Rich Mocha Buttercream Frosting

Julie Jarrell Bailey


This recipe makes enough frosting for a three-layer cake. For a 9x13 pan or two-layer cake, reduce ingredients in half. If you are not a fan of dark chocolate flavor, reduce the Special Dark powder to 1/2 c. instead of one-cup or, replace with regular cocoa powder. NOTE: If you're not a fan of coffee flavor, use warm water instead of coffee for a rich, fantastic chocolate frosting.

Very easy and extremely tasty! Enjoy!


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 2 stick
    butter (salted), softened
  • 1 c
    special dark hershey's cocoa powder
  • 8 c
    powdered sugar
  • 2/3 c
    coffee (warm and strong)
  • 1 tsp
    pure vanilla extract

How to Make Rich Mocha Buttercream Frosting


  1. In a large bowl, sift together the confectioners powdered sugar and cocoa.
  2. In large mixing bowl, begin beating the softened butter with 1/3 c. of the coffee until well-blended. (I use my Kitchenaid mixing stand with beater attachment but this works fine in a large bowl using a hand mixer, too).
  3. Slowly add the dry ingredients and remaining coffee to the creamed butter/coffee mixture. Mix for about a minute then add the Vanilla Extract. Mix for about two-minutes until creamy. Let sit for 10 to 15 minutes before frosting.

Printable Recipe Card

About Rich Mocha Buttercream Frosting

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American

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