4-Ingredient Chocolate Dump Cake
This chocolate dump cake is the easiest homemade dessert you’ll ever make. Just four ingredients, one bowl, and a quick stir are all it takes to get a rich, fudgy cake onto the table.
The top gets a crackly crust that gives way to a moist, brownie-like center studded with gooey chocolate chips. It’s the kind of dessert that feels like a treat but asks for almost no effort.
Why This Cake Just Works
This cake hits the sweet spot between a brownie and a cake. The instant pudding mix keeps it impossibly moist for days, and the chocolate chips melt into little pockets of fudge.
It’s not fussy. You dump, mix, and bake. No electric mixer, no creaming butter, just a bowl and a whisk. That’s why I reach for it when I want a chocolate fix without the mess.
Ingredients
- 1 box (15.25 oz) chocolate cake mix: any brand; the kind with or without added pudding both work.
- 1 box (3.9 oz) instant chocolate pudding mix: the powder, not the cook-and-serve version.
- 1 3/4 cups whole milk: whole milk gives the most tender crumb; 2% works too.
- 2 cups semi-sweet chocolate chips: dark or milk chocolate chips are great swaps.
Variations / Substitutions
- Deepen the chocolate: add 1 teaspoon instant espresso powder to the dry mix. It won’t taste like coffee, just richer chocolate.
- Switch the chips: try dark chocolate chips for a more intense flavor, or white chocolate chips for contrast.
- Dairy-free: use a dairy-free cake mix, dairy-free pudding mix, and plant-based milk with dairy-free chocolate chips.
For a vanilla version, try my Vanilla Dump Cake.
How to Make Chocolate Dump Cake
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the chocolate cake mix and instant chocolate pudding mix until no lumps remain. Pour in the 1 3/4 cups whole milk and stir with a spoon or whisk just until you don’t see any dry streaks. The batter will be thick and a little lumpy, that’s normal.
Don’t try to smooth it out. Overmixing at this stage can make the cake dense and tough. A few small lumps are fine.
Step 2: Fold in the Chocolate Chips
Pour in the 2 cups semi-sweet chocolate chips and fold them through with a spatula until they’re evenly distributed, about 30 seconds of folding. Grease a 9×13-inch metal or glass baking pan, then scrape the batter into the pan and spread it into an even layer.
The batter is thick enough that you’ll need to nudge it into the corners. An offset spatula or the back of a spoon works well for this.
Step 3: Bake the Cake
Bake for 30 to 35 minutes, until the edges start to pull away from the sides of the pan and the top looks set. A toothpick inserted into the center should come out with moist crumbs, not wet batter. If it’s still wet, give it another 3 to 5 minutes.
The kitchen will smell deeply chocolatey. The top will be slightly crackled, which is the signal that it’s done. Don’t overbake or the cake can dry out.
Step 4: Slice and Serve Warm
Let the cake cool in the pan on a wire rack for at least 15 minutes. Then slice it into squares and serve while it’s still warm. A big scoop of vanilla ice cream on top is never a bad idea, the heat from the cake melts it into a sauce.
If you wait longer, the slices will be cleaner, but I love it when it’s still a little molten. Either way, it’s pure chocolate comfort.
Tips for the Fudgiest Cake
- A metal pan gives the edges a bit of crispiness, while a glass pan yields a softer, more tender cake. Both work beautifully.
- If you’re using a dark-coated nonstick pan, drop the oven temperature to 325°F (165°C) and check for doneness at the 28-minute mark to prevent the bottom from over-browning.
- For the tallest, squdgiest cake, stick with a 9×13-inch pan. A smaller pan will need more time and may sink in the middle.
Bake times for different pan sizes:
| Pan Size | Bake Time |
|---|---|
| 9×13-inch | 30-35 mins |
| 8×8-inch (thick) | 40-45 mins |
| 11×7-inch | 35-40 mins |
Keeping Leftovers Fresh
- Refrigerate: Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The cooler it is, the fudgier it gets.
- Reheating: Microwave individual squares for 15-20 seconds to get the chips gooey again. A cold slice is also delicious.
Frequently Asked Questions
Can I use a sugar-free cake mix?
Yes, a sugar-free chocolate cake mix works here. Pair it with sugar-free instant pudding and sugar-free chips for a lower-sugar version.
Why did my cake sink in the middle?
It may have been underbaked. Test with a toothpick at the 30-minute mark and only pull it out when the center is set. Opening the oven door too early can also cause sinking.
Can I add nuts or coconut?
Absolutely. Fold in 1/2 cup chopped walnuts, pecans, or shredded coconut along with the chocolate chips. They’ll add a nice crunch.
Chocolate Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Whisk cake mix and pudding mix in a large bowl, then stir in milk until just combined.
- Fold in chocolate chips, spread batter into a greased 9×13-inch pan.
- Bake 30-35 minutes until edges pull away and a toothpick has moist crumbs.
- Cool in pan for 15 minutes, slice, and serve warm.
