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Chocolate Dump-It Cake: An old-fashioned recipe for chocolate cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting.

Chocolate Dump-It Cake

An old-fashioned recipe for a cake mixed together in one pot, topped with a tangy cream cheese-chocolate frosting.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 40 minutes
Cooling time 20 minutes
Total 1 hour 30 minutes
Servings 12 servings
Calories 615 kcal
Author Michelle


For the Cake:

  • 2 cups granulated sugar
  • 5 ounces unsweetened chocolate
  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups 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 cream cheese at room temperature
  • ½ cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract


  1. Make the Cake: Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Chocolate Dump-It Cake
Amount Per Serving
Calories 615 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 90mg30%
Sodium 525mg23%
Potassium 271mg8%
Carbohydrates 86g29%
Fiber 3g13%
Sugar 64g71%
Protein 7g14%
Vitamin A 800IU16%
Calcium 84mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.