Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 1 cup Whole Milk (replaces water for a richer taste)
- 1/2 cup Unsalted Butter, melted (replaces oil for a bakery texture)
- 3 Large Eggs, room temperature
- 1/2 cup Rainbow Funfetti Sprinkles
- 1 teaspoon Pure Vanilla Extract
- Optional: 1 can Cherry Pie Filling (for the Dump Cake variation)
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick cooking spray. If you are making the dump cake version, simply grease the pan and have your ingredients ready to layer. Ensure your eggs and milk are at room temperature to ensure the batter emulsifies perfectly, resulting in a smoother texture.
- Step 2: Mixing and Hacking In a large mixing bowl, combine the chocolate cake mix, whole milk, melted butter, and vanilla extract. Add the eggs one at a time, beating well after each addition. This “bakery hack” of swapping water for milk and oil for butter creates a much denser, more flavorful cake. Gently fold in the funfetti sprinkles using a spatula so the colors do not bleed into the chocolate batter too much. If you are making a 3-ingredient dump cake, layer the pie filling at the bottom, sprinkle the dry mix on top, and pour melted butter over the surface without stirring.
- Step 3: Baking Pour the batter into the prepared baking pan and smooth the top with a spatula. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. For the dump cake version, bake until the top is bubbly and the edges are set. Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting or serving.
- Step 4: Plating Once cooled, slice the cake into squares. For a true bakery feel, top with a swirl of chocolate ganache or a simple buttercream frosting and an extra dash of sprinkles. Serve at room temperature or slightly warmed with a scoop of vanilla bean ice cream. If you opted for the no-bake version (using heat-treated flour and omitted eggs), scoop the mixture into small bowls and serve as a “cake batter” dip.
- Cook Time: 45 minutes