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Slow Cooker Lava Cake Recipe
This Slow Cooker Lava Cake Recipe gives you a rich, gooey, warm chocolate dessert with almost no effort—perfect for busy nights, holidays, or whenever that chocolate craving will not wait.
If you love the drama of a restaurant-style chocolate lava cake but don’t feel like fussing with individual ramekins or turning on the oven, this slow cooker lava cake (yes, a true crock pot lava cake) is going to be your new secret weapon. It’s a slow cooker dessert that tastes like you’ve been baking all day, but really, you just stir, pour, and let the slow cooker do the work while you go live your life.
What Makes This Slow Cooker Lava Cake Recipe Special?
Think of this as a cozy mash-up between a chocolate lava cake and a hot fudge pudding cake—made in your slow cooker. You get a soft, tender chocolate cake on top with a thick, molten chocolate sauce underneath. Scoop it out while it’s warm and you’ll see that luscious lava center flowing out like hot fudge.
I started making this crock pot lava cake when my kids were teenagers and constantly bringing friends over after football games and birthday parties. I needed a slow cooker party dessert I could set up earlier in the day that would still taste fresh and extra-indulgent hours later. This one checks all those boxes.
A few more things I love about it:
- It’s a “dump cake slow cooker” style recipe—meaning lots of easy mixing and pouring, no fancy steps.
- It’s flexible. You can use a cake mix, or make your favorite homemade chocolate cake batter.
- It stays warm for a long time, making it ideal for potlucks, game day spreads, or holiday dessert buffets.
- Compared with deep-fried or heavy frosted desserts, this slow cooker chocolate dessert can be lightened up a bit with better chocolate choices and simple toppings like berries.
Is it health food? No, I’m 50, not delusional. But you can control the quality of ingredients and the portion size, which helps. Serve it in small bowls with a spoonful of vanilla yogurt or a tiny scoop of ice cream and you’ve got a satisfying treat that doesn’t feel overboard.
Why You’ll Love This Slow Cooker Lava Cake
- No oven needed – Your slow cooker does all the “baking,” so this is perfect for summer or crowded holiday kitchens.
- Ridiculously easy – It’s an easy lava cake recipe with simple pantry ingredients and basic stirring.
- Perfect for serving a crowd – This slow cooker cake recipe feeds 8–10 people without any last-minute plating stress.
- Restaurant-style lava center – You get that classic molten chocolate cake slow cooker texture with minimal work.
- Hands-off cooking – Just set it, let it cook, and focus on dinner, guests, or your favorite show.
- Family and kid friendly – Familiar flavors, warm and gooey, and fun to top with ice cream and sprinkles.
- Flexible and forgiving – Works with different cake mixes, dairy options, and fun mix-ins like peanut butter or mint.
- Slow cooker party dessert winner – It stays warm and scoopable on the “warm” setting, so everyone can serve themselves.
Ingredients for Slow Cooker Lava Cake
Here’s what you’ll need for this rich chocolate lava cake, along with a few tips and easy substitutions.
For the cake layer:
- 1 box (15.25 oz) chocolate cake mix
- (Use a “devil’s food” or “dark chocolate” variety for a deeper flavor; gluten-free cake mix also works.)
- 1/2 cup unsweetened cocoa powder
- (Boosts the chocolate flavor so it tastes more homemade than boxed.)
- 1 1/4 cups milk
- (Whole milk gives a richer cake, but 2% or non-dairy milk like oat or almond works in a pinch.)
- 1/3 cup vegetable oil
- (Canola or other neutral oil; melted butter works too for a slightly denser crumb.)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For the lava / pudding layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- (Use “instant,” not cook-and-serve, or it won’t set correctly.)
- 2 cups cold milk
- (Again, whole milk for best texture; non-dairy pudding can work if it’s labeled for instant preparation.)
- 1 cup semi-sweet chocolate chips
- (Dark chocolate chips or chopped bar chocolate make this even more intense.)
For topping and serving (optional but highly recommended):
- Vanilla ice cream or lightly sweetened whipped cream
- Fresh berries (raspberries and strawberries are my favorite with this)
- Flaky sea salt, for a pretty garnish and a little flavor contrast
- Shaved chocolate or chocolate curls, if you’re feeling fancy
Prep tip: Spray your slow cooker generously with nonstick spray or brush with melted butter. This is a slow cooker baking recipe, and just like a cake pan, it needs a nonstick layer so the edges release easily.
Step-by-Step Directions
Follow these steps and you’ll have a warm chocolate dessert waiting on the counter like magic.
