If you’re craving a delightful dessert that’s both simple and ridiculously indulgent, this chocolate dump cake is your ultimate answer! With just a handful of ingredients, you can whip up a moist, fudgy chocolate cake that’s perfect for any occasion. Whether you’re serving it warm with a scoop of vanilla ice cream or keeping it cozy on its own, each bite will leave you wanting more!
Budget information
The total cost for this chocolate dump cake recipe is approximately $8.00, making it about $0.67 per serving if you slice it into 12 generous pieces. Here’s a quick breakdown of the costs:
- 1 (15.25-ounce) Devil’s Food cake mix: $1.50
- 1 (3.9-ounce) box instant chocolate pudding mix: $1.00
- 2 cups whole milk: $0.80
- ½ cup melted unsalted butter: $0.75
- 1 (11.5-ounce) bag milk or semisweet chocolate chips: $3.00
Why This Recipe Works
This chocolate dump cake is an absolute lifesaver for busy weeknights or unexpected guests! The genius behind this recipe lies in its simplicity—no mixing bowls, no fuss. Just layer the dry ingredients, pour the wet ones, and let the oven do the hard work. The result? A lush, deeply chocolatey cake that oozes deliciousness. To make it even simpler, you can customize it with your favorite chocolate chips or even throw in some nuts for an added crunch. It’s a dessert that doesn’t compromise on flavor, even when you’re short on time!
Ingredients + optional substitutions
To make this irresistible chocolate dump cake, gather the following ingredients:
- 1 (15.25-ounce) Devil’s Food cake mix – $1.50 (Can substitute with a homemade devil’s food mix)
- 1 (3.9-ounce) box instant chocolate pudding mix – $1.00 (Any instant pudding flavor will work)
- 2 cups whole milk – $0.80 (Reduced-fat or non-dairy milk can replace this)
- ½ cup melted unsalted butter – $0.75 (Can use coconut oil for a dairy-free option)
- 1 (11.5-ounce) bag milk or semisweet chocolate chips – $3.00 (White chocolate or peanut butter chips work too)
Step-by-step recipe instructions
Step 1: Preheat your oven to a cozy 350°F. This temperature ensures that our cake bakes evenly and develops a lovely, moist texture.
Step 2: Grab a 9×13-inch baking pan and lightly spray it with nonstick cooking spray. This is a crucial step—you want your cake to slide right out without any drama at serving time!
Step 3: Now it’s time to dump the dry ingredients! Pour the Devil’s Food cake mix into the prepared pan, followed by the instant chocolate pudding mix. These two components are your base for creating an ultra-rich chocolate flavor. Give them a quick stir to combine before proceeding.
Step 4: Next, pour the milk and melted butter directly onto the dry mix. This might seem unconventional, but trust me! The magic happens when you stir it all together until there are no dry spots left. You want a smooth, luscious batter that spreads evenly across the pan.
Step 5: Sprinkle those chocolate chips generously over the top of your batter. These little nuggets of joy will melt into the cake, creating pockets of chocolatey goodness as it bakes.
Step 6: Tuck your cake into the oven and let it bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Don’t rush this step—the aroma wafting through your kitchen will be totally worth the wait!
Step 7: Once it’s done, you can let the cake cool, but if you’re like me, you’ll want to dive in while it’s warm. Serve it up with a scoop of vanilla ice cream or whipped cream and fresh berries for an extra treat.
Nutritional Facts
Here’s the nutritional breakdown for one slice of this delightful chocolate dump cake:
- Calories: 417
- Protein: 4g
- Carbohydrates: 54g
- Total Fats: 23g
- Saturated Fat: 12g
- Fiber: 1g
- Sugar: 38g
- Sodium: 445mg
Nutrition information is an estimate and may vary based on specific ingredient choices.
Storage and reheating tips
If you happen to have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. Alternatively, pop them in the refrigerator for about 4 days. To enjoy that yumminess again, simply microwave individual servings for about 30 seconds until warmed through. Seriously, there’s nothing quite like the smell of warm chocolate cake right out of the microwave!
Serving suggestions
This delectable chocolate dump cake shines on its own, but why stop there? Serving it warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream takes it to a whole new level. Add some fresh berries on top for a delightful contrast in flavor and texture. It’s a dessert that’s just as good for a weeknight treat as it is for a special occasion, making it a true crowd-pleaser!
Reader tips or helpful notes
Feel free to customize this recipe! Want a bit of crunch? Toss in some chopped nuts along with your chocolate chips. Craving more flavors? A sprinkle of cinnamon in the dry mix adds a lovely depth. If you’re watching your sugar, you can substitute ingredients like sugar-free cake mix or pudding mix. The best part? You can throw everything in the pan without fuss—easy cleanup wins!
Recipe FAQs
1. Can I use a different flavor of cake mix?
Absolutely! Any cake mix will work, but chocolate enhances that rich, fudgy flavor.
2. How can I make this cake gluten-free?
You can use a gluten-free cake mix and pudding mix to keep the flavors intact.
3. Can I make this ahead of time?
Yes! You can prepare the batter and keep it in the fridge overnight, then bake it fresh when you’re ready to serve.
4. What’s the best way to store leftovers?
Keep any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.
5. Can I add other toppings to this cake?
You sure can! Consider adding caramel sauce, nuts, or even a sprinkle of sea salt for an elevated dessert experience.
