Busy Day Dump Cake Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 busy day chocolate cake

Ingredients Ingredient Checklist 1 1/2 cups unbleached all-purpose flour, spooned and leveled 1 cup 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

Variations To frost this cake, make a batch of simple buttercream: Sift 1/2 pound confectioners’ sugar. In the bowl of an electric mixer fitted with the paddle attachment, combine sifted sugar with 1 cup (2 sticks) room-temperature unsalted butter, 1/2 teaspoon pure vanilla extract, and a pinch of kosher salt. Beat on high speed 2 to 3 minutes, scraping down sides of bowl as needed.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 busy day chocolate cake

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

busy day chocolate cake

Ingredients

1 1/2 cups unbleached all-purpose flour, spooned and leveled 1 cup 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

Directions

Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Make a well in center of flour mixture and add oil, vanilla, vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Variations

To frost this cake, make a batch of simple buttercream: Sift 1/2 pound confectioners’ sugar. In the bowl of an electric mixer fitted with the paddle attachment, combine sifted sugar with 1 cup (2 sticks) room-temperature unsalted butter, 1/2 teaspoon pure vanilla extract, and a pinch of kosher salt. Beat on high speed 2 to 3 minutes, scraping down sides of bowl as needed.

Reviews (82)

 Add Rating & Review     616 Ratings   5 star values:        136    4 star values:        207    3 star values:        176    2 star values:        69    1 star values:        28

Load More Reviews

Reviews (82)

Add Rating & Review     616 Ratings   5 star values:        136    4 star values:        207    3 star values:        176    2 star values:        69    1 star values:        28

Add Rating & Review

616 Ratings 5 star values: 136 4 star values: 207 3 star values: 176 2 star values: 69 1 star values: 28

5 star values: 136 4 star values: 207 3 star values: 176 2 star values: 69 1 star values: 28

Martha Stewart Member     Rating: 5 stars       12/03/2018   Delicious cake, very easy to make and so moist and rich.  

Martha Stewart Member     Rating: 5 stars       08/15/2018   This cake is always a winner and so easy to make. Also good with chocolate butter cream frosting.  

Martha Stewart Member     Rating: 5 stars       02/22/2018   I have this recipe and one for white (crazy) cake. They are quick and wonderful cakes. I have frosted, added nuts and fruit, liquid flavoring. My favorite is cranberries, bitter chocolate and pecans. No frosting.I have served these cakes to guests and on special occasions. The dish is always empty! To the chocolate ! like to add orange extract, excellent with espresso!! Enjoy!!raf  

Martha Stewart Member     Rating: 1 stars       10/19/2017   When I clicked on the simple buttercream, the site took be back to the cake recipe-3 times. I often find there are glitches in navigating the website.  

Martha Stewart Member     Rating: Unrated       09/15/2017   Just took it out of the oven at 30 minutes (toothpick is clean!). I also used a Pyrex pan, so I lowered my cooking temp to 325 deg. Looks dark and dense. I'll let it cool completely as instructed.  

Martha Stewart Member     Rating: Unrated       09/15/2017   Dear Martha,I am frim Croatia,please can I get meausers in grams/ml? No way with cups.I like your..everything.And you:))  

Martha Stewart Member     Rating: Unrated       05/08/2017   One of the easiest and tastiest cakes. My family just love it. It is very moist and many people would have all the ingredients in their pantry. I make it quite frequently especially when company is coming. It's a keeper that is for sure.  

Martha Stewart Member     Rating: Unrated       03/29/2017   I really like this cake. I've made it twice and everyone loves it - it's very moist but also light. First time I made it I dusted it with powdered sugar, second time I didn't use any topping - just cut it up into little squares. You'll want to let it cool otherwise it will fall apart when you try to cut it. Last time I made it I had to use extra virgin olive oil (ran out of canola oil) and I think it added a very nice fruity flavor - I recommend trying it!  

Martha Stewart Member     Rating: 5 stars       01/27/2017   This was the first cake I've ever made and it was great! I made some modifications to the recipe. 1/4 cup of cocoa powder instead of 3 tbsps. 1 cup of cold instant coffee instead of 1 cup of cold water. Baking time was reduce to 25 to 30 mins instead of 35 to 40 mins. I started to check the cake at 25 mins and if it was still gooey, I baked it for one min each until the toothpick came out clear. To prevent the cake from sticking, I oiled, parchment lined and oiled again the pan.  

Martha Stewart Member     Rating: Unrated       09/15/2016   This was awful. Ate you sure 1 tablespoon white vinegar? The end product tasted vinegary.  

Martha Stewart Member     Rating: Unrated       08/24/2016   I wonder why the author of the Mad Hungry cookbook called this Busy Day Dump Cake? I hope she wrote in her cookbook that this recipe is not an original from her. It is the EXACT same ingredients as WACKY CAKE. I am 70 years old and my grandmother made this cake when I was very young. This recipe showed up shortly after WWII and was thought to be concocted because of rationing. At that time, eggs, butter and milk were scarce.  

Martha Stewart Member     Rating: Unrated       08/24/2016   This is the perfect size cake for 2 people and I have been making it since I was a kid (50 yrs or so). For a change-up, I sometimes use a flavored oil like blood orange or raspberry and I always use leftover coffee in place of water in chocolate cakes. It doesn't taste like coffee just a very deep chocolate. This cake stays moist for days and is a favorite around here. Plus NO CLEANUP. Always a plus. If you don't want to make icing, it is also wonderful with powdered sugar.  

Martha Stewart Member     Rating: Unrated       07/09/2015   Lucinda: Love this and make it all the time for cupcakes with ganache frosting, or I remove a "hat" and fill the recess with unsweetened whipped cream and replace the hat and powder w/ 10X sugar. Question: Regarding the science, can I replace the cocoa with an equal amount of flour to make yellow cake or is the cocoa part of the reaction required for leavening? Thanks!  

