Chocolate Dump Cake (Easy Ooey Gooey Chocolate Cake)

This chocolate dump cake is every chocolate lover’s dream—rich, fudgy, and irresistibly gooey. Like my Pecan Pie Dump Cake and Cherry Dump Cake, it’s unbelievably easy to make and comes together in minutes with just a handful of pantry staples. Layers of chocolate cake mix, instant pudding, milk, and melted butter bake into a molten, brownie-meets-pudding dessert that’s pure chocolate comfort in every bite. No mixing bowls, no complicated steps—just dump, bake, and enjoy a decadent treat that tastes like it came straight from a cake shop!

Why I Love This Chocolate Dump Cake Recipe

Chocolate cake has always been my weakness—it’s the first dessert I ever fell in love with as a kid, and I'm still always drawn to that rich, indulgent flavor. That’s exactly what inspired me to create this easy chocolate dump cake recipe—something that captures all the decadence of homemade chocolate cake but with almost no effort.

This dessert is foolproof and guaranteed to impress, even if you’ve never baked a cake before. The magic happens right in one pan: you sprinkle, pour, bake, and end up with a luscious, gooey chocolate cake that’s part brownie, part pudding, and entirely addictive. The instant pudding mix makes it extra moist and fudgy, while the chocolate chips melt into creamy pockets of ooey-gooey sweetness. Serve this cake straight from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food dessert.

This chocolate dump it cake is one of those “lazy-day desserts” that delivers bakery-level results with minimal effort. Whether you’re hosting guests for the holidays or just craving something warm and indulgent, this cake will be a favorite with everyone, every time.

Ingredients You’ll Need

• 1 box chocolate cake mix (any brand)
• 1 small box instant chocolate pudding mix (3.4 oz)
• 2½ cups milk
• ½ cup (1 stick) butter, melted
• ½ cup chocolate chips (semi-sweet or milk chocolate)
• Vanilla ice cream, for serving (optional)

How To Make Chocolate Dump Cake

Step 1: Prep the Pan

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

Step 2: Layer the Dry Ingredients

Sprinkle the chocolate cake mix evenly into the bottom of the baking dish. Sprinkle the instant pudding mix evenly over the cake mix.

Step 3: Add the Wet Ingredients

Pour milk and melted butter evenly over the dry mix. Lightly stir with a fork or spatula—just enough to moisten any dry spots (don’t overmix).

Step 4: Add Chocolate Chips

Sprinkle chocolate chips evenly over the top of the cake ingredients.

Step 5: Bake

Bake for 45 minutes, or until bubbly, gooey, and slightly crisp around the edges.

Step 6: Serve

Serve warm, topped with vanilla ice cream or whipped cream for an extra indulgent dessert.

Expert Tips for The Best Chocolate Dump Cake

• Don’t overmix the batter. One of the secrets to a perfect gooey chocolate dump cake is keeping the uneven texture. Lightly stir just enough to get rid of any dry patches, but stop before it’s smooth. Overmixing can make the cake too uniform and prevent those irresistible fudgy pockets from forming.
• Use instant pudding mix, not cook-and-serve. Instant pudding is key for that luscious, molten interior. It thickens as the cake bakes, giving you a cross between a brownie and a hot fudge pudding cake. Cook-and-serve pudding won’t thicken properly and can make the texture too runny.
• Sprinkle the chocolate chips last. Adding semi-sweet chocolate chips on top before baking lets them melt into the surface, creating a glossy, gooey topping. It’s what gives the finished cake that rich, bakery-style look and flavor.
• Experiment with different milks. Whole milk creates the richest, creamiest texture, but 2% or almond milk also works if that’s what you have on hand. Avoid skim milk—it’s too thin and won’t produce that decadent, creamy consistency that makes this easy chocolate dump cake so indulgent.
• Know when it’s done. Don’t rely only on time—look for visual cues. The cake should be set and slightly puffed around the edges but still a little jiggly in the center, like a lava cake. It will continue to firm up as it cools, giving you that perfect mix of molten and fluffy textures.
• Add espresso for deeper chocolate flavor. If you really love chocolate, a teaspoon of instant espresso powder stirred into the pudding layer intensifies the chocolate flavor without making it taste like coffee. This little secret adds a touch of sophistication and enhances the cocoa richness.
• Serve it warm. This cake is best enjoyed fresh out of the oven, when the pudding layer is still molten and the chocolate chips are melted. Pair it with a scoop of vanilla ice cream or whipped cream for the ultimate hot-and-cold dessert contrast.
• Store leftovers properly. If you somehow have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds to bring back that gooey, just-baked texture.

