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When a chocolate craving hits and I cannot be bothered to actually bake, this chocolate dump cake is what saves the day. It is rich, fudgy, and gooey in the middle, made by literally dumping everything into one dish and letting the oven work its magic.
Better yet, there is no creaming butter, no separate bowls, and barely anything to wash up afterward. Instead, you tip a chocolate cake mix and a packet of pudding mix into a baking dish, pour over the milk and oil, scatter a generous handful of chocolate chips on top, and bake. What comes out is a warm, spoonable chocolate cake with a soft, molten centre and melty pockets of chocolate throughout. Serve it warm with a scoop of vanilla ice cream and it disappears embarrassingly fast, which is exactly why it has become my go to for last minute company.
Quick Breakdown
Why You’ll Love This Chocolate Dump Cake
Some desserts are a project. This one, however, is a five minute assembly job. Here is why this easy chocolate dump cake earns a spot in my back pocket.
- It could not be easier. Everything goes into one dish, no mixer and no fuss, and the oven does the rest.
- It is deeply chocolatey. Cake mix, pudding, and chocolate chips give you three layers of rich chocolate flavour in every bite.
- That gooey centre. The middle stays soft and fudgy, almost like a cross between cake and molten pudding.
- Minimal cleanup. One dish in, a few spoons out. There is a reason people love a dump cake.
- Feeds a crowd. A single 9 by 13 dish serves eight to ten, so it is perfect for potlucks and gatherings.
What Is a Chocolate Dump Cake?
A dump cake is exactly what it sounds like, a cake where you dump the ingredients straight into the baking dish rather than mixing a batter. It got its name from that no bother method, and it is beloved for turning a few pantry shortcuts into a proper dessert. This chocolate version leans all the way into the cocoa, layering a chocolate cake mix with chocolate pudding and chocolate chips for a fudgy, deeply chocolatey result. Unlike a fruit dump cake, which stays a little cobbler like, this one bakes into a soft, rich, spoonable chocolate cake.
Ingredient Notes
Only five ingredients, so here is what to know about each one.
- Chocolate cake mix. Any brand works. Reach for a devil’s food or classic chocolate mix, and do not prepare it according to the box, you just use it dry.
- Chocolate pudding mix. One box of dry instant pudding, added straight in. It is the secret to that soft, moist, fudgy texture.
- Milk. About 300 ml, which is 1 and a quarter cups. Milk gives the richest result, though you can use water in a pinch.
- Oil. Half a cup of a neutral oil like vegetable or sunflower keeps the cake moist and tender.
- Chocolate chips. A generous cup and a quarter of milk chocolate chips melt into gooey pockets. You can swap in dark chocolate, chopped candy, toffee bits, or nuts.
How to Make Chocolate Dump Cake
The whole thing really is dump, stir lightly, and bake. Here is how it goes, and you will find the full measurements in the recipe card at the bottom of this post.
1. Dump and combine. First, preheat your oven to 350 degrees F and grease a 9 by 13 inch baking dish. Add the dry cake mix and dry pudding mix to the dish, pour over the milk and oil, then stir lightly, just until combined. Do not overmix, a few streaks are fine.
2. Top and bake. Next, scatter the chocolate chips evenly over the top. Bake for 35 to 40 minutes, until the centre is set and a toothpick comes out with moist crumbs rather than wet batter.
Finally, let it cool slightly before serving. It is meant to be a little gooey in the middle, so warm and just set is exactly what you are after.
Biggest Mistakes to Avoid
Dump cake is forgiving, but a few small slip ups can throw it off. Here is what to watch for.
- Do not prepare the mixes by the box. You use the cake mix and pudding mix dry, straight from the packet. Making them up first will ruin the texture.
- Do not overmix. Stir just until the dry mix is moistened. Overmixing develops the cake mix and makes it tough instead of soft and gooey.
- Cover the dry spots. Make sure the milk and oil reach all the dry mix so you do not end up with powdery patches after baking.
- Do not overbake. This is the big one. The cake firms up quickly, and a dump cake is meant to stay fudgy in the centre, so pull it while the middle is just set.
Variations and Substitutions
This chocolate dump cake is a brilliant base to riff on, so here are a few ways I like to change it up.
- Triple chocolate. Use dark chocolate chips and finish with a scoop of chocolate ice cream for an over the top chocolate hit.
- Chocolate peanut butter. Dot spoonfuls of peanut butter over the top before baking, or stir in peanut butter chips.
- Rocky road. Add mini marshmallows and chopped nuts along with the chocolate chips.
- Caramel. Drizzle caramel sauce over the top halfway through baking, or swap in toffee bits. If you love that flavour, our caramel pecan turtle fudge is a treat.
- Different pudding. Chocolate fudge or dark chocolate pudding both deepen the flavour beautifully.
How to Serve Chocolate Dump Cake
This cake is at its very best warm, when the centre is still soft. My favourite ways to serve it:
- Warm with a scoop of vanilla ice cream melting into the gooey middle, which is the classic for good reason
- Topped with whipped cream and a handful of fresh berries to cut the richness
- Drizzled with chocolate or caramel sauce for the full sundae treatment
- Dusted lightly with powdered sugar for a simple finish
If you love an easy crowd pleasing dessert, you will probably enjoy our lemon cake to die for and the best cheesecake too. For even more inspiration, browse our roundup of easy cream pie recipes.
Storage Options
- Room temperature. Store covered for up to 3 days.
- Refrigerator. Keep it chilled for up to 5 days in an airtight container.
- Freezer. Freeze individual slices for up to 2 months, then thaw in the fridge.
- Reheat. A quick 15 to 20 seconds in the microwave brings back that warm, gooey texture. It genuinely tastes freshly baked again.
Frequently Asked Questions
Ingredients and Method
Why is it called a dump cake?
Because you literally dump all the ingredients into one baking dish rather than mixing a batter in separate bowls. The name comes straight from the easy, no fuss method, and it is exactly why dump cakes are so popular.
Do you use dry cake mix for a dump cake?
Yes. You use the cake mix and the pudding mix dry, straight from the box. Do not prepare either one according to the package directions, since the liquid you add in the recipe is all it needs.
Can I use water instead of milk?
You can. Milk gives a richer, more tender result, but water works if that is what you have. For the best flavour and texture, I would reach for milk whenever possible.
Flavour and Make-Ahead
Can I use a different pudding flavor?
Absolutely. In fact, chocolate fudge or dark chocolate pudding both work wonderfully and deepen the chocolate flavour. You can experiment with other flavours too, though chocolate keeps it rich and cohesive.
What is the biggest mistake to avoid?
Overbaking. A dump cake is meant to stay soft and fudgy in the middle, so pull it out as soon as the centre is just set and a toothpick shows moist crumbs. Leaving it in too long dries out that gooey texture.
Can I make chocolate dump cake ahead of time?
Yes. It reheats beautifully and stays moist, so you can bake it a day ahead and simply warm portions in the microwave before serving. It is a great make ahead dessert for gatherings.
Ingredients
- 1 box chocolate cake mix
- 1 box chocolate pudding mix instant, dry
- 300 ml milk 1 1/4 cups
- 120 ml oil 1/2 cup, vegetable or sunflower
- 200 g milk chocolate chips 1 1/4 cups
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
- Add the dry cake mix and dry pudding mix to the dish. Pour in the milk and oil, then stir lightly until just combined. Do not overmix.
- Scatter the chocolate chips evenly over the top.
- Bake for 35 to 40 minutes, until the centre is set and a toothpick comes out with moist crumbs, not wet batter.
- Allow to cool slightly before serving. Serve warm, ideally with a scoop of vanilla ice cream.