Martha Stewart Member     Rating: Unrated       03/18/2015   Excellent. I've done this three different ways: first, according to the recipe; second, with one egg added; and third, with chocolate chips and brown sugar. The third cake was the best. I used 2 tbs cocoa powder and added about 1/4 c melted semi-sweet chocolate baking chips. I also used 3/4 granulated white and 1/4 light brown (I ran out!) sugar. It's delicious! Very rich. I made ganache and poured it over the top.  

Martha Stewart Member     Rating: 4 stars       03/02/2015   Was looking for a quick and good chocolate cake recipe and I found it. This is so easy (under 30 min. prep.) . It is a very simple cake but great when you need something fast and it tastes good too.  

Martha Stewart Member     Rating: 5 stars       12/26/2014   Can this recipe be doubled? I've made it before with fantastic results. No icing needed!  

Martha Stewart Member     Rating: 4 stars       08/19/2014   this is the first time I baked without using a cake mix. But the cake turned out great. It was super easy to make. I baked for only 20 minutes because I was using a cupcake pan, the cake was a little running but I still love it!  

Martha Stewart Member     Rating: 5 stars       08/10/2014   Fantastico! I actually added two (2) eggs and 6-8 tbsps cocoa to the recipe. Bakes in 40 minutes wonderfully on 350°. Make it a neopolitan by layering w/ homemade strawberry freezer jam and creamy frosting then cover and allow to sit in the refrigerator at least overnight. That's the difficult part. **smirk** I love my metal cake humidor. The vanilla frosting, strawberries and this wonderful cake come alive in your mouth. Found the recipe on allrecipes.com. Enjoy. Perfect summertime dessert.  

Martha Stewart Member     Rating: 1 stars       08/05/2014   Don't use this!!! Extremely disappointed. Extremely runny when I put it in the oven which made me nervous and now the whole thing won't bake. So upset; out of sugar and now I have no cake. Save yourself now and find a different recipe.  

Martha Stewart Member     Rating: Unrated       02/14/2014   Wonderful! And so easy! A great cake to make when you want something sweet, but not too many leftovers (a diet is always around the corner, isn't it?). It is great with frosting (my family loves chocolate), or, sprinkled with chocolate chips so it is more of a snack cake.  

Martha Stewart Member     Rating: Unrated       02/11/2014   It's Vegan!! Thank you for this recipe I'm trying it out this weekend.  

Martha Stewart Member     Rating: Unrated       01/07/2014   Why coarse salt??  

Martha Stewart Member     Rating: Unrated       11/08/2013   Never fails. This is a variation of the very first recipe I ever collected. A classmate demonstrated it for her Speech Class project (we had to do a demo). In the 60's there was a Nestle's product that was pre-melted chocolate in little pouches sort of like ketchup is in now. She used that, added the other ingredients and showed how the whole thing could be done in the pan! Was I ever impressed (at 15 it didn't take much) but I wanted the recipe. Thanks for the recipe.  

Martha Stewart Member     Rating: Unrated       09/18/2013   i have made this lots of time.taste good and very easy to make.whenever i crave for chocolate cake i made this :D  

Martha Stewart Member     Rating: Unrated       06/12/2013   I've been trying to pin this to Pinterest for a month! Can someone fix it? Also -- to make this even more allergy friendly...I substituted the flour for gluten-free/wheat-free all-purpose flour mix, added 1.5 tsp xanthan gum, and an extra 1/4 cup water. Great recipe! Good with or without icing...  

Martha Stewart Member     Rating: Unrated       05/20/2013   If you like your frosting nice and white try using Almond or Orange extract in place of Vanilla.  

Martha Stewart Member     Rating: Unrated       05/17/2013   I'm having problems pinning this on Pinterest. Any ideas??? Helen  

Martha Stewart Member     Rating: Unrated       05/17/2013   This is the same cake that my Grandma taught me to make only it is called "Wacky Cake". It really is a delicious cake. It takes 2 cups flour, 1-1/2 cups sugar, 1/4 cup cocoa, 1-1/2 tsp. bking soda, 1/2 tsp. salt.1/2 tsp vanilla,1-1/2 Tablsp vinegar, 3/4 cup oil, 1-1/2 cups water. Mix in pan bake 35 minutes. My grandchildren do not want it iced. Terry  

Martha Stewart Member     Rating: Unrated       05/17/2013   Interesting Cake: Wanting to make this healthier (altho its pretty clean already!) i substituted melted org. butter for the oil and have tried: 3 tab. extra v. olive oil, in place of the 6 tab, oil. freshly ground brown rice flour, carob powder instead of cocoa, 1 tab. vanilla, 1 tsp. cinnamon and 2 tab. Pero grain coffee powder. I then added the rest of the ingred. = A wonderfull healthy dessert. We also like to slice it horizontally and fill berries and whip cream and cream on top!  

Martha Stewart Member     Rating: Unrated       05/17/2013   Can this cake be made successfully with Rice Flour?  

Martha Stewart Member     Rating: Unrated       05/17/2013   This seems to be the same recipe my friend's mother gave me back in the early 70s. I'll have to try it and compare. Her's was moist and fun to make. The biggest difference is the frosting. Her's called for lard... not in my diet anymore.  

Martha Stewart Member     Rating: Unrated       05/17/2013   Back in the 50's, this was known as "Wacky Cake" because it was made in the same dish it was baked in. I grew up on this cake and love it! I own an Inn where we do a dessert buffet every night. This is a standard since it is now "vegan". But vegan or not, everyone loves it! And, in a pinch, we can have it in the oven in ten minutes.  

