Cake needs the extra flavoring and beautiful texture of frosting to take it to the next level and make it a dessert. Cake isn’t really cake without frosting. I like this chocolate buttercream recipe because it is so simple and straight forward that it is impossible to mess up. It is also ready in under fifteen minutes, which is a huge help when I am in a time crunch. It doesn’t hurt at all, that on top of being easy to make, it is really delicious.
You can make this buttercream ahead of time. Refrigerate it in an airtight container for up to five days. On the day that it is needed, remove it from the refrigerator and allow it fifteen minutes to come to room temperature. Beat the frosting on high for three to five minutes until the frosting is creamy. Fill or frost your cake as needed.
This frosting does double duty as a frosting and filling. If you love the combination of banana and chocolate, try it with our banana layer cake. This buttercream is delicious as both the filling and frosting against the banana cake layers. For the Christmas season, I fill our beautiful Yule Log with this chocolate buttercream.
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