TMc’s Chocolate Cream Cheese Buttercream Frosting

You could absolutely scale this recipe down by say a third for a 9×13 sheet cake. But really, who doesn’t want ”too much” frosting on their cake?

TMc’s Chocolate Cream Cheese Buttercream Frosting

A rich, creamy, super-chocolaty frosting – fabulous on classic yellow cake!
Prep Time15 mins
Course: Dessert
Servings: 12


  • 2 sticks salted butter – softened (16 oz)
  • 1.5 sticks plain full-fat cream cheese (12 oz)
  • 2/3 cup unsweetened dark chocolate dutch process cocoa
  • 3 cups confectioners' sugar (aka powdered or icing sugar)


  • Mix your confectioners’ sugar and cocoa powder with a fork – if you are adding a dry flavor enhancer, add it to this mixture
  • Beat butter and cream cheese together until they start to fluff up
  • Scrape down butter and cream cheese mixture, and pour in the dry mixture
  • Cover your mixer, turn it on, and run it on low for 30 -45 seconds
  • Uncover the mixer, scrape down the frosting, and mix with the beater until fully incorporated and whipped smooth in texture
  • Taste test – decide if it needs anything else – if no, you're done!


Sometimes I add one of these – I probably would not do more than one enhancement per batch or you might overwhelm the cocoa flavor:
  • 1/2 tsp almond extract
  • 2 tsp Grand Marnier (or liqueur of your choice)
  • 1 tsp ground Ceylon cinnamon
  • 1 tsp espresso powder
Food safety note: This frosting has cream cheese, so do not let it set out for more than about 2 hours maximum. Store your frosted cake in the fridge.

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