-
Prep the slow cooker
Spray the inside of a 5- to 6-quart slow cooker with nonstick spray or brush with butter, making sure to get up the sides. This helps keep the cake from sticking and also makes cleanup far easier. -
Mix the dry cake ingredients
In a large mixing bowl, whisk together the cake mix, cocoa powder, and salt. Breaking up any lumps now gives you a smoother cake later. -
Add the wet cake ingredients
Add the 1 1/4 cups milk, oil, eggs, and vanilla to the bowl. Beat with a hand mixer on medium speed for about 2 minutes, or whisk vigorously until the batter is thick, shiny, and mostly smooth. Scrape down the sides so nothing dry is hiding. -
Spread the cake batter in the slow cooker
Pour the cake batter into the prepared slow cooker and spread it into an even layer with a spatula. The batter will be fairly thick—that’s good. It needs structure so it can support the lava underneath. -
Prepare the pudding layer
In a separate medium bowl, whisk together the instant pudding mix and 2 cups cold milk for 2 minutes, until it thickens slightly. It should look like a soft pudding, not runny but still pourable. -
Layer the pudding on top
Gently pour the pudding mixture over the cake batter in the slow cooker. Don’t stir. You want two distinct layers so the cake can rise and the pudding can sink and form that molten sauce. -
Add the chocolate chips
Sprinkle the chocolate chips evenly over the top. Some will sink into the pudding as it cooks, creating little pockets of gooey melted chocolate. -
Cook the lava cake
Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or until the edges of the cake are set and the center is puffed but still a little jiggly. You should see a firm cake on top, and when you insert a spoon into the edge, you’ll hit a fudgy sauce underneath. -
Rest before serving
Turn the slow cooker off and let the lava cake rest, covered, for 10–15 minutes. This short rest helps the top finish setting while keeping the bottom nice and molten. -
Serve warm
Scoop big spoonfuls into bowls, making sure to dig deep so you get both cake and lava sauce. Serve with ice cream, whipped cream, berries, and a sprinkle of flaky sea salt if you like that sweet-salty thing.
Little sensory cue: If the top still looks very wet and shiny after 2 1/2 hours, give it another 15–20 minutes. Slow cookers can run hot or cool, and that’s perfectly normal.
Servings & Timing
- Yield: 8 generous servings (or 10 smaller portions)
- Prep Time: About 15 minutes
- Cook Time: 2 to 2 1/2 hours on HIGH
- Rest Time: 10–15 minutes
- Total Time: Around 2 hours 30 minutes
Honestly, this is one of my favorite “set it up before dinner and dessert is waiting” recipes. You can start the slow cooker right as you put dinner in the oven or on the stove, and by the time you’ve eaten and cleared the table, your slow cooker lava cake recipe is ready and waiting.
Fun Variations on Slow Cooker Lava Cake
You know what? This recipe is a fantastic base. From here, you can play.
- Peanut Butter Swirl – Dollop 1/3 cup warmed peanut butter over the cake batter before adding the pudding and swirl it in gently with a knife.
- Mocha Madness – Replace 1/2 cup of the milk in the cake batter with strong brewed coffee and use dark chocolate chips.
- Mint Chocolate Lava Cake – Add 1/2 teaspoon peppermint extract to the pudding layer and sprinkle crushed peppermint candies on top before serving.
- Gluten-Free Version – Use a gluten-free chocolate cake mix and check that your pudding and chocolate chips are certified gluten-free.
- S’mores Style – Sprinkle 1 cup mini marshmallows over the cake during the last 10 minutes of cooking, plus crushed graham crackers for a campfire twist.
- Salted Caramel Lava Cake – Drizzle 1/3 cup store-bought caramel sauce over the hot cake right after cooking, then sprinkle with flaky sea salt.
Storage, Reheating & Make-Ahead Tips
One of the perks of a slow cooker dessert is how flexible it is around your schedule.
- Storing leftovers – Let the lava cake cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days.
- Reheating individual portions – Warm a serving in the microwave for 20–30 seconds at a time until heated through. It won’t be quite as “lava-like” as day one, but it’ll still be a wonderful warm chocolate dessert.
- Reheating the whole batch – Put the leftovers back into the (cleaned) slow cooker crock, cover, and warm on LOW for 45–60 minutes, checking after 30 minutes so it doesn’t overcook.
- Freezing – You can freeze leftover cake in small containers for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave.
- Make-ahead strategy – Whisk the dry cake ingredients together and store in a jar or zip-top bag, and keep a box of instant pudding, chocolate chips, and a cake mix in your pantry. When the craving hits, you’re already halfway there.
Fun little data point: my readers tell me that slow cooker baking recipes like this get pulled out most around Thanksgiving and Christmas, when oven space is limited. So having a make-ahead plan for this one can really save your dessert lineup.
Notes From My Slow Cooker to Yours
- Know your slow cooker – Older models tend to run cooler; newer ones can run hotter. The first time you make this, start checking at the 2-hour mark.
- Avoid lifting the lid a lot – A quick peek is okay, but constant opening can release too much heat and stretch out the cooking time.
- Use the right size crock – A 5- to 6-quart slow cooker is ideal. If yours is much larger, the cake will be thinner and may cook faster.
- Go for good cocoa and chocolate – Since this is a rich chocolate lava cake, the flavor of your cocoa powder and chocolate chips really shows. I like Ghirardelli or Guittard when I can find them on sale.
- Balance the sweetness – If you prefer a less sweet dessert, use bittersweet chocolate chips and a dark chocolate cake mix, and serve with unsweetened whipped cream.
