This dutch oven chocolate cake recipe will blow your mind. This recipe is easily the tastiest thing we’ve ever made in a dutch oven!
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We clearly love making all kinds of things in our Dutch Oven! It’s one of those tools that we always take when camping but can also be used at home.
For this decadent chocolate cake, we used a conventional oven to bake it but the recipe could easily be used while camping and made over the campfire. Just check out this how to cook over a campfire post for tips and tricks!
Be sure to check out these Dutch Oven Cinnamon Buns, this Dutch Oven Smores recipe or this Dutch Oven Overnight French Toast Casserole as well.
Looking for more easy & delicious camping recipes? Be sure to check out….
Dutch Oven Chocolate Cake:
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Ingredients:
- 1 box Betty Crocker Chocolate Cake Mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 tub Betty Crocker Chocolate Frosting
- 1/2 cup fresh raspberries
Directions:
1. Line the dutch oven with parchment paper. Preheat the oven to 350 degrees F.
2. In a large mixing bowl combine cake mix, water, eggs and oil. Mix until it reaches a smooth cake batter consistency.
3. Pour the cake batter into the prepared dutch oven.
4. Bake uncovered for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
5. Spoon on frosting and smooth it out over the top of the cake.
6. Top with fresh raspberries and serve.
At this point the cake can be cut into wedges directly in the dutch oven or you can lift the cake out using the parchment paper.
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Kitchen Essentials for Baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
I love how easy to make this chocolate cake is. There is no shame in making a delicious cake from a boxed mix, I love quick mom hacks like this! After making the cake it’s easy to dress it up and customize it to fit your occasion with a few sprinkles or fresh berries.
Tips for cooking with cast iron:
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, rinse and dry thoroughly before storing.
If you love this easy dutch oven chocolate cake recipe, please help me share it on Facebook or Pinterest so that others can enjoy it too!
Dutch Oven Chocolate Cake
This dutch oven chocolate cake recipe will blow your mind. This recipe is easily the tastiest thing we've ever made in a dutch oven!
Ingredients
- 1 box Betty Crocker Chocolate Cake Mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 tub Betty Crocker Chocolate Frosting
- 1/2 cup fresh raspberries
Instructions
1. Line the dutch oven with parchment paper. Preheat the oven to 350 degrees F.
2. In a large mixing bowl combine cake mix, water, eggs and oil. Mix until it reaches a smooth cake batter consistency.
3. Pour the cake batter into the prepared dutch oven.
4. Bake uncovered for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
5. Spoon on frosting and smooth it out over the top of the cake.
6. Top with fresh raspberries and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 64mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 3g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
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Looks Delish! What size is your Dutch Oven?
Mine is a 10 qt dutch oven :)
I made this over coals, using a 10 inch camp Dutch oven. That translates to cooking COVERED, with 7 briquettes under, 14 on top to reach 350°F. I added black raspberries IN the batter, which make a wonderful “Black Forest” like flavor.