Creamy Chocolate Frosting (for an 8x8 cake)
No guesswork needed - this recipe makes an incredibly creamy chocolate frosting in just the right amount for an thick layer on an 8x8 cake (or a slightly thinner layer on a 9x9). Don't skip the honey. It helps to stabilize the frosting and makes it extra creamy!
Servings: 8 enough for an 8x8 cake
Stand or Handheld Mixer
- 8 Tbsp Unsalted Butter, softened to room temperature
- 3 Tbsp Unsweetened Cocoa Powder
- 1 Tbsp Honey
- ½ tsp Pure Vanilla Extract
- 1 cup Powdered Sugar
- 1 Tbsp Milk, any type (plus up to an extra 2 Tbsp if needed)
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.)
This recipe makes enough for about a ½" layer of frosting on the top of an 8x8 cake or a slightly thinner layer on a 9x9 cake. We like it on this One-Bowl Chocolate Cake.
Calories: 173kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Calcium: 8mg | Iron: 1mg