- Serving for a small household – I live in a smaller household now, so I’ll often make this for a get-together and send guests home with small containers of leftovers. They never complain.
Slow Cooker Lava Cake Recipe FAQs
Can I use a brownie mix instead of cake mix?
Yes, but the texture will be denser and fudgier, more like a brownie pudding. It’s delicious, just a little heavier than a traditional chocolate lava cake.
Can I cook this on LOW instead of HIGH?
You can, but it usually takes around 3 1/2 to 4 hours on LOW. If you go this route, start checking after 3 hours so the cake doesn’t overcook.
Why is my lava cake dry on top and not gooey?
Most likely it cooked a bit too long or your slow cooker runs hot. Next time, check earlier and pull it off the heat when the center is just set but still soft.
Can I make this in individual slow cookers or mini crocks?
Yes, you can divide the batter and pudding among 4 greased mini slow cookers or crocks. The cooking time will be shorter—start checking around 1 to 1 1/2 hours on HIGH.
Can I use homemade cake batter instead of a mix?
Absolutely. Use your favorite chocolate cake recipe that’s designed for a 9×13-inch pan and follow the same layering and cooking instructions.
How long can I leave it on “warm”?
You can safely keep it on the warm setting for 1–2 hours. The sauce may thicken a bit, but it will still be delicious and scoopable.
Is this recipe very sweet?
It’s a sweet dessert, yes, but you can control the sweetness by using darker chocolate, less sugary toppings, and serving smaller portions with plain Greek yogurt or unsweetened whipped cream.
What size slow cooker works best?
A round or oval 5- to 6-quart slow cooker gives the best balance of cake thickness and even cooking for this recipe.
Final Thoughts
This Slow Cooker Lava Cake Recipe gives you all the drama of a fancy molten chocolate cake with none of the stress—just simple ingredients, a cozy crock pot, and a little patience while that rich chocolate aroma fills your kitchen. It’s one of those slow cooker desserts that makes people think you fussed far more than you actually did.
Give it a try the next time you need a no-fuss, crowd-pleasing chocolate dessert, and let me know how it goes. Leave a comment with your favorite variation, and if you enjoy slow cooker baking as much as I do, you might also like experimenting with slow cooker brownies, cobblers, and other warm spoon desserts next.
Slow Cooker Lava Cake
Ingredients
- 1 box chocolate cake mix 15.25 oz; devil’s food or dark chocolate; gluten-free mix also works
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups milk whole milk preferred; 2% or non-dairy milk works
- 1/3 cup vegetable oil or other neutral oil; melted butter also works
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon fine sea salt
- 1 box instant chocolate pudding mix 3.9 oz; use instant, not cook-and-serve
- 2 cups milk cold; for pudding layer
- 1 cup semi-sweet chocolate chips or dark chocolate chips/chopped bar chocolate
- nonstick cooking spray or melted butter for greasing the slow cooker
- vanilla ice cream or whipped cream for serving, optional
- fresh berries such as raspberries or strawberries, optional
- flaky sea salt for garnish, optional
- shaved chocolate or chocolate curls for garnish, optional
Instructions
- Spray the inside of a 5- to 6-quart slow cooker with nonstick spray or brush with melted butter, making sure to coat the bottom and sides well to prevent sticking.nonstick cooking spray or melted butter
- In a large mixing bowl, whisk together the chocolate cake mix, unsweetened cocoa powder, and fine sea salt, breaking up any lumps.1 box chocolate cake mix, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon fine sea salt
- Add 1 1/4 cups milk, vegetable oil, eggs, and vanilla extract to the bowl. Beat with a hand mixer on medium speed for about 2 minutes, or whisk vigorously, until the batter is thick, shiny, and mostly smooth, scraping down the sides as needed.1 1/4 cups milk, 1/3 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract
- Pour the cake batter into the prepared slow cooker and spread it into an even layer with a spatula. The batter will be fairly thick.
- In a separate medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes, until slightly thickened and pudding-like but still pourable.1 box instant chocolate pudding mix, 2 cups milk
- Gently pour the pudding mixture evenly over the cake batter in the slow cooker. Do not stir; you want two distinct layers so the cake can rise and the pudding can form a molten sauce underneath.
- Sprinkle the chocolate chips evenly over the top. Some will sink into the pudding as it cooks, creating pockets of melted chocolate.1 cup semi-sweet chocolate chips
- Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or until the edges of the cake are set and the center is puffed but still slightly jiggly. When you insert a spoon near the edge, you should find a firm cake on top and a fudgy sauce underneath.
- Turn off the slow cooker and let the lava cake rest, covered, for 10–15 minutes to allow the top to finish setting while keeping the bottom molten.
- Scoop generous spoonfuls into bowls, digging deep to get both cake and lava sauce. Serve warm with vanilla ice cream or whipped cream, fresh berries, and a sprinkle of flaky sea salt or shaved chocolate if desired.vanilla ice cream or whipped cream, fresh berries, flaky sea salt, shaved chocolate or chocolate curls