Recipe Variations To Try

• Chocolate Peanut Butter Dump Cake – Add ½ cup peanut butter chips or swirl in 2 tablespoon peanut butter before baking.
• Mint Chocolate – Stir in ½ teaspoon peppermint extract and top with chopped Andes mints.
• German Chocolate Style – Add shredded coconut and chopped pecans before baking.
• Rocky Road Dump Cake – Add mini marshmallows and walnuts on top during the last 10 minutes of baking.
• Salted Caramel Drizzle – Drizzle caramel sauce over the cake after baking and top with flaky salt.

Chocolate Dump Cake Recipe FAQs

Can I use other cake mixes for chocolate dump cake?

Absolutely! This chocolate dump cake recipe is versatile. You can use devil’s food, dark chocolate, triple chocolate fudge, or German chocolate cake mix for slightly different flavors. Each mix creates a rich, gooey dessert that satisfies any chocolate craving. For a fun twist, you can even try a red velvet cake mix—it pairs well with the pudding layer and makes a great holiday dessert.

Do I have to use butter in dump cake?

Butter gives the cake its signature richness and helps the top bake up crisp and golden. However, you can replace it with ½ cup vegetable oil or melted coconut oil if you prefer. The result will still be delicious but slightly less decadent. For the best flavor and texture, I recommend using salted butter—it balances all that sweetness perfectly.

Can I make chocolate dump cake dairy-free?

Yes! This recipe works great with almond milk, oat milk, or coconut milk, and you can use a dairy-free cake mix and plant-based butter or coconut oil. Just keep in mind that non-dairy options may make the texture a little lighter and less creamy compared to whole milk, so try to use a creamy dairy-free milk.

Can I make chocolate dump cake ahead of time?

Yes! Assemble the layers and cover the dish tightly with foil. Store it in the refrigerator for up to 24 hours, then bake when you’re ready to serve it. It’s one of the easiest make-ahead desserts for holidays or gatherings—no last-minute mixing needed.

How long does chocolate dump cake last?

Store leftover chocolate dump cake in an airtight container in the refrigerator for up to 3–4 days. When reheating, warm individual portions in the microwave for 20–30 seconds or in a 325°F oven for 10 minutes to bring back the gooey, molten texture.

Can I freeze chocolate dump cake?

Yes, this cake freezes beautifully! Once cooled completely, wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F for 10–15 minutes until warm and bubbly. It’s perfect for make-ahead desserts or chocolate emergencies.

What size pan works best for dump cake?

A 9x13-inch baking dish is ideal for even baking and that signature gooey center. If you halve the recipe, use an 8x8-inch pan and reduce the baking time by about 10 minutes. Avoid glass pans if possible—metal pans promote even browning and prevent overbaking the edges.

Why is my chocolate dump cake dry instead of gooey?

If your dump cake turns out dry, it’s likely from overbaking or not enough liquid. Make sure to lightly stir the batter so all dry patches are moistened and bake just until the edges are set and the center still jiggles slightly. For an extra fudgy texture, add an extra ¼ cup of whole milk or a handful of chocolate chips before baking.

My Final Thoughts

This chocolate dump cake is the ultimate easy dessert—with just one bowl, a handful of ingredients, and no complicated steps, it’s perfect for any occasion. The straightforward process doesn't sacrifice any flavor, though. This chocolate cake is rich, gooey, and overflowing with chocolatey goodness. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert everyone will love. After you've made this recipe, please leave a comment and review below so I can hear your thoughts. 

More Easy Dump Cake Recipes To Try

• Blueberry dump cake
• Caramel apple dump cake
• Pumpkin dump cake
• Lemon cream cheese dump cake
• Peach cobbler dump cake