Chocolate Frosting for Devil's Food Cake

  • Level: Easy
  • Yield: 2 cups
  • Total: 15 min
  • Prep: 15 min


5 1/2 ounces unsalted butter, room temperature

1 ounce mayonnaise

3 ounces semisweet chocolate, melted and cooled slightly

8 ounces powdered sugar

Pinch kosher salt


  1. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  2. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  3. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
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11 Reviews

Doug M.

I made this for my wife's birthday cupcakes.  It is easy, chocolaty yummy, and very creamy.  Easily frosted 20 full-sized cupcakes.  As one reviewer suggested, I added a cap-full (about 1 tsp.) of real vanilla, because I think everything tastes better with vanilla.  But beware, you can definitely taste the vanilla.  So if you don't like vanilla, don't add it.  As far as the mayonnaise being the "off" flavor, as one reviewer put it?  I wonder if they used real mayonnaise and not miracle whip, which some people think is mayonnaise.  I assume the mayo is a quick and easy substitute for egg whites and additional ingredients to fluff up and make the frosting creamier and easier to spread (see Ina Garten's recipe, for example).  IMO, the mayonnaise does not add much in flavor to this frosting, just a better texture.

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