18 Decadent Crockpot Cake Recipes Irresistible

Who says your slow cooker is just for savory dishes? Get ready to indulge in the easiest, most mouthwatering desserts with these 18 Decadent Crockpot Cake Recipes. From gooey chocolate lava cake to cozy spiced apple crumble, these fuss-free treats are pure comfort in every bite. Your crockpot is about to become your new favorite baker—let’s dive into these irresistible sweets!

Chocolate Lava Crockpot Cake

This Chocolate Lava Crockpot Cake is the ultimate fuss-free dessert—rich, gooey, and magically self-saucing with minimal effort!

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder (additional)
• 1 1/2 cups hot water

1. In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 tbsp cocoa powder, 2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup whole milk, 2 tbsp melted butter, and 1 tsp vanilla until just combined. Spread evenly into a greased 4-quart crockpot.
2. In a separate bowl, mix 1/2 cup brown sugar and 1/4 cup cocoa powder. Sprinkle evenly over the batter. Gently pour 1 1/2 cups hot water over the top—do not stir.
3. Cover and cook on High for 1.5–2 hours until the top is set but the center is still slightly jiggly (a toothpick inserted near the edges should come out clean). Turn off the crockpot and let sit for 15 minutes.

The magic? A fudgy cake layer floats over a pool of molten chocolate sauce as it cooks—no flipping or extra steps required! Serve warm with vanilla ice cream for maximum indulgence.

Tip: For extra depth, swap 1 tbsp of the hot water for strong brewed coffee.

Lemon Drizzle Crockpot Cake

This Lemon Drizzle Crockpot Cake is a sunny, fuss-free dessert that bakes up tender and tangy while you go about your day—no oven required!

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• ½ cup whole milk
• 2 tbsp fresh lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• ½ cup powdered sugar

1. Grease a 6-quart crockpot with butter or nonstick spray. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, and ¼ tsp salt.
2. Add ½ cup melted butter, 2 large eggs, ½ cup whole milk, and 1 tbsp lemon zest. Stir until just combined (a few lumps are okay). Pour batter into the crockpot.
3. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Turn off the heat and let sit, uncovered, for 10 minutes.
4. Meanwhile, whisk together ¼ cup lemon juice, ½ cup powdered sugar, and remaining 1 tbsp lemon zest. Poke holes all over the warm cake with a skewer, then drizzle the glaze evenly over the top. Let soak for 15 minutes before serving.

The slow cooker gives this cake an irresistibly moist crumb, while the double dose of lemon (zest and juice) keeps it bright and zippy—like sunshine in every bite.

Tip: For extra flair, top slices with whipped cream and a sprinkle of extra zest!

Carrot Spice Crockpot Cake

This cozy, hands-off cake bakes right in your slow cooker, filling your kitchen with warm spice and caramelized carrot sweetness.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 2 large eggs
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium)
• ½ cup chopped walnuts (optional)

Instructions:

1. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt in a large bowl.
2. Beat in 2 large eggs, ¾ cup vegetable oil, and 1 tsp vanilla extract until just combined. Fold in carrots and ½ cup walnuts (if using).
3. Grease a 6-quart slow cooker and line the bottom with parchment paper. Spread batter evenly in the cooker.
4. Cover and cook on HIGH for 2 ½ hours or until a toothpick inserted in the center comes out clean. Turn off heat and let sit uncovered for 15 minutes before slicing.

The slow cooker gives this cake an almost pudding-like tenderness, with caramelized edges that taste like the best part of a muffin top.

Tip: For extra decadence, drizzle slices with cream cheese glaze (whisk 4 oz softened cream cheese with ½ cup powdered sugar and 2 tbsp milk).

Vanilla Bean Crockpot Cake

This dreamy slow-cooked cake fills your kitchen with the warm, comforting aroma of vanilla—no oven required!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1/2 cup hot water
• 2 tbsp brown sugar

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Add 1/2 cup whole milk, 1 large egg, 2 tbsp melted butter, and vanilla seeds (or extract), stirring until just combined. Pour into a greased 3-quart crockpot.
3. Mix 1/2 cup hot water and 2 tbsp brown sugar; pour evenly over the batter (do not stir).
4. Cover and cook on HIGH for 1.5–2 hours until the top springs back when touched. Let cool 10 minutes before serving.

The magic? A caramel-like sauce forms beneath the cake as it cooks, making every spoonful extra indulgent.

Tip: Serve warm with a scoop of ice cream—the contrast of cool cream and warm vanilla is heavenly!

Red Velvet Crockpot Cake

This decadent, fuss-free dessert brings the classic red velvet charm to your slow cooker—perfect for when you want a showstopper without babysitting the oven.

