Step-by-Step Instructions for Perfect Chocolate Caramel Dump Cake

Making this chocolate caramel dump cake truly couldn’t be easier. Here’s exactly how to create this magical dessert in your own kitchen.

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or non-stick cooking spray. I prefer using butter because it adds extra flavor and creates a slightly caramelized edge around the chocolate caramel dump cake.

For easier cleanup and serving, you can line your pan with parchment paper, leaving an overhang on two sides. This creates “handles” that allow you to lift the entire cake out of the pan once it’s cooled and cut it into neat squares.

Step 2: Create the Base Layer

Dollop the ½ cup of sour cream in spoonfuls evenly across the bottom of your prepared pan. Don’t worry about spreading it perfectly—it will melt and distribute during baking. The random placement actually creates nice variations in texture throughout your chocolate caramel dump cake.

Next, drizzle ¾ cup of the caramel sauce over the sour cream layer. Use a spoon to distribute it somewhat evenly, but again, don’t stress about perfect coverage. Leave some areas with more caramel and some with less—this creates those amazing pockets of gooey caramel throughout the finished chocolate caramel dump cake.

Step 3: Add the Dry Cake Mix

In a small bowl, mix together the chocolate cake mix and 1 teaspoon of baking powder. This extra baking powder ensures your chocolate caramel dump cake rises beautifully and develops that perfect cake texture.

Pour the dry cake mix mixture evenly over the caramel and sour cream layer. Use a spatula to spread it gently, covering the caramel layer as much as possible. Important: Do NOT stir or mix the layers together. The dumping method without mixing is what creates the unique texture of this chocolate caramel dump cake.

Step 4: Add the Butter Layer

Drizzle the ½ cup of melted butter evenly over the top of the dry cake mix. Try to cover as much surface area as possible. The butter will seep down through the dry cake mix during baking, activating it and creating the cake texture. You want every bit of cake mix to get some butter contact.

Pour the butter in a zigzag pattern across the entire surface, then use the back of a spoon to gently encourage it to spread (but don’t mix it in).

Step 5: Add Toppings

Drizzle the remaining ¾ cup of caramel sauce over the top of the buttered cake mix in a decorative zigzag or swirl pattern. This caramel will create a beautiful topping and additional gooey pockets in your chocolate caramel dump cake.

Sprinkle the 1 cup of chocolate chips generously over the entire top. As they melt during baking, they’ll create pools of melted chocolate that make your chocolate caramel dump cake even more decadent.

If using nuts, sprinkle the ½ cup of chopped pecans or walnuts over the chocolate chips. The nuts will toast during baking and add wonderful crunch.

Step 6: Bake the Chocolate Caramel Dump Cake

Place your prepared pan in the preheated oven and bake for 40-50 minutes. The exact time depends on your oven and how gooey you like your dump cake:

• 40 minutes = Very fudgy and moist with a slightly underdone, gooey center
• 45 minutes = Perfect balance of cake and gooey texture (my preference)
• 50 minutes = More cake-like with a firmer texture throughout

You’ll know your chocolate caramel dump cake is ready when:

• The top is golden brown
• The edges are bubbling with caramel
• A toothpick inserted into the center comes out with moist crumbs (not wet batter, but not completely clean either)

Important: This isn’t supposed to be a traditional cake, so don’t overbake it trying to achieve a completely clean toothpick. The beauty of chocolate caramel dump cake is its moist, gooey texture.

Step 7: Cool and Serve

Let the chocolate caramel dump cake cool for 15-20 minutes before serving. This allows the caramel to set slightly, making it easier to scoop and preventing burns from the molten caramel pockets.

Serve warm (highly recommended!) with a large scoop of vanilla ice cream on top. The cold ice cream melting into the warm chocolate caramel dump cake is absolutely heavenly.

Serving Suggestions for Chocolate Caramel Dump Cake

The presentation and accompaniments can elevate your chocolate caramel dump cake from simple weeknight dessert to impressive entertaining option.

For the ultimate indulgence, serve your chocolate caramel dump cake warm with a large scoop of vanilla ice cream. The cold ice cream melts into the warm cake and caramel, creating an incredible hot-and-cold contrast. The vanilla flavor also balances the rich chocolate and sweet caramel beautifully.

Whipped cream is another excellent topping. I like to whip heavy cream with a tablespoon of powdered sugar and a teaspoon of vanilla extract, then dollop it generously on each serving of chocolate caramel dump cake. The lightness of the cream cuts through the richness of the dessert.

For extra decadence, drizzle additional caramel sauce and chocolate sauce over each serving. A sprinkle of flaky sea salt on top creates a sophisticated sweet-and-salty combination that really makes the flavors pop in your chocolate caramel dump cake.

If you’re serving this for a party, consider making it in individual ramekins. Divide all the ingredients among 6-8 ramekins and reduce the baking time to 25-30 minutes. Individual chocolate caramel dump cakes look impressive and make serving much easier.