Creamy Chocolate Frosting
Published May 14, 2026
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This recipe makes an incredibly creamy chocolate frosting. It’s not as sweet as buttercream, so it’s my go-to for any flavor of cake or cupcakes. It’s easy enough to make any day of the week. It’s just the right amount for an 8″ or 9″ square or round cake.
Looking for the perfect creamy chocolate frosting but don’t want the sweetness of traditional buttercream? This frosting is for you. With balanced sweetness and chocolate flavor, this recipe is light enough to spread over cakes and has enough stability for piping over cupcakes.
This frosting pairs perfectly with:
- Chocolate Cake (One-Bowl Chocolate Cake is the only one you ever need)
- Vanilla Cake (go for Easy Vanilla Cake for a shortcut)
- Brownies
- Cupcakes (vanilla or chocolate cupcakes are always a win)
- Peanut Butter Cake
How Much Frosting Do I Need?
This recipe makes enough chocolate frosting for:
- 8″ round or square cake or brownies (a thick layer)
- 9″ round or square cake or brownies (in medium layer)
- 9″ x 13″ cake or brownies (in a thin layer)
- 12 cupcakes
Need more for a layer cake or just want to be sure you have enough? Just click the x2 button in the recipe and it will automatically double the recipe for you.
How to Make It
Step 1: Beat the Butter
Beat softened butter, cocoa powder, honey, and vanilla extract smooth. Start low and increase the speed. Don’t skimp on tis step. You want it to be really smooth.
Step 2: Add Powdered Sugar and Milk
Add powdered sugar and milk and beat on high until even.
Step 3: Adjust the Texture
Check the frosting. Is it smooth but spreadable? If it’s too thick to easily spread, add a little milk until you can easily spread it over cake or pipe it onto cupcakes.
Honey in Frosting?
It might surprise you to see honey in the ingredients list for this frosting. You can skip it and the frosting will still turn out, but honey adds stability to the frosting and will help it to hold its shape whether you’re spreading it or piping it. If you’ve never tried a frosting with a bit of honey, give it a shot. It won’t change the flavor, but will make your frosting a bit more sturdy without taking away from its creaminess.
Storing Frosting
Leftover frosting? Or just want to make this ahead. Frosting is really easy to store.
Refrigerate – Store it, covered tightly, in the fridge for up to 5 days.
Freeze – Freeze it for up to 3 months.
To use it, bring it to room temperature and beat it on high until it’s light and fluffy again.
Easy Snack Cakes
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Creamy Chocolate Frosting
Equipment
- Stand or Handheld Mixer
- Mixing Bowl
Ingredients
- 8 Tablespoons Unsalted Butter, softened to room temperature
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 Tablespoon Honey
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup Powdered Sugar
- 1 Tablespoon Milk, any type (plus up to an extra 2 Tbsp if needed)
Instructions
- Combine butter, cocoa powder, honey, and vanilla extract. With a handheld mixer or the whip / whisk attachment on a stand mixer, start on low until the ingredients are combined. Increase the speed to high and beat until the ingredients are very even and smooth.
- Add powdered sugar and milk and continue mixing until the frosting is very fluffy and smooth. If the frosting still seems too thick to easily spread, add more milk, a small amount at a time as needed, beating after each addition.
- Spread frosting over cake or store according to notes below. (Note: If frosting a freshly baked cake, allow the cake to cool completely before frosting.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy
So glad you enjoyed it!
It was perfect. It was not only nice and chocolaty but also the perfect consistency. It was the exact right amount for my Wacky Cake!
Love this!
Absolutely delicious. Very simple . Only difference was I used home made butter . Will definitely be making this again !!
Yum! Homemade butter sounds heavenly.
Hi there,
The frosting came out too liquidy. I added more icing sugar which made it more fluffy! 1 cup icing sugar does not seem to be enough.
Interesting – was your butter melted or super soft? Since there is only 1 tablespoon of liquid in the recipe, I’ve never had it come out liquidy.
I made the snack cake and put this chocolate frosting on it. My husband and I enjoyed it so much for our dessert after dinner tonight. It was an easy recipe (both cake and frosting) and very tasty. Thank you.
Oh i’m so glad! Thank you for the note!
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!
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.
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.
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.
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!