Ingredients:

• 1 box (15.25 oz) red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. In a large bowl, whisk together the red velvet cake mix, water, vegetable oil, and eggs until smooth. Fold in 1/2 cup of the chocolate chips.
2. Lightly grease the crockpot insert, then pour in the batter. Cover and cook on LOW for 2.5–3 hours, or until the edges are set but the center is slightly soft (a toothpick inserted should have a few moist crumbs).
3. Meanwhile, heat the heavy cream in a small saucepan until steaming. Pour over the remaining 1/2 cup chocolate chips in a bowl; let sit 2 minutes, then whisk until smooth. Stir in the powdered sugar.
4. Drizzle the warm ganache over the cake in the crockpot. Let cool for 15 minutes before serving.

The slow cooker keeps this cake ultra-moist, while the gooey chocolate ganache seeps into every crevice for a dessert that’s part cake, part molten lava treat.

Tip: Serve with vanilla ice cream to balance the richness—the warm cake will make it melt into a dreamy sauce.

Pumpkin Spice Crockpot Cake

This fuss-free cake bakes right in your slow cooker, filling your kitchen with warm pumpkin spice aromas while you go about your day.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup chopped pecans (optional)

Instructions:

1. Whisk together pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup vegetable oil in a large bowl until smooth. Beat in 3 eggs one at a time.
2. In another bowl, combine 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, and 1/2 tsp salt. Gradually fold dry ingredients into wet batter until just combined.
3. Grease a 6-quart slow cooker and pour in batter. Sprinkle with 1/2 cup pecans (if using). Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean.
4. Let cake cool uncovered for 15 minutes before slicing. Serve warm with whipped cream or ice cream.

The slow cooker gives this cake an irresistibly moist, pudding-like texture while keeping the top perfectly tender – no dry edges here!

Tip: For extra caramelized flavor, sprinkle the top with an extra tablespoon of brown sugar before cooking.

Banana Nut Crockpot Cake

This fuss-free cake bakes up moist and fragrant right in your slow cooker—no oven required, and your kitchen will smell amazing!

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
2. Add flour, baking soda, salt, and cinnamon to the wet ingredients, stirring just until combined (don’t overmix). Fold in chopped walnuts.
3. Grease the inside of a 6-quart crockpot with butter or cooking spray. Pour the batter in and smooth the top.
4. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Let cool 15 minutes before slicing.

The slow cooker gives this cake an ultra-tender crumb, and the walnuts add just the right crunch. Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert!

Tip: For extra caramelized edges, leave the lid slightly ajar during the last 30 minutes of cooking.

Apple Cinnamon Crockpot Cake

Apple Cinnamon Crockpot Cake

This cozy, hands-off dessert fills your kitchen with the comforting scent of spiced apples while the slow cooker does all the work.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup melted unsalted butter
• 2 tsp vanilla extract
• 2 medium apples (peeled and diced)
• 1/4 cup brown sugar (for topping)

Instructions:

1. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt in a large bowl.
2. In another bowl, beat 2 large eggs, then stir in 1/2 cup whole milk, 1/4 cup melted butter, and 2 tsp vanilla extract. Pour wet ingredients into dry ingredients, mixing just until combined.
3. Fold in diced apples, then spread batter into a greased 6-quart crockpot. Sprinkle evenly with 1/4 cup brown sugar.
4. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Let cool 15 minutes before serving.

The slow cooker gives this cake an irresistibly moist crumb, while the brown sugar topping caramelizes into a crackly, cinnamon-kissed crust.

Tip: Serve warm with a scoop of vanilla ice cream for extra indulgence!

Coconut Lime Crockpot Cake

This tropical-inspired cake bakes effortlessly in your slow cooker, delivering a moist, citrusy treat with a hint of coconut—perfect for lazy weekends or potlucks!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup coconut milk (full-fat)
• ¼ cup melted coconut oil
• 2 large eggs
• 2 tbsp lime zest (about 2 limes)
• 3 tbsp fresh lime juice
• ½ cup sweetened shredded coconut
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt.
2. Add ½ cup coconut milk, ¼ cup melted coconut oil, 2 eggs, 2 tbsp lime zest, and 3 tbsp lime juice. Stir until just combined (don’t overmix). Fold in ½ cup shredded coconut.
3. Grease a 6-quart crockpot with coconut oil, then pour in the batter. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean.
4. Let cool for 15 minutes, then dust with 1 tbsp powdered sugar before slicing.

The slow cooker keeps this cake incredibly tender, while the lime zest brightens every bite—no frosting needed! Tip: For extra coconut flavor, toast the shredded coconut before folding it into the batter.

Peanut Butter Swirl Crockpot Cake

This dreamy slow-cooker cake combines rich chocolate and creamy peanut butter for a fuss-free dessert that practically makes itself.

