Name: The Best Chocolate Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cups unsalted butter (room temperature); 1 Tablespoon vanilla extract; 1 pinch fine sea salt; 3/4 cup cocoa powder; 4 1/2 cups confectioners’ sugar (sifted); 4 1/2 Tablespoons whole milk

This simple recipe uses cocoa powder to make the best chocolate buttercream frosting with dark chocolate flavor and a smooth, fluffy texture. It takes just 10 minutes, and it's perfect for decorating cakes, cupcakes, and more!

Close-up view of chocolate frosting spread on top of a cake.

A chocolate buttercream frosting recipe that's the perfect balance of rich and fluffy with deep chocolate flavor is a must in every baker's recipe box. Congrats! You just found the perfect chocolate frosting recipe that you'll use over and over again!

This chocolate buttercream is adapted from my classic American buttercream frosting recipe, and I tested this chocolate version countless times to make sure the flavor and texture are perfect!

The secret to that delightfully rich, dark chocolate flavor is to use Dutch processed cocoa powder. And since cocoa powder is drying in recipes, an extra bit of milk helps to keep the frosting smooth and fluffy.

A partially-eaten slice of vanilla layer cake with chocolate frosting on a white plate.

Why This Recipe Works

This is the best classic chocolate buttercream frosting I've ever made - and I've made a lot of frosting. Here's why I love it:

Easy - This recipe keeps it simple with basic ingredients and no complicated steps. We're not messing around with melting chocolate. Cocoa powder gives this recipe it's rich chocolate flavor, and it takes just 10 minutes to make.
Fluffy Texture - This frosting is smooth and creamy without being too heavy. Beating the milk into the frosting at the end is what gives this frosting its perfectly fluffy texture.
Deep Chocolate Flavor - Dutch processed cocoa powder gives this frosting a rich, dark chocolate flavor that tastes bold and complex without being bitter.
Versatile - This frosting works beautifully on layer cakes, sheet cakes, cupcakes, and more. It pipes like a dream and holds its shape really well. You'll find some of my favorite ways to use this frosting later on in this recipe post!

Want a seriously indulgent chocolate frosting? Check out my popular chocolate ganache buttercream frosting, which blends chocolate ganache with this classic chocolate buttercream. Want an extra light and not-too-sweet chocolate frosting? You'll love my chocolate whipped cream frosting. Or explore my entire collection of frosting recipes!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white background.

Cocoa Powder - I use Dutch processed cocoa powder and highly recommend it for this recipe. Dutch processed cocoa is darker and smoother than natural unsweetened cocoa, giving this frosting a deeper chocolate flavor and a gorgeous deep brown color. Both types of cocoa will work, but Dutch processed is my top pick. If you can't find it in the baking aisle at your local grocery store, I often order it online.

Butter - As always, I recommend using unsalted butter so that we can control the amount of salt in the frosting. Make sure your butter is a cool room temperature before you begin.

Confectioners' Sugar - Confectioners' sugar (aka powdered sugar) helps to create a frosting that's ultra smooth. Don't substitute regular granulated sugar, which will create a gritty frosting.

Whole Milk - Milk is what takes this frosting from thick to fluffy. Whole milk (or even heavy cream) gives the best texture, but lowfat milk or non-dairy milks will also work.

Salt - A pinch of salt helps to balance the sweetness and enhance the chocolate flavor.

Special Equipment

You'll need a stand mixer or an electric hand mixer for beating the butter and mixing the frosting.

I also strongly recommend a sifter for sifting the cocoa powder and confectioners' sugar to help ensure a lump-free frosting. I use this simple sifter, and it will last me a lifetime.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Butter beaten with vanilla and salt in the bowl of a stand mixer.

Step 1: Beat butter until smooth. Add vanilla and salt and beat until blended.

Butter beaten with cocoa powder and powdered sugar in the bowl of a stand mixer.

Step 2: Add cocoa powder and beat well. Add sugar slowly, beating until well blended. The frosting will be slightly dry.

Chocolate frosting in the bowl of a stand mixer.

Step 3: Add milk and beat on medium high speed until the frosting is light and fluffy.

Allison's Top Tips

Cool room temperature butter is the key. Cold butter won't cream properly, and melted butter will make your frosting greasy. Set it out about 30 minutes before you plan to start mixing.

Don't skip sifting the cocoa powder and confectioners' sugar. This takes an extra minute but makes a real difference in getting a smooth, lump-free frosting.

Scrape the bowl often using a rubber spatula while you're mixing the frosting to make sure everything gets blended in evenly.

Not sure how much frosting you need? Check out my helpful guide for deciding how much frosting to make for decorating different sizes of cakes and styles of cupcakes.

A tall swirl of chocolate frosting on top of a chocolate cupcake.

Best Ways to Use Chocolate Buttercream Frosting

This classic chocolate buttercream pairs beautifully with so many desserts, from layer cake and sheet cakes to cupcakes and cookie sandwiches! Here are some of my favorite ways to enjoy it:

Chocolate Cake - A classic combo that never gets old! My moist chocolate cake is delicious paired with this frosting.
Vanilla Cake - The deep chocolate frosting against a light vanilla cake is such a gorgeous contrast in both flavor and color. It's the perfect birthday cake!
Chocolate Cupcakes - This frosting pipes beautifully and holds its shape well, making it a great choice for cupcakes like my one-bowl chocolate cupcake recipe.
Funfetti Cake - Is chocolate frosting the classic choice for funfetti cake? Nope. But would it be delicious? Absolutely!
Cookie Sandwiches - This frosting is so dreamy sandwiched between two soft chocolate chip cookies!
Brownies - I'm a brownie purist and don't frost my brownies, but if you love a frosted brownie this frosting would be amazing paired with my fudgy chocolate brownies!

Storage Instructions

Room Temperature: Frosting can be stored in an airtight container at room temperature for up to 3 days. The sugar acts as a preservative, so it stays safe and fresh at room temperature for a few days.

Refrigerator: You can also store frosting in an airtight container in the fridge for up to a week. Let the frosting come to room temperature and briefly re-whip it with a stand mixer or handheld electric mixer so that it's soft and fluffy again before using.

Cakes or other desserts that have been decorated with chocolate buttercream frosting can be stored on a covered cake plate or stand at room temperature for up to 3 days or in the fridge for up to 5 days. Note that for cakes and cupcakes, the fridge will cause them to dry out more quickly.

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