Chocolate Dump Cakes with Chocolate Cream Cheese Frosting

This Chocolate Dump Cake is an irresistibly moist, tender, decadent one-bowl chocolate cake. Chocolate Cream Cheese Frosting is magical. This chocolate dump cake recipe is an instant winner.

December, you’re my favorite month that’s not summer. Coming from a summer girl through and through, that is saying quite a lot.
Here’s why I adore you, December:
  • You make all the stores and neighborhoods glow with the prettiest of lights. Except for the neon white LED’s that need some warmth to them, but hey, we are all a work in progress.
  • Your appearance at the end of each year puts a spring in people’s steps we normally don’t see.
  • You make it ok for people to smile and say Merry Christmas. It’s the only time of year anyone uses the word merry.
  • You make me like the snow for one month. (Other Months, did you hear that?)
  • You make it ok to bake and eat as many treats as often as we want, before we go on rabbit food in January.
With that, let me introduce you to Chocolate Dump Cake with Chocolate Cream Cheese Frosting…


Chocolate Dump Cake is one of the easiest, moistest, and delicious-est chocolate cakes that ever emerged from the oven. In fact, friends have literally almost-screamed in my ears that this is the best chocolate cake they’ve ever had.
I think it got its not-cute name from an old-fashioned method of tossing all the ingredients into a mixing pot –not bowl — and then baking it in your pan of choice. I went with my fave 9×13 for ease of traveling. It’s awesome for get togethers because sharing prevents me from devouring the entire pan, which I would do if it kept chaperoning me in the kitchen.
Whoever makes this cake, be ready to either share the recipe several times or just be designated to always bring it. Or most likely both.


  • For the Cake:
  • 2 cups (397 grams) granulated sugar
  • 5 ounces good quality dark chocolate, roughly chopped
  • ½ cup (113 grams) unsalted butter
  • 1 cup (240 ml) water
  • 1 TB instant coffee granules (decaf is fine)
  • 1 cup (240 ml) buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups (283 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • For the Chocolate-Cream Cheese Frosting:
  • 8 ounces cream cheese, at room temperature
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 3 cups (340 grams) powdered sugar
  • ½ cup (43 grams) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract


This Chocolate Dump-it Cake is irresistibly moist, tender, chocolatey, and gets a decadent boost with a creamy Chocolate Cream Cheese Frosting! It’s an instant winner everywhere it goes.


  1. For the Cake: Preheat oven to 375F with rack on lower middle position. Grease a 9×13-inch baking pan and set aside.
  2. In a saucepan over medium heat, stir together the sugar, dark chocolate, butter, water, and coffee granules. Occasionally stir until mixture is melted smoothly together. Remove from the heat and let cool slightly, about 10 minutes.
  3. Whisk in the buttermilk, eggs, and vanilla. Sift the flour, baking soda, baking powder and salt into the pot in three additions, whisking gently to combine after each addition. Mixture will be liquidy.
  4. Pour the batter into the greased pan and spread into an even layer. Bake until toothpick inserted in center comes out mostly clean, 30 to 40 minutes (a few tender crumbs attached is perfect.) Allow the cake to cool completely before frosting.
  5. For 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, cocoa powder, and salt. Add vanilla. Mix on low speed at first, as powdered sugar can fly upwards; increase to medium-high speed and beat until frosting is smooth and whipped, about 1 minute.
  6. Spread the frosting evenly over the top of the cooled cake.

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