Chocolate buttercream is the perfect topping to so many cakes, cupcakes and cookies. This recipe is great for piping, isn’t too sweet and you can adjust the level of chocolate to your liking!
Making chocolate buttercream is a snap to do and it is so much better than what you can get in those tubs from the store. The best part is how customizable it is.
You can make it lightly chocolate, almost like a mouse. Or you can make it super chocolaty. Plus using cocoa powder really helps keep the frosting from getting too sweet. I’ll show you some variations so you can make your best frosting!
It is funny how history has a way of repeating itself! Especially in my life, I guess I am not that creative after all.
If something really works, I gravitate towards it. So when my family was throwing a hootenanny and celebrating my grandma’s 84th birthday I knew I had to make a cake.
Originally I was going to bring a cake called a hootenanny cake. It seemed appropriate for the party and was something a bit different than I normally make.
But after baking it, I was not impressed with the results. I couldn’t bring myself to present it at the party, I have a reputation to uphold and subpar baked goods just aren’t going to cut it!
So in a last minute pinch, I scrambled. Luckily I had a guitar cake pan in the basement, so I know I could still pull something off that would fit the theme.
But what kind of cake? Of course my absolute go to cake, the devilishly good chocolate cake. It has never failed me yet and is so easy to put together.
Of course a couple of tones of chocolate buttercream on top would help give the guitar it’s look. So I pulled up this recipe and went to work.
Adjusting the Chocolate Flavor With Cocoa Powder
I made a double batch, taking out about 3/4 of a cup of buttercream before I added the cocoa powder for the strings and lettering. Then I added some cocoa powder for the lighter parts of the guitar.
Once that part was done I added more cocoa powder for the darker parts. That is what I love about this recipe, you can make it as dark and chocolaty as you would like.
The bitter cocoa powder also helps cut the super sweet powdered sugar. So you are easily able to make frosting as stiff as you’d like without it being tooth achingly sweet.
In fact, if you go really dark you may want to taste it and make sure it is sweet enough. You can always add a bit more powdered sugar and a splash of milk until you get it just right.
It seems that the devilishly good chocolate cake and chocolate buttercream combo is a favorite birthday cake combo for me, as the first time I posted this recipe it was the same combo for Little Dude’s birthday party a few years back.
Here is the original post from 2016:
MiMi made a lot of cute birthday cakes for us over the years. Of course most of the cute ones she made for me I only remember through pictures. But as the oldest of 6 kids, there were plenty of little ones around to make cute cakes for throughout a good portion of my life.
My littlest sister, Chloe had some cute ones that I can remember. But the favorite cake my mom made was a treasure chest cake.
She found the idea in a Family Fun magazine, and if I remember correctly it made an appearance at more than one birthday. It was always a hit.
So, when we decided to throw Little Dude a pirate party for his birthday, I knew I had to make a cake like the ones my mom made. I remember hers looking a little less like a preschool project than mine did, but mine was delicious all the same.
I dug up the recipe for my Devilishly Good Chocolate Cake. (Actually I just did a google search for it! There is something so satisfying about googling your recipes rather than digging through boxes and folders to find what you want!)
Instead of baking it in 2 rounds, I made a 9×13″ cake and just added a few minutes to the bake time. Then it was assembly time!
I won’t go through all of the directions to put together the cake, because if I had it to do again I would do it differently. But one delicious and easy chocolate cake covered in 1 1/2 recipes of chocolate buttercream and stuffed full of candy is sure to be a hit no matter how you put it together.
Little Dude certainly loved it and that was the most important part. He kept having everyone go look at it and he probably told me how cool it was at least a dozen times!
Of course this frosting is good for more than making treasure chests. It would pipe great on cupcakes and works perfect spread over sheet cakes. You can play with the proportions a bit to get the texture you like.
How do you store buttercream?
Buttercream can be stored in an airtight container at room temperature for up to three days. It can be stored in the refrigerator for up to 2 weeks. Or freeze it for up to 3 months. Bring chilled buttercream to room temperature and give it a quick stir before using it.
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder*
- 2 teaspoons vanilla extract
- 2 Tablespoons milk (plus more as necessary)
- Cream butter until smooth and fluffy.
- Add remaining ingredients and beat until completely combined. Start with 1/4 cup of cocoa powder and work your way up until you have it where you want it.
- Adjust the final consistency with a bit more milk or powdered sugar as needed.
- Frost your cake or cupcakes right away or store in an airtight container in the refrigerator.
- To use from the refrigerator, bring to room temperature and then beat for a minute or two or until fluffy again before using.
*For more dark chocolate color, use dark chocolate or dutched cocoa powder. For the guitar cake I used about 1/4 cup of regular cocoa powder for the lighter color and then added 1/4 of dark cocoa powder for the darker color.
This recipe makes about 4 cups of frosting, or enough to frost 12-18 cupcakes or 1 9×13″ cake. For layer cakes, extra large swirls of frosting or to have extra for piping boarders etc, you may want to make 1 1/2 or 2 batches.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 83mgCarbohydrates: 25gFiber: 0gSugar: 24gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.