Slow Cooker Chocolate Pudding Cake Recipe for Decadent Dessert

Chocolate-y, decadent, delicious, and SO easy – you will LOVE this slow cooker chocolate pudding cake recipe! You will make it again and again!

This slow cooker chocolate pudding cake is my absolute favorite dessert. It’s surprising I haven’t shared it here before, because it’s the go-to I make whenever I want something warm and comforting.

I first made it for friends a few weeks ago. They assumed the recipe was already on my site since I’d mentioned it was my favorite — and when I realized it wasn’t, I knew I had to add it.

I reach for this slow cooker pudding cake whenever I need dessert. It’s the one I request for birthdays, and it’s simple enough that kids can help or even make it themselves.

Imagine a warm chocolate cake that bakes into a light cake layer on top with a rich hot-fudge pudding beneath — and all made in a slow cooker. It’s comforting, indulgent, and effortless.

Yes — it’s easy enough for kids to prepare, and the result is a warm, decadent dessert that feels special but requires minimal effort.

Can you reheat chocolate pudding cake?

This pudding cake reheats beautifully. For single servings, use the microwave. For larger portions, store the cooled cake in the slow cooker crock in the refrigerator. When you’re ready to serve, put the crock back into the slow cooker and warm on the “warm” setting for about 2 hours, or until heated through.

Timing varies by slow cooker model; in mine it takes around 2 hours. A convenient approach is to start warming it while you prepare dinner so it’s ready for dessert.

More dessert ideas

• Hot Chocolate Brownies
• Cherry Cheesecake Bars
• Raspberry Pie
• Homemade Chocolate Pudding
• Raspberry Lemon Blondies

Yield: serves 8

Slow Cooker Chocolate Pudding Cake

Chocolate-y, decadent, delicious, and SO easy – you will LOVE this slow cooker chocolate pudding cake recipe! You will make it again and again!

Prep Time
10 minutes

Cook Time
3 hours

Total Time
3 hours 10 minutes

Ingredients

For the cake:

• 1 cup all purpose flour
• 1/2 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1/4 cup canola oil
• 2 teaspoons vanilla
• 1/2 cup semi-sweet chocolate chips

For the topping:

• 3 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 1/2 cups boiling water

Instructions

1. Lightly spray the crock of a slow cooker (I use a 5 quart slow cooker) with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until combined.
3. Add the milk, oil, and vanilla and stir until just combined.
4. Stir in the chocolate chips.
5. Spread the batter (it will be thick) in the bottom of the prepared slow cooker.
6. In another bowl, whisk together the cocoa powder, sugar, and boiling water for the topping until smooth.
7. Pour the topping carefully over the cake batter. Do NOT stir.
8. Put the lid on the slow cooker and cook on high for 2 to 2 1/2 hours, until the cake is set.
9. Turn the slow cooker off and let it sit for 30 minutes before serving. Serve warm with vanilla ice cream.
10. This pudding cake reheats well. Store leftovers in the refrigerator for up to 3 days. To reheat, place the crock back into the slow cooker and heat on the “warm” setting for 2–3 hours, until heated through.

Recommended Products

This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.

• 
  Slow Cooker, 5-Quart
• 
  Fry’s Premium Baking Cocoa Unsweetened
• 
  Silicone Balloon Whisk
• Measuring Cups/Spoons

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 317Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 165mgCarbohydrates: 54gFiber: 2gSugar: 37gProtein: 3g

Nutrition information is an estimate based on ingredients used and may not be exact.