Martha Stewart Member     Rating: 5 stars       03/22/2013   This is a great basic chocolate cake. I bake often but sometimes we just want an easy and sweet cake - this is it. No eggs needed or milk... only special item is baking soda (and everyone has that!). Sometimes I use dutch process coco, but hershey's works great as well. Stays moist for days, light and chocolatey. Thanks Lucinda!  

Martha Stewart Member     Rating: Unrated       01/22/2013   I love this recipe. It was so easy and delicious! As a mom, I don't always have the time to whip up a fancy dessert for my family, but, I'm happy to have this in my little box of recipe's. It may not be for everyone, but, I can honestly say that for me, this recipe takes the cake. :)  

Martha Stewart Member     Rating: 1 stars       11/15/2012   I have never written a recipe review before. I have been pretty lucky with recipes I have chosen and am content to share exemplary ones with friends/family. I made this cake twice b/c I mistakingly used baking powder the first time. Texture was definitely better the 2nd time. However, both times - I am truly sorry to say - the tasted terrible. If you value your time, as well as good taste and quality in the result, don't waste anything on this one. A box cake mix would taste way better (sadly).  

Martha Stewart Member     Rating: Unrated       11/10/2012   This is the only chocolate cake recipe my family will eat. It is so easy and very tasty. My family like it iced with a brown sugar fudge icing.  

Martha Stewart Member     Rating: Unrated       11/09/2012   This is such a great cake. The recipe was in a Foxfire Camping book my father had. You can make it in a camping oven because it's one pan and requires no eggs. The only difference in my recipe is that we add 1c of cold coffee and we make three wells for the liquid. Vinegar goes in one, oil in second, coffee in third. I top it with a cinnamon and sugar mixture sprinkled on the top. It's DELISH!!  

Martha Stewart Member     Rating: Unrated       08/20/2012   we LOVE this recipe. it's easy, delicious and as an added bonus it's VEGAN. how cool is that? my daughter's best friend has severe dairy allergies and she can have this! and it tastes so good no one knows it's vegan.  

Martha Stewart Member     Rating: Unrated       08/05/2012   We loved this recipe and I have made it several times, each time the cake came out perfect. Instead of the buttercream frosting, I changed the frosting to a family favorite - chocolate. I didn't have the white vinegar on hand, so I substitute apple cider vinegar. Next time I will try the chocolate chips.  

Martha Stewart Member     Rating: Unrated       03/26/2012   I'm not sure why the reviews I saw were so poor for this cake? Everybody loves this; it's a huge hit every time I make it. I have made it following the recipe; though I never have added the vinegar. I have made it adding a half cup of chocolate chips after mixing the other ingredients (most common way I make it) . I have added shredded coconut, and changed out the vanilla extract for orange. It is also good using peppermint extract with the chocolate chips. Amazing cake!!!!  

Martha Stewart Member     Rating: Unrated       02/08/2012   Easy to do, but not good. Tasteless. My kids did not aprove. I'll give it a second try, because it's so easy and quick to do, maybe some more chocolate and olive oil or coconut oil will do the trick. If I succeed, I'll write about it.  

Martha Stewart Member     Rating: 3 stars       10/24/2011   It's an OK cake. A little rubbery in texture for me, maybe because of the oil. A handy recipe to have on hand when you want something quick and easy. I did find other versions of Easy Day Cake in an internet search; some do have eggs, some use butter so they're not as easy to make...I'll probably be trying some of those.  

Martha Stewart Member     Rating: Unrated       10/23/2011   Terrible. This is not how chocolate cake should taste! It was easy to make but not worth the little effort.  

Martha Stewart Member     Rating: 5 stars       10/03/2011   Made this recipe for a dinner party, not haivng tried it before. I didn't use white vinegar and it still came out deeeeeelicious! Btw, if you do use the buttercream frosting that this recipe links to, please sift the powdered sugar. I didn't and woah intense sugar. So the message is: damn good chocolate cake recipe! And like someone said before, it tastes equally yummy after being in the fridge. Five stars, hands down. My cat could make this recipe. ;)  

Martha Stewart Member     Rating: 5 stars       10/01/2011   Easy, easy, easy! Perfect for a small birthday cake when you don't want tons of leftovers!  

Martha Stewart Member     Rating: Unrated       09/12/2011   I remember a cake with these ingredients from my childhood, and now I make it both for my friend with dairy allergies (frosted with 7-Minute Frosting) or just any time I need a quick dessert. Sometimes my husband and I finish a meal with this cake without even frosting it! It's delicious cold the next day, too. So simple and I never have to go to the store first.  

Martha Stewart Member     Rating: Unrated       09/06/2011   Like Lucinda says..."This is one of the easiest cakes to make". Easier and tastier than a pre-packaged cake mix in my oppinion. Even with a lightly stocked pantry you should be able to make this cake in a moments notice. I used a round 8" cake pan with out any problem. On TV she called for 2 sticks of unsalted butter for the frosting...Didn't have any in the fridge so I substituted margarine and the frosting came out just fine. Even if you don't bake you should try this recipe.  

Martha Stewart Member     Rating: Unrated       09/06/2011   I made 2 of these, one in a 9x9" pan as I didn't own two 8x8"s. Never do this. Too thin and way too dry. Very good flavor though.The pan makes the difference.  

Martha Stewart Member     Rating: Unrated       09/03/2011   This is a very easy cake and it is moist, as well. Delicious! In order to get the frosting white, I mixed my butter in a stand mixer until it was white, then I added the powered sugar and mixed for a long time until is was white. My frosting was as white as on the TV program. This is an excellent chocolate cake recipe  

Martha Stewart Member     Rating: Unrated       08/07/2011   I am a baker my self and this is truly one of the worst chocolate cakes I have ever tried.  

