Homemade Chocolate Buttercream Frosting

🥘 Ingredients

• butter (284g, softened)
  20 tablespoons
• king arthur pure vanilla extract (14g)
  1 tablespoon
• natural cocoa powder* (106g)
  1 1/4 cups
• salt (table)
  1/4 teaspoon
• sugar (confectioners', 454g, divided)
  4 cups
• water (74g, hot)
  1/3 cup

🍳 Cookware

• bowl
• stand mixer

1. 1

   Gather king arthur pure vanilla extract , natural cocoa powder* .

   king arthur pure vanilla extract: 1 tablespoon (14g), natural cocoa powder*: 1 1/4 cups (106g)
2. 2

   To make the frosting: In a large mixing bowl or the bowl of your stand mixer , stir together — by hand or mixer — the cocoa powder, 1 cup (113g) of the confectioners’ sugar , and the salt . Stir in the water and vanilla, scraping the bowl if necessary.

   sugar: 4 cups (confectioners', 454g, divided), salt: 1/4 teaspoon (table), water: 1/3 cup (74g, hot)
3. 3

   Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for ⏱️ 1-2 minutes , until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula; does it seem nicely spreadable? If it's too stiff, beat in water (1 teaspoon at a time) until it's the consistency you want.

   butter: 20 tablespoons (284g, softened)
4. 4

   To assemble the cake: Place one of the cake layers on a serving plate; tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean. Spread the bottom layer with about 1 cup of frosting, enough to make a 1/4” to 1/2”-thick layer. Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place.
5. 5

   If your schedule permits, place the cake in the refrigerator or freezer, uncovered, for at least ⏱️ 30 minutes (or up to ⏱️ 2 hours ) to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step.
6. 6

   To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top; this is called a crumb coat. You should be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for ⏱️ 20 minutes to let this layer set. Again, skip this step if time is a factor.
7. 7

   Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base.
8. 8

   Store the cake, covered, at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving. For tips on slicing, see The best way to cut cake.
9. 9

   Storage information: The cake will keep at room temperature, covered with a cake cover, for up to three days; in the refrigerator, covered, for up to one week, or in the freezer, well wrapped, for up to one month.