Chocolate Buttercream Frosting

My youngest knows what he wants when it comes to his birthday cake. "I want a chocolate cake with CHOCOLATE icing, mom! And with strawberries, because I love strawberries!"

And since his birthday fell on Sunday this year, the dessert for our church fellowship dinner would be chocolate cake with CHOCOLATE icing. That's a Korean efficiency for you: make your son and your church family happy, all at the same time.

I didn't think 300 people would appreciate their dessert showered by 7-year-old's spittle, so I made a small cake for him to blow out the candles. He was so tickled to have everyone sing to him.

Try and see why my son loves this chocolate frosting. Not the quickest recipe to make but well worth your time.

Eggs, sugar, salt, and vanilla are combined and heated until temperature reaches 160 degrees F. When the mixture is cooled, butter is added and whisked until light and fluffy.

Melted unsweetened chocolate is added.

And folded until the color is uniform.

Beautiful, glossy chocolate frosting emerges.

Frosting can be stored in refrigerator up to five days.

Cover and store frosted cake in the refrigerator. Bring it to room temperature before serving.

Print This Recipe

Chocolate Buttercream Frosting
Recipe adapted from Cook's Country. Com

4 large eggs
1 cup granulated sugar (7 oz)
2 teaspoon vanilla extract
pinch of table salt
1 pound unsalted butter (16 0z)
8 oz unsweetened chocolate, melted

1. Combine eggs, sugar, vanilla, salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently and constantly. Heat mixture until thin and foamy and registers 160 degrees F. on instant-read thermometer.

2. beat egg mixture on medium-high speed with whisk attachment until light and airy. Cooled to room temperature, then add slightly softened butter, one piece at a time.

3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.

4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.

Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting the cake.

Note: Frosted cake should be covered and refrigerated. Take the cake out 30 to 45 minutes to bring it to room temperature before serving.


  1. love that top photo kay. We weren't at dinner last night, but I'm sure the cake was pretty awesome!

  2. Well, I'm with John Harvard on this one! That would be my favorite too! Glad he and Caitlin are classmates. She shared with me some of the delicious cookies you sent on Thursday for his birthday treat at school. They were yummy!

  3. Beautiful cake and cupcakes and I love that you did step by step photos. You family and church family are lucky to have such a talented cook!

  4. Gorgeous cake for your Little one, LOVE it & tha pictures.

  5. My husband always asks for lemon cake with chocolate icing. He doesn't know it yet, but next year this will be the icing. =)

  6. What a beautiful cake! I'm sure your son was happy that all his requirements were fulfilled! Chocolate, chocolate and strawberry might be my request too!

  7. What a classic and beautiful recipe! As always your photos convey such beauty and artistic care...lovely!

  8. Mmmmm! I think my mouth watered a little bit when I looked at this recipe... And, your son is adorable! The bread looks amazing too. I think I want to make everything you post on here!

  9. Wow, that frosting looks so silky! Must be delicious!

  10. Chocolate buttercream with strawberries...!Yum! That's heavenly...!

  11. Now that is one beautiful looking cake!

  12. there is most definitely an art to buttercream in both the making and the applying, and you seem to have mastered both. well done, kay!! :)

  13. This is evil, you are a terrible influence, Kay!

    Frosting is a very undutch thing and usually too sweet for me, but with the addition of unsweetened chocolate, how could I resist? Must try this :)

  14. What a delicious frosting! I can't wait to make it and decorate some cupcakes with it!

  15. You can't say your are not so good baker making a cake and cupcakes like these! And taking a look on your blog I can see such wonderful deserts!
    I'm glad I'm baking along with you on 12 weeks of Christmas cookies!

  16. This cake is gorgeous! That frosting looks so smooth, silky and chocolately...no wonder your son loved his cake!

  17. What a splendid frosting! That cake and those cupcakes look divine.



  18. thats some awesome looking frosting!
    cathy b. @ brightbakes

  19. Oh HOORAY! I was so delighted to see you featured on TK with this recipe! - no surprise for you produce/create such wonderful recipes for all of us in the food blogging world (I greatly appreciate it...as I am sure many others are too!).

    D'lish frosting recipe indeed!
    Happy Monday!
    ~avril :-)

  20. This recipe was the one that drew me to your site. That cupcake is the most beautiful piped cupcake I have ever seen! It's gorgeous, Kay!