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Dutch Oven Chocolate Cake Recipe

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!

Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven.

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.

Looking for more easy & delicious camping recipes? Be sure to check out….

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!

Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven.

Dutch Oven Chocolate Cake

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.

Cast iron dutch oven lined with parchment paper.

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Ingredients

Chocolate cake ingredients being mixed in a large white bowl.

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.

Chocolate cake mix in a parchment paper lined dutch oven.

3. Pour the cake batter into the prepared dutch oven.

Dutch Oven Chocolate Cake in a parchment paper lined cast iron 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.

Dutch Oven Chocolate Cake with chocolate frosting.

5. Spoon on frosting and smooth it out over the top of the cake.

Dutch Oven Chocolate Cake Recipe

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.

Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven.
Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven.

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.

Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven.

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.
Chocolate Cake with chocolate frosting topped with fresh raspberries in a parchment paper lined cast iron dutch oven with a scoop taken out and put on a plate.

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 Recipe

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!
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
Author: Heather Painchaud
Servings: 8
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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

Instructions

  • Line the dutch oven with parchment paper.  Preheat the oven to 350 degrees F.
  • In a large mixing bowl combine cake mix, water, eggs and oil. Mix until it reaches a smooth cake batter consistency.
  • Pour the cake batter into the prepared dutch oven.
  • Bake uncovered for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  • Spoon on frosting and smooth it out over the top of the cake.
  • Top with fresh raspberries and serve.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 64mg | Fiber: 1g | Sugar: 5g
about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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Looks Delish! What size is your 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.