2-Minute Chocolate Frosting
You can double or triple the recipe if you need more but make sure you add the milk very slowly. It thickens up very quickly. - Jenny Jones
Prep Time: 2 minutes
Total Time: 2 minutes
Makes: about 1/2 cup
Ingredients:
- 1 cup powdered sugar
- 2 Tablespoons softened butter
- 1 Tablespoon unsweetened cocoa powder (Dutch process is best)
- 1/2 teaspoon vanilla
- about 3 teaspoons milk
Instructions:
- Place powdered sugar, butter, cocoa powder, and vanilla into a bowl.
- With electric mixer on low, combine for a few seconds.
- Slowly beat in the milk, a little at a time, until it’s frosting consistency.
- Beat on high for about 15 seconds.
I’ve made this cake and frosting numerous times because it is so good. This time I added a couple T. of creamy peanut butter to the frosting and I love it even more.
Are you still doing videos because I haven’t been getting any updates in a long time. I think you and your recipes are the best out there.
Hi Jenny, I love this recipe but I feel that I taste the baking soda in the cake a lot , is this because my cocoa isn’t Dutch (strong enough) ? Can I use baking power instead?
Thank for letting me know because I love this recipe otherwise and my 10 year old is now baking because its so simple but he says that taste bothers him. I also find the icing to be brain freezing sweet and I also think it might be because of the wrong cocoa. Thanks for your help 🙂❤
Baking powder will not work. Maybe you could try a different brand of baking soda.
https://www.jennycancook.com/the-difference-between-baking-powder-baking-soda/
Thanks for this simple recipe! I used to work at a summer camp, and when I was head cook (of myself 😁), I always liked to find from scratch recipes to give my campers the best I could and without a lot of gross preservatives! I appreciated how easy this recipe was to multiply! I did understand though what you mean about watching the amount of milk! Sometimes, I would be behind and try to make it too fast and use too much milk! But it was tasty still! 🙂 I even was able to multiply the recipe for a large commercial cake! I don’t know the exact size, but it is equivalent to four 9×13 pans! I’m so happy to find this recipe again for my home use! 🙂
Thanks for a helpful recipe!
I have not made your cake or frosting, wanted to thank you for the recipe for the cake and frosting. It is hard to get recipe for one layer cakes. The picture of your frosting looks like some type of monster (?). Thank you again. Sandy Ewing in Oklahoma – It is 9:46 PM and the temp. is 88 degrees.
This icing was not too sweet and complimented the cake so well. Thank you for sharing the yellow cake recipe (my favorite cake) and the chocolate icing recipe (my favorite topper for the yellow cake).
I tried makeing this icing with out the caco and it made a great vanila icing and I dont like icing that much but this one was realy good
One person posted that they use whipped cream and strawberries instead of icing, I like that idea
love frosting sissy liked it to
Jenny Jones;
I meant to type chocolate frosting as well as vanilla frosting.I just ran out of vanilla extract after .making the vanilla cake.Would the chocolate frosting be ok to spread into the vanilla cake without the vanilla extract in it and should I add some sugar to the recipe .
Jenny Jones;
Hi,I have made your chocolate cake twice now with the 2 minute chocolate icing and both times they turned out perfect and tasted really good,this recipe was easy to follow.I just made your vanilla cake and I just took it out of the oven,I will let it cool completely then make the 2 minute chocolate icing to put on it.Can I still spread the chocolate icing with no vanilla extract,and should I use sugar in the icing to make this icing.I don’t want to eat this cake with no icing on it.
Yes you can still put the chocolate icing on your vanilla cake without adding vanilla extract. I also didn’t have vanilla extract and everything came out just fine. 😊
Jenny, your no-egg, no-milk chocolate cake is my go-to cake. It’s easy, tender and delicious, and I find the ingredient amounts to be perfect. The frosting is also delicious and chocolaty! It perfectly covers the top of this cake – no more, no less. I usually leave it in the pan. And you’re fun to watch! Thanks for sharing your fun and yummy recipes. I’ve made many of them and have never had a fail!
