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

Easy Vanilla Cake (with oil, no butter)

Pumpkin Chocolate Chip Snack Cake

Semolina Cake

Easy Peanut Butter Cake