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Vanilla Sponge Cake with Chocolate Buttercream & Glacé Cherries


How to make a Chocolate Buttercream Icing

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  • 1 cup (227g) butter
  • 3 cup (375g) icing sugar
  • 2 tsp vanilla extract
  • 1 tbsp cocoa powder (keep adding until desired colour)
  • 4 tbsp milk


servings 8
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

Whisk the butter with an electric whisk until creamy.

Step 2

Mix in 1½ cup (188g) of the sugar and 2tbsp milk and whisk on low speed until it has all blended in (approx. 1-2 minutes).

Step 3

Gradually add in the rest of the sugar, milk, cocoa powder, and vanilla essence and continue whisking.

Step 4

When the buttercream is light and fluffy taste and add more cocoa powder according to your preference of colour and taste.

Step 5

Once you have done keep refrigerated until your cake is cool.

Step 6

When your cake is cooled down and you are ready to decorate your cake bring out and put on the side to bring to room temperature.

Step 7

Enjoy decorating!

Don't let the butter melt; when in warm conditions, refrigerate as soon as possible to avoid spoiling the buttercream.

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