Chocolate Caramel Dump Cake

This Chocolate Caramel Dump Cake is a rich and decadent dessert that comes together with simple ingredients and minimal effort. I love how the gooey caramel filling pairs with the moist chocolate cake, and the smooth ganache on top makes it irresistible.

Why You’ll Love This Recipe

I like this recipe because it combines all my favorite flavors chocolate, caramel, and creamy ganache into one dessert that looks and tastes like it took hours to make. I don’t have to spend much time in the kitchen, but I still get a cake that feels indulgent and special. I also enjoy that I can switch up the toppings depending on what I have at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
2. In a large mixing bowl, I combine the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth.
3. I pour half of the batter into the prepared baking dish and spread it evenly.
4. Next, I drizzle the caramel sauce over the batter, making sure it spreads across the surface.
5. I top with the remaining cake batter, spreading it carefully to cover the caramel layer.
6. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. While the cake cools slightly, I prepare the ganache by heating the heavy cream until just simmering. I pour it over the chocolate chunks and let it sit for a minute, then stir until smooth.
8. I spread the ganache evenly over the cake.
9. Finally, I add my choice of toppings like chocolate shavings, chopped nuts, or toffee bits before serving.

Servings and Timing

This recipe makes about 12 servings. The prep time takes me around 10 minutes, baking takes 30–35 minutes, and cooling plus finishing with ganache takes an additional 15 minutes. Overall, I can have this dessert ready in under an hour.

Variations

I sometimes swap the caramel sauce for dulce de leche for a creamier flavor. I also like using peanut butter chips or white chocolate in the ganache for a different twist. If I want extra indulgence, I sprinkle sea salt over the top for a salted caramel version.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. When I want to enjoy it warm again, I reheat individual slices in the microwave for about 20–30 seconds. The ganache softens beautifully, and the caramel becomes gooey again.

FAQs

Can I use a different cake mix flavor?

Yes, I sometimes use a devil’s food cake mix for a richer chocolate taste or even a vanilla mix for a lighter option.

Do I have to use sour cream?

I like adding sour cream for extra moisture, but plain Greek yogurt works just as well.

Can I make this cake ahead of time?

Yes, I often bake it the night before and add the ganache the next day before serving.

How do I prevent the caramel from sinking?

I make sure to layer the batter correctly, with half on the bottom, caramel in the middle, and the rest of the batter on top.

Can I freeze this cake?

Yes, I freeze it without the ganache for up to 2 months. When I’m ready to serve, I thaw it and then add fresh ganache.

What kind of caramel sauce works best?

I prefer a thick, high-quality caramel sauce since thinner versions can make the cake soggy.

Can I make the ganache with milk chocolate?

Yes, I’ve made it with milk chocolate and it turns out sweeter and creamier.

Is this cake very sweet?

It is rich and sweet, but I sometimes balance it out by serving smaller slices or pairing it with unsweetened whipped cream.

Can I add mix-ins to the batter?

Yes, I’ve added chocolate chips or crushed toffee bits to the batter for extra texture.

Do I need to refrigerate the cake?

Since it has ganache and caramel, I like to refrigerate it to keep it fresh, but I always bring it to room temperature before serving.

Conclusion

This Chocolate Caramel Dump Cake is one of my favorite go-to desserts when I want something rich, indulgent, and simple to prepare. I love how the gooey caramel center and smooth ganache topping make every bite satisfying. Whether I serve it warm with ice cream or chilled straight from the fridge, it always feels like a treat worth sharing.

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