Mocha Buttercream Frosting

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This mocha buttercream frosting recipe is so easy to make and tastes amazing! Chocolate and espresso are a delicious combination, and this versatile buttercream works great as a filling, frosting, and pipes beautifully. 


Delicious, Easy Mocha Buttercream Frosting!



We used this Mocha Frosting in our Mocha Toffee Crunch Cake  and Mocha Cake (box mix) , but keep it in mind for cake that could use a boost of espresso with a hint of cocoa.

More Frostings and Fillings with Espresso

If you love coffee or espresso flavored desserts, make sure to add these flavorful frostings to your recipe file of favorites!

Espresso Cream Cheese Frosting

Cinnamon Espresso Cream Cheese Frosting

Vanilla Latte Buttercream


Piping a border around the base of the frosted cake with a star tip 21
 mocha cake (doctored box mix) 


How to Make Easy, Delicious Mocha Buttercream

  • Like most American buttercream recipes, this frosting consists primarily of butter, powdered sugar, and flavorings- we added cocoa and espresso to create the mocha flavor.


  • To make this mocha frosting, wee first dissolved the espresso coffee into hot water and set aside. 


  • Next, we mixed the butter on medium speed until smooth and blended in the vanilla, cocoa powder, and salt.


  • I then added half of the powdered sugar and half of the coffee, mixing until incorporated. Then, I added the remaining powdered sugar and coffee and mixed for several minutes. The buttercream will take on a smooth consistency. Enjoy!


Enjoy the Recipe!

Thanks so much for stopping by, if you give this mocha buttercream recipe a try, we would love for you to leave a comment and photo below!

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Mocha Buttercream Frosting

Easy, Delicious Mocha Buttercream

This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!


  • 3 sticks (339g) unsalted butter, slightly softened
  • 9 cups (1035g) powdered sugar (icing sugar in UK)
  • 1 Tablespoon (7g) unsweetened cocoa (sifted)
  • 1 teaspoon (3g) salt
  • ½ teaspoon (2g) vanilla extract
  • 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
  • ¼ cup (60g) hot water


  1. Mix the instant espresso coffee powder into the ¼ cup of hot water, set aside to cool slightly
  2. Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
  3. Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
  4. Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  5. This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
  6. If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.




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  1. Hi, Is this a crusting BC recipe and could I cut some of the powdered sugar down and still have it crust? If so, how much could I cut? Thanks! I will need it under fondant, but don't want the filling to be soooo sweet. Thanks for your help!

  2. Hi Gloria, For less sweet, try 3 sticks butter, 6 to 7 cups powdered sugar. For the liquid, use 2 Tablespoons water to dissolve the espresso powder. Add additional water as needed. It will still form a crust but it will be a less firm crusting.

  3. How should I store this? I have trouble with buttercream that requires espresso. For some reason they become very liquidity after I’ve refrigerated and then allow it come to room temp. After remixing, it liquifies. I’m wondering if this will happen with this one. I’m not sure about leaving it at room temp like I do ABC. Thank you!

  4. Hi Val, I have not refrigerated this frosting before using. You can leave out overnight. We think buttercream can develop an "off" taste after 3 days if unrefrigerated. If you try refrigerating it again, use 3 Tablespoons instead of 1/4 cup hot water. Also, over mixing can cause buttercream to become very soft.

    1. Thank you so much! I had no issues with leaving it out. I’m going to save this recipe, my clients were so happy with the flavor and consistency. Thank you again!

  5. Hi Cy G, I used instant espresso powder. I am sorry that was not clear in the recipe. I have added the word powder. I hope you will enjoy the recipe.