Easy Chocolate Dump Cake (5 Ingredients, No Bowl)

Fudgy center, crackly edges, zero bowls. This 5‑ingredient Easy Chocolate Dump Cake brings hot‑fudge brownie vibes with melty chips in every bite.

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Easy Chocolate Dump Cake (5 Ingredients, No Bowl)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

10

minutes

Cooking time

35

minutes

Calories

350

kcal

Total time

55

minutes

Make Easy Chocolate Dump Cake with 5 ingredients and no bowl. Melt butter in a 9×13 pan, sift cake mix and instant pudding, drizzle warm milk, do 10–12 gentle zig‑zag strokes to hydrate, top with chocolate chips, and bake. Fudgy center, crisp edges, fast cleanup.

Ingredients

• 1 box Devil’s Food Cake Mix (432g)

• 1 package Instant Chocolate Pudding Mix (110g)

• 2 cups Whole Milk (480ml)

• 1/2 cup Unsalted Butter (113g)

• 1 1/2 cups Semisweet Chocolate Chips (255g)

• 1/4 teaspoon Kosher Salt (1g)

• 1 teaspoon Espresso Powder (optional) (2g)

Directions

• Heat oven to 350°F. Place Unsalted Butter in a 9×13 light‑colored metal pan; melt as the oven heats and swirl to coat.
• Warm Whole Milk until just lukewarm.
• Sift Devil’s Food Cake Mix evenly over the melted butter in the pan.
• Sift Instant Chocolate Pudding Mix evenly over the cake mix.
• Drizzle the warm milk evenly over the surface.
• Make 10–12 gentle zig‑zag strokes with a fork to hydrate without creating a batter.
• Scatter Semisweet Chocolate Chips on top; tuck a few into the mix.
• Bake on the middle rack 30–35 minutes for a fudgy center or 35–45 minutes for a cakier set (timing for metal).
• Check at 20 minutes; if you see dry spots, drizzle 2–3 tablespoons warm milk and make 3–4 gentle zig‑zag strokes.
• If using a glass pan, bake at 325°F or add 5–10 minutes at 350°F.
• Cool 10–15 minutes before serving warm; store leftovers covered.

Notes

• Crucial tip: Warm milk plus 10–12 zig‑zag micro‑mixing prevents dry powdery spots while keeping a true dump‑cake texture.
• Storage: Keep covered 2 days at room temperature (cool kitchen) or 4 days refrigerated; freeze up to 3 months. Rewarm in a 300°F oven for 8–10 minutes or microwave 20–30 seconds.
• Make‑ahead: Bake, cool, cover, and hold at room temperature up to 24 hours; rewarm before serving.
• 
  International Substitutions: For UK readers: Use 430g chocolate cake mix. Replace instant chocolate pudding with 110g chocolate instant dessert powder (e.g., Angel Delight). Use 480ml whole milk and 120g unsalted butter.
• 
  For Australian readers: Use 430g chocolate cake mix. Replace instant chocolate pudding with 110g chocolate instant dessert or mousse mix (not custard powder). Use 480ml full‑cream milk and 120g unsalted butter.

Why This Recipe Works

The secret to this cake lies in the temperature of your liquids. Using warm milk instead of cold allows moisture to penetrate the dry cake mix instantly, preventing those powdery patches that often plague dump cakes. This simple adjustment creates a fudgy center without the need for a mixing bowl.

The texture benefits from a technique called micro-mixing. While traditional recipes forbid stirring, a few gentle zig-zag strokes ensure the instant chocolate pudding and cake mix hydrate evenly. This controlled movement avoids overworking the gluten, keeping the crumb tender rather than dense.

Finally, layering the ingredients directly in the pan creates distinct textures in every bite. The melted butter crisps the bottom and sides for brownie-style edges, while the scattered chocolate chips melt into pockets of goo. It offers a clear choice between a soft, spoonable dessert or a sliceable cake depending on your bake time.

Ingredients & Substitutions

• Devil’s food cake mix (15.25 oz): Provides structure and cocoa depth. Choose a box without “pudding in the mix” for predictable hydration.
• Instant chocolate pudding (3.9 oz): Adds moisture and creates that soft, almost custardy middle. Use instant only—cook‑and‑serve won’t set the same.
• Whole milk: Essential for a richer crumb and better browning. 2% works well; use unsweetened oat or almond milk for dairy‑free versions.
• Unsalted butter: Creates flavor and crisp edges. Plant butter sticks work, too.
• Chocolate chips: Use semisweet or bittersweet to temper sweetness; use milk chocolate only if you want extra gooey sweetness.
• Fine kosher salt: A pinch sharpens the chocolate flavor.
• Optional espresso powder: 1/2–1 teaspoon deepens the cocoa profile without tasting like coffee.
• Optional add‑ins: A handful of chopped nuts or toffee bits; keep it light so the cake stays hydrated.