Martha Stewart Member     Rating: Unrated       05/30/2011   This chocolate cake is so easy & so delicious. Turns out perfect every time.  

Martha Stewart Member     Rating: Unrated       04/24/2011   I love this cake. I like to substitute almond extract for the vanilla and then put sliced almonds on top, then after baking when it is cooled, just sprinkle powdered sugar on top instead of frosting.  

Martha Stewart Member     Rating: Unrated       04/21/2011   I was really excited to try to recipe when Lucinda made it on the show because it couldn't be easier to make. I was a little skeptical at how moist the cake would be, but OMG! This cake is amazing! It's super moist and even with just 3 tbsp. of cocoa in it, it's super chocolatey. Definitely one of my go-to choclate cake recipes from now on. Thanks LSQ!  

Martha Stewart Member     Rating: Unrated       03/09/2011   I grew up eating this cake for birthdays and other occasions. Like a previous commenter said, this cake was known in my family as "wacky cake". All of my friends (and my brothers and sister) loved this super moist chocolaty cake. Enjoy!  

Martha Stewart Member     Rating: Unrated       02/26/2011   I did not think this was very good. It did not have a very good flavor.  

Martha Stewart Member     Rating: Unrated       02/19/2011   The best, easiest recipe ever...made up in minutes and very yummy. A total hit at kid's birthday parties. Bonus is that it is dairy free.  

Martha Stewart Member     Rating: Unrated       02/12/2011   This is a great easy recipe and good for a small family. I've made it 3 times - it's always delicious and moist. I mix it in a bowl rather than the pan - it's easier and less messy. Enjoy!  

Martha Stewart Member     Rating: Unrated       02/05/2011   I loved it too... as a busy day cake. I like the recommendation to add more cocoa or darker cocoa. I'll try it. Very moist and good AND so friggin easy. Excuse my language but I'm the mother of twin 6 year old boys and I need recipes like this!!  

Martha Stewart Member     Rating: Unrated       01/27/2011   Don't try to make this into what it is not. It is a simple cake with a simple butter frosting. The best that I have run into in a long time. I am a culinary school graduate and am always looking for simple easy desserts that I can make fast. The BEST to date!!!  

Martha Stewart Member     Rating: Unrated       01/25/2011   Is the amount of butter for the buttercream frosting correct? I made it the way it said, not thinking of how I made buttercream frosting in the past, and the proportion of butter to confectioners sugar did not seem right after I made it - checked my other buttercream receipes and this one definitely has a lot more butter/confectioner sugar ratio than any of my other ones - is it supposed to be a frosting or a sugar butter???  

Martha Stewart Member     Rating: Unrated       01/24/2011   Great cake! I made it even better by adding one more tablespoon of oil, one more teaspoon of vanilla, AND I substituted one tablespoon of Raspberry Vinegar for the one tablespoon of white vinegar. Oh MY. Yumster.  

Martha Stewart Member     Rating: Unrated       01/21/2011   Does anyone have the nutritional info for this cake? Made it today - it's awesome!  

Martha Stewart Member     Rating: Unrated       01/16/2011   This is a good cake definitively appropriately named.  

Martha Stewart Member     Rating: Unrated       12/18/2010   I too know this cake as "wacky cake". I serve it to my vegan sister all the time. You can also omit the coco and boost the flour for a vanilla cake.  

Martha Stewart Member     Rating: Unrated       12/07/2010   I first found this in "I Hate to Cook" by Peg Braken in 1965. My kids and grandkids love it. I wouldn't dare have a family birthday without it. It is so moist, my kids object to icing! Make to cocoa tbsps heaping and double the vanilla for an extra kick.  

Martha Stewart Member     Rating: Unrated       12/06/2010   When I was a very young girl, my best friend's mother introduced us to this cake. It was so easy and fun to make. I lost the recipe long ago, and was so please to see this again. Thanks Lucinda  

Martha Stewart Member     Rating: Unrated       11/23/2010   I love this cake! Its easier and tastes so much better than the box cakes, I am "MAD" about this recipe.  

Martha Stewart Member     Rating: Unrated       11/23/2010   I tried this cake  

Martha Stewart Member     Rating: Unrated       11/06/2010   Have seen this recipe demonstrated on her program. It was so easy and the smell of chocolate was terrific. I used the "Special Dark " Hershey's Chocolate for a richer and deeper chocolate flavor. The frosting was also very easy. This is a new addition to my recipes  

Martha Stewart Member     Rating: Unrated       10/29/2010   Perhaps an oversight on my part, but how many does this recipe serve?  

Martha Stewart Member     Rating: Unrated       10/26/2010   another name for this is "wacky cake". my mom showed me this recipe several years ago. you can use hershey's cocoa in it. always satisfies your chocolate craving.  

Martha Stewart Member     Rating: Unrated       10/18/2010   I love this recipe. Cake is moist and delicious, and super-easy. I'm using a very dark Valhrona cocoa powder though, and packing the tablespoons pretty tight. Definitely recommend going with a high-quality cocoa powder for this.  

Martha Stewart Member     Rating: Unrated       10/03/2010   This cake is ok I will make again. I found it to be a little spongey but when you need a quick snack for lunches it will be just fine. I did not put any icing on the cake just sprinkles a little sugar, next time I will put icing sugar on.  

Martha Stewart Member     Rating: Unrated       08/09/2010   @ mickiegrimmett: This is a very old recipe from WWII, back when rationing was the norm for the war effort. My mother-in-law gave me a similar recipe. I have seen it called "mystery cake" or "War cake" because it has no eggs and very inexpensive ingredients. It is a moist, tasty, quick to make, and economical cake which can be used for quick snacking, or frosted as a more elegant dessert. Enjoy! Cibi  

Martha Stewart Member     Rating: Unrated       07/28/2010   This cake took only 50 minutes total to make. I did add an extra tablespoon of cocoa powder and an extra teaspoon of vanilla. The chocolate flavor was still light, but good for those who don't like rich desserts. The recipe didn't call for greasing the pan, but my cake did break when I tried getting it out. I ended up making a two-tier triangular cake with melted marshmallow and graham cracker crumbs in between and on top. The marshmallow hardened and became chewy, making it delicious!  

