Chocolate Caramel Dump Cake Recipe

why make this recipe

This cake is easy and fast. You use a boxed cake mix and a few simple ingredients. It tastes rich with chocolate and caramel. It works for family dinners, potlucks, or a sweet treat any night.

introduction

This Chocolate Caramel Dump Cake makes a gooey, chocolatey dessert with a caramel layer and a chocolate ganache on top. It needs little work and a 9×13 pan. If you like quick chocolate desserts, try a simple chocolate chip mug cake recipe for another easy treat.

how to make Chocolate Caramel Dump Cake

Follow the steps below in order. You mix the cake batter, pour half in the pan, add caramel, cover with the rest of the batter, bake, then top with warm ganache.

Ingredients :

FOR THE CAKE:

• 1 box chocolate cake mix (approx. 15.25 oz)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/4 cup sour cream
• 1 cup caramel sauce

FOR THE GANACHE:

• 1/2 cup semi-sweet chocolate chunks or chips
• 1/2 cup heavy cream

OPTIONAL TOPPINGS:

• Chocolate shavings
• Chopped nuts or toffee bits

Directions :

PREPARE THE CAKE BATTER: Preheat the oven to 325°F (163°C). Grease a 9×13-inch baking dish with butter or non-stick spray. In a large mixing bowl, whisk together the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth.

LAYER THE CARAMEL: Pour half of the batter into the prepared baking dish and spread evenly. Warm the caramel sauce slightly, then drizzle it evenly over the batter. Gently spoon the remaining batter over the caramel, spreading it lightly to cover.

BAKE TO PERFECTION: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.

MAKE THE GANACHE: While the cake is baking, heat the heavy cream in a microwave-safe bowl until hot but not boiling. Add the chocolate chunks and let sit for 1 minute, then stir until smooth and glossy.

FINISH AND SERVE: Let the cake cool for 10 minutes. Pour the warm ganache over the top and spread evenly. Add chocolate shavings or chopped nuts if desired. Let the ganache set for 10-15 minutes before slicing and serving.

how to serve Chocolate Caramel Dump Cake

Serve warm or at room temperature. Add a scoop of vanilla ice cream for contrast. Sprinkle extra chopped nuts or toffee bits on top for crunch.

how to store Chocolate Caramel Dump Cake

Cover the cooled cake with plastic wrap or foil. Store in the fridge for up to 4 days. Reheat slices briefly in the microwave to soften the caramel and ganache.

tips to make Chocolate Caramel Dump Cake

• Warm the caramel slightly so it pours well but is not too hot.
• Spoon the top batter gently so you do not mix the caramel through.
• Use room temperature eggs and milk for a smoother batter.
• If the top browns too fast, cover loosely with foil in the last 10 minutes.

variation (if any)

• Use salted caramel for a salty-sweet contrast.
• Add a layer of chopped nuts between the batter layers for extra texture.
• Swap the ganache for melted caramel for a different finish.
• Try dark chocolate chips for a stronger chocolate flavor.

FAQs

Q: Can I use a different cake mix?
A: Yes. You can use devil’s food or another chocolate mix. Baking time may stay the same.

Q: Can I make this in smaller pans?
A: Yes. Use smaller pans but watch bake time. A 9×9 pan will cook faster.

Q: Can I skip the ganache?
A: Yes. The cake is good without ganache, but the ganache adds a rich finish.

Q: Can I freeze the cake?
A: You can freeze baked slices in a sealed bag for up to 2 months. Thaw in the fridge before serving.

Chocolate Caramel Dump Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A gooey, chocolatey dessert with a caramel layer and rich ganache, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 box chocolate cake mix (approx. 15.25 oz)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/4 cup sour cream
• 1 cup caramel sauce
• 1/2 cup semi-sweet chocolate chunks or chips
• 1/2 cup heavy cream
• Chocolate shavings (optional)
• Chopped nuts or toffee bits (optional)

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Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Whisk together the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth.
3. Pour half of the batter into the prepared baking dish and spread evenly.
4. Warm the caramel sauce slightly, then drizzle it evenly over the batter.
5. Spoon the remaining batter over the caramel, spreading it lightly to cover.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Add the chocolate chunks and let sit for 1 minute, then stir until smooth.
8. Let the cake cool for 10 minutes. Pour the warm ganache over the top and spread evenly.
9. Serve warm or at room temperature, optionally adding extra toppings.

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Notes

For best results, use room temperature ingredients and warm the caramel slightly for easy pouring.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg