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Chocolate cream cheese frosting is one of those recipes that goes on everything. Chocolate cake, vanilla cake, marble cake, red velvet, banana cake, cupcakes, brownies. It is fudgy and rich from the chocolate but has that signature cream cheese tang that keeps it from being too sweet.
What makes this version special is the double chocolate method. Dutch-process cocoa powder gives you deep, intense chocolate flavor, while melted dark chocolate adds body, richness, and that smooth, fudgy finish. Together they create a frosting that tastes like it came from a bakery. It takes about 15 minutes, frosts a full 2-layer cake, and it pipes beautifully.
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I originally developed this frosting for my beet chocolate cake, and it was so good that I knew it needed its own post. It is the kind of frosting that people ask you for the recipe for, and I wanted you to be able to use it on anything without having to hunt through a cake recipe to find it.
I have also used this exact frosting on my layered marble cake (coming soon!), and the tangy cream cheese base against the vanilla and chocolate swirls is honestly the perfect pairing.
Table of Contents
Why This Chocolate Cream Cheese Frosting Works
Most chocolate cream cheese frostings use either cocoa powder or melted chocolate, but not both. Using both is what makes this version taste so much richer.
- The cocoa powder gives you deep, intense chocolate flavor.
- The melted dark chocolate adds body, fudginess, and a smooth finish that cocoa alone cannot achieve.
- The cream cheese tang balances all of that richness so the frosting never feels heavy or cloying.
What You’ll Need
- Cream cheese – one standard block, softened. Must be room temperature or you will get lumps.
- Unsalted butter – softened. Makes it pipeable and smooth.
- Powdered sugar and Dutch-process cocoa powder – sifted together to prevent lumps.
- Heavy cream – added gradually to control consistency.
- Dark chocolate (60-70% cacao) – melted and cooled. This is what gives the frosting its fudgy body.
- Vanilla extract and salt – rounds everything out.
How to Make Chocolate Cream Cheese Frosting
- Beat the cream cheese and butter together until light and smooth, about 3-4 minutes. Scrape down the bowl as needed.
- Sift the powdered sugar and cocoa powder together. Add to the cream cheese mixture in 3 additions, alternating with the heavy cream, mixing on low.
- Add vanilla and salt. Mix until combined.
- Mix in the melted, cooled dark chocolate on low speed until smooth and uniform, about 1 minute.
- Adjust. Too thick? Add cream 1 tablespoon at a time. Too soft? Refrigerate 15-20 minutes and re-whip.
Tips for the Best Results
- Cream cheese and butter must be softened properly. Leave them out about an hour. Cold cream cheese creates lumps that are nearly impossible to beat out.
- Melt the chocolate gently and let it cool. Use a double boiler or 30-second microwave intervals. If it is too hot when you add it, it can melt the butter in the frosting and make it runny.
- Do not overmix after adding the sugar. Mix on low just until smooth. Overmixing incorporates too much air and can make the frosting grainy or loose.
- Dutch-process cocoa gives the smoothest, deepest chocolate flavor. Natural cocoa will work but the taste will be slightly sharper and the color lighter.
Scaling and Storage
Scaling:
- As written: frosts one 2-layer 8-inch or 9-inch cake, or about 24 cupcakes
- 1.5x for a 3-layer cake or generous piping
- 2x for a 4-layer cake
Storage:
- Refrigerator: airtight container, up to 5 days
- Freezer: up to 2 months. Thaw overnight in the fridge, bring to room temp, re-whip before using
- Frosted cakes: refrigerate covered. Let sit out 20-30 minutes before serving
- Make-ahead: can be made 2 days in advance. Refrigerate, then bring to room temp and beat briefly before using
What to Put This Frosting On
This frosting works on just about everything. I have used it on my beet chocolate cake and my layered marble cake, but it would be just as good on vanilla cake, red velvet, banana cake, carrot cake, cupcakes, or spread on top of brownies.
Frequently Asked Questions About This Chocolate Cream Cheese Frosting
Yes, but the frosting will be sweeter. Reduce the powdered sugar by about 1/4 cup to balance it.
You can, but it will not have the same fudgy richness. Increase cocoa by 2 tablespoons and add 1 extra tablespoon of cream.
Usually the cream cheese or butter was too warm, or the melted chocolate was added while still hot. Refrigerate 15-20 minutes and re-whip. If still too soft, sift in a little more powdered sugar, 2 tablespoons at a time.
Yes! It pipes beautifully. If it is too soft for clean lines, chill it 15-20 minutes first.
Chocolate Cream Cheese Frosting
Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 2/3 cups powdered sugar
- 1/2 cup Dutch-process cocoa powder
- 1/3 cup heavy cream added gradually
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3.5 oz 100g dark chocolate (60-70% cacao) melted and cooled
Instructions
- Beat softened cream cheese, butter , and salt together until light and smooth, 3-4 minutes. Scrape down the bowl.8 oz cream cheese, 1/2 cup unsalted butter, 1/4 teaspoon salt
- Sift powdered sugar and cocoa powder together.1/2 cup Dutch-process cocoa powder, 2 2/3 cups powdered sugar
- Add the powdered sugar mixture gradually in 3 additions, alternating with heavy cream, mixing on low speed. Scrape bowl between additions.1/3 cup heavy cream
- Add vanilla extract and salt. Beat until smooth.2 teaspoons vanilla extract
- Mix in melted and cooled dark chocolate on low speed until smooth and uniform, about 1 minute.3.5 oz 100g dark chocolate (60-70% cacao)
- Adjust: too thick, add cream 1 tablespoon at a time. Too soft, refrigerate 15-20 minutes and re-whip.
Notes
Scaling: 1.5x for 3-layer cake or generous piping. 2x for 4-layer cake.
Storage: Fridge up to 5 days, freezer up to 2 months. Re-whip after thawing.
Make-ahead: Up to 2 days in advance. Refrigerate, bring to room temp, beat briefly before using.
Nutrition information is automatically calculated, so should only be used as an approximation.
