I think that chocolate frosting is just as important to making a delicious cake as the cake recipe itself. This Homemade Chocolate Frosting recipe is luscious!
Homemade Chocolate Frosting Recipe
The chocolate frosting flavor is beyond excellent. The texture is smooth and soft. The best part though? The recipe is extremely easy to make! It only took me about 10 minutes to whip this incredible chocolate frosting together.
Rich chocolate frosting (Homemade!)
The chocolate frosting literally glides across the surface of the cake. The recipe is designed to make two cups of frosting which was just enough to frost a 13×9 inch cake. You can half the recipe if you are making a 9-inch cake. If you decide to make a layer cake, I would recommend to either make one and a half batches or to double the recipe. You want enough chocolate frosting to frost the inside layer, the sides, and the top.
There is one secret ingredient to the recipe. Okay, it is not secret at all, but the secretive part is it is what makes the flavor richer than any other chocolate frosting you have had in the past! To add the special touch to this recipe, you want to make sure to find really good cocoa when making the chocolate frosting. You want the chocolate flavor to be rich and amazing. Homemade Chocolate Frosting has the richest chocolate flavor!
You are going to love how simple this chocolate frosting is to make. Why buy prepackaged when you can make homemade? You will be the hit of any party and will be able to surprise people when you are able to tell them that the chocolate frosting was made from scratch. Make sure you pin below for later so you can share it with anyone who asks how your chocolate frosting was so delicious. Enjoy!
How can you say no to such delicious looking chocolate frosting?!
PIN IT FOR LATER
If you looking for more delicious homemade chocolate recipes from Bunny’s Warm Oven try one of these !
Chocolate Bottom Banana Cake...Oatmeal Cinnamon Chocolate Chip Bars…Homemade Chocolate Cake with Peanut Butter Frosting…Orange Milk Chocolate Cupcakes...Almond Joy Chocolate Torte
Homemade Chocolate Frosting
Ingredients
- 1/3 cup butter
- 2/3 cup cocoa
- 2 - 2/3 cups powdered sugar
- 1/3 cup milk
- 1 Teaspoon vanilla
Instructions
- Melt the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly.
- Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer or whisk until you have the spreading consistency you desire.
Video
Looking for more frosting recipes? Try these from other bloggers.Vanilla Bean Cream Cheese Frosting Recipe…. White Chocolate Cream Cheese Buttercream
Check out all of my favorite kitchen items here!
Mary Bostow
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Wendy
How many cupcakes will this frost?
Mary Bostow
It frosts a 13×9 inch cake. It just depends on how much frosting you’re going to use to frost each cupcake. If you’re going to pipe the frosting on the cupcakes , I think that would use more frosting than just spreading the frosting on top of the cup cakes. I’d make a batch and a half of frosting just to be sure you have enough. You will average 24 – 36 cupcakes from a cake batter that would be made in a 13×9 inch cake pan.
baker
really yummy
Sarah Geise
Thank you!
Lou Ann
This is the best frosting, first time I made I used coconut milk, wow just the right coconut Flav. And alot of choc
.
Sarah Geise
Thank you Lou Ann
Lisa
Does this have to be refrigerated or can I frost cupcakes and keep them at room temperature?
Mary Bostow
No you don’t have to put them in the fridge, the frosting holds up very well.
Nancy
I just made this. Thought about dumping it and starting over but the flavor is fine so I will put it on my cake.
When you add the melted butter and the chocolate powder if forms a very thick, hard paste. When you add the milk and sugar, and mix it, you end up with little black dots of chocolate in the frosting. I beat the dickens out of it to try to get the dots to incorporate, and it got better, but it still has little black dots. If you make this recipe, just use soft butter.
Mary Bostow
I’m sorry Nancy I have no clue why that would have happened to your frosting.
Rach Hafner
The only way there would be dots and clumping is your heat was too high on your stovetop. It burned the sugar and chocolate try turning the heat down a bit.
Mary Bostow
Thank you for the advice on the chocolate frosting Rach, it’ll be very helpful to people wanting to make it!
Sharman Brown
Same thing happened to me. Second batch was outstanding!!!!! What I learned was my heat was too high and it slightly burned, hence the small black dots. I didn’t notice until I was mixing the powder in. I had my stove on low. The second time I set my stove eye between low and off and pulled it from the eye after I quickly mixed the coco in. I think the variations in different stovetop temps could be the culprit lol. It was sooo delicious and fast to make. My family loved them!
Sarah Geise
Awesome!! Enjoy Sharman!
Ellie
I really like all your recipes..What a great teacher you must have had.. how lucky your husband and family are. Just made this icing. Delish!!
Lourdes Marin
This recipe didn’t work out for me. One reviewer suggested using softened butter rather than melting it,…maybe that would help? End result is WAY too soft, almost liquidy. I cannot frost anything, it would run off the sides. I measured ingredients exactly and followed instructions carefully. I then added more powdered sugar to try to stiffen a bit and became way too sweet. I melted unsweetened chocolate and whipped that in and it helped. It’s now possibly thick enough to frost without spilling off my cupcakes, but it’s not thick enough to pipe and hold shape. It’s a shame, I used really good quality ingredients and had high hopes (it looks lovely in the pics posted with the recipe). The search for a luscious chocolate icing continues! Thanks for sharing the recipe though!
Sarah Geise
Thank you for the feedback. I’m sorry you had issues with the recipe.
Norah
Super easy! And sooo fun! Tastes Amazing!!!!!!
Sarah Geise
Thank you Norah!
Ashley
So it came out really good, even though I messed up. I didn’t melt the butter and the cocoa before putting in the rest of the ingredients lol! (Oops) oh week now I know for the next time. Lol but I had no complaints from this chocolate lover family. You can taste the simplicity of it. No nasty chemicals or preservatives. Can’t wait to try it the RIGHT way next time!
Sarah Geise
Thank you Ashley!
Crystal Polston
Delicious and light on top of my cupcakes!
Sarah Geise
Thank you Crystal!
Rebecca
Do you use salted or unsalted butter?
Mary Bostow
salted Butter Rebecca, I rarely use unsalted butter for anything. Let me know how it goes for you.
Bridget Devaney
so good! I loved it!!!!!!!!!!!
Mary Bostow
Thank you Bridget!
Jenn
I tripled the recipe, added 1/4c butter and maybe 1/2 tsp salt (added a little at a time to my tastes) and it is amazing! If yours is runny, make sure it is cooked the whole way, the butter will set up more then. I’ve been looking for a chocolate frosting recipe that was this good for a really long time, thank you!
Mary Bostow
Wonderful Jenn! Thank you for the advise, it will be very helpful to other people making the recipe!
Wanda
Can I use chocolate syrup instead of cocoa??If so..do I use more?or less than ?
Mary Bostow
Wanda I’ve never used chocolate syrup honey. I don’t know what that would be like after it’s made.
Erica
I was worried at first because of the initial thickness of the cocoa and butter and how much icing sugar vs milk but it turned out great! Definitely had to use my electric mixer. I was out of vanilla so used orange brandy. 😉 Turned out wonderful on my oatmeal chocolate cake!
Mary Bostow
Oh girl Orange Brandy! I bet that was so good! I absolutely love chocolate and orange together. Thank you for taking the time to comment Erica, I appreciate it!