Essential Equipment

• 9×13 light‑colored metal baking pan (baseline timing in this recipe is for metal)
• Fine‑mesh sieve for an even dusting of dry mixes
• Oven thermometer to verify a true 350°F
• Small offset spatula (or bench scraper) to level layers without over‑mixing

How To Make Easy Chocolate Dump Cake

Melt the Butter in the Pan

1. Set the oven to 350°F. Drop the butter into a 9×13 light‑colored metal pan and slide it into the warming oven just until melted.
2. Swirl to coat the bottom and corners, then pull the pan out and set it on a heat‑safe surface. Note: All timing here is based on this metal pan.
3. Note on glass: If you’re using a glass 9×13, either reduce the oven to 325°F (standard glass‑pan adjustment) or expect to add 5–10 minutes to the bake time at 350°F.

Sift and Layer the Dry Mixes

1. Set a sieve over the pan and sift the cake mix in a light, even blanket.
2. Sift the instant pudding over the top. This takes one minute and prevents those stubborn dry pockets.

Hydrate Without a Bowl

1. Warm the milk until just lukewarm—about the temperature of a warm bath. Cold milk tends to pool; warm milk sinks and hydrates. Drizzle it evenly all over the dry layer.
2. Now the secret: use a fork to make 10–12 gentle zig‑zag strokes across the pan. You’re not beating; you’re micro‑mixing—just enough to help the milk slip into the dry mix so everything hydrates without turning into a dense batter. Stop while the top still looks pebbly and streaked—this is right.

Add the Chips and Bake to Your Finish

1. Scatter the chocolate chips across the surface. Tuck a few into the mix with the fork; leave most on top for a glossy, melty lid.
2. Bake on the middle rack. For a Fudgy‑center finish (hot‑fudge vibe), bake 30–35 minutes. The edges will look set and slightly pulled from the sides; the center stays glossy with a soft jiggle.
3. For a Cake‑style finish (cleaner slices), bake 35–45 minutes. The top looks matte, springs back lightly, and a toothpick near center shows a few moist crumbs.
4. Let the pan rest 10–15 minutes so the molten middle settles. Serve warm—spoons encouraged—or cool longer for cleaner squares.

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Expert Tips

• Don’t fear the gloss; a shiny center that gently jiggles equals fudgy perfection.
• If your box says “pudding in the mix,” swap for one that doesn’t; hydration shifts and can get gummy.
• Skip the eggs and oil on the cake‑mix box; this version is engineered for a no‑bowl, 5‑ingredient dump‑and‑bake.
• Warm milk means warm—never hot; aim for comfortably warm to the touch so it penetrates without melting chips prematurely.
• For less sweetness, use bittersweet chips or half chips, half chopped dark chocolate.
• High altitude bakers should reduce the milk by 2–3 tablespoons and extend the bake a few minutes.

Storage & Freezing

To Store: Once cool, cover the pan. Keep at room temperature for up to 2 days if your kitchen is cool (68–72°F). For warmer kitchens, refrigerate after 24 hours.

To Refrigerate: Store covered in the fridge for 4 days. The center firms when cold.

To Freeze Baked Cake: Chill, portion into slabs, wrap tightly, then freeze for up to 3 months.

To Rewarm: Microwave individual portions 20–30 seconds. For the oven, heat at 300°F for 8–10 minutes (cover loosely with foil if the top is dark).

FAQ

1. Can I use brownie mix instead of cake mix?
   You’ll get a dense slab that doesn’t hydrate the same. Brownie mix is formulated with less leavening. For this no‑bowl method, stick with devil’s food cake mix for the right texture.
2. Do I need the eggs or oil printed on the cake‑mix box?
   No. This 5‑ingredient chocolate dump cake is designed to hydrate without the boxed add‑ins. Just cake mix, instant pudding, milk, butter, and chips.
3. Why did I get powdery spots on top?
   Two culprits: unsifted dry mix and cold milk. Sift both mixes over the butter, warm the milk, then do the 10–12 gentle zig‑zag strokes. It’s controlled micro‑mixing that hydrates without turning the cake dense.
4. Will nondairy milk work?
   Yes. Unsweetened oat or almond milk hydrates well. Use plant‑based butter sticks for the pan. Expect slightly less browning and a touch less richness.
5. Can I make this in a slow cooker?
   Yes—on Low for about 3–4 hours—but you’ll lose those crispy edges. We cover slow‑cooker specifics in a dedicated recipe.