Slow Cooker Chocolate Raspberry Cake recipe

This effortless slow cooker chocolate raspberry cake delivers a decadent, gooey texture with deep chocolate flavor and pockets of bright raspberry jam or fresh berries. No oven needed—just mix, pour into your crockpot, and let it work its magic for a warm, spoonable dessert that’s perfect for cozy nights or easy entertaining.

Why You’ll Love This recipe

You’ll adore this recipe because it’s ridiculously simple yet feels gourmet—dump most ingredients together, no fancy techniques or constant watching required. The slow cooker creates an amazingly moist, almost lava-like cake with a tender crumb that stays soft for days.

The combination of rich chocolate and tart raspberry is timeless and crowd-pleasing, balancing sweetness with fruity zing. It’s forgiving for beginners, requires minimal cleanup (one bowl and your crockpot!), and fills your home with an irresistible aroma.

Whether you’re short on time, avoiding oven heat, or craving comfort food, this delivers wow-factor dessert with almost zero effort.

Yield: 10 servings

Slow Cooker Chocolate Raspberry Cake recipe

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Moist, fudgy slow cooker chocolate cake swirled with raspberry for an easy, decadent no-oven dessert.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 25 minutes

Ingredients

• 1 box (15.25 oz) chocolate cake mix (devil's food or fudge works best)
• 3 large eggs
• ½ cup vegetable oil (or melted butter for richer flavor)
• 1 cup water (or milk for extra tenderness)
• ¾ cup raspberry jam or preserves (divided: ½ cup in batter, ¼ cup for swirling)
• ½ cup semi-sweet chocolate chips (optional, for gooey pockets)
• Fresh raspberries and powdered sugar for garnish (optional)
• Vanilla ice cream or whipped cream for serving

Instructions

1. Grab your slow cooker (6-quart is ideal) and generously spray the inside with nonstick cooking spray, or line it with parchment paper for foolproof removal later—trust me, this saves headaches!
2. In a large mixing bowl, dump in the chocolate cake mix—give it a quick whisk to break up any lumps and make sure it's ready for action.
3. Crack in the 3 eggs, pour in the ½ cup oil, and add the 1 cup water (or milk if you're feeling fancy)—stir everything together with a spoon or whisk until it's smooth and glossy, no dry pockets left.
4. Gently fold in ½ cup of your raspberry jam and the optional chocolate chips—this is where the magic starts, creating those irresistible fruity-chocolate swirls.
5. Pour the luscious batter evenly into your prepared slow cooker, smoothing the top with a spatula so it cooks beautifully.
6. Now for the fun part: dollop the remaining ¼ cup raspberry jam in small spoonfuls across the top, then use a knife or skewer to swirl it gently into the batter—don't overmix; you want those pretty ribbons of berry goodness!
7. Pop the lid on your slow cooker, set it to LOW, and let it work its slow-magic for 2 to 3 hours—start checking around 2 hours; the edges should be set and the center should look just slightly underdone with moist crumbs on a toothpick.
8. Once it's ready, turn off the heat and let the cake rest with the lid on for 10-15 minutes—it firms up a bit but stays wonderfully fudgy.
9. Carefully lift it out (using parchment handles if you lined it) or scoop warm portions straight from the pot—either way, it's going to look and smell amazing!
10. Serve it up warm with a big scoop of vanilla ice cream, a sprinkle of powdered sugar, and fresh raspberries on top—watch everyone go back for seconds!

Notes

This is more of a spoonable, pudding-like cake than a sliceable one—perfect for casual serving. Adjust cook time based on your slow cooker model; older ones may take longer. Always cook on LOW to avoid dry edges.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 252Total Fat 18gSaturated Fat 4gUnsaturated Fat 14gCholesterol 56mgSodium 51mgCarbohydrates 24gFiber 1gSugar 17gProtein 3g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Line your slow cooker with parchment paper or spray generously with nonstick spray to prevent sticking and make removal easier.
• Use a 6-quart slow cooker for best results; smaller ones may need reduced cooking time.
• Don’t overcook—check at the minimum time with a toothpick; it should come out with moist crumbs for that fudgy texture.
• For extra gooey centers, swirl raspberry jam deeper into the batter before cooking.
• Cook on low for even heat distribution; high can dry out edges.
• Let it rest 10-15 minutes after cooking for easier slicing or scooping.
• Serve warm with ice cream—the contrast is magical!

Ingredients Notes

This recipe uses pantry staples for convenience. A boxed chocolate cake mix (like devil’s food or fudge) provides consistent results and rich flavor without measuring cocoa from scratch. Eggs and oil keep the cake tender and moist during the long cook. Raspberry jam or preserves add tangy bursts—seedless for smoother texture, or with seeds for extra fruitiness.

Water or milk thins the batter just right. For toppings, vanilla ice cream or whipped cream enhances creaminess, while fresh raspberries give a pop of color and freshness. Optional chocolate chips melt into gooey pockets. All ingredients are easy to find and forgiving if you swap brands.

Variations and Substitutions

Make it gluten-free by using a gluten-free chocolate cake mix. For a from-scratch version, replace the mix with homemade dry ingredients (flour, cocoa, sugar, baking powder). Use fresh or frozen raspberries instead of jam—fold in 1-1.5 cups for chunkier fruit.

Swap raspberry for strawberry, blackberry, or cherry preserves for different berry twists. Add ½ cup chocolate chips or chopped dark chocolate for deeper decadence. For a lava-style effect, dollop extra jam on top before cooking. Dairy-free? Use plant-based milk and oil-based mix. Reduce sugar by using less jam if you prefer less sweet. Turn it into brownies by using brownie mix and adding nuts.

Storage Options

Store leftovers covered in the fridge for up to 4-5 days. Reheat individual portions in the microwave for 20-30 seconds to restore gooeyness. Freeze slices wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge and warm before serving.

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