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Chocolate Caramel Dump Cake
Caroline

Chocolate Caramel Dump Cake

This indulgent Chocolate Caramel Dump Cake is rich, gooey, and layered with chocolate cake, caramel, and a silky ganache topping. A no-fuss dessert perfect for parties, holidays, or any time you crave chocolate decadence.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) chocolate cake mix
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 tsp 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
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk or electric mixer
  • spatula
  • Saucepan or microwave-safe bowl

Method
 

  1. Preheat oven to 325°F (163°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together cake mix, eggs, milk, butter, baking powder, and sour cream until smooth.
  3. Pour half the batter into the dish and spread evenly.
  4. Warm caramel slightly and drizzle evenly over the batter.
  5. Spoon remaining batter gently on top, spreading to cover the caramel.
  6. Bake for 45–50 minutes, until a toothpick comes out with moist crumbs.
  7. Heat cream until hot (not boiling), then pour over chocolate. Let sit for 1 minute, then stir until smooth.
  8. Let cake cool for 10 minutes, then spread ganache over the top. Add toppings if desired.
  9. Allow ganache to set for 10–15 minutes before slicing and serving warm.

Notes

  • Use full-fat sour cream for the richest flavor.
  • If you prefer a thinner ganache, add an extra tablespoon of cream.
  • For a crunchier texture, sprinkle chopped nuts between the caramel and top cake layer.