Thank you so much for this recipe – it was a life saver this morning!! It was just as easy as you said and absolutely delicious!!!
This recipe is simple and great for my son who has an egg allergy. It is moist, tastes great and my kids looooove it. They request it as their birthday cake instead of a store bought cake!
Terrible. Just as bad as the cake recipe it was linked to. Just look up the Hershey frosting recipe and half it. I had to add a half cup of extra cocoa to get it to taste like chocolate. Plus more butter, more sugar, more milk.
I’ve baked this cake MANY times and it is moist and rises high. For the frosting, I add half a teaspoon of instant decaf and it really jacks up the flavor.
My husband loves this cake and homemade frosting instead of storebought in a can.
I wondering if you used the brand of cocoa used. We liked both. I really enjoy Jenny’s unique style that makes it fun to try.
These recipes are really good. I think people miss the over the top sugar and fat taste. I feed all 3 of our boys and dad all over 6ft tall and they devour it so I have to make 2.
I wonder what you did wrong in order to say how bad yours was. Did you substitute something? Did you measure everything correctly? You cannot blame Jenny unless you used her exact ingredients and measured exactly. I followed it nearly exactly but with less sugar and it’s become my go-to cake. It’s chocolaty wnd just a good cake. I make my own frosting recipe.
AmyBee can’t cook, pure and simple. I’ve made this cake w & w/o icing dozens of times and my whole family loves it!
Great recipe and quick . Added a little peanut butter for a twist. Yummy
I wonder if I could use peanut butter instead of butter to make it vegan?
Yes, you can.
This frosting is a perfect finish for chocolate cake. We don’t keep confectioner’s sugar around, so we made some. One cup of granulated sugar to 1 tbsp of corn starch in a powerful blender works pretty well. It requires at least a minute of grinding away to reduce the sugar to a fine powder, but the result is acceptable. If you don’t process the sugar for long enough, the result will be gritty. If you make your own confectioner’s sugar, you will find that you will have a bit left over. The frosting is delicious and the recipe proportions are just right. I found that 3 tbsp of milk was a bit more than needed, and that is why it is added to the recipe a little at a time.
I meant to add that this recipe is enough to frost the top and sides of a single layer cake. That means that you can multiply the proportions for a multi-layer cake.
This is a wonderful cake. Quick and easy to make. It is also vegan. My husband lived it and I did too!!!
Thank you for the wonderful recipe!!!
My grandson has so many allergies. Can I use water in the icing instead of milk?
I would believe an alternative to dairy milk would work. Coconut, almond, oatmeal. The frosting uses so little, it’s just moisture to help the sugar and butter to set up.
It’s almost criminal to buy store frosting after making this ! It’s just soooo easy! And the chocolate cake is the best I’ve ever tasted! I make several dry batters at once , I double the dry recipe and place it in 2 quart zip lock storage bags, make about 10 at once and then I have then quick and available whenever I want to bake this cake. Add the wet ingredients and presto!
Made twice, first time dusted powdered sugar, 2nd time made icing. Used jersey Unsweetened cocoa, came out lighter then pic and very sweet. Next time not so much powdered sugar. Vegan, so I used monk fruit powdered. But loving the cake, fast, easy, soft & delicious. Thank you.
Please send me the recipe for the cake 🎂 I would love try it. ThankYou
Just go to the “Jenny Can Cook” site, type it into you browser. Most of Jenny’s recipes are there.
I am using the frosting recipe and I am doing a 3 tier cake. If I triple it will it fit all the layers and the outside of the cake?
You will need 4 to 4 1/2 cups to fill and frost a three-layer cake.
My neighbor has shared this cake with me for years and it truly is my favorite. Even the frosting is so lovely. I tried it my self using vegan chocolate and spread and almond milk. It was so good. Will recommend to others making vegan cakes!!!!
Where do I find Dutch cocoa ?
My daughter made it in Texas while I was there
Fantastic!
