I’ve made this Chocolate Caramel Dump Cake more times than I can count when I want something ridiculously easy but impressive. It’s a layered, gooey pan of chocolate cake batter, ribbons of caramel, and pockets of melted chocolate chips — baked in one 9×13 dish. No fussy folding, no separate frosting: just dump, drizzle, bake, and serve warm for instant crowd-pleasing dessert.
What makes this recipe special
This recipe is the definition of comfort-without-complaining. It uses a single boxed chocolate cake mix elevated by caramel swirls and extra chocolate chips to create a texture contrast — cakey on top, molten in the middle. That combination makes it perfect for potlucks, weeknight treats, or last-minute company when you want something indulgent but fast.
“We served this warm with ice cream and it disappeared in minutes — rich, gooey, and shockingly simple.” — home test kitchen reviewer
Why you’ll love it: it’s fast (mostly hands-off), budget-friendly, and friendly to helpers of all ages. It’s also very forgiving: the layers bake into a rustic, fudgy dessert even if you don’t measure like a pro.
How this recipe comes together
Step-by-step overview:
- Mix the boxed chocolate cake mix with eggs and water until smooth.
- Spread half the batter in a prepared 9×13 pan.
- Drizzle caramel and scatter chocolate chips over that first layer.
- Add the remaining batter, then more caramel and chips on top.
- Bake until the top is set but the center stays deliciously gooey.
This overview sets your expectations: you’re building a layered dump cake rather than fully folding ingredients together, so it’s quick and low-mess.
What you’ll need
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1 cup water
- 1 cup caramel sauce (store-bought or homemade; see notes)
- 1 cup semi-sweet chocolate chips
Substitution notes:
- For a slightly richer base, swap 1/4 cup of the water for milk.
- Use dulce de leche or a thick caramel sauce if you want extra chew and depth.
- For dairy-free, choose vegan chocolate chips and a nondairy caramel or caramel-flavored sauce.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
- In a mixing bowl, whisk the chocolate cake mix with the eggs and water until smooth and lump-free. Scrape the sides so the batter is even.
- Spoon or pour half of the batter into the prepared pan. Smooth it into an even layer with a spatula.
- Drizzle half of the caramel sauce over the batter in a mostly even pattern. Sprinkle half of the chocolate chips across the top.
- Dollop or pour the remaining cake batter over the caramel layer and spread gently to cover. Don’t worry about perfect coverage — the batter will spread as it bakes.
- Drizzle the remaining caramel over the top layer, and finish by scattering the remaining chocolate chips.
- Bake for 35–40 minutes. You want the center to be set but still gooey at the edges; a toothpick inserted into the middle should come out with moist crumbs (not raw batter). If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let the pan cool slightly (10–15 minutes) before serving so the caramel sets a bit and slices hold together.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. For a café-style treat, dust the top with a light sprinkle of flaky sea salt and plate with fresh berries for brightness. Cut into squares and serve at potlucks alongside coffee — the warm, melty center is a crowd magnet.
Storage and reheating tips
- Refrigerator: Store leftovers covered tightly with plastic wrap or in an airtight container for up to 3–4 days. Because of the caramel and chocolate, refrigeration is safest.
- Reheating: Warm single portions in the microwave for 20–30 seconds, or reheat the whole pan in a 325°F oven until warmed through (about 10–15 minutes). Cover with foil to prevent the top from over-browning.
- Freezing: Slice into portions, wrap each piece tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
- Food safety: Don’t leave the baked dish at room temperature for more than two hours. Cool it down before covering for refrigeration.
Pro chef tips
- Even spread: Use a spatula or the back of a spoon to spread the first half of batter; unevenness can make very thin spots that overcook.
- Caramel consistency: If using store-bought caramel that is very runny, chill it briefly so it holds ribbons rather than sinking completely into the batter.
- Chocolate chips: Toss chips with a teaspoon of flour if they tend to sink in other cakes; here you want some at the top and some that melt into pockets.
- Doneness: Because this dessert should be gooey, aim for 35 minutes and check; ovens vary. If you prefer a firmer cake, add 5–7 minutes.
- Make-ahead: Assemble in the pan, cover, and refrigerate for up to 24 hours before baking. Increase bake time by a few minutes if cold from the fridge.
Creative twists
- Turtle style: Add chopped pecans between layers for crunch.
- Salted caramel mocha: Stir 1 tsp instant espresso into the batter and sprinkle flaky salt on top.
- Peanut butter caramel: Swap half the chocolate chips for peanut butter chips, or swirl warmed peanut butter into the caramel.
- Gluten-free: Use a gluten-free chocolate cake mix. Texture will be slightly different but still delicious.
- Mini portions: Divide the batter among lined muffin tin cups for individual dump-cake-style treats—reduce bake time to ~18–22 minutes.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Bake time is 35–40 minutes, plus 10 minutes cooling. Plan for 55–65 minutes total.
Q: Can I use dark or milk chocolate chips instead of semi-sweet?
A: Yes. Dark chips add intensity; milk chips make it sweeter. Any will work — the overall structure isn’t affected.
Q: Can I make this without eggs?
A: You can try an egg replacer (commercial or flax egg), but the texture will be less stable and possibly denser. If you need vegan, use a vegan cake mix labeled egg-free and replace eggs per package directions with an appropriate vegan substitute.
Q: What if my center is still soupy after 40 minutes?
A: Ovens vary. Continue baking in 5-minute increments until set to your liking. Tent with foil if the top becomes too dark.
Q: Is this suitable for a large crowd?
A: Absolutely — a 9×13 pan serves 12 comfortably (smaller portions if you’re serving other desserts).
Conclusion
If you want more inspiration or variations on this idea, check out this gooey version at Gooey Chocolate Caramel Dump Cake Recipe – Cupcakes and Cutlery and a turtle-style take at Caramel Chocolate Dump Cake – Together as Family. Both are great references for tweaks and presentation ideas.
Chocolate Caramel Dump Cake
Ingredients
Main ingredients
- 1 box 15.25 oz chocolate cake mix
- 3 large eggs
- 1 cup water
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray.
- In a mixing bowl, whisk the chocolate cake mix with the eggs and water until smooth and lump-free.
- Spoon half of the batter into the prepared pan and smooth into an even layer.
- Drizzle half of the caramel sauce over the batter and sprinkle half of the chocolate chips on top.
- Dollop the remaining cake batter over the caramel layer and spread gently to cover.
- Drizzle the remaining caramel over the top layer and scatter the remaining chocolate chips.
Baking
- Bake for 35–40 minutes until the center is set but still gooey at the edges.
- Remove from the oven and let cool for 10–15 minutes before serving.
