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To make chocolate frosting with cocoa powder, beat ½ cup of soft butter with ⅔ cup of unsweetened cocoa powder, then add 3 cups of powdered sugar and about ⅓ cup of milk a little at a time until it is smooth and spreadable. It takes 10 minutes, needs no melted chocolate, and makes about 2 cups, enough for 12 cupcakes or the top of a 9×13-inch cake.
Cocoa powder gives frosting a deep, true chocolate taste and a glossy finish, and because frosting has no baking soda or baking powder, any unsweetened cocoa works: natural for a brighter, fruitier flavor, Dutch-process for a darker color.
What do you need for chocolate frosting with cocoa powder?
Makes: about 2 cups · Prep: 10 minutes · Cook: none
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup (57 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar
- ⅓ cup (80 ml) milk, plus a splash more if needed
- 1 tsp vanilla extract
- Pinch of fine salt
How do you make chocolate frosting with cocoa powder?
- Sift the cocoa and sugar. Sifting removes the small lumps cocoa and powdered sugar form in the bag, so the frosting stays silky.
- Beat the butter for 1 to 2 minutes until pale and creamy.
- Add the cocoa and salt and beat on low until no dry powder shows.
- Alternate sugar and milk. Add the powdered sugar a cup at a time, with a spoonful of milk between additions, beating on low.
- Finish. Add the vanilla and beat on medium-high for 1 to 2 minutes until fluffy. Add milk a teaspoon at a time for a softer, swirlable texture.
How do you fix frosting that is too thick, thin or grainy?
| Problem | Fix |
|---|---|
| Too thick to spread | Beat in milk 1 teaspoon at a time |
| Too thin or runny | Add powdered sugar 2 tablespoons at a time, or chill for 15 minutes |
| Grainy | Sift the sugar and cocoa, and make sure the butter is soft but not melted |
| Too sweet | Add 1 to 2 tablespoons more cocoa and a pinch more salt |
| Dull color | Use Dutch-process cocoa, or add a spoonful of the cocoa mixed with a teaspoon of hot water |
Which cocoa powder is best for chocolate frosting?
Either type works, because frosting is not baked and has no leavening to balance. Natural cocoa tastes brighter and slightly fruity; Dutch-process cocoa tastes smoother and gives a darker, almost black-brown color. For the background on both, see natural vs Dutch-process cocoa powder.
The frosting in our photo uses a plain, unsweetened natural cocoa. Grevista is a one-ingredient natural cocoa powder from Vietnamese Trinitario cacao; one batch of frosting uses about 57 g. Compare sizes on the Grevista cocoa powder page.
How can you change the flavor?
- Mocha: dissolve 1 tsp instant espresso in the milk before adding it.
- Extra dark: use ¾ cup cocoa and a little extra milk.
- Cream cheese: replace half the butter with softened cream cheese and keep it chilled.
- Whipped cocoa cream: for a lighter topping, whip 1 cup cold heavy cream with 3 tablespoons each of cocoa and powdered sugar to soft peaks.
How do you make chocolate icing or glaze with cocoa powder?
For a pourable chocolate glaze, whisk 1 cup (120 g) powdered sugar, 3 tablespoons of unsweetened cocoa powder and a pinch of salt with 3 to 4 tablespoons of hot milk or water and ½ teaspoon of vanilla until smooth and glossy. It needs no butter and no mixer, sets in about 20 minutes, and covers one bundt cake or a dozen donuts. Use less liquid and you have a thick chocolate icing for cookies and cinnamon rolls.
| Buttercream frosting | Chocolate icing | Chocolate glaze | |
|---|---|---|---|
| Made with | Butter, powdered sugar, cocoa, milk | Powdered sugar, cocoa, a little liquid | Powdered sugar, cocoa, more liquid |
| Liquid per 1 cup powdered sugar | About 1 to 2 tbsp milk (plus butter) | 1½ to 2 tbsp | 3 to 4 tbsp |
| Texture | Thick, fluffy, spreadable and pipeable | Thick, smooth, sets firm | Thin, pourable, sets to a sheer shell |
| Best for | Layer cakes and cupcakes | Cookies, cut-outs, cinnamon rolls | Bundt and pound cakes, donuts, muffins |
For a shinier glaze that stays soft, whisk in 1 tablespoon of melted butter. Pour it over a completely cooled cake so it clings instead of running off, and add sprinkles before it sets. Sift the cocoa and sugar first; small lumps that disappear in buttercream stay visible in a thin glaze.
What can you frost with it?
It suits cupcakes, layer cakes and sheet cakes, and it is a classic topping for fudgy cocoa powder brownies. A spoonful also dresses up a warm chocolate mug cake. For more on baking with cocoa, see baking with cocoa powder. For a lighter topping, try chocolate whipped cream.
How long does cocoa frosting keep?
Keep it covered at room temperature for up to 1 day, in the fridge for up to 1 week, or frozen for up to 3 months. Let chilled frosting soften and re-whip it for a minute before using.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Need something to frost? Our chocolate cupcakes with cocoa powder are a natural match for this frosting.
This frosting also makes a rich topping for chocolate cinnamon rolls still warm from the oven.
Frequently asked questions
How much frosting do I need for a two-layer cake?
Double the recipe for a two-layer 8- or 9-inch cake, which needs about 4 cups to fill, cover and swirl.
Can I make chocolate frosting without butter?
Yes. Use the same amount of softened vegetable shortening or a plant-based butter; the texture is a little lighter and the flavor milder.
Can I use hot cocoa mix instead of cocoa powder?
It is not a good swap. Hot cocoa mix is mostly sugar and milk powder, so the frosting turns pale and very sweet. Use unsweetened cocoa powder.
Written by the Grevista Editorial Team. Last updated November 7, 2026. How we check facts: Editorial Policy.