Chocolate Dump-It Cake
An old-fashioned recipe for chocolate dump-it cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting.
Since we talked about chocolate yesterday, I thought today would be a great day to share this new-to-me chocolate cake recipe – chocolate dump-it cake!
I saw this recipe from the New York Times pop up in my Facebook feed a couple of weeks ago and immediately bookmarked it to try. It’s called a chocolate dump-it cake because the entire batter is mixed together (i.e. “dumped”) in one pot, which is very similar to Texas sheet cake, which I love so much. I was also smitten with the recipe since, after reading the comments, it became apparent that this is a very old recipe, dating back to the 1930s or ’40s… I am a huge sucker for old-fashioned recipes (the wacky cake is similar!), so making this one was a no-brainer!
I read through all of the comments on the recipe and ended up making a few tweaks based on recommendations from those who had already made it. The changes I made:
- The original recipe calls for using a 9-inch tube pan, which is apparently a very old-school type of pan that isn’t sold anymore (it’s different than tube pans that we’re used to for things like angel food cake), so I went ahead and kept with the simple theme of this cake and baked it in a 9×13-inch pan. I think this would also be perfect as a Bundt cake!
- Instead of using whole milk and vinegar, I used buttermilk. I had a quart in the refrigerator so easy substitution! If this was a very old recipe, I’m guessing that buttermilk wasn’t always readily available.
- I increased the amount of chocolate in the recipe from 4 ounces to 5 ounces to give it more of an oomph.
- The original frosting recipe was simply melted semisweet chocolate stirred into sour cream, and the overwhelming majority said it was just way, way to tangy to be enjoyable. I swapped it out with a chocolate-cream cheese frosting – still a bit of tang from the cream cheese, but way sweeter than just chocolate and sour cream would be.
- Another suggestion that I didn’t do, is to swap coffee for the water to help boost the chocolate flavor even more. I love this idea, and will try it next time!
The final result? An absolutely phenomenal, sky-high, moist chocolate cake, and this was my first time trying a chocolate-cream cheese frosting – it might be my new favorite! DELICIOUS!
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You’ve probably heard me say a million times that I prefer a high frosting to cake ratio, and this cake turned that on its head. It was great with a big ol’ scoop of vanilla ice cream, and everyone else thought the massive pieces were heaven.
This is a fabulous recipe when you need a quick and easy dessert that is sure to please – I was able to throw it together between Joseph going to bed and hitting the couch for a Netflix binge on Friday night!
One year ago: Top 10 List: Favorite Side Dishes
Four years ago: Sausage, Mozzarella & Basil Stuffed Peppers
Seven years ago: Pizzelle
Chocolate Dump-It Cake
Ingredients
For the Cake:
- 2 cups (400 g) granulated sugar
- 5 ounces (141.75 g) unsweetened chocolate
- ½ cup (113.5 g) unsalted butter
- 1 cup (250 ml) water
- 1 cup (240 ml) buttermilk
- 2 eggs
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
For the Chocolate-Cream Cheese Frosting:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ½ cup (113.5 g) unsalted butter, at room temperature
- 3 cups (360 g) powdered sugar
- ½ cup (43 g) unsweetened cocoa powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
- Whisk in the buttermilk and egg. Sift the flour, baking soda, baking powder and salt into the pot in three additions, whisking gently to combine after each addition. Add the vanilla and whisk briefly to blend.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a skewer inserted in the center comes out clean, about 30 to 40 minutes. Allow the cake to cool completely before frosting.
- Make the Frosting: Using an electric mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scraping down the bowl as needed. Sift in the powdered sugar and cocoa powder, then add the salt. Mix on low speed until well combined, scrape down the bowl, then increase to medium-high speed and beat until smooth and whipped, about 1 minute. Add the vanilla extract and beat on medium-high for an additional 1 minute.
- Spread the frosting evenly over the top of the cake. The cake can be stored, covered, at room temperature or in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi Michelle.. i tried ur recipe n this ws my First cake.. and it turned out so yummy… thank u dear…
I found some outdated chocolate and added one of those with the new package. My family and I loved the cake. I will make it again.
can you give me a recipe with normal milk and coco powder substituted for buttermilk and chocolate. Thank you.
