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.

Chocolate Dump-It Cake

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 1930’s or 40’s… I am a huge sucker for old-fashioned recipe, so making this one was a no-brainer!

Chocolate Dump-It Cake

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!

Chocolate Dump-It Cake

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!

Chocolate Dump-It Cake

One year ago: Top 10 List: Favorite Side Dishes
Four years ago: Sausage, Mozzarella & Basil Stuffed Peppers
Seven years ago: Pizzelle

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