This chocolate buttercream is amazing for one reason… it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever. Looking for more great Cake Recipes? Look no further!

Chocolate Cake with Coffee Buttercream
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Coffee Buttercream

I love testing out Chocolate Frosting recipes. I mean, you really can’t go wrong with chocolate buttercream right? This one does not disappoint! Chocolate frosting infused with pure coffee flavor. If you love enhanced chocolate richness, this is the frosting for you!

Coffee Buttercream Recipe

What Kind of Coffee Should I Use in Buttercream?

I like a really strong cup of black coffee in this recipe. However, you can use whatever strength you prefer as well as use a decaf.

You can also use espresso powder, I recommend between 1-2 teaspoons in this recipe.

Chocolate Coffee Frosting Recipe

How to Decorate This Cake

I used a Russian Tip that was a small rosette design. I filled up my piping bags (don’t forget to double bag!) and simply piped all over the top and sides of this cake. You really can’t mess it up!

Easy Coffee Buttercream

Chocolate Cake Recipe 

Coffee Buttercream with Chocolate Cake
5 from 9 votes

Chocolate Coffee Buttercream Frosting

Prep Time 20 minutes
Total Time 20 minutes
This chocolate buttercream is amazing for one reason… it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever.


  • 1 cup (2 sticks or 226 g) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 6 cups (750g) confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup strong brewed coffee, or more to taste
  • Pinch salt


  • Beat butter and cream cheese together in a bowl with an electric hand mixer (or stand mixer) until creamy.
  • Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.


You can halve this recipe easily.

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Mini Rosettes on a Chocolate Cake with Chocolate Coffee Buttercream!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made the CREAMY Chocolate Coffee Frosting but cut recipe in half as it made too much frosting for two layer cake and I wasn’t using the frosting to decorate …. just frost….. Excellent recipe! Thank you 🙂

  2. After I mixed everything together I realized this was to then so next time half cup of coffee, but this time I add 1 cup of cake flour.

  3. Hi Amanda
    When it comes to ouncrs I get lost because a lot of stuf is different when you weigh. I m ok with gram and cups especially gram to me is the best can you pleasr convert the 8ounces to gram please.
    Thank you

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