Martha Stewart Member     Rating: Unrated       07/13/2010   I am wondering why no eggs are used. Are they not needed?  

Martha Stewart Member     Rating: Unrated       04/27/2010   Very good recipe - quick, easy and tasty. I added slightly more cocoa than called for and used organic dark cocoa. Came out quite moist and chocolatey. I topped the cake with a white buttercream icing and it made a lovely little birthday cake for my husband.  

Martha Stewart Member     Rating: Unrated       03/23/2010   i've made this cake before and it comes out wonderful. super easy to put together and ready in no time! i made a quick cream cheese frosting with orange zest mixed in -- tasted awesome together and kind of dressed it up. i would definitely recommend this simple cake!  

Martha Stewart Member     Rating: Unrated       11/11/2009   This recipe is so simple and the cake comes out so moist! I agree that the flavor is light, so if you like a strong chocolate flavor, I'd add more than what's called for here. I added more vanilla (double), as well. Alternatively, you could skip the cocoa powder and make it as a white cake or add other flavors. Next time I make it I'll omit the cocoa powder and use some citrus zest and a splash of juice instead.  

Martha Stewart Member     Rating: Unrated       10/26/2009   Hmmm, this cake didn't turn out to be all that great for me. I followed the directions, but perhaps the cocoa I was using was too old? The cake wasn't very chocolaty, and it was a bit oily for my taste. Still, I'd be curious to hear how it went for others, since it was a very easy recipe!  

Martha Stewart Member     Rating: Unrated       10/21/2009   This cake was delicious and very easy to prepare! With a simple recipe like this, there's no longer any need for a box mix!

Martha Stewart Member

Rating: 5 stars 12/03/2018

Delicious cake, very easy to make and so moist and rich.

Rating: 5 stars

Rating: 5 stars 08/15/2018

This cake is always a winner and so easy to make. Also good with chocolate butter cream frosting.

Rating: 5 stars 02/22/2018

I have this recipe and one for white (crazy) cake. They are quick and wonderful cakes. I have frosted, added nuts and fruit, liquid flavoring. My favorite is cranberries, bitter chocolate and pecans. No frosting.I have served these cakes to guests and on special occasions. The dish is always empty! To the chocolate ! like to add orange extract, excellent with espresso!! Enjoy!!raf

Rating: 1 stars 10/19/2017

When I clicked on the simple buttercream, the site took be back to the cake recipe-3 times. I often find there are glitches in navigating the website.

Rating: 1 stars

Rating: Unrated 09/15/2017

Just took it out of the oven at 30 minutes (toothpick is clean!). I also used a Pyrex pan, so I lowered my cooking temp to 325 deg. Looks dark and dense. I’ll let it cool completely as instructed.

Rating: Unrated

Dear Martha,I am frim Croatia,please can I get meausers in grams/ml? No way with cups.I like your..everything.And you:))

Rating: Unrated 05/08/2017

One of the easiest and tastiest cakes. My family just love it. It is very moist and many people would have all the ingredients in their pantry. I make it quite frequently especially when company is coming. It’s a keeper that is for sure.

Rating: Unrated 03/29/2017

I really like this cake. I’ve made it twice and everyone loves it - it’s very moist but also light. First time I made it I dusted it with powdered sugar, second time I didn’t use any topping - just cut it up into little squares. You’ll want to let it cool otherwise it will fall apart when you try to cut it. Last time I made it I had to use extra virgin olive oil (ran out of canola oil) and I think it added a very nice fruity flavor - I recommend trying it!

Rating: 5 stars 01/27/2017

This was the first cake I’ve ever made and it was great! I made some modifications to the recipe. 1/4 cup of cocoa powder instead of 3 tbsps. 1 cup of cold instant coffee instead of 1 cup of cold water. Baking time was reduce to 25 to 30 mins instead of 35 to 40 mins. I started to check the cake at 25 mins and if it was still gooey, I baked it for one min each until the toothpick came out clear. To prevent the cake from sticking, I oiled, parchment lined and oiled again the pan.

Rating: Unrated 09/15/2016

This was awful. Ate you sure 1 tablespoon white vinegar? The end product tasted vinegary.

Rating: Unrated 08/24/2016

I wonder why the author of the Mad Hungry cookbook called this Busy Day Dump Cake? I hope she wrote in her cookbook that this recipe is not an original from her. It is the EXACT same ingredients as WACKY CAKE. I am 70 years old and my grandmother made this cake when I was very young. This recipe showed up shortly after WWII and was thought to be concocted because of rationing. At that time, eggs, butter and milk were scarce.

This is the perfect size cake for 2 people and I have been making it since I was a kid (50 yrs or so). For a change-up, I sometimes use a flavored oil like blood orange or raspberry and I always use leftover coffee in place of water in chocolate cakes. It doesn’t taste like coffee just a very deep chocolate. This cake stays moist for days and is a favorite around here. Plus NO CLEANUP. Always a plus. If you don’t want to make icing, it is also wonderful with powdered sugar.

Rating: Unrated 07/09/2015

Lucinda: Love this and make it all the time for cupcakes with ganache frosting, or I remove a “hat” and fill the recess with unsweetened whipped cream and replace the hat and powder w/ 10X sugar. Question: Regarding the science, can I replace the cocoa with an equal amount of flour to make yellow cake or is the cocoa part of the reaction required for leavening? Thanks!