You can order it from nuts.com or amazon.
It is also available at Safeway/Albertson’s stores.
Also King Arthur sells on their website. A bit pricey but well worth it.
This is a fun cake to zip up!
I have found Dutch Cocoa Powder in the Amish community if you have one near.
I live far from the Amish, but Amazon sells it and Safeway carries it.
I made this icing so good will use it again
My 11 year old baked for the first time and made your chocolate cake and it turned out great! Thank you!
Since I was craving sour cream chocolate icing I used your recipe as the base, subbed milk for a little cream and 2 tbls sour cream. Oh my! Thank you for giving me a base to work with.
I love your recipes and the way you put it all together. Do we know you from another show at one time? Good luck with your show.
I loved the way your cake and frosting turned out 5 .***** stars.
More like 10 stars ⭐️. All Jenny’s recipes deserve 10 ⭐️⭐️!
Like everything else on your site, this frosting came out beautifully. Tastes wonderful and I am loving the reduced amount of sugar the recipe requires. Another winner! Thanks! 🙂
I added a couple T. melted peanut butter to the cake and frosting recipes and boy is it delicious. Thank you and keep up the great recipes as you’re a pleasure to watch.
I’ve made this so many times since I discovered your channel. Delicious!
I’ll try this, want to use monk sugar, almond milk. Sound good!
Mrs. Jones:
You are yet another health saver. Not only do I love sweets, I made them for others, until my illness.
Today, I love your health conscious ideas and thank you very much!
Affectionately,
Dorrie
Boston, MA
This is the first time I made this cake. Oh myyyyyyyy!!!! It is delicious!!!!!!!!
To make it gluten-free cake add a 1/2 teaspoon of Xanthan gum. I do a combination mix of my own flours total = 1 1/2 cups. I’m using 1/2c sorghum,1/4c millet, 1/4c bob’s red Mill all purpose flour, put
1 1/2Tab of flax in a 1/2 cup fill rest with tapioca starch that = 1/2 c.
3/4 c sugar
1/3 c cocoa powder
The recipe is basically same.
However, gf batter you have to let set 30 minutes before cooking.
Bake 45-60 minutes turn off oven let set 15 more minutes. I occasionally make cupcakes and cool and they freeze well.
You’re so kind to share Rebecca ! Thank you
You’re so kind to share Rebecca ! Thank you so much
I just made this recipe and after having seconds, we’ve finished the cake! Definitely a keeper. TY
Cake is still in the oven but i know its gonna be good!!! I doubled the frosting as well. Thank you!
Hi Jenny! Thanks for this simple, delicious recipe. I have made this about every other week since March. It is a big hit and turns out great every time. I double the frosting recipe as I heard feedback there is not enough frosting (with just single batch) ha!
Just tried this cake. What happened? Crumbly, thin and just falls apart on cutting. Now it does taste good but a spoon is needed to eat it. Help!
This cake has always turned out great when I make it, but I found this article on the possible causes of a crumbly cake – here you go https://www.livestrong.com/article/478029-how-to-fix-a-crumbly-cake/ I do hope you give this cake another shot, it’s really good 🙂
Thank you, Jenny! You’re so cheerful, I watch your videos and today I made this for the 3rd time this year.. have to keep myself from going overboard, fluff and all lol.. I say, it’s a lovely, tasty cake and icing and so simple. Added a tsp of instant Espresso to the water, kind of cuts the sugar nicely..thanks again
Just made this recipe yesterday and it looks great! I doubled the recipe and separated the batter between four 8 inch round cake pans (1 cup and a half of batter in each pan) to make a four layer cake. Thanks for also including the link for the frosting in the post. Both the cake and frosting were very fun to make. I’ll be making another tonight!
Jenny have you tried using brewed coffee instead of water in the mix. I hear coffee brings out the flavor of the chocolate. Just asking
Berta
I have! I usually use 1 heaping tsp of instant espresso in just enough boiling water to dissolve it in my liquid measuring cup. Then I let it cool (even add an ice cube if my timing is off), and fill the remainder of the 1 cup of water + the rest of the liquids. It definitely sets of the cocoa flavour beautifully!
