Crock Pot Hot Fudge Sundae Cake
If you’ve never made a cake in your slow cooker, this Crock Pot Hot Fudge Sundae Cake is the recipe that will change your life! Picture it- a warm chocolate cake with its very own rich fudge sauce baked right underneath—just waiting to be scooped into a bowl and topped with vanilla ice cream.
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Yes! That rich, decadent fudge comes from the crock pot with the cake. (Try not to drool🤤)
Want to know the best part? It all happens in one pot! With just a handful of pantry staples, your kitchen fills with the most irresistible chocolate aroma. Whether it’s a rainy day, a special family dessert, or you just want something warm and indulgent without heating up your oven, this dessert checks all the boxes.
And yes—you’ll want that ice cream ready.
The crock pot really is a miracle worker. I’m convinced you can make anything in a crock pot.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips! ⤵️
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2-4 Quart Size Slow Cooker– this recipe works best with a smaller crock pot. I’m using a 2 1/2 quart size. You can use a 6 quart size, but the cake will be thinner.
For the Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon vanilla extract
For the Fudge
- 1 cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups boiling water
How To Make It
Prepare your slow cooker – Spray the insert of a 2–4 quart slow cooker with nonstick cooking spray.
Make the cake batter – In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, oil, and vanilla extract. Stir until smooth and no dry streaks remain. Pour the batter into the slow cooker and spread evenly.
Mix the fudge topping – In a small bowl, whisk together the brown sugar, cocoa powder, and boiling water until smooth.
Carefully pour this mixture evenly over the cake batter without stirring—this is what turns into the luscious fudge sauce as the cake bakes.
Cook – Lay a clean tea towel over the top of the slow cooker (this helps absorb condensation) and place the lid on top of the towel. Cook on high for 2 hours, until the cake is set but still soft underneath.
Cool slightly – Remove the lid and towel. Let the cake rest for at least 30 minutes—this gives the sauce time to thicken.
Serve and enjoy – Spoon the warm cake into bowls, making sure to scoop up plenty of fudge sauce from the bottom.
Serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
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Tips For The Best Cake
- Don’t skip the towel trick – It keeps water droplets from dripping onto your cake.
- Size matters – This recipe works best in a 2–4 quart slow cooker. You can use a 5-6 quart size, but the cake may cook faster and the cake will be thinner.
- Go beyond vanilla – Try it with coffee ice cream, mint chip, or even peanut butter ice cream for a twist.
- Add-ins – Stir a handful of chocolate chips, chopped maraschino cherries, or chopped nuts into the batter for extra texture.
FAQ’s
Can I make this ahead of time?
Yes! You can cook it earlier in the day and reheat individual portions in the microwave for 20–30 seconds.
Can I double the recipe?
You can double the ingredients and use a 6–7 quart slow cooker, but cooking time may increase slightly.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Warm before serving so the fudge sauce gets melty again.
More Desserts to Love
- Texas Sheet Cake
- Oreo Trifle
- Crock Pot Peach Cobbler
- Frozen S’mores
- Brownie Truffles
- Hot Chocolate Poke Cake
A Fudgy Favorite
This Crock Pot Hot Fudge Sundae Cake is part cake, part hot fudge, and 100% delicious. It’s the perfect “just because” dessert, but also impressive enough for guests. With simple ingredients and a hands-off cooking method, you’ll find yourself making it again and again!
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Crock Pot Hot Fudge Sundae Cake
Equipment
Ingredients
Method
- Spray the insert of a 2–4 quart slow cooker with nonstick cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, oil, and vanilla extract. Stir until smooth and no dry streaks remain. Pour the batter into the slow cooker and spread evenly.
- In a small bowl, whisk together the brown sugar, cocoa powder, and boiling water until smooth. Carefully pour this mixture evenly over the cake batter without stirring—this is what turns into the luscious fudge sauce as the cake bakes.
- Lay a clean tea towel over the top of the slow cooker (this helps absorb condensation) and place the lid on top of the towel. Cook on high for 2 hours, until the cake is set but still soft underneath.
- Remove the lid and towel. Let the cake rest for at least 30 minutes—this gives the sauce time to thicken.
- Spoon the warm cake into bowls, making sure to scoop up plenty of fudge sauce from the bottom. Serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Notes
- Don’t skip the towel trick – It keeps water droplets from dripping onto your cake.
- This recipe works best in a 2–4 quart slow cooker. A larger one may cause the cake to cook faster.
- Add-ins – Stir a handful of chocolate chips or chopped nuts into the batter for extra texture.
- You can double the ingredients and use a 6–7 quart slow cooker, but cooking time may increase slightly.
- Can I make this ahead of time?
Yes! You can cook it earlier in the day and reheat individual portions in the microwave for 20–30 seconds.
Great recipe. Love the crockpot series!
Thank you for following along!