salt)
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 1 teaspoon espresso powder, optional
Instructions
- Add cocoa to large bowl and whisk or sift to remove lumps. Add butter and beat until combined.1 cup unsweetened cocoa powder, ½ cup unsalted butter, softened to room temperature
- Add powdered sugar, vanilla, milk, and espresso powder, if using. Beat on low speed until combined; beat on high speed about 2 minutes until fluffy and smooth.4 cups powdered sugar, 1 teaspoon pure vanilla extract, ½ cup milk, 1 teaspoon espresso powder, optional
- If consistency of frosting is too thin, add more powdered sugar, ¼ cup at a time, beating after each addition. If the frosting is too thick, add milk a teaspoon at a time until frosting is desired consistency.
- Frosting can be used to frost a sheet cake (see note), layer cake, cupcakes, or brownies. Make sure they are completely cool before frosting.
Notes
- Salt: A lot of cooks like to add a pinch of salt to frosting to keep it from being too cloyingly sweet. If you use salted butter, don’t add extra salt.
- Yield: Makes about 2 ½ cups of frosting, which is enough to frost and fill a 2-layer cake, or to frost 24 cupcakes. Make a half batch for 9 x 13-inch cake unless you like a thick layer of frosting.
- Storage: Frosted baked goods can be stored at room temperature for a couple of days. Be sure to cover them. If your kitchen is quite warm, I recommend refrigeration.
- Make ahead: Frosting can be made ahead, transferred to an airtight container, and refrigerated for up to one week, or for three months in the freezer. To use, if the frosting is frozen, thaw it overnight in the refrigerator.If frosting has deflated a bit, or it’s too stiff, use your mixer to whip it again briefly.
- Variations: Instead of vanilla, try maple extract, almond extract, or a berry extract, such as cherry or raspberry, or if you want it boozy, add a teaspoon of rum, bourbon, or brandy. For milk chocolate frosting, use ½ cup cocoa powder, and increase powdered sugar by ½ cup. For Mexican hot chocolate flavor, stir in 1 teaspoon cinnamon and add a pinch of cayenne if you like.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Absolutely delicious! So easy to make. It is a keeper.
Thank you so much!
I’ve searched for years to find the perfect chocolate frosting recipe and this is IT! Most are not rich or chocolatey enough, but this recipe is divine. Paired with Beatty’s chocolate cake recipe and you have a bakery-worthy cake that’s sure to delight your family and friends.
Your comment made my day! I’m so glad you like this frosting – thanks for leaving a review!
I made this frosting & my family just raved about it!! I used 2 sticks of unsalted butter and added 1/4 tsp of almond extract with the 1 tsp of vanilla. I also added a tsp of cinnamon. I spread this on angel food cake & wanted a thinner, fluffier consistency, so I kept adding half-n-half (instead of milk) until it was how I wanted. This recipe makes 2-1/2 to 3 cups of frosting – too much for an angel food cake; I will cut back next time. And there will be many more next times – my husband has asked that he have this cake & frosting for all his birthdays from now on!!
Yay! So happy you liked it! Thanks for taking the time to leave a review, it really means a lot!
Love this Frosting smooth, fluffy and chocolaty.
So glad you liked it! Thanks for taking the time to leave a review!