Slow Cooker Chocolate Caramel Cake Recipe
When you’re craving a decadent dessert but don’t have the time or energy to spend hours in the kitchen, the Slow Cooker Chocolate Caramel Cake Recipe is your perfect solution. This cake is not only incredibly easy to make but also delivers a rich and indulgent flavor that will impress your family and friends. Plus, it’s incredibly versatile, allowing you to add different toppings or ingredients to suit your taste—making it an ideal treat for any occasion.
Recipe Information
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 3g
Carbohydrates: 50g
Fat: 14g
Fiber: 1g
Sugar: 30g
Sodium: 200mg
Why Make Slow Cooker Chocolate Caramel Cake Recipe
This Slow Cooker Chocolate Caramel Cake Recipe is the ultimate dessert for anyone who loves chocolate and caramel. The slow cooking method ensures that every bite is perfectly moist and chewy, letting all the flavors develop beautifully as it cooks. Plus, with the rich toppings of Cool Whip and Heath bars, you can bring a burst of texture and taste to this delightful cake. It’s a fantastic option for gatherings or simply a cozy night in!
How to Make Slow Cooker Chocolate Caramel Cake Recipe Step by Step
Ingredients
15.25 oz Devil’s Food cake mix
3 large eggs
1 cup water
½ cup unsalted butter, melted
14 oz can sweetened condensed milk
½ cup caramel topping, plus extra for drizzling
8 oz Cool Whip, thawed
3 Heath bars, chopped (4.2 ounces)
Chocolate sauce for drizzling
Directions
In a large bowl, blend together the devil’s food cake mix, eggs, water, and melted butter until the mixture is smooth and fully combined. Spray the inside of the slow cooker insert with cooking spray to prevent sticking. Pour the batter into the slow cooker and smooth it into an even layer. Cover the slow cooker and cook on high for 2 hours. Do not open the lid during cooking to ensure even rising and baking. Once the cake is cooked, use the end of a spoon or a skewer to poke holes all over the surface of the cake carefully. Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the surface of the cake, allowing it to soak into the holes. Remove the slow cooker insert from the base. Let it cool until the bottom is cool to the touch, then transfer it to the refrigerator. Chill for at least 2 hours or overnight for best results. Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the chopped Heath bars generously over the whipped topping. Drizzle caramel and chocolate sauce over the top for extra sweetness and decoration. Serve the cake by scooping out portions with a large spoon. Enjoy this rich, moist, and luscious dessert!
How to Serve Slow Cooker Chocolate Caramel Cake Recipe
This delightful cake pairs beautifully with a scoop of vanilla ice cream for added creaminess. Alternatively, serve it with a side of fresh berries for a burst of freshness that balances the richness of the cake. If you want to elevate it even more, drizzling a little extra chocolate or caramel sauce on the plate can make for a stunning presentation.
How to Store Slow Cooker Chocolate Caramel Cake Recipe
Store any leftovers in the refrigerator in an airtight container for up to 5 days. To reheat, simply warm individual portions in the microwave for about 15-20 seconds. If you’d like to freeze portions, wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Expert Tips for Cooking Slow Cooker Chocolate Caramel Cake Recipe
- Use a high-quality chocolate cake mix for the best flavor and texture.
- Make sure to poke holes gently in the cake to prevent it from falling apart.
- Allow the cake to chill for at least 2 hours, as this enhances the melding of flavors.
- Experiment with different candy bar toppings if you’re feeling adventurous!
- Keep the lid closed during cooking to maintain moisture and achieve perfect results.
Delicious Variations of Slow Cooker Chocolate Caramel Cake Recipe
For a fun twist, try adding a teaspoon of coffee granules to intensify the chocolate flavor. You could also swap the Heath bars for crushed Oreos for a cookies-and-cream theme. If you’re looking for something lighter, incorporate some orange zest into the batter for a citrusy surprise.
The Slow Cooker Chocolate Caramel Cake Recipe is a must-try for chocolate lovers everywhere. Its rich flavor, ease of preparation, and customizable options make it a fantastic dessert you’ll want to make time and again. Don’t hesitate to whip it up for your next gathering or as a special treat for yourself—they won’t be able to resist!
Slow Cooker Chocolate Caramel Cake
Ingredients
Method
- In a large bowl, blend together the devil's food cake mix, eggs, water, and melted butter until the mixture is smooth and fully combined.
- Spray the inside of the slow cooker insert with cooking spray to prevent sticking.
- Pour the batter into the slow cooker and smooth it into an even layer.
- Cover the slow cooker and cook on high for 2 hours. Do not open the lid during cooking to ensure even rising and baking.
- Once the cake is cooked, use the end of a spoon or a skewer to poke holes all over the surface of the cake carefully.
- Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the surface of the cake, allowing it to soak into the holes.
- Remove the slow cooker insert from the base and let it cool until the bottom is cool to the touch.
- Transfer the cake to the refrigerator. Chill for at least 2 hours or overnight for best results.
- Once chilled, spread the thawed Cool Whip evenly over the top of the cake.
- Sprinkle the chopped Heath bars generously over the whipped topping.
- Drizzle with caramel and chocolate sauce over the top for extra sweetness and decoration.
- Serve the cake by scooping out portions with a large spoon.
