Crockpot Cake

Published Date: January 2, 2023

This Crockpot Cake is about to be your new favorite dessert. There’s nothing that has more chocolate flavor than this – nothing! Who knew that a slow cooker cake could taste like this? Once you make the cake batter, you literally get to sit back and let the crock pot do all the work.

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This easy cake recipe is about to take your kitchen by storm – and in a very good way. Just add your favorite toppings, and this decadent chocolate cake will be perfect!

Crockpot Cake

It’s safe to say that crockpot cake recipes are the best. The extra cook time to get a cake that the entire family will love is totally worth it. In fact, it’s safe to say that you’ll never go back to a boxed cake mix ever again. Being able to make amazing desserts in the slow cooker from a simple recipe is the best! This slow cooker dessert recipe is really a chocolate lover’s dream.

This is one of those desserts that I could honestly sit and eat the entire cake by myself – without shame. (Full disclosure – I’ve never done it…yet!) If you’re reading to take your dessert skills to the next level, this crockpot cake recipe is the best.

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Try some of my other easy dessert favorites

If you love this gooey chocolate cake, you’re going to want to check out these recipes: Strawberry Sheet Cake, 3 Ingredient Chocolate Chip Mug Cake, Raspberry and White Chocolate Cookies

WHY YOU’LL LOVE THIS RECIPE

  • You can add any toppings that you want to the top of the cake! (my recipe for Chocolate Buttercream is a great choice!)
  • The slow cooker cooks it to perfection every time.
  • You can add a little bit of fresh fruit to the top for natural sweetness!

Ingredients for This Chocolate Crockpot Cake

  • Flour
  • Cocoa powder
  • Granulated sugar
  • Baking powder
  • Salt
  • Milk
  • Canola oil
  • Vanilla extract
  • Chocolate chips

*see recipe card for detailed measurements

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KITCHEN SUPPLIES YOU’LL NEED

  • Whisk
  • Crockpot
  • Measuring Cups

How to make This Crockpot Chocolate Cake

Step One: Spray the 6-quart crockpot with cooking spray.

Step Two: Mix the flour, cocoa powder, baking powder, sugar, and salt in a bowl. Set it to the side.

Step Three: Using a different mixing bowl, combine the oil, vanilla, and milk. Once mixed, pour the wet mixture into the dry mixture that is waiting in the other bowl. Stir until just combined. Carefully fold in the chocolate chips.

Step Four: Add the cake batter into the crockpot. Use a spatula to smooth out the top of the batter.

Step Five: Put a clean towel over the crockpot opening and then put the crockpot lid on top. (This helps stop extra moisture from building up.)

Step Six: Cook for 1.5 hours on high. Spoon out and enjoy.

STORAGE NOTES

Any leftover cake can be put into an airtight container with a lid. It can be stored at room temperature for up to 3 days. If you want to wrap the cake and store it in the fridge, it will last for up to 1 week.

To freeze the baked cake, store it in the freezer for up to 3 months.

SUBSTITUTIONS AND VARIATIONS

Want to try out some different flavors? That’s what this cake is all about! You can add peanut butter chips, mint chips, some Nutella, or even chopped nuts!

Can’t consume dairy? No problem! Just knock out the milk and use almond milk, cashew milk, or anything else that works best for your needs.

Don’t want to scoop out the cake and serve it? You have options! If you line the slow cooker with parchment paper prior to cooking the cake, you can then remove the entire cake once it’s done and slice it to serve.

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Can I bake this slow cooker chocolate cake in the oven?

Absolutely. You would just want to add the ingredients to a 9X9 inch pan and cook it for 20 minutes in the oven at 350 degrees.

How do I adjust this slow cooking cake if my crockpot is smaller than 6 quarts?

Don’t overfill the slow cooker and you will need to pay attention to the cooking time. You may have to cook longer since the cake batter is going to be thicker in a smaller crock pot.

How do I change this into a crockpot chocolate lava cake?

It’s so simple to do! After you add the chocolate cake batter into the slow cooker, you then have to add something on top. Mix together 1 cup of white sugar and 1/4 cup of cocoa powder using a whisk. Once they are combined, whisk in 1.5 cups of boiling hot water. Once it’s smooth pour it on top of the batter that is in the slow cooker and bake.

What are some great topping suggestions for this cake?

Toppings are the best things to add! Some of my family favorites are MORE semi-sweet chocolate chips, hot fudge, crushed-up peanut butter cups, chocolate sauce, a scoop of ice cream, caramel sauce, or any other topping mixture and combination that you’d like!

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If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

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Crockpot Cake

This Slow Cooker Chocolate Cake is loaded down with sweetness and so simple to make!
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Course: Dessert
Cuisine: American
Keyword: Crockpot Cake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servingsg
Calories: 259kcal

Ingredients

  • 1 cup flour
  • 3 tbsp cocoa powder unsweetened
  • cup granulated sugar
  • tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 3 tbsp canola oil
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips
  • toppings

Instructions

  • Spray the 6-quart crockpot with cooking spray.
  • Mix the flour, cocoa powder, baking powder, sugar, and salt in a bowl. Set it to the side.
  • Using a different mixing bowl, combine the oil, vanilla, and milk. Once mixed, pour the wet mixture into the dry mixture that is waiting in the other bowl. Stir until just combined. Carefully fold in the chocolate chips.
  • Add the cake batter into the crockpot. Use a spatula to smooth out the top of the batter.
  • Put a clean towel over the crockpot opening and then put the crockpot lid on top. (This helps stop extra moisture from building up.)
  • Cook for 1.5 hours on high. Spoon out and enjoy.

Notes

Storage: Any leftover cake can be put into an airtight container with a lid. It can be stored at room temperature for up to 3 days. If you want to wrap the cake and store it in the fridge, it will last for up to 1 week.
To freeze the baked cake, store it in the freezer for up to 3 months.

Nutrition

Calories: 259kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 237mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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    1. Post
      Author

      oh sorry, it must have auto corrected…it’s supposed to say “opening” instead of pending…I changed it in the recipe. 🙂

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