Slow Cooker Lava Cake
This slow cooker lava cake is rich, fudgy, and unbelievably easy. The edges bake into a soft cake while the center stays slightly gooey, giving you that molten “lava” texture without tasting like raw batter. Serve it warm with vanilla ice cream and a cherry on top for the perfect finish.
Servings: 8 cups
Calories: 453kcal
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
Serving: 0.5cup | Calories: 453kcal