Rating: Unrated 03/18/2015

Excellent. I’ve done this three different ways: first, according to the recipe; second, with one egg added; and third, with chocolate chips and brown sugar. The third cake was the best. I used 2 tbs cocoa powder and added about 1/4 c melted semi-sweet chocolate baking chips. I also used 3/4 granulated white and 1/4 light brown (I ran out!) sugar. It’s delicious! Very rich. I made ganache and poured it over the top.

Rating: 4 stars 03/02/2015

Was looking for a quick and good chocolate cake recipe and I found it. This is so easy (under 30 min. prep.) . It is a very simple cake but great when you need something fast and it tastes good too.

Rating: 4 stars

Rating: 5 stars 12/26/2014

Can this recipe be doubled? I’ve made it before with fantastic results. No icing needed!

Rating: 4 stars 08/19/2014

this is the first time I baked without using a cake mix. But the cake turned out great. It was super easy to make. I baked for only 20 minutes because I was using a cupcake pan, the cake was a little running but I still love it!

Rating: 5 stars 08/10/2014

Fantastico! I actually added two (2) eggs and 6-8 tbsps cocoa to the recipe. Bakes in 40 minutes wonderfully on 350°. Make it a neopolitan by layering w/ homemade strawberry freezer jam and creamy frosting then cover and allow to sit in the refrigerator at least overnight. That’s the difficult part. smirk I love my metal cake humidor. The vanilla frosting, strawberries and this wonderful cake come alive in your mouth. Found the recipe on allrecipes.com. Enjoy. Perfect summertime dessert.

Rating: 1 stars 08/05/2014

Don’t use this!!! Extremely disappointed. Extremely runny when I put it in the oven which made me nervous and now the whole thing won’t bake. So upset; out of sugar and now I have no cake. Save yourself now and find a different recipe.

Rating: Unrated 02/14/2014

Wonderful! And so easy! A great cake to make when you want something sweet, but not too many leftovers (a diet is always around the corner, isn’t it?). It is great with frosting (my family loves chocolate), or, sprinkled with chocolate chips so it is more of a snack cake.

Rating: Unrated 02/11/2014

It’s Vegan!! Thank you for this recipe I’m trying it out this weekend.

Rating: Unrated 01/07/2014

Why coarse salt??

Rating: Unrated 11/08/2013

Never fails. This is a variation of the very first recipe I ever collected. A classmate demonstrated it for her Speech Class project (we had to do a demo). In the 60’s there was a Nestle’s product that was pre-melted chocolate in little pouches sort of like ketchup is in now. She used that, added the other ingredients and showed how the whole thing could be done in the pan! Was I ever impressed (at 15 it didn’t take much) but I wanted the recipe. Thanks for the recipe.

Rating: Unrated 09/18/2013

i have made this lots of time.taste good and very easy to make.whenever i crave for chocolate cake i made this :D

Rating: Unrated 06/12/2013

I’ve been trying to pin this to Pinterest for a month! Can someone fix it? Also – to make this even more allergy friendly…I substituted the flour for gluten-free/wheat-free all-purpose flour mix, added 1.5 tsp xanthan gum, and an extra 1/4 cup water. Great recipe! Good with or without icing…

Rating: Unrated 05/20/2013

If you like your frosting nice and white try using Almond or Orange extract in place of Vanilla.

Rating: Unrated 05/17/2013

I’m having problems pinning this on Pinterest. Any ideas??? Helen

This is the same cake that my Grandma taught me to make only it is called “Wacky Cake”. It really is a delicious cake. It takes 2 cups flour, 1-1/2 cups sugar, 1/4 cup cocoa, 1-1/2 tsp. bking soda, 1/2 tsp. salt.1/2 tsp vanilla,1-1/2 Tablsp vinegar, 3/4 cup oil, 1-1/2 cups water. Mix in pan bake 35 minutes. My grandchildren do not want it iced. Terry

Interesting Cake: Wanting to make this healthier (altho its pretty clean already!) i substituted melted org. butter for the oil and have tried: 3 tab. extra v. olive oil, in place of the 6 tab, oil. freshly ground brown rice flour, carob powder instead of cocoa, 1 tab. vanilla, 1 tsp. cinnamon and 2 tab. Pero grain coffee powder. I then added the rest of the ingred. = A wonderfull healthy dessert. We also like to slice it horizontally and fill berries and whip cream and cream on top!

Can this cake be made successfully with Rice Flour?

This seems to be the same recipe my friend’s mother gave me back in the early 70s. I’ll have to try it and compare. Her’s was moist and fun to make. The biggest difference is the frosting. Her’s called for lard… not in my diet anymore.

Back in the 50’s, this was known as “Wacky Cake” because it was made in the same dish it was baked in. I grew up on this cake and love it! I own an Inn where we do a dessert buffet every night. This is a standard since it is now “vegan”. But vegan or not, everyone loves it! And, in a pinch, we can have it in the oven in ten minutes.

Rating: 5 stars 03/22/2013

This is a great basic chocolate cake. I bake often but sometimes we just want an easy and sweet cake - this is it. No eggs needed or milk… only special item is baking soda (and everyone has that!). Sometimes I use dutch process coco, but hershey’s works great as well. Stays moist for days, light and chocolatey. Thanks Lucinda!

Rating: Unrated 01/22/2013

I love this recipe. It was so easy and delicious! As a mom, I don’t always have the time to whip up a fancy dessert for my family, but, I’m happy to have this in my little box of recipe’s. It may not be for everyone, but, I can honestly say that for me, this recipe takes the cake. :)

Rating: 1 stars 11/15/2012

I have never written a recipe review before. I have been pretty lucky with recipes I have chosen and am content to share exemplary ones with friends/family. I made this cake twice b/c I mistakingly used baking powder the first time. Texture was definitely better the 2nd time. However, both times - I am truly sorry to say - the tasted terrible. If you value your time, as well as good taste and quality in the result, don’t waste anything on this one. A box cake mix would taste way better (sadly).

