This makes an incredibly creamy chocolate frosting that is sized perfectly for an 8×8 (or a thinner layer on a 9×9 cake).
One of my current cooking goals is to get better at baking birthday cakes! I went to buy a birthday cake for Molly and Clara’s birthday this year and it was going to cost almost $100! It seemed excessive for a dessert that my girls were going to destroy in a matter of minutes. 😉 Enter a new era of cake-baking in my kitchen. Also enter…the One-Bowl Chocolate Cake that inspired the need for this frosting!
This frosting is a creamy, light chocolate that is not too rich or sweet. It’s smooth and spreads easily, but it has become my go-to, not because it works on a fancy layered birthday cake, but because it’s perfect for an easy, 8×8 cake. The cake plus frosting are so easy that I’ve been making them both about once a week to enjoy for dessert or to deliver to family and friends.
If you’re looking for just the right amount of chocolate frosting for an 8×8 (or 9×9) cake, look no further!
More Dessert Recipes
- Banana Layer Cake
- Chocolate Chip Ricotta Cake
- Mini Cheesecakes
- Muffin Pan Strawberry Shortcakes
- Semolina Yogurt Cake
- One-Bowl Chocolate Guinness Cake
- Applesauce Cake
- Slow Cooker Pumpkin Cheesecake
- Frozen Peanut Butter Cheesecake Pie
- Easy Vanilla Snack Cake
Favorite Tools
Creamy Chocolate Frosting (for an 8x8 cake)
Equipment
- Stand or Handheld Mixer
- Mixing Bowl
Ingredients
- 8 Tbsp Unsalted Butter, softened to room temperature
- 3 Tbsp Unsweetened Cocoa Powder
- 1 Tbsp Honey
- 1/2 tsp Pure Vanilla Extract
- 1 cup Powdered Sugar
- 1 Tbsp Milk, any type (plus up to an extra 2 Tbsp if needed)
Instructions
- Combine butter, cocoa powder, honey, and vanilla extract. Beat on high using a handheld mixer or the whip / whisk attachment on a stand mixer. Beat until very smooth and creamy.
- Add powdered sugar and 1 Tbsp milk and continue mixing until evenly combined. Add extra milk, as needed, until the frosting is a smooth, spreadable consistency.
- Spread frosting over cake. (Note: If frosting a freshly baked cake, allow the cake to cool completely before frosting.)
Notes
Nutrition
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This chocolate frosting is just the right amount to frost an 8 inch cake and is so delicious. It is creamy and has a nice chocolate flavor. Thank you for the recipe!
When I read to “use to spread on cake right away” I put it on the hot cake and have just a puddle of oil. I guess right away was referring to the frosting.once it is made. I am not gifted in the kitchen and need specifics. Delicious though.
John – I can absolutely see how that would be confusing! I will update the instructions to clarify that so it doesn’t happen to you or others again. Glad it was still tasty, if not quite the right consistency. Hope you’ll try it again in the future.
My frosting turned into soup.
Hi Tori! Did you happy to spread it onto a cake that was still warm? That’s usually the issue.
I’ve made the one bowl chocolate cake and it was amazing! I’m going to make that cake again but this time with this chocolate frosting. Wondering if I can make it 24hrs ahead of time and store in fridge?
Yes! Just make the whole thing ahead of time and it’s good in the fridge for 2 days. It’s great straight out of the fridge, but you can also let it come to room temperature before slicing and serving.
Hi!
your one bowl chocolate cake is .? wacky cake, Lol 😆been making this one for years, we call it wacky cake no eggs, apparently it originated in war times when ingredients and eggs were scarce. Yum !
I had no idea! That’s so cool. Thanks for sharing!