Hi Jenny I remember you from your Jenny Jones tv show when I was younger. This is the second time that I baked this recipe. The 1st with the simple stir&no butter frosting.This time with the butter and using the hand mixer. Both were delicious…I subbed almond milk instead of water for a richer taste . Loved it. You explain your recipes and they are so user friendly. Thanks for sharing
Hi Jenny I remember you from your Jenny Jones tv show when I was younger. This is the second time that I baked this recipe. The 1st with the simple stir&no butter frosting.This time with the butter and using the hand mixer. Both were delicious…I subbed almond milk instead of water for a richer taste . Loved it. You explain your recipes and they are so user friendly. Thanks for sharing
Just found your site and so far everything looks delish!! Can’t wait to make a few of the recipes for my family. Thank you for sharing. What a selfless and thoughtful idea, thanks for you kindness.
ps. I use to watch your talk show and found you caring then too.
The hell does it only make 1/2 cup?
Great icing enough to do one layer 9 inch pan.
If doing two layer you could double up recipe or 1.5 times.
I tied her cake, it was delicious.
Thanks Jenny
Joy
I’ll be making your chocolate cake and frosting for our neighbour’s birthday tomorrow. We’ll be practising social distancing but will be able to enjoy a piece of birthday cake together across our back yards. I’m so glad I found your site – really love your recipes and the way you present them, so thank you!
This was the 1st frosting my Mom taught me how to make back in the 50’s…We made it so often that we got to the point where we didn’t even measure it we just did it by TASTE!!!!!!…and it was ALWAYS YUMMMMMMY!!!
Hello and thank you Jenny! Your
no-nonsense approach very consice and easy to follow for a gal who hasn’t felt pride in the kitchen. I made your dad’s cabbage rolls (sans sour cream) and the chocolate cake with icing. It all ended up with me quite happy and successful.
Jenny girl you can cook so glad I found your recipes thank you so much! Cake and frosting turned out greatttttt!
Hi Jenny!
The 2 min chocolate frosting recipe saved the day! I tested it to see if we would be happy with it and it was enough to frost my cupcakes and will double the recipe to frost my cake.
I had baked 6 golden cupcakes and a golden 8×8 cake then made a recipe for “foolproof chocolate frosting” which bombed! I will use it as chocolate sauce on ice cream but your recipe was quick, easy and DELICIOUS!
Thank you!
I ran out of milk, so I will use heavy Whipping cream or 14-ounce condensed milk.
I love this 2-Minute Chocolate Frosting. I love the No-Egg-or-butter chocolate cake. It tastes good.
So in lock-down now….out of eggs, milk, butter and very limited flour BUT had just enough flour for your fantastic cake!!! HOWEVER….no sugar, vanilla or cocoa – but where’s there’s a will there’s a way…. “Lake Champlain Hot Cocoa Mix” in the cupboard which has sugar, cocoa and vanilla!!! I substituted the hot cocoa mix in exact amounts for the sugar and cocoa in the cake recipe (so I used 1 1/4 cups hot cocoa mix) and added 1 tsp of strong cold coffee and viola!!! We have cake and it was pretty awesome too! Maybe a bit more dense and just a bit less spongy like cake but my family loved it even without the frosting!!
You go girl! Fabulous substitutions. I like your moxie.
Very creative! 🙂
This looks delicious. Since I’m home bound right now & don’t have butter, could I substitute organic coconut oil that’s solid at room temperature? I also have cans of coconut milk that have the fat separated out. Since I don’t have regular or powdered sugar think I’ll pulverize some coconut sugar which is lower glycemic. I also have plain full fat Greek yoghurt & non dairy cream cheese. Would any of that work in the frosting? Thanks.
i don’t have powdered sugar will regular sugar work?
The flavor should be the same but the texture will be VERY grainy-powdered sugar has no grains and is smooth. It will not be the same at all. You may be better off sprinkling the top with sugar but I would try it on a small portion first.
