Perfect Chocolate Frosting

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Looking for a frosting with exceptional chocolate flavor that’s not too sweet? This is your recipe!

Have you ever found yourself eating a cake and thinking it would be perfect if the icing was just a bit less sweet? If so, this recipe is for you.

Originally featured alongside the Yellow Sour Cream Cake in my friend Alexis deBoschnek’s cookbook, Nights and Weekends, this chocolate frosting is versatile enough to be the finishing touch on many of your other favorite cakes as well.

The recipe is easy yet sophisticated—think of the richness of a dark chocolate bar over its milk chocolate counterpart. Thanks to a clever splash of buttermilk, it boasts a light, silky texture that spreads like a dream and offers an incredible depth of flavor.

Whether you’re topping a classic yellow cake, a deep dark chocolate sponge, or even just sneaking a spoonful straight from the bowl, this is the reliable, back-pocket frosting that will change how you finish your favorite cakes and cupcakes.

While buttermilk may not be your typical frosting ingredient, it works—exceptionally well. It accomplishes the same flavor-balancing tang that cream cheese affords, but with a much lighter finish. Plus, because the recipe uses less sugar than traditional frostings, the result is light, fluffy, and richly chocolatey with exactly the right amount of sweetness. I’ve served it to kids and adults, and they’ve all raved!

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Perfect Chocolate Frosting

Looking for a frosting with exceptional chocolate flavor that's not too sweet? This is your recipe!

Yield: ~2¼ cups frosting (enough to generously frost a 9×13 cake; see recipe notes for 2-layer cake adaptation)

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Prep Time 4 minutes minutes

Total Time 4 minutes minutes

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Ingredients

 

• ¾ cup (1½ sticks/170g) unsalted butter, at room temperature
• 2 cups (240g) powdered sugar
• ½ cup (45g) unsweetened cocoa powder
• 1 teaspoon (5ml) pure vanilla extract
• ½ teaspoon kosher salt
• ¼ cup (60ml) buttermilk*
• 2 tablespoons sprinkles (optional, but encouraged)

Instructions

1. Combine the butter, powdered sugar, and cocoa powder in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a medium bowl and a handheld mixer.)
2. Beat on medium speed until well combined and fluffy, about 2 minutes.
3. Add the vanilla, salt, and buttermilk and mix until combined and smooth, about 1 minute.
4. Spread the frosting over the top of the cooled cake, such as this Yellow Sour Cream Cake, in an even layer and top with sprinkles, if desired.
5. The frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator—just give it a good stir before frosting the cake.

Notes

*If you don’t have buttermilk, you can make a cheater version by adding 1 tablespoon (15ml) lemon juice or white vinegar to 1 cup (240ml) whole milk. Let it stand on the counter for 5 minutes until it looks slightly curdled and proceed with the recipe.

The yield of this recipe will very generously frost a standard 9×13-inch sheet pan cake. I usually have extra, but it allows enough if you’d like to remove the cake from the pan and frost the sides too. In that case, line your pan with parchment paper. If frosting 2-layer 8-inch or 9-inch cake, I recommend increasing this recipe by 50%. Those amounts would be as follows: 

• 1 cup + 2 tablespoons (255g) butter, softened 
• 3 cups (360g) confectioners’ sugar 
• ¾ cup (68g) cocoa powder 
• 1½ teaspoons (7ml) vanilla extract
• ¾ teaspoons kosher salt 
• ¼ cup + 2 tablespoons (90g) buttermilk 

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