a simple, semisweet marinade or sauce. Simply add your meat and vegetables to the sauce, re-start the heat, and continue to cook!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Spray the crock of a large slow cooker with cooking spray.
- Whisk sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Whisk milk, oil, eggs, and vanilla together in a medium bowl until well combined. Slowly whisk in boiling water. Add wet ingredients to dry ingredients and mix until well combined; pour batter into the prepared slow cooker.
- Cover and cook on Low until cake has no wet spots on top and is pulling away from the sides of the crock, about 3 hours. Turn off slow cooker and let rest for 30 minutes before serving.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 434 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Cake did not bake like a normal cake. It was terrible! Would not waste your ingredients or time making it. Best to make a normal chocolate cake in the oven.
First cake baked in my small Rival Bread n’ Cake Pan. Baked in a 3.5 qt 75-150 watt, non-removable insert preheated slow cooker on high. Pan greased with shortening. Batter was very runny and cake was not done at 3 1/2 hours. Baked an additional hour and removed, even though toothpick still came away slightly dirty. Cake did not pull away from the pan and would not dislodge by shaking. Had to run a wooden skewer around the perimeter. Cake had a nice shape and was slightly jiggly like a gel. Texture was dense, very moist and delicious and was evenly baked throughout. Next time I will flour the pan in addition to greasing.
I have made this several times. I did use my 4 qt round crockpot and added a parchment paper “sling” to easily remove the cake. A family favorite❤️❤️❤️❤️❤️
This worked well for me. Having read the other reviews about sticking I lined the crock with baking paper and greased it well. I let the cake cool overnight and the baking paper came off very cleanly. Took about 3.5 hours for me. “Low” on my slow cooker is a keep warm function only so I cooked it on ” medium”. Wondering if this was an issue for some other reviewers. The cake was dense and moist but was well risen and baked through. A life saving recipe for my daughter’s birthday as we are currently without a normal oven. Thank you!
Easy, moist and flavorful. Family favorite. I made one tweak…for the cup of hot water at the end of instructions, I made one cup with half hot water and half weak coffee to punch up the richness. Worked like a charm.
First Try: Made as directed. Cake is really tasty and moist – We have some comments / questions – appreciate anyone’s feedback! A little odd in texture (almost grainy) – though it separated from the sides, was it maybe not cooked quite enough or should we maybe use an electric mixer on the batter to smooth out lumps (the batter did seem a little thin compared to what you would normally expect from a cake batter)? Added towel during the 30 minute cool-down to absorb moisture (saw this in someone’s review). Is this a good idea or no? Because we wanted to frost/ice the cake, we took Ceramic insert out to a baking rack to further cool down. Tried to flip the cake out after about 10 minute cool – didn’t come out, tried again another 15 minutes later – didn’t come out. Maybe not cool enough or maybe we should dust the insert with a little flour after the spray (or would that burn)? Either way – it’s a bit difficult to cut the cake out of the slow cooker (we have a small, round crock). Will definitely try this again with some tweaks as we go. Thanks for the recipe.
I have a large crock pot (7qt) and even tho it didn’t fill it barely 1/4 it still did not come close to being edible at 3 hours. It did NOT come away at the sides and the knife inserted was VERY WET !! I continued baking for 3 more hours then left it on “warm” for almost 6 hours !! Yea, the sides came together but I still had to scrape it out. I ended up spooning the VERY wet (not drippy) batter into cupcake papers and BAKING at 350 for 20 min. It then became a very moist brownie only after I added powdered sugar. At least at this point it was edible. NOT wasting my time again.
Good
Very quick and easy to make, but my cooking time was only 1 1/2 hours. Not sure why everyone else’s was 3-4 hours. Flavor is rich and moist, like a pudding-cake- will make it again.
I loved this moist, chocolatey cake & so did my husband & daughters. It’s easy to make. I cooked it for 3¾ hours in a 5-quart slow-cooker, let it rest covered for 30 minutes, and then let it rest an additional 30 minutes covered. I served it with Sea -salt caramel ice cream and homemade stabilized whipped cream. Next time I will take reviewer Celiot’s suggestion to mix the entire cake & then add the boiling water to decrease cooking time.
This is my normal cake recipe. It was slightly too moist, and I had to cook it overnight. Those of you who cooked it in 3 hours, what’s your elevation? I’m at 482 meters above sea level. Valdosta, Georgia, is at 67 meters above sea level – things cook much faster there – most recipes seem accurate for that elevation. I am used to adjusting my cooking times with an oven, but I haven’t done much crock pot baking and I am uncertain how to adjust for elevation.
I adjusted the recipe for 5,000 ft elevation. Reduced the sugar to 1.5 cups; added 2 tablespoons of flour and reduced baking powder by 1/8 teaspoon. After 3 hours of cooking on low I increased the heat to high for about another hour. Then I turned it off and let it sit overnight. It came out perfect and tastes great!
Easy. Moist. Delicious!
Delicious and simple. My slow-cooker is a bit hot, so mine was done in a little less time. Otherwise, I made it exactly as written. Will definitely make this again! Thank you!
this cake is ahhhmazing! one my favorites. I follow the recipe exactly and it’s delicious. I’ve made it several times and don’t even bother with frosting. One problem I DO have is while cooking in the Crock-Pot, there’s one small section that collects all the moisture so it doesn’t cook at all and is a gross runny mess. I scoop that part out when it’s done cooking, but how do I prevent that from happening in the first place?
This recipe ok, it took a lot longer than 3 hours to fully bake and tasted a bit bland (I followed the recipe exactly how it said) but once you add hot fudge and eat it with ice cream it is good! It was a fun experiment baking a cake in the crockpot, though.
Awesome! Throw it in and walk away! I had to substitute water and butter for milk due to quarantine during COVID-19 which threw off the pull away from the sides time by about an hour, but it was still fantastic!
This is an awesome recipe, I used coconut oil to line the slow cooker and to replace the vegetable oil.
Easy recipe and really yummy. My only complaint was that it didn’t cook very evenly. The edges were overdone while some of the areas were still liquidy. Still, I would make it again!
I saved this recipe awhile back when there were no reviews. The weather was scorching hot, so to avoid turning on the oven, I made this for my husband’s birthday. His favorite is chocolate cake without frosting and vanilla ice cream. I followed the recipe exactly, and it turned out ok. Flavor is a bit “oily.” The cake popped out of the crock without any trouble, but it had a hard crust on top (which would be the bottom of cake that was in the crock). I don’t think I will make it again, but it worked for just the 2 of us for an easy cake to throw together and not need the oven.
No changes. I’ve made it over and over.