Michelle, I am not real happy about it but thank you so much for your answer. If I was not handicapped would go and get more myself.
Sent my husband to get the chocolate this morning. Live in a tiny town and our grocery store only had Bakers Unsweetened and it was only 4 OZ. Will that work or should I send him back for another box.
Hi Linda, I used 5 ounces in the recipe, but you should be okay with 4 ounces, just a tad less chocolatey.
What will I need to alter if I make this in a normal 9 inch pan?
If you’re using a 9-inch ROUND pan, cut the recipe in half. If you’re using a 9-inch SQUARE pan, you’ll need to use ⅔ to ¾ of the original recipe.
I made this cake for a 4th of July barbecue. This is the best chocolate cake that I have ever eaten, (and I always make cakes from scratch). It really is easy, and the cream cheese icing is the best! My husband (who rarely eats sweets cause he is always watching his weight) couldn’t resist it. I highly recommend that you substitute freshly brewed coffee for the water. A very dear friend of mine who passed away last year always used coffee in her chocolate cake, and I always thought her cake was the best…..until now! Thanks Michelle!
I’m so glad that I came across your site with this chocolate cake recipe. I made it two days ago; it was easy and .. it .. turned .. out .. SUPER! My niece took a pic and posted it on Snapchat. I’ll add that it was totally enjoyed both at room temperature and later from the fridge. Yummm.
The cake sounds great but It’s not a dump cake. Dump cakes are when you dump all of the ingredients in and don’t mix anything. Then place in oven.
at first I read it that way too but it’s a dump-it cake, meaning dump it all in one pot and then pour in baking pan :)
I made this cake for Father’s Day, and it was a HIT! I’ve never had chocolate cream cheese frosting, and oh goodness is it delicious!
Just found this site. Can’t wait to try your chocolate dump it cake. It looks amazing. Thank you so much for your recipe. Look forward to seeing more of them. Regards Jenny Aktila from Sydney. Australia.
We love this cake! I can’t stop eating it; even had a nibble at breakfast when I was packing the cake Into the kids lunch boxes. I didn’t have unsweetened chocolate so used cocoa powder instead which allowed me to skip the heating of chocolate & instead I literally did dump all ingredients into the dish & mixed. I will definitely make again; always have success w your recipes. Thanks
This looks great! Can I use the recipe for cupcakes?
Hi Bee, I have not tried it so I couldn’t say for sure how they would turn out. I do have a favorite chocolate cupcake recipe:
https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
I hope I am not repeating a question as I have not read all the commentsWould like to know if I made it with cocoa instead of chocolate- as Chocolate is not readily available where I am,how much cocoa would I use, and what other adjustments would I need to make pls.
This cake looks yummmmm n would love to try it with cocoa
Thanking you.
Hi Taru, I wouldn’t recommend it, as the melted chocolate contributes liquid/moisture to the recipe, which you would be missing if you just use cocoa powder.
I used cocoa powder but added a tablespoon of oil to 3 tablespoons of cocoa and the cake was very good. I also halved the recipe and cooked it in an 8×8 pan for about 30 minutes.
Made this cake this past week for a family treat. It was so easy to put together and turned out fabulous! We loved it! I shared some with a friend and she immediately asked for the recipe. I like it because it is so deliciously chocolate without being overly sweet. Thanks for another great recipe!
I made this last night, and am very pleased with the results. I made a few substitutions based on what I had on hand- substituting sweet German chocolate for unsweetened, and reducing the sugar to 1 1/2 cups. Absolutely light & delicious! Awesome recipe! :)
I just pinned this to be the next cake I make. It looks heavenly!
Kari
http://www.sweetteasweetie.com
Hello there! First, some thanks are in order. I found this blog some time ago, whilst looking for a snickerdoodle blondie recipe reminiscent of a favorite at a local restaurant. (Yours fit the bill nicely!) Since then, I have made many of your recipes…all have been successful and much enjoyed. So, thanks for the good content…well created, nicely curated and clearly explained and illustrated.
