Martha Stewart Dump Cake

This Martha Stewart Dump Cake is a one-pan, no-fuss chocolate cake recipe made right in the baking pan. It’s moist, rich, and optionally topped with a simple buttercream frosting. Serves 8 and is ready in under an hour.

Martha Stewart Dump Cake Ingredients

For the Cake:

• 1 1/2 cups unbleached all-purpose flour, spooned and leveled
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Optional Simple Buttercream Frosting:

• 1/2 pound (about 2 cups) confectioners’ sugar, sifted
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 teaspoon pure vanilla extract
• Pinch of kosher salt

How To Make Martha Stewart Dump Cake

1. Preheat and prep pan: Preheat oven to 350°F (175°C). In an 8-inch square baking pan, whisk together the flour, sugar, cocoa, baking soda, and salt.
2. Add wet ingredients: Make a well in the center of the dry ingredients and pour in the oil, vanilla, vinegar, and cold water.
3. Whisk to combine: Mix until the batter is smooth and no dry spots remain.
4. Bake the cake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake: Let the cake cool completely in the pan before frosting or serving.
6. Make the frosting: In the bowl of an electric mixer, beat together the confectioners’ sugar, butter, vanilla, and salt on high speed for 2–3 minutes until light and fluffy.
7. Frost the cake: Spread evenly over the completely cooled cake.

Recipe Tips

• Why is it called dump cake? All ingredients are mixed directly in the baking pan—no bowls needed!
• Can I use a different pan? Yes, just adjust baking time slightly based on size and shape.
• How to make it dairy-free: Skip the buttercream or use vegan butter for the frosting.
• Why use vinegar? It reacts with baking soda to help the cake rise without eggs.
• Best cocoa to use? Dutch-process or natural both work, but Dutch gives deeper flavor.

What To Serve With Dump Cake

This simple chocolate cake pairs perfectly with:

• A scoop of vanilla or chocolate ice cream
• Fresh berries or sliced bananas
• Whipped cream
• Espresso or strong coffee
• A drizzle of chocolate or caramel sauce

How To Store Dump Cake

Room Temperature: Store unfrosted cake covered in the pan for up to 2 days.

Refrigerate: Frosted cake can be kept in the fridge for up to 4 days.

Freeze: Wrap slices individually and freeze up to 2 months. Thaw before serving.

Dump Cake Nutrition Facts

• Calories: 256
• Carbohydrates: 36g
• Protein: 2g
• Fat: 11g
• Saturated Fat: 2g
• Sodium: 210mg
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to grease the pan?
No, this cake is designed to be made directly in the pan without greasing.

Can I use almond or oat milk?
Yes, just make sure it’s cold.

Is it okay to skip the frosting?
Definitely! This cake is rich enough on its own.

What makes this cake so easy?
No mixing bowls or electric mixer needed—just dump, mix, and bake.

Can I double the recipe?
Yes, double it for a 9×13 pan and increase baking time by 5–10 minutes.

Try More Recipes:

• Martha Stewart Donut Cake
• Martha Stewart Dirt Cake
• Martha Stewart Devil’s Food Cake