This Chocolate Cream Cheese Frosting is our go-to for cupcakes, sheet cakes, brownies, and more! It’s ultra smooth, rich, and made with real cocoa powder and cream cheese for that tangy-sweet depth you just can’t get with buttercream alone.
We love this frosting for its versatility—it's equally at home on a red velvet cake, banana chocolate chip cake, or spread over fudgy brownies. It whips up in just 5 minutes and is made with simple ingredients you probably already have on hand.
Can you make chocolate cream cheese frosting? Think classic chocolate frosting—but with a twist. This version is richer and tangier than traditional buttercream, thanks to the cream cheese. The cocoa brings in that deep chocolate flavor, and a touch of salt rounds everything out. It’s dreamy.
Unlike traditional chocolate buttercream, this frosting is softer, tangier, and a bit less sweet—perfect for balancing rich desserts like zucchini cake or pumpkin chocolate chip cookies.
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Key Ingredients
Chocolate Cream Cheese Frosting is a blend of tangy cream cheese, sweet powdered sugar, rich cocoa powder, and butter. It’s a favorite frosting for layer cakes, cupcakes, bars, and even spooned over brownies.
- Cream Cheese – Full-fat and softened to room temperature for a smooth, pipeable texture.
- Butter – Unsalted and soft. The combo of butter and cream cheese makes the frosting creamy but stable.
- Powdered Sugar – Sweetens and thickens the frosting without any grittiness.
- Unsweetened Cocoa Powder – We love a good Dutch-processed cocoa here, but any high-quality cocoa powder works.
See recipe card for quantities.
How to make Chocolate Cream Cheese Frosting
Making this frosting couldn’t be easier! Follow these quick steps.
- In a stand mixer beat the softened cream cheese, butter, and vanilla until smooth.
- Add in the powdered sugar, and cocoa powder.
- Beat until a smooth-textured frosting forms.
Hint: If it feels too soft, pop it in the fridge for 30 minutes to firm up before piping.
How To Use
This Chocolate Cream Cheese Frosting is incredibly versatile and works well on all kinds of baked goods. It’s perfect for frosting white or yellow cakes, and makes just the right amount for 12 to 16 cupcakes.
We also love it spread over brownies, bars, poke cakes, or sheet cakes for a rich, creamy finish. Try it on banana chocolate chip cake or bundt cakes for a decadent twist, or use it to top pumpkin, strawberry, or cherry desserts.
And for a fun, no-bake option, serve it as a dip with graham crackers or fresh strawberries—it’s always a crowd favorite!
Top tip
Softening your cream cheese and butter to room temperature is key! Cold cream cheese will leave lumps, so let it sit out at least 30 minutes before making the frosting.
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Recipe
Chocolate Cream Cheese Frosting
Equipment
Ingredients
- 8 oz cream cheese softened to room temperature, see note 1
- ½ cup butter unsalted, softened to room temperature
- 3 cups powdered sugar 360g
- ½ cup unsweetened cocoa powder see note 2
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
- Beat cream cheese on high with an electric mixer until completely smooth, about 1-2 minutes. Add the butter and beat until smooth and light and fluffy, about 1-2 minutes. Add the vanilla and beat to combine. Add the powdered sugar, cocoa powder and salt then beat until well combined and perfectly smooth.
- You can use this frosting immediately. If you find it's too warm to hold its form well, feel free to put it in the refrigerator for 30 minutes or so. Cream cheese frosting is easier to pipe when it's cold.
Notes
- Cream cheese is smoothest when it's a little warm. We highly recommend softening your cream cheese to room temperature. This will ensure the smoothest, creamiest frosting.
- Your frosting will be only as good as the ingredients you make it with. Make sure to use a cocoa powder that you really enjoy the flavor of.
- Store leftovers in the refrigerator in an airtight container for up to 2 weeks. Allow to warm up a bit before use, and give it a little stir.
- This makes enough to frost about 12-16 cupcakes.
Nutrition
Substitutions and Variations
This frosting is incredibly versatile. Try some of these delicious add-ins:
- With Ganache – Top frosted cakes with ganache for an elegant look.
- Espresso – Stir in ½ teaspoon of instant espresso for mocha vibes.
- Peanut Butter – Add 2 tablespoons of creamy peanut butter for a chocolate-peanut twist.
- Vegan – Use vegan cream cheese and dairy-free butter.
- Sugar Free – Swap in your favorite powdered sugar substitute for a sugar-free version.
- Without Cocoa Powder – Melted dark chocolate can be used in place of cocoa for a silky finish.
Can you put cream cheese frosting on a chocolate cake?
Absolutely! It’s especially good on a rich, dark chocolate or German chocolate cake. It’s also amazing with red velvet and even carrot cake for a fun twist.
Can you do a chocolate drip on cream cheese frosting?
You can! Just be sure the frosting is chilled before adding the drip so it holds up and doesn’t melt.
Other Great Frosting Ideas
Homemade frostings are fun to make and taste ten times better than store-bought frosting. Our top-made frosting includes our cool whip frosting and mascarpone frosting.
Storage
Can you make Chocolate Cream Cheese Frosting ahead of time? Yes! Store it in the fridge in an airtight container for up to 2 weeks. Let it soften slightly and stir before using.
You can also freeze it for up to 2 months—just thaw and re-whip before using.
Andrea says
This is a great chocolate cream cheese frosting. The consistency is perfect.