Bake It Easy: The Dump Cake You’ll Make Again and Again

Whether you're just getting started in the kitchen or you're a seasoned baking enthusiast, a dump cake is a go-to dessert that delivers every time. True to its name, it’s all about ease—just dump the ingredients into a bowl, beat them together, pour the batter into a pan, and bake. The result? A cake that’s as delicious as it is effortless.

Dump cakes—especially pound cakes—have stood the test of time, thanks to their simplicity and rich flavor. But while they may be easy to make, a little technique goes a long way in ensuring your cake turns out perfectly moist and tender.

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Simple Tips for a Flawless Dump Cake

The secret to a great dump cake lies in how well you beat your ingredients. Start by letting the butter soften and bringing the eggs to room temperature. This helps them blend more smoothly into the batter.

• Cream the Butter and Sugar Well: Beat them until the mixture turns pale and fluffy—this creates that airy texture everyone loves.
• Add Eggs Gradually: Mix in the eggs and vanilla thoroughly. Don’t worry if the batter looks slightly curdled—it’ll smooth out as you continue beating.
• Scrape the Bowl: Stop the mixer occasionally to scrape down the sides, ensuring every bit of batter is well-mixed.
• Go Slow with Dry Ingredients: When adding the flour and cocoa, use low speed to prevent a cloud of flour—and stop as soon as the streaks disappear to avoid toughening the cake.
• Fold in Chocolate Chips by Hand: This keeps them intact and evenly distributed.

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How to Know When It’s Done

A good pound cake is dense but moist, and getting the bake just right is key. Use a cake tester or wooden skewer and insert it into the center of the cake. If it comes out with wet batter, it needs more time. If it’s clean (or shows just melted chocolate), it’s done. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.

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Recipe: Double Chocolate Pound Cake

Makes 1 loaf (8 servings)

Ingredients:

• Butter (for greasing)
• Flour (for dusting)
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

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Instructions:

1. Prepare the Pan: Lightly grease an 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inch loaf pan with butter. Dust with flour and tap out any excess.
2. Sift Dry Ingredients: In a bowl or on wax paper, sift together the flour, cocoa powder, and salt. Set aside.

3. Make the Batter:

   In a large bowl, beat butter and sugar together on medium speed for 3–5 minutes until light and fluffy.
4. Add eggs and vanilla, beating until fully combined.
5. On low speed, gradually add the dry ingredients in batches, mixing just until no streaks remain.
6. Fold in the chocolate chips by hand.

7. Bake: Pour batter into prepared pan and spread evenly. Bake at 325°F for:

   60–70 minutes for a 9-inch pan
8. 75–85 minutes for an 8 1/2-inch pan
9. Check doneness by inserting a tester into the center. If it comes out clean (aside from melted chips), it’s ready.
10. Cool & Store: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Wrap in plastic to keep it moist.
11. Serve plain or dress it up with fresh fruit, whipped cream, or a scoop of ice cream. Either way, this cake is sure to please!