Rating: Unrated 11/10/2012

This is the only chocolate cake recipe my family will eat. It is so easy and very tasty. My family like it iced with a brown sugar fudge icing.

Rating: Unrated 11/09/2012

This is such a great cake. The recipe was in a Foxfire Camping book my father had. You can make it in a camping oven because it’s one pan and requires no eggs. The only difference in my recipe is that we add 1c of cold coffee and we make three wells for the liquid. Vinegar goes in one, oil in second, coffee in third. I top it with a cinnamon and sugar mixture sprinkled on the top. It’s DELISH!!

Rating: Unrated 08/20/2012

we LOVE this recipe. it’s easy, delicious and as an added bonus it’s VEGAN. how cool is that? my daughter’s best friend has severe dairy allergies and she can have this! and it tastes so good no one knows it’s vegan.

Rating: Unrated 08/05/2012

We loved this recipe and I have made it several times, each time the cake came out perfect. Instead of the buttercream frosting, I changed the frosting to a family favorite - chocolate. I didn’t have the white vinegar on hand, so I substitute apple cider vinegar. Next time I will try the chocolate chips.

Rating: Unrated 03/26/2012

I’m not sure why the reviews I saw were so poor for this cake? Everybody loves this; it’s a huge hit every time I make it. I have made it following the recipe; though I never have added the vinegar. I have made it adding a half cup of chocolate chips after mixing the other ingredients (most common way I make it) . I have added shredded coconut, and changed out the vanilla extract for orange. It is also good using peppermint extract with the chocolate chips. Amazing cake!!!!

Rating: Unrated 02/08/2012

Easy to do, but not good. Tasteless. My kids did not aprove. I’ll give it a second try, because it’s so easy and quick to do, maybe some more chocolate and olive oil or coconut oil will do the trick. If I succeed, I’ll write about it.

Rating: 3 stars 10/24/2011

It’s an OK cake. A little rubbery in texture for me, maybe because of the oil. A handy recipe to have on hand when you want something quick and easy. I did find other versions of Easy Day Cake in an internet search; some do have eggs, some use butter so they’re not as easy to make…I’ll probably be trying some of those.

Rating: 3 stars

Rating: Unrated 10/23/2011

Terrible. This is not how chocolate cake should taste! It was easy to make but not worth the little effort.

Rating: 5 stars 10/03/2011

Made this recipe for a dinner party, not haivng tried it before. I didn’t use white vinegar and it still came out deeeeeelicious! Btw, if you do use the buttercream frosting that this recipe links to, please sift the powdered sugar. I didn’t and woah intense sugar. So the message is: damn good chocolate cake recipe! And like someone said before, it tastes equally yummy after being in the fridge. Five stars, hands down. My cat could make this recipe. ;)

Rating: 5 stars 10/01/2011

Easy, easy, easy! Perfect for a small birthday cake when you don’t want tons of leftovers!

Rating: Unrated 09/12/2011

I remember a cake with these ingredients from my childhood, and now I make it both for my friend with dairy allergies (frosted with 7-Minute Frosting) or just any time I need a quick dessert. Sometimes my husband and I finish a meal with this cake without even frosting it! It’s delicious cold the next day, too. So simple and I never have to go to the store first.

Rating: Unrated 09/06/2011

Like Lucinda says…“This is one of the easiest cakes to make”. Easier and tastier than a pre-packaged cake mix in my oppinion. Even with a lightly stocked pantry you should be able to make this cake in a moments notice. I used a round 8" cake pan with out any problem. On TV she called for 2 sticks of unsalted butter for the frosting…Didn’t have any in the fridge so I substituted margarine and the frosting came out just fine. Even if you don’t bake you should try this recipe.

I made 2 of these, one in a 9x9" pan as I didn’t own two 8x8"s. Never do this. Too thin and way too dry. Very good flavor though.The pan makes the difference.

Rating: Unrated 09/03/2011

This is a very easy cake and it is moist, as well. Delicious! In order to get the frosting white, I mixed my butter in a stand mixer until it was white, then I added the powered sugar and mixed for a long time until is was white. My frosting was as white as on the TV program. This is an excellent chocolate cake recipe

Rating: Unrated 08/07/2011

I am a baker my self and this is truly one of the worst chocolate cakes I have ever tried.

Rating: Unrated 05/30/2011

This chocolate cake is so easy & so delicious. Turns out perfect every time.

Rating: Unrated 04/24/2011

I love this cake. I like to substitute almond extract for the vanilla and then put sliced almonds on top, then after baking when it is cooled, just sprinkle powdered sugar on top instead of frosting.

Rating: Unrated 04/21/2011

I was really excited to try to recipe when Lucinda made it on the show because it couldn’t be easier to make. I was a little skeptical at how moist the cake would be, but OMG! This cake is amazing! It’s super moist and even with just 3 tbsp. of cocoa in it, it’s super chocolatey. Definitely one of my go-to choclate cake recipes from now on. Thanks LSQ!

Rating: Unrated 03/09/2011

I grew up eating this cake for birthdays and other occasions. Like a previous commenter said, this cake was known in my family as “wacky cake”. All of my friends (and my brothers and sister) loved this super moist chocolaty cake. Enjoy!

Rating: Unrated 02/26/2011

I did not think this was very good. It did not have a very good flavor.

Rating: Unrated 02/19/2011

The best, easiest recipe ever…made up in minutes and very yummy. A total hit at kid’s birthday parties. Bonus is that it is dairy free.