Ingredients:

• 1 box (15.25 oz) chocolate fudge cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tbsp milk
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. In a large bowl, whisk together the chocolate fudge cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs until smooth. Pour into a greased 6-quart crockpot.
2. In a small bowl, microwave 1/2 cup peanut butter for 20 seconds to soften. Stir in 1/4 cup powdered sugar and 2 tbsp milk until smooth.
3. Drop spoonfuls of peanut butter mixture over the cake batter. Use a knife to swirl gently. Sprinkle 1/2 cup chocolate chips on top.
4. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before serving.

The slow cooker gives this cake an extra-moist crumb, while the peanut butter swirls stay velvety and distinct—no oven required!

Tip: For extra decadence, drizzle slices with warmed peanut butter and a scoop of vanilla ice cream.

Blueberry Lemon Crockpot Cake

This fuss-free dump cake bakes up tender and fragrant in your slow cooker, with juicy blueberries and bright lemon for a dessert that feels like summer in every bite.

Ingredients:

• 1 (15.25 oz) box lemon cake mix
• 1 cup fresh or frozen blueberries
• 1 cup water
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Lightly grease the crockpot insert with butter or cooking spray. Spread blueberries evenly across the bottom.
2. In a bowl, whisk together lemon cake mix, 1/4 cup granulated sugar, and 1 tbsp lemon zest. Sprinkle dry mixture over blueberries.
3. Pour 1 cup water and 1 tsp vanilla extract evenly over the dry mix. Drizzle 1/2 cup melted butter on top (do not stir).
4. Cover and cook on HIGH for 2 hours or until the top is set and edges pull away slightly. Turn off heat and let sit uncovered for 15 minutes.

The magic here? The blueberries bubble up through the cake while it cooks, creating pockets of jammy fruit beneath a golden, buttery crust.

Tip: Serve warm with a scoop of vanilla ice cream—the contrast of cool cream and warm cake is heavenly!

Cherry Almond Crockpot Cake

This cozy, dump-and-go dessert is a dream for busy bakers—just toss everything in the slow cooker and let the magic happen!

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 1 can (21 oz) cherry pie filling
• 2 large eggs
• 1/2 cup sliced almonds
• 1/4 cup melted butter
• 1 tsp almond extract
• 1/4 tsp salt

Instructions:

1. Lightly grease the crockpot insert with butter or cooking spray.
2. In a large bowl, whisk together the yellow cake mix, eggs, melted butter, almond extract, and salt until a thick batter forms.
3. Fold in the cherry pie filling and half the sliced almonds (reserve the rest for topping).
4. Spread the batter evenly in the crockpot, sprinkle with remaining almonds, and cover. Cook on HIGH for 2 hours or until the edges pull away slightly from the sides.
5. Let cool for 15 minutes before serving—the cake will firm up as it rests.

The almond extract deepens the cherry flavor beautifully, while the slow cooking keeps the cake irresistibly moist. Tip: Serve warm with a scoop of vanilla ice cream for a next-level sundae!

Molten Caramel Crockpot Cake

This gooey, decadent cake bakes itself while you relax—just dump, set, and let your crockpot work its magic!

Ingredients:

• 1 box (15.25 oz) devil’s food cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup caramel sauce (store-bought or homemade)
• 1/2 cup semi-sweet chocolate chips
• Vanilla ice cream, for serving (optional)

Instructions:

1. Spray a 6-quart crockpot with cooking spray. In a large bowl, whisk together the cake mix, water, vegetable oil, and eggs until smooth.
2. Pour half the batter into the crockpot. Drizzle 1/2 cup caramel sauce evenly over the batter, then sprinkle with 1/4 cup chocolate chips. Repeat with remaining batter, caramel, and chips.
3. Cover and cook on LOW for 2.5–3 hours (or HIGH for 1.5–2 hours) until the edges are set but the center is still slightly jiggly.
4. Turn off the crockpot and let the cake rest, uncovered, for 15 minutes. Serve warm with ice cream, letting the molten caramel ooze over each slice.

The slow cooker creates a fudgy, pudding-like center—no fancy baking skills required! For extra drama, drizzle extra caramel sauce right before serving.

Tip: Avoid overbaking; the cake firms up as it cools. Leftovers (if any!) reheat beautifully in the microwave for 30 seconds.

Raspberry Chocolate Crockpot Cake

This decadent, fuss-free cake bakes itself in the slow cooker, delivering rich chocolate flavor with bursts of juicy raspberries—perfect for when you want dessert without the oven hassle.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup fresh raspberries (plus extra for garnish)
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together the chocolate cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs until smooth. Gently fold in 1 cup raspberries and 1/2 cup chocolate chips.
2. Lightly grease the crockpot insert with nonstick spray. Pour the batter into the crockpot and spread evenly.
3. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Avoid opening the lid during cooking.
4. Let the cake cool for 15 minutes, then dust with 1/4 cup powdered sugar and top with extra raspberries.

