Easy Chocolate Caramel Dump Cake
Easy Chocolate Caramel Dump Cake delivers a crispy, melty, and creamy dessert in minutes. I’ve made this dozens of times. The trick is to use melted caramel for the best texture. This cake is golden and gooey. Try my Cheesy Chicken Crescents for a complete meal. If you love recipes like this, you’ll also enjoy Easy Cheesy Chicken Crescents Recipe for Dinner and Easy Asian Tuna Cakes with Spicy Mayo for Dinner.
Why This Easy Chocolate Caramel Dump Cake Is Pure Comfort
- Crispy and gooey layers
- Perfect for dessert lovers
- Fast and easy to make
- Sweet and creamy finish
What You'll Need for Easy Chocolate Caramel Dump Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 (18.25 oz) chocolate cake mix
- 1 (12 oz) caramel sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 cup chopped walnuts
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped chocolate chips
- Optional: Confectioners' sugar
- Optional: Caramel drizzle
- Optional: Sliced bananas
📝 Ingredient Notes
- Chocolate cake mix: Use a boxed mix for convenience.
- Caramel sauce: Use a thick variety for better texture.
- Butter: Melted butter helps bind the layers.
- Buttermilk: Adds moisture and depth of flavor.
- Walnuts: Adds crunch and flavor.
🛒 Tools & Equipment I Recommend
- Heavy-duty mixing bowl — Ensures even mixing of ingredients. → See on Amazon
- Measuring cups and spoons — Guards against measurement errors. → See on Amazon
How to Make Easy Chocolate Caramel Dump Cake
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Step 2: In a large bowl, combine cake mix, melted butter, buttermilk, and vanilla extract. Mix until well blended.
- Step 3: Pour half the batter into the prepared dish. Spread evenly.
- Step 4: Spread caramel sauce over the batter. Add the remaining batter and smooth the top.
- Step 5: Bake for 35 to 40 minutes, until golden and a toothpick inserted comes out clean.
- Step 6: Let cool slightly. Sprinkle walnuts and chocolate chips on top. Serve warm.
Cook's Tips for Perfect Easy Chocolate Caramel Dump Cake
- Best technique: Use a thick caramel sauce for better layering.
- Common mistake and fix: If the cake is too dry, add 1/4 cup buttermilk to the batter before baking.
- Texture tip: Let the cake rest for 10 minutes before slicing for cleaner cuts.
- Serving tip: Serve with a scoop of vanilla ice cream for extra flavor.
Storing & Reheating Easy Chocolate Caramel Dump Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make up to 2 days ahead and store in the fridge.
Freezing Easy Chocolate Caramel Dump Cake
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Use 30–45 seconds in the microwave for quick reheating.
Recipe Notes
- Chef tip: Use room-temperature butter for better mixing.
- Best substitution: Replace buttermilk with 1/2 cup milk and 1 tbsp lemon juice.
- Make-ahead: Prepare the batter ahead and store in the fridge for up to 24 hours.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the cake is undercooked, return to the oven for 5–10 minutes.
Want to level up this recipe?
Baking thermometer — Ensures accurate oven temperature for perfect cake texture. → Check price on Amazon
Easy Chocolate Caramel Dump Cake
Ingredients
Main Ingredients
- 1 (18.25 oz) chocolate cake mix
- 1 (12 oz) caramel sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 cup chopped walnuts
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped chocolate chips
Optional Toppings
- Confectioners' sugar
- Caramel drizzle
- Sliced bananas
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Step 2: In a large bowl, combine cake mix, melted butter, buttermilk, and vanilla extract. Mix until well blended.
- Step 3: Pour half the batter into the prepared dish. Spread evenly.
- Step 4: Spread caramel sauce over the batter. Add the remaining batter and smooth the top.
- Step 5: Bake for 35 to 40 minutes, until golden and a toothpick inserted comes out clean.
- Step 6: Let cool slightly. Sprinkle walnuts and chocolate chips on top. Serve warm.
Notes
- Chef tip: Use room-temperature butter for better mixing.
- Best substitution: Replace buttermilk with 1/2 cup milk and 1 tbsp lemon juice.
- Make-ahead: Prepare the batter ahead and store in the fridge for up to 24 hours.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the cake is undercooked, return to the oven for 5–10 minutes.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Use 30–45 seconds in the microwave for quick reheating.
- Make ahead: Make up to 2 days ahead and store in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 12g
- Carbs: 45g
- Fiber: 1g
- Sugar: 22g
- Sodium: 200mg
- Cholesterol: 25mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chocolate Caramel Dump Cake FAQs
Yes, you can prepare the batter up to 24 hours in advance and store it in the fridge.
This can happen if the batter is too thick. Add 1/4 cup buttermilk to the mixture before baking.
Yes, you can use any chocolate cake mix you prefer.
Mix 1/2 cup milk with 1 tablespoon lemon juice or vinegar for a substitute.
The cake will stay fresh in an airtight container for up to 5 days at room temperature.
A Warm Final Note
I can’t wait for you to try Easy Chocolate Caramel Dump Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
