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An easy rich dye-free black frosting that’s smooth, creamy, and perfect for cakes or cupcakes. Simple to make, striking to serve, and always a showstopper.
Know Before You Scroll
What You’ll Need
Unsalted butter, confectioners’ sugar, black cocoa powder, heavy cream or milk, espresso powder, salt, and vanilla extract.
Flavor Profile
Deep, Oreo-like chocolate flavor with a hint of espresso that makes it taste rich, bold, and perfectly balanced.
Difficulty Level
Easy. If you can cream butter and sugar, you can nail this frosting.
Equipment Needed
Hand mixer or stand mixer, large mixing bowl, spatula, measuring cups and spoons.
Top Tip
The color deepens as it sits! If you make it a day ahead, you’ll get that true, rich black without needing food coloring. DO NOT REMIX or it will lighten the color.
Make Ahead Note
Store frosting in the fridge for up to a week or freeze for up to 2 months. Just let it come back to room temp and re-whip before using.
Ingredient Swaps
No black cocoa? Use dark cocoa for a deep, dark chocolate frosting (the color won’t be as intense, but the flavor will still be amazing).
Achieving Deep Black Frosting
I tested this recipe extensively before passing it on to my recipe tester for his round of tests, and one thing became clear really fast — not all black cocoa powder is actually black. Some brands labeled “black” end up more of a deep brown or gray, especially in frosting, while others only turn dark after baking (like with my black velvet cake). That’s why getting a true, jet-black color can be such a struggle without food coloring.
During our testing, my recipe tester used a brand that never turned black — even after adding a full tube of black food coloring (which I don’t recommend — it can make frosting taste bitter and change the texture). What we learned? The cocoa powder brand matters a lot. For a deep, natural black color, The Cocoa Trader and Modern Mountain were the clear winners (paid links). Both brands deepen beautifully as they sit, creating that bold, bakery-style black frosting without any dyes.
In our tests, 24 hours was the sweet spot for the deepest black. The Cocoa Trader came out the truest, inky black, with Modern Mountain a very close second. The photos below were taken using The Cocoa Trader, and you can literally see how the color deepens from a deep brown to a rich black over time.
Once your black frosting reaches that perfect shade, don’t remix it with a mixer — it’ll lighten the color and undo all that depth. A gentle stir by hand is all it needs.
Ingredient Notes
Butter
Best Choice
Unsalted butter at room temperature—it whips up smooth and creamy.
Substitutions
Salted butter works too, just cut back on the added salt.
Sugar
Best Choice
Confectioners’ sugar (also called powdered sugar) for that classic fluffy frosting texture.
Substitutions
None that really give the same silky finish—granulated sugar won’t work here.
Black Cocoa Powder
Best Choice
The Cocoa Trader and Modern Mountain black cocoa powder for a deep black color Oreo-like flavor. The Cocoa Trader was the truest black with Modern Mountain as a close 2nd.
Substitutions
If you can’t find black cocoa, use dark cocoa powder or all Dutch-process cocoa—it won’t be black, but still delicious.
Where to Find
Baking aisle, or you can but it here on Amazon (paid link) it may also be available specialty baking shops.
Food Coloring
Best Choice
If you can’t get one of the recommended black cocoa brands, you can still get a deep black frosting — you’ll just need a little help from food coloring.
Substitutions
You can skip it—the frosting will still be a gorgeous dark chocolate brown.
Where to Find
You can sometimes find it in the baking aisle, or grab it here on Amazon (paid link). It might also be available at specialty baking shops.
Liquids
Best Choice
Heavy cream adds richness and helps create the smoothest frosting.
Substitutions
Whole milk works if that’s what you have on hand.
Flavor Boosters
Best Choice
Espresso powder to deepen the chocolate flavor, a pinch of salt to balance the sweetness, and pure vanilla extract for warmth.
Substitutions
No espresso? Use ½ teaspoon instant coffee granules, but dissolve them in 1 teaspoon hot water first so they blend smoothly. Just be sure to let it cool completely before using. No vanilla? Imitation vanilla works in a pinch.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Whip the Butter
Start with 1.5 cups of unsalted butter, softened to room temperature. Whip it up with a hand or stand mixer on medium speed until it’s smooth and fluffy—about 3 minutes.
2
Mix In The Flavor
Now add 3 cups of confectioners’ sugar, ¾ cup of black cocoa powder, 2 tablespoons of heavy cream, 1 teaspoon of espresso powder if you’re using it, ⅛ teaspoon of salt, and 1½ teaspoons of vanilla extract.