The slow cooker keeps this cake ultra-moist, while the raspberries add a bright tang that cuts through the richness. It’s like a lava cake meets fruit cobbler!

Tip: For extra gooeyness, serve warm with a scoop of vanilla ice cream—the melted chocolate chips create pockets of bliss.

Pineapple Upside-Down Crockpot Cake

This slow-cooked twist on a classic dessert delivers all the caramelized pineapple goodness with minimal fuss—just set it and forget it!

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice, drained (reserve 1/4 cup juice)
• 6-8 maraschino cherries (optional)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Pour 1/4 cup melted butter into a 6-quart crockpot, swirling to coat the bottom. Sprinkle 1/2 cup brown sugar evenly over the butter, then arrange pineapple rings in a single layer (add cherries in the centers if using).
2. In a bowl, whisk together 1 1/2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt. In another bowl, mix 1/2 cup milk, 1/4 cup reserved pineapple juice, 1 egg, and 1 tsp vanilla. Stir wet ingredients into dry until just combined.
3. Pour batter over pineapple layer, spreading gently. Cover and cook on HIGH for 2–2.5 hours or until a toothpick inserted in the center comes out clean. Turn off heat, uncover, and let rest 10 minutes.
4. Run a knife around the edges, then place a large plate over the crockpot. Carefully invert to release the cake (syrup will pool over the top). Serve warm.

The slow cooker gives this cake an extra-moist crumb, while the pineapple juices bubble into the batter for a caramelized finish. No oven required!

Tip: For easier cleanup, line the crockpot with parchment paper before adding the butter.

Spiced Chai Crockpot Cake

This cozy cake bakes right in your slow cooker, infusing every bite with warm chai spices and a tender crumb—perfect for lazy weekends or impromptu gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup whole milk
• ¼ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup strong brewed chai tea, cooled

Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, and salt in a large bowl.
2. In another bowl, mix milk, vegetable oil, egg, and vanilla extract until smooth. Stir in the chai tea.
3. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are okay).
4. Grease a 6-quart crockpot and spread the batter evenly inside. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean.
5. Let cool for 15 minutes before slicing. Serve warm with a dusting of powdered sugar or a drizzle of caramel.

The slow cooker keeps this cake incredibly moist, while the chai spices shine without overpowering—think chai latte meets dessert!

Tip: For extra richness, swap the milk for coconut milk and top with toasted coconut flakes.

Strawberry Shortcake Crockpot Cake

This Strawberry Shortcake Crockpot Cake is a dreamy, fuss-free dessert that lets your slow cooker do all the work while you soak up the compliments.

• 1 box (16 oz) vanilla cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

1. In a large bowl, whisk together the vanilla cake mix, water, vegetable oil, and eggs until smooth. Pour the batter into a greased 6-quart crockpot.
2. Toss the strawberries with 1/4 cup granulated sugar and scatter evenly over the cake batter.
3. Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Let cool slightly (about 15 minutes).
4. While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks (about 3–4 minutes). Dollop over the warm cake before serving.

The magic here? The strawberries sink into the cake as it cooks, creating juicy pockets of fruit in every bite. Serve it warm with that cloud of whipped cream melting just slightly—pure comfort!

Tip: For extra flair, garnish with a few whole strawberries or a drizzle of strawberry syrup.

Double Chocolate Crockpot Cake

This rich, fudgy cake bakes effortlessly in your slow cooker—no oven required, and the results are pure chocolate heaven!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 1/2 cups hot water

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
2. Stir in 1/2 cup whole milk, 1/4 cup melted butter, and 1 tsp vanilla extract until just combined. Fold in 1/2 cup chocolate chips.
3. Spread the batter evenly into a greased 6-quart slow cooker. Pour 1 1/2 cups hot water carefully over the back of a spoon to cover the batter (do not stir).
4. Cover and cook on HIGH for 2 hours or until the top is set but still slightly gooey underneath. Turn off the heat and let sit, covered, for 30 minutes.

The magic here? The hot water creates a self-saucing layer beneath the cake—think molten center meets brownie-like edges. Serve warm with vanilla ice cream for maximum indulgence.

Tip: For extra decadence, swap half the chocolate chips for peanut butter chips!

Conclusion

There you have it—18 decadent crockpot cake recipes that make baking a breeze! Whether you’re craving chocolate, fruit, or something spiced, these easy desserts are sure to delight. Don’t forget to try your favorites, leave a comment below with your top pick, and share this roundup on Pinterest for fellow home cooks to enjoy. Happy slow-cooking and even happier indulging!