Ingredients
- 15.25 ounce box Chocolate Cake Mix devil's food cake mix, Red Velvet Cake Mix or any chocolate cake mix works
- 3.9 ounce package instant chocolate pudding
- 1 cup milk
- 3 eggs
- 1/2 cup unsalted butter melted
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
- 2 cups semi-sweet chocolate chips
Method
- Spray the inside of a 6-7 quart crock pot well with nonstick cooking spray or coat in butter.
- In a large bowl whisk together the cake mix and pudding mix. Add in milk, eggs, melted butter, sour cream, vanilla, and salt and mix with a hand mixer until smooth. (Or a stand mixer). Fold in chocolate chips. Pour the batter into the crock pot and smooth evenly.
- Place a kitchen towel on top of the crock pot, under the lid to absorb condensation so it doesn't drip into your cake. Make sure the lid is on tightly.
- Cook on on low for 1 1/2- 2 hours. Mine is perfect at around 1 hour 45 minutes, but all slow cookers are different. Start checking the middle for doneness at 1 1/2 hours. The cake is done when a tooth pick inserted in the center comes out mostly clean with just a few moist crumbs, not wet batter. Careful not to overcook or the edges will be crispy.*The size of your crock pot will determine the cook time. A larger basin will require LESS cook time, while a smaller crock pot (4-5 quarts) will require a longer cook time.
- Let the cake rest in the crock pot 10-15 minutes before scooping out.
- Scoop out and serve with your favorite toppings such as ice cream, whipped cream, chocolate fudge, berries, and sprinkles. Frost cake, if desired.
Nutrition
Notes
*nutrition facts are provided as a courtesy and may not be exact.
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- Grease the crock pot well-Use nonstick spray and a little flour, or line the insert with parchment paper. Chocolate cake tends to stick more than lighter cakes, so this is crucial.
- Don’t overfill- Fill the crock pot no more than 2/3 full. Chocolate cake rises a lot, and overfilling can cause uneven cooking or overflow.
- Use the right size crock pot- A 6-quart crock pot is ideal for most recipes. Smaller inserts may cause the cake to cook too fast on the edges and stay undercooked in the center.
- Cook on low, not high-Chocolate cake in a crock pot cooks best on low for 1 1/2 - 2 hours. High heat can make the edges dry while leaving the center undercooked.
- Test for doneness carefully- Insert a toothpick or skewer in the center. It should come out mostly clean with just a few moist crumbs, not wet batter. Be gentle—if you over-test, it can sink slightly. The center should not be completely dry crumbs.
- Let it rest before serving- Once done, turn off the crock pot and let the cake rest for 10–15 minutes with the lid on. This helps the cake firm up and makes it easier to serve.
- Serve warm or room temperature- Crock pot cakes are delicious right out of the slow cooker or at room temp. If serving later, keep it on the “warm” setting—it stays soft and moist without overcooking.
- Place a kitchen towel between the crock pot and the lid to collect condensation.
- If you want to lift the cake out of the crock pot after cooking, line it with parchment paper with an over hang.
- Scoop out and store leftovers in the fridge in an airtight container up to 3 days.