3
Mix and Adjust
Start mixing on low until everything looks combined, then turn it up to high and beat for about a minute. You’ll see it transform into this creamy, dreamy chocolate frosting. If the frosting feels too stiff, beat in an extra tablespoon of cream. If it’s too soft, add a little more sugar or cocoa.
4
Deepen The Color
For that deep, dramatic finish, you’ll have to be patient as the color will deepen as it sits. For the richest black, I recommend making your frosting a day ahead.
5
Use and Enjoy
And just like that—you’ve got rich, smooth, perfectly dark black frosting. This recipe makes enough frosting for 18–24 cupcakes with generous swirls, up to 30 cupcakes with thinner swirls, or to frost one 9×13-inch cake. It will also fill and frost one two-layer 8 or 9-inch cake with a moderate amount of frosting.
Perfect Pairings
Recipe
Black Frosting
Ingredients
- 1½ cups unsalted butter (softened to room temperature)
- 3 cups confectioners’ sugar
- ¾ cup black cocoa powder (see notes for brands)
- 2 tablespoons heavy cream (or milk, plus more as needed)
- 1 teaspoon espresso powder (optional)
- ⅛ teaspoon salt
- 1½ teaspoons vanilla extract
- black gel food coloring (As needed)
Instructions
- Place the softened butter in a large mixing bowl. Using a hand or stand mixer, whip the butter on medium speed until smooth and fluffy, about 3 minutes.
- Add the confectioners’ sugar, black cocoa, heavy cream, espresso powder, salt, and vanilla. Start mixing on low speed until the dry ingredients are mostly combined, then turn the speed up to high and beat until the frosting is light and creamy, about 1 minute.
Check the texture of the frosting:
- If it feels too stiff, beat in an extra tablespoon of cream.
- If it seems too soft, add a little more sugar or cocoa until it holds its shape.
- Taste and adjust the flavor with another pinch of salt if needed. The color will deepen as the frosting sits. 24 hours was the sweet spot in our tests.
Tips
Erren’s Top Tips
- Room Temp Butter Is Key: Cold butter won’t whip up fluffy. Let it sit out for at least 30 minutes before starting.
- Some black cocoa powders can be a quite powdery which can cause a mess. To avoid a cloud of cocoa dust, add it deep into the mixing bowl instead of sprinkling it from above, and start your mixer on low speed. Once it’s mostly incorporated into the butter, you can increase the speed — no mess, no cocoa cloud!
- Beat It Long Enough: Give the frosting a full minute on high—this is what makes it light and creamy.
- Color Deepens Over Time: If you can, make the frosting a day ahead. The black shade will darken over time.
- Texture Check: Too stiff? Add cream a spoonful at a time. Too soft? A sprinkle of sugar or cocoa will fix it.
- Taste Test: Don’t skip this—different cocoas can vary in bitterness, and a tiny pinch more salt or vanilla can make it sing.
Variations & Add-Ins
- Mocha Frosting: Use strong brewed coffee instead of cream for a subtle coffee-chocolate twist.
- Spiced Chocolate: Add ¼ teaspoon cinnamon or cayenne for a warm kick.
- Extra Dark: Double the black cocoa for an even deeper flavor and color.
- Vanilla Bean Black Frosting: Swap the extract for a scraped vanilla bean for flecks of vanilla against the dark background.
Storage & Freezing Instructions
- Room Temperature: Store covered for up to 2 days if your kitchen is cool (below 70°F).
- Refrigerator: Keep in an airtight container for up to 1 week. Let it come back to room temp and mix by hand before using. DO NOT rewhip or mix with a mixer or your black frosting will lose the intensity of the color.
- Freezer: Scoop into a freezer bag or container, press out the air, and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp and mix by hand before using. DO NOT rewhip or mix with a mixer or your black frosting will lose the intensity of the color.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
How do I make the frosting really black without lots of food coloring?
Black cocoa is the secret—it naturally creates that deep color. The shade will also darken as the frosting sits, so make it ahead if possible.
Can I make this frosting without espresso powder?
Yes! It just won’t have that extra boost of chocolate depth. If you’d like a similar effect, dissolve ½ teaspoon of instant coffee in 1 teaspoon hot water and add it in.
What does black cocoa taste like?
It’s smooth and mellow, almost like the flavor of Oreos—less acidic than natural cocoa and more earthy and rich.
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