Crockpot Chocolate Cake

This Crockpot Chocolate Cake is a rich, gooey, and indulgent dessert that practically makes itself. Made from scratch using simple pantry staples, this cake cooks low and slow in your crockpot, making it the perfect no-fuss dessert. Serve it warm with hot fudge, ice cream, and whipped cream for a decadent treat that’s impossible to resist.

Why You’ll Love This Recipe

• No Oven Needed: Perfect for hot days or when your oven is full.

• Set It and Forget It: Just 15 minutes of prep—your slow cooker does the rest.

• Ultra Moist and Fudgy: Cooked low and slow for a soft, gooey texture.

• Simple Ingredients: Made from basic items you already have on hand.

• Customizable Toppings: Add ice cream, hot fudge, whipped cream, berries, or nuts.

• Crowd-Pleaser: A guaranteed hit with family, friends, and chocolate lovers.

• Great for Gatherings: Serves 8 and stays warm for serving straight from the pot.

• Kid-Friendly: Fun to make and fun to eat.

• Portable: Easy to transport for potlucks or holiday events.

• Perfect Year-Round: Great for cold winter nights or summer get-togethers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 3 tablespoons unsweetened cocoa powder

• ⅔ cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 3 tablespoons canola oil

• 1 tablespoon vanilla extract

• 1 cup chocolate chips

• Hot fudge, for topping

• Ice cream, for topping

• Whipped cream, for topping

• Berries, for topping

Directions

1. Spray the inside of a 6-quart crockpot with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

3. In a separate bowl, whisk together the milk, canola oil, and vanilla extract.

4. Pour the wet ingredients into the dry mixture and stir just until combined.

5. Fold in the chocolate chips.

6. Pour the batter into the prepared crockpot and spread evenly.

7. Place a clean kitchen towel over the top of the crockpot, then cover with the lid. This helps prevent condensation from dripping onto the cake.

8. Cook on high for 1½ hours, or until the cake is set in the center.

9. Spoon warm servings directly from the crockpot and top with hot fudge, ice cream, whipped cream, berries, or your favorite toppings.

Servings and timing

Servings: 8 people
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

• Peanut Butter Swirl: Swirl in 1/3 cup peanut butter before cooking.

• Mocha Cake: Add 1 teaspoon of instant espresso to the batter for a coffee kick.

• Spicy Twist: Add a pinch of cayenne pepper and cinnamon for a Mexican chocolate vibe.

• Mint Chocolate: Add 1/2 teaspoon peppermint extract for a cool twist.

• Nutty Crunch: Mix in chopped walnuts or pecans for added texture.

• White Chocolate Chips: Use white chocolate or a mix of chips for a flavor contrast.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

• Salted Caramel: Drizzle caramel sauce and sprinkle with sea salt.

• Fruit Fusion: Fold in chopped raspberries or cherries before cooking.

• Mini Crockpots: Divide batter among mini crockpots for personal servings.

Storage/Reheating

To store:
Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To reheat:
Scoop desired amount into a microwave-safe bowl and warm in 20-second intervals until heated through. You can also reheat the entire dish on low in the crockpot.

To freeze:
Cool completely, then wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I make this recipe in a smaller slow cooker?

Yes, but reduce the ingredient quantities proportionally and keep an eye on the cooking time—it may cook faster.

Do I need to use a towel under the lid?

Yes, the towel prevents condensation from dripping onto the cake and making it soggy.

Can I use milk alternatives?

Yes, almond milk, oat milk, or soy milk can be used instead of whole milk.

Can I use butter instead of oil?

Yes, melted butter can be substituted for canola oil, though the texture may be slightly different.

Is this cake meant to be gooey?

Yes! This cake is soft, moist, and slightly fudgy, similar to a lava cake.

Can I prepare the batter in advance?

You can mix the dry and wet ingredients separately ahead of time but combine them just before cooking for best results.

What kind of chocolate chips work best?

Semi-sweet is ideal, but you can use milk, dark, or even flavored chips based on your preference.

Can I double the recipe?

Yes, but only if your crockpot is large enough. You may need to increase cooking time slightly.

Can I bake this in the oven instead?

This recipe is designed for slow cooking. For baking, use a similar chocolate cake recipe made for ovens.

What are the best toppings?

Hot fudge, ice cream, whipped cream, berries, caramel, chopped nuts, or crushed cookies all work beautifully.

Conclusion

This Crockpot Chocolate Cake is the ultimate no-stress dessert—rich, indulgent, and perfect for sharing. Whether you’re looking for an easy weeknight treat or a decadent finale to a special dinner, this recipe delivers warm, chocolatey comfort with minimal effort. Just set it and let your slow cooker do all the work while you get ready to dig in.

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