Slow Cooker Lava Cake Recipe
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A slow cooker lava cake recipe is one of the easiest ways to get a restaurant-style molten chocolate dessert at home.
The edges bake into a soft cake while the center stays gooey and fudgy, giving you that signature “lava” texture without being raw. It’s rich, warm, and perfect with a scoop of vanilla ice cream.
If you’ve tried my Crockpot Chocolate Cherry Dump Cake or oven-baked Chocolate Dump Cake, this one belongs right beside them.
Ingredients for Crock Pot Lava Cake
- 15.25 oz chocolate cake mix
- 3.9 oz instant chocolate pudding mix
- 3 eggs
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 12 oz semi-sweet chocolate chips
- Optional toppings: vanilla ice cream, maraschino cherries
How to Make Lava Chocolate Cake in a Slow Cooker
Spray a 6-quart slow cooker with nonstick cooking spray.
In a large mixing bowl, whisk together dry cake mix and dry pudding mix.
Add eggs, milk, and oil. Beat for about 2 minutes until smooth and fully combined.
Pour batter into the greased slow cooker and spread evenly.
Sprinkle the chocolate chips over the top.
Cover and cook on low for 2 1/2 hours. The edges will be set while the center stays gooey.
Scoop into bowls while warm. Top with ice cream and cherries if desired.
Serving Ideas for Lava Molten Cake
The truth is, there’s no wrong way to dig into this cake, but my favorite is to scoop it straight out of the slow cooker while it’s still steaming. The edges hold together like a soft chocolate cake, and the middle stays gooey enough that a scoop of vanilla ice cream practically disappears into it.
That hot-and-cold bite is what makes people go back for seconds. Around here we’ve tried a few extras too, sometimes a drizzle of caramel sauce, sometimes a handful of chopped peanut butter cups, or even peanut butter chips stirred in before cooking.
Honestly, half the fun is letting everyone dress up their own bowl. Some pile on whipped cream, others sneak a little extra chocolate syrup, and my husband insists it’s best with just ice cream and nothing else. You really can’t mess it up.
Storing and Reheating Lava Cake
If you somehow end up with leftovers (it doesn’t happen often here), just scoop the extra into a container and pop it in the fridge. It’ll keep fine for about three days.
When you’re ready for another bowl, just microwave a serving for 20 to 30 seconds. The chocolate melts back into that soft, gooey texture like it was fresh out of the slow cooker.
FAQ: How to Make Lava Chocolate Cake
Is lava cake supposed to be gooey in the center?
Yes. A proper lava cake should have baked edges with a molten, gooey center. It should taste rich and fudgy, but not like raw batter.
What size slow cooker works best for lava cake?
A 6-quart slow cooker gives the best balance of depth and even cooking. A smaller crock pot may take longer and risk overcooking the edges.
Can I make lava cake ahead of time?
You can cook it in advance and reheat portions, but for the best molten texture, serve it straight from the slow cooker.
Can I double this recipe?
Not in one crockpot. Doubling will overfill and cause uneven cooking. If you need a larger batch, use two slow cookers side by side.
Slow Cooker Lava Cake
Equipment
Ingredients
- 15.25 oz chocolate cake mix dry, not prepared
- 3.9 oz instant chocolate pudding mix dry, not prepared
- 3 large eggs
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 12 oz semi-sweet chocolate chips
- Optional for serving: vanilla ice cream and maraschino cherries
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray. This keeps the cake from sticking and makes cleanup easier.
- In a large mixing bowl, combine the dry cake mix and dry pudding mix. (Don’t make the pudding according to package directions, just use the powder.) Add eggs, milk, and oil. Beat with a hand mixer or whisk for about 2 minutes, until smooth and fully blended.
- Pour the batter evenly into the greased slow cooker. Sprinkle the chocolate chips across the top of the batter. They’ll melt down into little gooey pockets of chocolate as it cooks.
- Cover with the lid and cook on LOW for about 2 1/2 hours (may need an extra 10 minutes). The edges will look set like cake, while the center will stay softer and molten. Don’t overcook, or you’ll lose the lava texture.
- Scoop directly from the slow cooker into bowls. Add a scoop of vanilla ice cream on top so it melts into the warm cake. A cherry on top makes it look extra fun and festive.
- Transfer any extras to an airtight container and refrigerate for up to 3 days. To reheat, microwave a serving for 20–30 seconds. The chocolate softens again and turns back into lava cake.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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