Chocolate buttercream frosting that’s smooth, rich, and easy to whip for cakes and cupcakes.
As a French baker working with layer cakes and American-style frostings, this is the chocolate buttercream I use the most. It’s reliable, pipes beautifully, and holds well on celebration cakes.
Made with whipped butter, powdered sugar, and melted chocolate, this frosting has the creamy texture home bakers look for.
Great for frosting a layer cake, topping cupcakes, or filling cookies
like my classic chocolate cake.
Why you'll love this recipe
- Rich chocolate taste - Deep flavor from real melted chocolate and optional cocoa.
- Foolproof texture - Whips up creamy, smooth, and easy to spread or pipe.
- Works for everything - Ideal for cakes, cupcakes, brownies, and cookie sandwiches.
Ingredient You Need
This recipe uses simple pantry ingredients and real melted chocolate for a richer taste than cocoa-only buttercreams.
- Butter – Unsalted, softened to room temperature for a creamy base.
- Powdered sugar – Confectioners’ sugar for a light, smooth buttercream texture.
- Chocolate – Melted dark or milk chocolate to boost flavor and richness.
- Heavy cream – Full-fat cream to adjust consistency and make the frosting easier to spread.
- Vanilla + salt – Pure vanilla extract and a pinch of salt to enhance the chocolate flavor.
- Cocoa powder (optional) – Sifted natural or Dutch-process cocoa for deeper color and a more intense chocolate taste.
Tips for this recipe
- Use softened butter to whip in volume and get a lighter frosting.
- Sift the powdered sugar for a smooth, lump-free texture.
- Cool the melted chocolate so it blends without melting the butter.
- Whip longer if you want a fluffier buttercream.
- Chill briefly if the frosting feels too soft before piping or smoothing.
How to make chocolate buttercream frosting
Cream the butter in a large bowl for 5–10 minutes until pale and fluffy.
Add the powdered sugar + vanilla and mix on low, then whip on high until smooth.
Melt the chocolate and let it cool slightly.
Pour in the melted chocolate and beat until the frosting is smooth and glossy.
Adjust the texture with a splash of heavy cream or a few minutes in the fridge if needed.
How to use this chocolate buttercream
- Layer cakes – Filling and smoothing for chocolate cakes, vanilla cakes, or birthday cakes.
- Cupcakes – Pipes beautifully for tall swirls.
- Macarons – Rich, creamy filling for chocolate macarons.
- Sandwich cookies – Perfect between two soft cookies.
- Yule log & bars – Easy to spread for a smooth finish.
This frosting is perfect for my chocolate birthday cake or chocolate cupcakes.
Storage
- Fridge: airtight container, about 5 days. Bring back to room temperature and rewhip before using.
- Freezer: up to 3 months. Thaw in the fridge, then whip lightly to restore texture.
Recipe variations
- Milk chocolate buttercream for a sweeter, softer flavor.
- White chocolate version with melted white chocolate.
- Mocha buttercream with a spoon of espresso powder.
- Hazelnut chocolate by adding Nutella or hazelnut spread.
- Praline chocolate using homemade praline paste.
If you’re looking for more frosting and filling ideas for cakes, you can find them all here.
Recipe Questions
Can I make this frosting ahead?
Yes, it stores very well. Rewhip before using.
My buttercream is too soft — what happened?
The chocolate was too warm or the butter too soft. Chill 10–15 minutes, then whip again.
Can I replace chocolate with cocoa powder?
Yes. Use unsweetened cocoa powder (sifted) for a deeper chocolate taste.
Is this good for piping decorations?
Yes, it holds its shape well for cupcakes and borders.
How do I make it extra smooth?
Whip longer, then finish with the paddle on low to remove air bubbles.
Can I use this frosting under fondant?
Yes, chill it until firm and smooth the surface before applying fondant.
More Chocolate frostings
- White chocolate Swiss meringue buttercream
- Nutella buttercream
- Chocolate ganache
- Whipped chocolate ganache
- Chocolate mascarpone frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Chocolate buttercream frosting
- Total Time: 25 minutes
- Yield: 8 portions
Description
A smooth and creamy chocolate buttercream frosting, perfect for frosting and filling a 15 cm (6-inch) layer cake or decorating 12 to 14 cupcakes with a piping bag.
Ingredients
- 350 g (1 ½ cups) unsalted butter – softened
- 400 g (3 ¼ cups) powdered sugar – sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream – full-fat
- 2 tsp vanilla extract
- 225 g (8 oz) baking chocolate – semi-sweet and melted
- 2 tbsp unsweetened cocoa powder – optional
Instructions
- Cut the butter into pieces and place it in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for 3 to 5 minutes until it becomes creamy, pale, and fluffy.
- Gradually add the sifted powdered sugar, mixing on low speed to prevent splattering.
- Once fully incorporated, increase the speed and beat for another 2 to 3 minutes until light and smooth.
- Pour in the heavy cream and vanilla extract while continuing to mix until the buttercream has a soft, silky texture.
- Melt the chopped chocolate using a double boiler or microwave until fully smooth.
- Slowly mix the melted chocolate into the buttercream and beat for 2 minutes until fully combined.
- For a deeper chocolate flavor and a richer color, sift in the cocoa powder and gently mix to combine, then beat for another 1 to 2 minutes on medium speed.
- Finish by mixing on low speed with a spatula to smooth out the chocolate buttercream frosting.
Notes
Storage: Keep in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months. Let it sit at room temperature for 2 hours before using, then rewhip to restore its texture.
Tips:
- Use a digital scale instead of measuring cups for more accurate results.
- If the buttercream is too thick, warm it slightly and whip again.
- If it’s too soft, chill it in the refrigerator for a few minutes before using.
- For a more intense chocolate flavor, add sifted unsweetened cocoa powder.
- Prep Time: 25 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Emily
Made this chocolate buttercream today and it turned out perfect I’ll definitely use this recipe again