DECADENT CHOCOLATE LOVER'S CHOCOLATE CAKE WITH CHOCOLATE BUTTER CREAM ICING

We made a Moist Homemade Chocolate Sheet Cake with Homemade Chocolate Buttercream for this episode of Y’all Hungry, and this is the kind of cake that makes you go back for a second piece while pretending you’re just straightening up the kitchen. It’s a single-layer 9×13 chocolate cake made with buttermilk, sour cream, cocoa powder, and brewed coffee. The coffee deepens the chocolate flavor, and the batter bakes into a soft, moist cake. Then we cover the whole thing with fluffy homemade chocolate buttercream. No fancy decorating required—just a generous layer of frosting and a knife big enough to cut a proper slice. We’re not professional chefs. We just love good food, and if we can make it at home, we’re going to give it a shot. If you bake along with us, tell us how yours turned out in the comments. And settle this for us: are you grabbing a corner piece or a middle piece? If you enjoy the video, give it a like, share it with somebody who loves chocolate cake, and subscribe to Y’all Hungry for more homemade food, baking, smoker cooks, and whatever else we get hungry enough to make. MOIST HOMEMADE CHOCOLATE SHEET CAKE Pan: 9×13-inch baking dish Oven: 350°F Makes: 1 single-layer cake CAKE INGREDIENTS • 1¾ cups (220 g) all-purpose flour • 1¾ cups granulated sugar • ½ cup Hershey’s unsweetened cocoa powder • 1½ teaspoons baking soda • 1 teaspoon baking powder • ½ teaspoon salt • 2 large eggs, room temperature • 1 cup buttermilk • ½ cup avocado oil OR melted coconut oil • ½ cup sour cream • 2 teaspoons vanilla extract • ¾ cup brewed coffee HOMEMADE CHOCOLATE BUTTERCREAM • 1 cup (2 sticks / 226 g) unsalted butter, softened • 3½ cups powdered sugar • ½ cup Hershey’s unsweetened cocoa powder • ¼ cup milk • 1 tablespoon heavy whipping cream • 2 teaspoons vanilla extract • ¼ teaspoon salt • 3–4 additional tablespoons milk, as needed HOW WE MAKE IT 1. Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving enough up the sides to lift the cake out. Grease the parchment and pan well. 2. If using coconut oil, melt it in 10–15 second intervals, stirring between each. Measure ½ cup after melting and let it cool slightly if hot. If using avocado oil, measure ½ cup. 3. Mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. 4. Add the eggs, buttermilk, oil, sour cream, and vanilla. Mix on low to medium-low just until smooth. Don’t overmix. 5. Add the brewed coffee, preferably warm or hot, and mix on low until combined. Cool coffee works too. The batter will be thin—that’s normal. 6. Pour into the prepared pan and bake at 350°F. Start checking at about 28 minutes. A toothpick with a few light, moist crumbs means it’s ready. If there’s wet batter, keep baking and check again every 3–5 minutes. Ours needed about 8 extra minutes. 7. Cool in the pan for 5–10 minutes, then carefully lift the cake out with the parchment and place it on a wire rack. Let it cool completely before frosting. 8. For the buttercream, beat the softened butter for 2–3 minutes until fluffy. Mix in the cocoa powder, then add the powdered sugar gradually, about 1 cup at a time. 9. Add ¼ cup milk, heavy whipping cream, vanilla, and salt. Mix, then add 3 more tablespoons of milk and beat for 2–3 minutes. If it’s still too thick to spread, add the 4th tablespoon and whip again. 10. Spread the buttercream over the completely cooled cake. Cover the finished cake well and store at room temperature for serving. Thanks for hanging out in our kitchen. Now tell us what you want to see us make next! #ChocolateSheetCake #ChocolateButtercream #YallHungry #HomemadeChocolateCake #BakingFromScratch