Now, for my question on this recipe! In your experience with this batter, and considering the texture of the finished cake: Must this cake be served out of the pan as pictured (is it fragile?), or do you think it would be amenable to being baked in a pan that has been lined on the bottom with parchment, and then turned out onto a plate before frosting? Thanks!
Hi Kris, Thanks for the kind words! I think you could turn this cake out – if that’s your plan, be sure to grease and flour the pan so there is no sticking.
Need to close the loop on this, for the benefit of those wondering.
After I asked the question, I went ahead and made it the night after you posted it, deciding to take my chances in advance of your reply. :)
I sprayed the non-stick pan, lined the bottom with parchment, and sprayed that too. The baked cake released without incident, I’m glad to report.
The portion I brought to the office to share on Friday was devoured well before lunchtime! Thanks again….
My family has an old recipe from around the same time period called “Wacky Cake” which is even easier to make as you sift the dry ingredients right into the 9″X13″ pan and then make 3 small hills where you add the wet ingredients and then mix everything together until combined and bake. From what I understand, it was called “wacky” because there are no eggs and no dairy and were created during WWII as a way of baking while things were rationed since it was harder to get eggs, butter, and milk then. This seems like it was probably created for similar reasons. Looks delicious, I am definitely trying that frosting. We always frost wacky caked with a marshmallow fluff frosting, also delicious.
Hi Julie, Thanks so much for sending it to me, I can’t wait to try it!
Sorry I meant half the recipe.
Could I have the recipe and bake it in a 8×8 pan?
Hi Kathy, Yes, I think I would work just fine.
I just died looking at this cake… oh my, it looks amazing. The cake looks so fluffy with the frosting. I HAVE to make this soon. Thanks for the recipe. :)
I love the cake already just by looking at it!
Michelle, I always get confused when your recipe calls for unsweetened cocoa powder, I don’t know whether to use regular unsweetened or Dutch Processed, so w/c is w/c? Thanks.
Hi Ela, Always use regular unsweetened unless the recipe states Dutch-processed. They are different and are specified as such. I recently did a post in my Baking Basics series about this very question! :)
https://www.browneyedbaker.com/baking-basics-cocoa-powder-101/
Classic recipes are often the best recipes! Love the simplicity of the one-pot prep! Perfect for summer days that seem to be busier than we’d like! The cake looks moist and delicious, and the frosting, just scrumptious!
This looks absolutely amazing and I love one pot cakes! Will definitely be giving this one a try. Thanks for sharing about your changes – buttermilk always makes such a moist cake!
My mother had a tube pan. (I am 61) We used to make a very similar cake in it. Mom would cut a circle of cardboard to place over the hole in the middle from the tube. Then she would frost the whole thing. It was an easy way to make a cake that looked like a layer cake. It was our favorite birthday cake.
This recipe sounds phenomenal! I really wish I were able to pin things from your blog, because I sure would love to save this for future use!
xoxo, SS
The Southern Stylista
There are Pin buttons at the bottom of the recipe, as well as on the left sidebar. What type of browser are you using?
I love an easy chocolate cake recipe and can’t wait to give this one a spin. The frosting looks so fluffy and light!
I am loving this and look forward to baking it!
If I use semisweet chocolate in the cake instead of unsweetened is that going to be a problem or make a huge difference? This looks so good. I can not wait to try it. Thanks.
Hi Marla- Michelle is the expert here but based on yesterday’s chocolate post, I am guessing if you use semisweet it will make the cake sweeter, so you will probably want to cut back a bit on the sugar since this cake calls for 2 cups, which is a lot… hope this helps! her post yesterday is awesome and worth a read!
Hi Marla, That won’t be a problem, the cake will just be sweeter. If you don’t mind, go for it!
Thanks for such a quick response. I really appreciate how you answer questions in such a timely manner. So, having said that I wanted to make the cake exactly as written so I ran out and got the chocolate this morning and baked the cake. OH. MY. It is delicious. I am anxious for morning to come around because I am having a piece for breakfast. We all loved it and it was so easy to throw together. It won’t last long and it won’t be long before I make another. Thanks for a great recipe!
Marla,
I used sweetened choose and reduced sugar to 1 1/2 cups– it turned out perfect! :)