Rating: Unrated 02/12/2011

This is a great easy recipe and good for a small family. I’ve made it 3 times - it’s always delicious and moist. I mix it in a bowl rather than the pan - it’s easier and less messy. Enjoy!

Rating: Unrated 02/05/2011

I loved it too… as a busy day cake. I like the recommendation to add more cocoa or darker cocoa. I’ll try it. Very moist and good AND so friggin easy. Excuse my language but I’m the mother of twin 6 year old boys and I need recipes like this!!

Rating: Unrated 01/27/2011

Don’t try to make this into what it is not. It is a simple cake with a simple butter frosting. The best that I have run into in a long time. I am a culinary school graduate and am always looking for simple easy desserts that I can make fast. The BEST to date!!!

Rating: Unrated 01/25/2011

Is the amount of butter for the buttercream frosting correct? I made it the way it said, not thinking of how I made buttercream frosting in the past, and the proportion of butter to confectioners sugar did not seem right after I made it - checked my other buttercream receipes and this one definitely has a lot more butter/confectioner sugar ratio than any of my other ones - is it supposed to be a frosting or a sugar butter???

Rating: Unrated 01/24/2011

Great cake! I made it even better by adding one more tablespoon of oil, one more teaspoon of vanilla, AND I substituted one tablespoon of Raspberry Vinegar for the one tablespoon of white vinegar. Oh MY. Yumster.

Rating: Unrated 01/21/2011

Does anyone have the nutritional info for this cake? Made it today - it’s awesome!

Rating: Unrated 01/16/2011

This is a good cake definitively appropriately named.

Rating: Unrated 12/18/2010

I too know this cake as “wacky cake”. I serve it to my vegan sister all the time. You can also omit the coco and boost the flour for a vanilla cake.

Rating: Unrated 12/07/2010

I first found this in “I Hate to Cook” by Peg Braken in 1965. My kids and grandkids love it. I wouldn’t dare have a family birthday without it. It is so moist, my kids object to icing! Make to cocoa tbsps heaping and double the vanilla for an extra kick.

Rating: Unrated 12/06/2010

When I was a very young girl, my best friend’s mother introduced us to this cake. It was so easy and fun to make. I lost the recipe long ago, and was so please to see this again. Thanks Lucinda

Rating: Unrated 11/23/2010

I love this cake! Its easier and tastes so much better than the box cakes, I am “MAD” about this recipe.

I tried this cake

Rating: Unrated 11/06/2010

Have seen this recipe demonstrated on her program. It was so easy and the smell of chocolate was terrific. I used the “Special Dark " Hershey’s Chocolate for a richer and deeper chocolate flavor. The frosting was also very easy. This is a new addition to my recipes

Rating: Unrated 10/29/2010

Perhaps an oversight on my part, but how many does this recipe serve?

Rating: Unrated 10/26/2010

another name for this is “wacky cake”. my mom showed me this recipe several years ago. you can use hershey’s cocoa in it. always satisfies your chocolate craving.

Rating: Unrated 10/18/2010

I love this recipe. Cake is moist and delicious, and super-easy. I’m using a very dark Valhrona cocoa powder though, and packing the tablespoons pretty tight. Definitely recommend going with a high-quality cocoa powder for this.

Rating: Unrated 10/03/2010

This cake is ok I will make again. I found it to be a little spongey but when you need a quick snack for lunches it will be just fine. I did not put any icing on the cake just sprinkles a little sugar, next time I will put icing sugar on.

Rating: Unrated 08/09/2010

@ mickiegrimmett: This is a very old recipe from WWII, back when rationing was the norm for the war effort. My mother-in-law gave me a similar recipe. I have seen it called “mystery cake” or “War cake” because it has no eggs and very inexpensive ingredients. It is a moist, tasty, quick to make, and economical cake which can be used for quick snacking, or frosted as a more elegant dessert. Enjoy! Cibi

Rating: Unrated 07/28/2010

This cake took only 50 minutes total to make. I did add an extra tablespoon of cocoa powder and an extra teaspoon of vanilla. The chocolate flavor was still light, but good for those who don’t like rich desserts. The recipe didn’t call for greasing the pan, but my cake did break when I tried getting it out. I ended up making a two-tier triangular cake with melted marshmallow and graham cracker crumbs in between and on top. The marshmallow hardened and became chewy, making it delicious!

Rating: Unrated 07/13/2010

I am wondering why no eggs are used. Are they not needed?

Rating: Unrated 04/27/2010

Very good recipe - quick, easy and tasty. I added slightly more cocoa than called for and used organic dark cocoa. Came out quite moist and chocolatey. I topped the cake with a white buttercream icing and it made a lovely little birthday cake for my husband.

Rating: Unrated 03/23/2010

i’ve made this cake before and it comes out wonderful. super easy to put together and ready in no time! i made a quick cream cheese frosting with orange zest mixed in – tasted awesome together and kind of dressed it up. i would definitely recommend this simple cake!

Rating: Unrated 11/11/2009

This recipe is so simple and the cake comes out so moist! I agree that the flavor is light, so if you like a strong chocolate flavor, I’d add more than what’s called for here. I added more vanilla (double), as well. Alternatively, you could skip the cocoa powder and make it as a white cake or add other flavors. Next time I make it I’ll omit the cocoa powder and use some citrus zest and a splash of juice instead.

Rating: Unrated 10/26/2009

Hmmm, this cake didn’t turn out to be all that great for me. I followed the directions, but perhaps the cocoa I was using was too old? The cake wasn’t very chocolaty, and it was a bit oily for my taste. Still, I’d be curious to hear how it went for others, since it was a very easy recipe!

Rating: Unrated 10/21/2009

This cake was delicious and very easy to prepare! With a simple recipe like this, there’s no longer any need for a box mix!

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Reviews (82)

All Reviews for Busy-Day Dump Cake