Go Back
+ servings
Close up of chocolate crockpot cake on blue scalloped plates on a wooden table.
Print Recipe
5 from 2 votes

Crockpot Cake

Crockpot Chocolate Cake is made from scratch using pantry staple ingredients and then topped with hot fudge, ice cream, and whipped cream! Takes just 15 minutes to prep and then your crock pot does the rest of the work!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 301kcal

Equipment

  • Crock pot
  • Medium mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring spoons

Ingredients

Instructions

  • Spray the inside of a 6-quart slow cooker with nonstick spray.
    Nonstick spray being sprayed in a white crockpot.
  • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt and set aside.
    1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, ⅔ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
    Dry ingredients for chocolate cake in a glass mixing bowl.
  • In a small mixing bowl, whisk together the milk, canola oil, and vanilla.
    ½ cup whole milk, 3 tablespoons canola oil, 1 tablespoon vanilla extract, 1 cup chocolate chips
  • Add to the dry ingredients and stir just until combined. Fold in the chocolate chips.
    Chocolate chips being folded into a bowl of chocolate cake batter.
  • Pour the cake batter into the greased crockpot and smooth out the top.
  • Place a towel over the top of the crockpot, then cover with the lid. The towel helps to keep moisture from building up on the surface of the cake.
    A crockpot covered with a dish towel and topped with the lid.
  • Cook on high for 1½ hours or until set.
  • Spoon the servings out of the slow cooker and top with hot fudge, ice cream, whipped cream, and berries or other preferred toppings!
    hot fudge, ice cream, whipped cream, berries
    A wooden spoon scooping chocolate cake out of a white crockpot.

Notes

  • Nonstick Spray – Coating the slow cooker insert with nonstick spray helps for easier serving once the cake has finished cooking!
  • Towel Trick – Once the cake batter is in the crockpot a towel is laid over it. Then the lid is placed onto the slow cooker. This easy trick helps absorb the condensation so that the cake doesn’t get sticky or soggy!
  • Remove The Slow Cooker Insert – The insert will need to be removed as soon as the cake has finished cooking. This way the cake doesn’t continue to cook, resulting in a dried-out cake with burnt edges!
  • Parchment Paper – Line the insert with parchment paper to remove the entire cake effortlessly! Unfortunately, those beloved slow cooker liner bags won’t work with this recipe!
  • Can I Still Make This Slow Cooker Cake Recipe If My Crockpot Is Smaller? Yes! You will just need to increase the cooking time since the batter will be thicker.
  • What If I Don’t Have A Slow Cooker? No worries, you can still make this chocolate cake recipe right in the oven! Just pour the batter into a 9X9-inch pan and bake the cake at 350 degrees F for about 20 minutes.
  • How To Store Leftovers: Place the leftovers into an airtight container and store them in the refrigerator for up to a week. The leftovers, or even the entire cooked cake, can also be frozen for up to 3 months.
  • Lava Cake Variation: Whisk together 1 cup granulated sugar and ¼ cup cocoa powder. Then whisk in 1½ cup of boiling water until smooth. Pour it on top of the batter (don’t stir it in), and bake as directed above.
  • Recipe Additions: Some tasty ideas that would be worth trying are:
    • Chopped Nuts
    • Peanut Butter Chips
    • Butterscotch Chips
    • Mint Chips
    • Peanut Butter
    • Nutella

Nutrition

Calories: 301kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 168mg | Potassium: 146mg | Fiber: 2g | Sugar: 32g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg