Chocolate Frosting Recipe⚓︎

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  • 1.75 cups unsweetened cocoa powder, sifted
  • 1.5 cups powdered sugar
  • 2 cups powdered sugar, sifted
  • (optional) 1 tsp espresso powder
  • 1 cup heavy cream
  • 4 sticks of butter, soft and at room temp
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • (Optional) Betty Crocker Double Fudge Boxed Cake Mix
  • (Optional) Raspberry Jelly


  • (Optional) Make a cake with 2-3 round layers
    • Make sure to loosen the cakes by running the icing spatula around the sides before knocking out
    • Cut off the round dome off to ensure a flat surface for stacking the cakes
  • (Optional) For the fruit filling between the layers, warm up the jelly until liquid-like and spread over the cake. Poke a few vertical holes so the jelly gets inside
  • Then frost!
    • In a medium bowl, add the cocoa powder and 1.5 cups powdered sugar (and optional espresso powder)
    • Microwave the cream in a small glass bowl for 2 minutes until very hot and whisk into the cocoa mixture
      • Whisk until smooth (non-grainy). Set aside in the fridge to cool to room temp
    • In a large bowl with a wooden spoon, mix together the butter, salt, and 2 cups of sifted powdered sugar until smooth and fluffy
    • Then mix in the vanilla and slowly add the cocoa mixture until all incorporated
  • Evenly spread the icing with a spatula; rotate the cake to help evenly ice


  • Yield: 4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8-9 in layer cake
  • Never frost a warm cake: the frosting will sink in, or the cake will tear (chill or freeze the cake for 30 min if needed)