Buttermilk-Chocolate Buttercream Frosting


Perfect chocolate-buttermilk frosting to frost devil's food cake. Rich, buttery, and chocolaty, with just a hint of almond. Yummy. It took me a while to get this frosting right.

close up view of Buttermilk-Chocolate Buttercream Frosting garnished cupcakes, with sprinkles, salt and ribbons
Prep Time:
10 mins
Total Time:
10 mins
4 cups


  • 1 cup unsalted butter, at room temperature

  • 4 cups powdered sugar, or more as needed

  • cup unsweetened cocoa powder

  • 2 teaspoons almond extract

  • ½ teaspoon vanilla extract

  • teaspoon salt

  • cup buttermilk


  1. Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

Cook's Notes:

Do not use margarine or any other substitutions for the butter.

Keep in mind that amounts of milk and powdered sugar can be adjusted according to the desired consistency and yield. I use 6 cups powdered sugar and 1/2 cup buttermilk (give or take 1 to 2 tablespoons) to frost a 3-layer 9-inch round devil's food cake.

Nutrition Facts (per serving)

189 Calories
10g Fat
27g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 189
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 31%
Cholesterol 25mg 8%
Sodium 21mg 1%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 1g
Calcium 11mg 1%
Iron 0mg 2%
Potassium 53mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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