Best 4 Classic Chocolate Frosting Recipes
Indulge in the velvety decadence of our classic chocolate frosting, a culinary masterpiece that transforms humble cakes and cupcakes into extraordinary confections. This versatile frosting, crafted with the finest cocoa powder, offers a rich, luscious flavor that complements a variety of baked treats. From the classic layer cake to the whimsical cupcake, this frosting elevates any dessert to a new level of indulgence. Discover the secrets of creating this timeless frosting, with our easy-to-follow recipes catering to all dietary preferences, including vegan and gluten-free options. Embark on a culinary journey as you explore the endless possibilities of this versatile frosting, turning ordinary desserts into extraordinary delights.
Let's cook with our recipes!
CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
- Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing:
- Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends that iconic yellow color, while the milk keeps it moist. The all-American chocolate frosting couldn't be easier to make and is the perfect way to bring the cake layers together.
Provided by Katherine Sacks
Categories Cake Dessert Birthday Kid-Friendly Chocolate Vanilla Butter Bake Small Plates
Yield 12-14 servings; Makes 1 (9-inch) double-layer cake
Number Of Ingredients 20
Steps:
- Make the cake:
- Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
- Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
- Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
- Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
- Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
- Make the frosting:
- Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
- Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
CLASSIC CHOCOLATE FROSTING
This fast fudgelike frosting is so fantastic. It even makes cakes from a box mix taste like homemade! -Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a bowl, cream butter. Gradually beat in chocolate mixture until blended. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends that iconic yellow color, while the milk keeps it moist. The all-American chocolate frosting couldn't be easier to make and is the perfect way to bring the cake layers together.
Categories Cake Dessert Birthday Kid-Friendly Chocolate Vanilla Butter Bake Small Plates
Yield 4 cups
Number Of Ingredients 20
Steps:
- Make the cake:
- Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
- Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
- Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
- Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
- Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
- Make the frosting:
- Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
- Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
Tips:
- For a creamier frosting, use heavy cream instead of milk.
- If you prefer a thicker frosting, add more powdered sugar.
- For a richer flavor, use cocoa powder instead of unsweetened cocoa.
- Add a pinch of salt to balance out the sweetness of the frosting.
- For a lighter and fluffier frosting, whip the butter and powdered sugar together until light and fluffy before adding the milk and cocoa powder.
- If you are using unsalted butter, add a pinch of salt to the frosting.
- For a vegan frosting, use vegan butter and milk.
- For a gluten-free frosting, use gluten-free flour or cornstarch.
- To make a chocolate ganache frosting, heat heavy cream and chocolate together until the chocolate is melted and smooth.
- To make a whipped chocolate ganache frosting, whip the ganache until light and fluffy.
Conclusion:
With its rich chocolate flavor, creamy texture, and versatility, classic chocolate frosting is a beloved topping for cakes, cupcakes, and other desserts. Whether you prefer a simple and straightforward recipe or one with a few extra ingredients for a special touch, there is a classic chocolate frosting recipe out there to suit your taste and skill level. So next time you're looking for a delicious and easy way to top off your favorite dessert, give one of these classic chocolate frosting recipes a try.
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