Chocolate Cream Cheese Frosting

I have been on a baking frenzy these days! I’m obsessed with creating homemade recipes for all of our favorite cakes and cookies. And with this Double Chocolate Cream Cake with Blueberries recipe, I made the BEST homemade chocolate cream frosting ever! No, really this Chocolate Cream Cheese Frosting is pretty amazing and it’s so easy to make.

I didn’t want to just create a new frosting but create a chocolate dessert perfect for spring. The best way to do this is to add fresh fruit.

But first the frosting…..

I started by sifting the powdered sugar and unsweetened cocoa powder together. Sifting is not my favorite part of the process but it eliminates all lumps in the frosting so it’s worth it.

In a separate bowl, I mixed the cream cheese and butter together. I slowly added the dry ingredients to the mixture. It was still very dry so I added a few tablespoons of milk to make it really creamy.

As I mentioned, I really wanted to make this perfect for spring so I used fresh blueberries as a topping. Blueberries are the perfect compliment to the chocolate!

I circled the top of the cake to make this fun design!

Then topped it with a dusting of unsweetened cocoa powder.

This is the perfect dessert!

I didn’t make the chocolate cake from scratch. So use your favorite recipe for the cake!

Chocolate Cream Cheese Frosting



If you are looking for the perfect spring dessert, this cake is perfect.  Here’s the recipe for the Chocolate Cream Cheese Frosting!


  • 1 package Cream Cheese (8 oz), softened
  • 1/4 tablespoon Butter, softened
  • 4 cups Powdered Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 Tablespoons Milk


  1. Sift the powdered sugar and unsweetened cocoa powder together, set aside
  2. In a separate bowl, mix with cream cheese and butter together with a hand mixer
  3. Add the dry ingredients into the cream cheese mixture a little at a time and start mixing it together by hand
  4. Add the milk to the mixture and finish mixing by hand
  5. Spread over desired cake


You can add another tablespoon to the mixture if it’s not creamy enough for you.

This recipe gives you just enough to create a “naked” cake, meaning enough for the middle and top.  Or this is enough for 12 cupcakes.  Double the recipe for more frosting.

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