Chocolate Dump-it Cake . . . a delicious, simple, old-fashioned cake that will become a family favorite. Topped with chocolate cream cheese frosting, it really doesn’t get any better.
If I had to name one thing that everyone in this household absolutely loves, without any hesititation it would be chocolate.
Yes, chocolate . . . chocolate cake, chocolate ice cream, chocolate donuts, chocolate milk, any chocolate candy bar, chocolate sauce, chocolate chips, etc.
If I have a bag of Guittard chocolate chips sitting out on the counter, I can guarantee if any of my boys see it, the bag is history.
Yes, we’re all chocoholics and we’re proud of it.So it wasn’t a big surprise that we all have fallen in love with this Chocolate Dump-it Cake for obvious reasons. . . chocolate cake + chocolate cream cheese frosting = a chocolate lover’s dream come true.
This cake couldn’t be easier or more delicious.
It’s not fancy with lots of layers like some chocolate cakes. In fact, it might just look like an ordinary, average-joe kind of chocolate cake.
But it’s not.
It’s pretty phenomenal and you’re going to fall in love with it.This cake is perfect when you need a quick and simple dessert. It definitely has the wow factor going on and anyone who takes a bite will love it.
Serve it with some vanilla ice cream and you’ve got the perfect end to any meal.
CHANGES I MADE AND TIPS FOR THIS CHOCOLATE DUMP-IT CAKE:
- The original recipe called for stirring milk and vinegar which is basically “homemade” buttermilk. Because I almost always have buttermilk in my fridge and think it’s better than making the homemade version, I used buttermilk. If you don’t have any you can go ahead and mix 1 cup milk with 1 teaspoon vinegar and let is sit for a minute.
- The original recipe call for using a 9-inch tube pan, I opted for a 9×13 just because I wanted to. The only time I really ever use a tube pan is if I’m making angel food cake. I think this would work well too in a bundt pan, just make sure you grease it well.
- The original frosting recipe called for melted chocolate chips and sour cream, that’s it. It just didn’t sound appealing and after reading some of the reviews about it, I went with a chocolate cream cheese frosting and I’m so glad I did. A chocolate buttercream would be delicious as well.
- We think this cake is even better if made a day ahead of time, but still absolutely delicious if you serve it the day it’s made.
LOOKING FOR MORE CHOCOLATE DESSERTS? TRY SOME OF MY OTHER FAVORITES:
- Amazing Chocolate Cake with Sour Cream Chocolate Frosting
- Chocolate Oatmeal Cake
- Cream-filled Chocolate Cake
- Busy Day Chocolate Cake
Chocolate Dump-it Cake
- Total Time: 60 minutes
- Yield: 15 servings 1x
- 2 cups granulated sugar
- 5 ounces unsweetened chocolate
- ½ cup 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
Chocolate-Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 3 cups powdered sugar
- 1/4 to 1/3 cup unsweetened cocoa powder (depending on how chocolatey you want it)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 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, cook 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 together the flour, baking soda, baking powder and salt, set aside. To the slightly cooled chocolate mixture, whisk in the buttermilk and eggs. Whisk in the dry ingredients gently. When mixture is smooth, add the vanilla and stir briefly to blend.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Let cake to cool completely before frosting.
- Using an electric stand (or hand) mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scrape down the bowl as needed. Add powdered sugar, cocoa, salt and vanilla. Mix on low speed until well combined, then increase speed to medium high and mix until smooth.
- Spread the frosting evenly over the top of the cake. I like to keep this cake stored in the fridge because of the cream cheese frosting and take it out about 20-30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cakes & Cupcakes
Recipe Source: Cake adapted from New York Times, frosting from 5 Boys Baker
Hey Jodi! Cake looks sooo yummy!!
In your comments, you say mix 1 cup of milk with 1 tsp of buttermilk..is that correct? I usually don’t have buttermilk so I’ve purchased some of the dry mix. Is that ok to use? Also, in the recipe it says 5 ozs of unsweetened. Is that chocolate? Is there any other kind I can use? I hope you’re having a great day!! Thanks, Kim
Hi Kim! Oops, so glad you saw that. It’s supposed to be 1 teaspoon of vinegar, I fixed it. I swear I read over every post several times before I publish it, but obviously my brain doesn’t always work. If you don’t have unsweetened chocolate, you could use a really good quality dark chocolate. Hope that helps. I’d love to hear how this turns out for you. Have a great day too!
No problem! I just wanted to make sure I didn’t mess up. I just have semi sweet and milk chocolate chips ugh
Two quick questions
If I bake in a Bundt pan how long should I bake it? How far in advance can I make this cake before serving
Hi Gayle, the original recipe said to bake it 30 to 35 minutes in a tube pan, which is what I suggest if you’re using a bundt pan. I wouldn’t make it more than a couple of days in advance.