Cake, in a Crock Pot?! Ummm, yes! A resounding yes, actually. Crock Pot cake recipes are big right now, and I guess I can see why. Nobody wants to turn on their oven in the height of summer; slow cookers are the perfect keep-the-kitchen-cool appliance for the season.
Plus, the prep-now-enjoy-later quality that comes along with Crock Pot cooking can’t be denied. Especially for dessert. What could be better than to slap some batter into a slow cooker (and that’s practically what you do with this ridiculously easy recipe), step away, and come back a few hours later to a moist, fudgy, piping-hot cake, just waiting to get all melty with a plop of icy-cold vanilla ice cream by its side?
Bliss, man. Easy bliss.
If summertime brings out your inner lazy cook, this cake is definitely for you. And if it doesn’t, this cake is still definitely for you.
This Slow Cooker Hot Fudge Pudding Cake is a spin on this version, a rich and decadent comfort food classic. It’s so interesting – and a little magic – how this saucy cake comes together. First, you spread a layer of batter. Then, you sprinkle a dry mix of sugar and cocoa powder over the top. Then, you pour hot water over the top and you think to yourself, seriously? This is going to become cake?! And then it bakes and comes out all glorious with a cake layer on top and an incredibly hot fudge sauce layer underneath.
To adapt the recipe for the Crock Pot, I simplified the ingredients list a bit, and then – because Crock Pot recipes take about half the liquid of their traditionally cooked counterparts because steam doesn’t escape as easily – I reduced the amount of hot water in the recipe. The cake is assembled right in the crock, and then it cooks on high for 3-4 hours. And then, voila! Cake on the top, fudge sauce on the bottom.
I think this cake tastes even better adapted for the Crock Pot, because the cake is much more moist than its oven-baked cousin. Slow cooking for the win, yet again!
P.S. The blueberries aren’t a part of the recipe, I just put them on there so the cake would look prettier in pictures. I fear photographing brown blobs. The berries actually tasted pretty good with the chocolate and ice cream, so feel free to do the same if you’re inclined!
Slow Cooker Hot Fudge Pudding Cake
- 1 cup all-purpose flour*
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 1/4 cup unsalted butter (melted)
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 3/4 cup hot water (it doesn't need to be boiling; I just use the hottest water from the tap)
- Vanilla ice cream for serving
- 2.5 - 3.5 quart slow cooker
- To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
- In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
- Slowly pour the hot water over the top.
- Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
- Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.
Definitely trying this. Does it matter if you use dutch process cocoa? Also can the milk be low fat?
I have used several different kinds of cocoa including dutch process and it (so far) always works out great. I’m no baking expert, but I believe that because the recipe calls for baking powder instead of baking soda, using a cocoa powder with lower acid content shouldn’t matter. And I’ve used both 2% and whole milk with equally good results! I hope you love it!
I cannot believe you can make this in a slow cooker!? Incredible! Looks delicious!
Oh my this looks AMAZING!! And your photography is incredible and so beautiful! Pineed!
Can you make it in a 6 at crockpot?
I’ve not tried it in a larger Crock Pot. I worry that it will be too flat in a larger one. Perhaps try doubling the recipe if going that route? Let us know how it turns out!
Made it in a 6l slow cooker and turned out fine
Thank you for including the recommended crockpot size. I have slow cooker cookbooks that leave the info out and they are practically unusable. This sounds delicious!
Can regular table salt be used successfully in this recipe? I don’t purchase kosher salt on a regular basis.
Absolutely – I would use about 1/2 the amount though, as table salt tends to have a stronger taste.
This is the most amazing treat! I grew up with my Mother making this very recipe. I was wondering if it would work to double the recipe in 3.5 slow cooker?
Doubling the recipe in a large crockpot worked beautifully!
I made this for dessert tonight, and it is very good. I did however add peppermint to the batter part, and it reminded me of a Girl Scout thin mint cookie. Thank you for sharing this recipe , wi be making it again!
Re the slow cooker chocolate pudding cake. Could l put some marshmallows on top during the last half of cooking?
Do I have to use vanilla powder because I don’t have vanilla available in my house
Do you need to grease the sides/bottom of the crock pot at all?
I can’t wait to try this.