Introduction

This Chocolate Caramel Dump Cake is a rich and gooey dessert that combines the best of chocolate and caramel in an easy, no-fuss recipe. Perfect for busy home cooks, it delivers deep flavors with minimal prep time and effort.

A close-up of a square dessert with four distinct layers on a white plate with black speckles, placed on a white marbled surface. The bottom layer is a dark brown, moist chocolate cake with a rough texture. Above this is a sticky, golden caramel layer with some small crumbly bits inside. The third layer is another dark brown chocolate cake, slightly softer and crumbly. On top is a thick layer of glossy, smooth chocolate ganache that slightly drips down the sides. The dessert is topped with chunks of caramel-coated walnuts glistening under the light. A pool of rich caramel sauce surrounds the dessert on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, melted
1 can (12 oz) evaporated milk
1 jar (12 oz) caramel sauce
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the chocolate cake mix, melted butter, evaporated milk, vanilla extract, and salt. Stir until the batter is smooth and well mixed.
Step 3: Pour half of the batter evenly into the prepared baking dish.
Step 4: Sprinkle the semi-sweet chocolate chips evenly over the batter, then drizzle the caramel sauce on top.
Step 5: Pour the remaining batter over the caramel and chocolate chips to cover them as much as possible.
Step 6: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Step 7: Allow the cake to cool slightly before serving to let it set and make slicing easier.

Tips & Variations

For an extra gooey center, reduce the baking time slightly and check the cake often near the end.
Swap semi-sweet chocolate chips with milk chocolate or white chocolate chips for a different flavor profile.
Add chopped nuts like pecans or walnuts on top for added crunch and texture.
If you prefer a less sweet dessert, use a sugar-free caramel sauce or reduce the amount slightly.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 15–20 seconds to restore some softness and warmth.

How to Serve

A square piece of dessert with three visible layers sits on a white speckled plate; the bottom layer is a dark brown, moist chocolate cake with a crumbly texture, the middle layer is a thick caramel filling that is glossy and slightly dripping down the sides, and the top layer is a mix of chunky walnut pieces and irregular dark chocolate chunks scattered on a thin chocolate crust. The background has a soft blur with warm tones, and the focus highlights the gooey caramel and textured cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute the chocolate cake mix with another flavor like devil’s food or chocolate fudge for a similarly rich result.

Do I need to refrigerate the cake because of the caramel?

No, this cake can safely be kept at room temperature for a short period since it’s baked, but refrigeration will extend its freshness.

Chocolate Caramel Dump Cake Recipe

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★★★★★

4.9 from 103 reviews

This Chocolate Caramel Dump Cake is a decadent, easy-to-make dessert that combines rich chocolate cake mix with luscious caramel sauce and melted butter. Perfect for chocolate lovers, it bakes into a moist, gooey cake with melty chocolate chips and a dreamy caramel drizzle, ideal for any occasion where you want a quick yet indulgent treat.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 box chocolate cake mix
1 cup semi-sweet chocolate chips

Wet Ingredients

1/2 cup unsalted butter, melted
1 can (12 oz) evaporated milk
1 jar (12 oz) caramel sauce
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat Your Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Mix the Cake Batter: In a large mixing bowl, combine the chocolate cake mix with melted butter, evaporated milk, vanilla extract, and salt. Stir until the mixture is smooth and fully blended with no dry pockets of cake mix.
Assemble the Cake: Pour half of the prepared batter evenly into the greased baking dish. Next, sprinkle the chocolate chips evenly over the batter layer, then drizzle the caramel sauce on top. Finally, spread the remaining batter evenly over the caramel and chocolate chips.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean, indicating it is cooked through but still moist.

Notes

You can use salted butter instead of unsalted; just reduce or omit the added salt.
For a gooier center, you can slightly underbake; for a firmer texture, bake closer to 40 minutes.
Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Substitute caramel sauce with dulce de leche for a slightly different flavor.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: chocolate caramel dump cake, easy chocolate cake, caramel dessert, chocolate cake mix recipe, quick dessert