Amazing Slow Cooker Chocolate Cake Recipe -
Amazing Slow Cooker Chocolate Cake Recipe
  • READY IN ABOUT 4 hrs

Amazing Slow Cooker Chocolate Cake

Recipe by  

"This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 50 mins


  1. Spray crock of a large slow cooker with cooking spray.
  2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
  3. Pour the cake batter into the prepared slow cooker.
  4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2012

This cake was absolutely fantastic & we are VERY VERY PICKY. I made it when there were NO reviews at all last week. I'm glad I did. In fact, it was soo good we made it a 2nd time 3 days later when the first cake ran out. I am a closet gourmet chef & only eat desert usually if I make it (don't waste time eating store bought sweets). I'm not a cake fanatic, but this one yum. This took 3 hours like it says & turn off & leave for 30 more minutes -- I made it exactly according to the recipe -- we serve it on a plate with a side of ice cream (butter pecan is good or mint chocolate chip) & drizzle chocolate sauce (just a smidge) on top of ice cream & cake & top w/ whipped cream (can is good for this). I've made this twice & plan to make it a 3rd time any day. Tastes like devil's food. Smells soo good cooking. Don't heat it up in the microwave fyi or you may dry it out. Leftovers stay well for a few days w/plastic wrap atop & left in crockpot w/lid on if you like unplugged of course. I'm not sure why people are saying rubbery, tasteless. because that's furthest from the truth for us. Maybe they used Canola oil - u Have to use a heavier oil - like vegetable oil. I used Crisco veg. oil) I have a large oval Rival pot. I am searching for great recipes for my crock pot cookbook as I've found a lot of crock pot recipes are awful. This one is a keeper. Just like the italian sandwiches on this site for the crock pot. yum I've passed this recipe off already.

Most Helpful Critical Review
Jan 29, 2012

This cake was tasteless and not moist at all. I would not recommend following the mixing directions, however the amounts of ingredients seems to work well. I think it would be much better in the oven and with butter rather than vegetable oil.

Feb 14, 2012

I made this before i read the reviews. I followed the recipe to the T. Did not change a thing and will not when i make it again. I did not change the time either. This is the best cake recipe i have ever had. I am just wowed how something so good came from a crock pot!

Jan 29, 2012

The recipe does not say how large of a crockpot to use. Mine is 3 qts and it took longer than 3 hours. However, it was delicious. My husband who does not like cake had seconds. It was moist & rich. I used evaporated milk in lieu of regular milk because that is what I had on hand and I would not change a thing!

Jun 12, 2012

Wonderfully moist cake. I made some changes to reduce overall calories. I used egg beaters, substituted 1/2 cup unsweetened applesauce for the oil, used 1 cup Splenda and 1 cup granulated sugar, 1% Milk, and lite salt. I added 1/4 tsp Cayenne pepper for some heat, great with or without it. Original version 313 calories per serving. My version 164 calories and every bit as good!

Feb 14, 2012

Love this cake, and I am not a chockoholic. I always pass on choc. cake. Husband loved it. He is a chockoholic, but has diabetes, so I had to change somethings. 1.Used Splenda instead of sugar. 2. Used Egg Beaters instead of eggs. 3. Used applesauce instead of oil. 4. Used coconut milk because it was in the fridge and needed to be used. It came out fantastic! Cooked for 3 hrs. left it in in covered cooker another 30 minutes. Then we had warm cake. Wow Hoo

Feb 11, 2012

I think that the person who said it was NOT moist, probably lifted the lid 3 or 4 times during cooking! Doing so, adds time to the cooking and also releases a lot on the 'moisture' from inside which is condusive to making this a 'moist' cake! All crock pots vary in degrees of heat and cooking times. This recipe needs 'baby sitting'! And this cake is suppose to be kind of 'jiggley' in the center! It can be compared to a 'Chocolate Lava Cake', only in a large format as opposed to individual ramekin servings.

Jul 05, 2012

OMG.....awesome!!!! Thank you!!!! It will take 3 hours to make, per directions, if using a 5 - 6 quart slow cooker. Using a slow cooker smaller than that may require more cooking time as the cake will be thicker than if you use a larger slow cooker. I saw a lot of reviewers were upset because it didn't specify what size slow cooker to use and their cake took longer to bake than specified. I figured I would add this to my review in the hopes it will help people. Just keep checking it. As soon as you see the cake starting to pull away from the side of the slow cooker, it is done. Turn off the slow cooker and follow the rest of the directions.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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