You can put regular sugar in a food processor, It will become powdered.
Now why did I never think of that lol. Great idea! I’ll have to try it. Thanks!
You xan make your own powdered sugar. Place a couple of table spoons of granulated sugar in a blender at a time and put on highest speed. Repeat till you have enough
When you don’t have powdered sugar, take regular granulated sugar and run it thru your food processor or blender until you have the amount you need. Works like a charm.
Thanks for the recipe, I’m going to try it! Question on the frosting though, do you think i could substitute coconut or almond milk instead of the regular dairy milk? Thank you!
Yes. You can use almost any liquid to soften the frosting.
I can’t have milk so I used water 🙂
I always use cold coffee in my chocolate frosting.
lizzie, you could use almond milk or coconut milk.
Jenny,
I have been a subscriber about a year now. I love all your healthier version of your recipes. Instead of butter, I substituted peanut butter. It tones the bitter of my cocoa.
Keep cooking. Most of your recipes are things you keep in your pantry. Good for these hard times.
Everyone be blessed and stay safe.
Peanut or almond butter sounds brilliant !
So it was a peanutbutter choclate frosting then… i want to try and yes thinking to substiute sugar n with something… did u added whole cup of sugar too
Wow, Shanna I’m going to try peanut butter!!!
Thank you for your recipes! You have such a user-friendly site and user-friendly recipes, and I enjoyed watching your video. My 18-yr-old daughter had been craving chocolate cake all weekend, and I just happened to notice your video today on the side of my screen when viewing something else. I watched your video and immediately printed the recipe and sent the video to her. That was this morning before she woke. She’s already made the cake and is getting ready to make the frosting. I can’t wait to try it. I would love to share your site with my high school nutrition students, if that’s OK. Be safe!
You can share my recipes anywhere you like. They are always free.
I have just discovered you ,,love your site !!! Keep on cookin
The frosting was the best that I have ever had!!!
The chocolate cake was also the best and both soooooooo easy to make.
Thank u for sharing the recipes.
Blessings.
Rather than milk, I used concentrated Luke warm coffee, left over from breakfast.it made the icing taste less sweet and it had a nice mocha flavor.
I made this cake & it was not just easy, but moist & delicious!!! Thanks for such an easy recipe to make from scratch! My husband loved it ❤️
Hi! This frosting is so good and so easy! This is how I remember chocolate frosting tasting when I was a kid. I will not buy canned frosting any more! Thank you!
Amazing cake! Thank you for sharing this simple and delicious recipe. Definitely a recipe I will repeat!
Hi Jenny, I just started watching your videos. I thought she looks so familiar, what a pleasant lady. Then it dawned on me! It is Jenny Jones! We are in isolation due to the Corona virus, grocery stores are bare but I realized I had the ingredients for your cabbage rolls and chocolate cake, so I got busy cooking. Jenny, both recipes were excellent! The videos are easy to follow and your recipes don’t take so many ingredients, they are simple and delicious. As soon as the stores have some yeast I want to try some of your bread recipes. Thank you Jenny! Nice to see you again.
Same!! One of her You Tube recipe videos popped up in my feed, and I thought the same thing….very pleasant and gosh she looks so familiar!?!! Then I realized it was Jenny Jones!!! And yes I used to watch her back in the day on her talk show!! She looks fantastic, and I am looking forward to trying out some of her recipes now! 🙂
Same here too, Julia! Stir crazy sheltering in place, flipping through cooking sites and videos, and all of a sudden I’m thinking “hmmm, this Jenny looks really familiar,” lol!
I made Jenny’s quick version of no-knead bread yesterday, and today I tried the eggless chocolate cake with this frosting. All turned out great.
Jenny, thanks for your recipes — they’re so clear and they come together so easily. Love the videos too. Just wanted to say thanks 🙂
I am printing all of your recipes so they will not ever be lost I love your recipes they’re just enough they’re healthy and I would love to pass them on.