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This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.

An overhead shot of slow cooker lava cake in a black slow cooker.

I got this idea from my sister Meredith. Her recipe starts with a cake mix and a box of pudding, but since I don’t have either of those on hand most of the time, I decided to make a Slow Cooker Chocolate Lava Cake from scratch.

SO EASY.

This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.

 

How do you make Chocolate Cake in a slow cooker?

First, you spread your batter into the bottom of a slow cooker. Then, add a sugary topping. Finally, pour hot water over all of it.

No stirring! Cook on HIGH for 3 to 4 hours or LOW for 5 hours (see recipe notes for more information).

Can you make the cake without the sugar topping?

No, that’s not a good idea.

At the request of a reader, I tried it out. The “sugar topping” is actually the underlying fudge layer. If you make just the cake, it is not sweet enough, the chocolate flavor is lacking, the whole cake is dry, and it might even burn in the bottom of your slow cooker. I suggest making the cake as written, sugar topping and all.

Can you double the recipe?

Yes! Double the ingredients and it will still fit in a 6-quart slow cooker. Cook on HIGH for 3 to 5 hours or LOW for 4 to 6 hours (or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached.)

This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.

 

Can you cut this recipe in half?

Yes! You can cut the ingredients in half and prepare it in a 2-quart slow cooker.

Here’s everything you need to know:

INGREDIENTS:

For half of the cake batter:

  • ½ cup all-purpose flour
  • 6 tablespoons sugar
  • 1 ½ tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract

For half of the topping:

  • ¼ cup sugar
  • ¼ cup brown sugar, firmly packed
  • 2 tablespoons cocoa powder
  • ¾ cup hot water

DIRECTIONS:

  1. Coat a 2-quart slow cooker with nonstick spray. Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make a well in the middle of the dry ingredients with your fist.
  2. To the well, add the milk, butter, and vanilla. Whisk until smooth. Pour into the bottom of a slow cooker.
  3. Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
  4. Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 2 hours or LOW for 3 to 4 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached.

Slow Cooker Chocolate Lava Cake in a white bowl topped with whipped cream and a cherry.

Slow cooker chocolate lava cake in a slow cooker with a silver spoon.

Slow Cooker Chocolate Lava Cake

This Slow Cooker Chocolate Lava Cake is a game-changer: Warm, gooey chocolate cake (made from scratch!) nestled in a river of thick fudge sauce. Make this easy, luscious dessert right in your crockpot. Top with ice cream, whipped cream, or both for an extra special treat.
4.94 from 107 votes
Prep Time 15 mins
Cook Time 4 hrs 15 mins
Total Time 4 hrs 30 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 321

Ingredients 

For the cake batter:

For the cake topping:

For serving:

Instructions 

To make the cake batter:

  • Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla.
  • Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth. Pour into the bottom of a slow cooker.

To make the topping:

  • Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker.
  • Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes).
  • Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.

Recipe Video

Notes

  1. Depending on the strength of your slow cooker, the cake will be done in about 3 to 4 hours on HIGH or in about 5 hours on LOW.
  2. If your crockpot switches to "warm" after it's done cooking, you can leave it in the crockpot on the "warm" setting for at least 2-3 hours without changing the cake. For example, I cooked the cake on LOW for 5 hours, then left it in the crockpot for 2 more hours on the "warm" setting, and it was still perfect.
  3. To make a half recipe, halve all of the ingredients and prepare in a 2-quart slow cooker. The cake will be done in about 2 hours on HIGH. Scroll up in the post to find exact ingredients cut in half.
  4. To double the recipe, double all ingredients and prepare in a 6-quart slow cooker. The cake will be done in 3 to 5 hours on HIGH or 4 to 6 hours on LOW.
Adapted from Bake or Break. My mom pinned this a few years ago and hasn't stopped talking about it since.

Nutrition

Calories: 321kcalCarbohydrates: 60gProtein: 3gFat: 9gSaturated Fat: 6gCholesterol: 22mgSodium: 261mgPotassium: 125mgFiber: 2gSugar: 46gVitamin A: 261IUCalcium: 99mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. I followed the recipe exactly (except I doubled it) and it was a smashing success for a birthday party!! I made sure to use very good quality cocoa powder. Sooooo easy too! Thanks5 stars

    1. Hi Barbara, I have made it in a 4-quart low cooker. When it’s doubled it is better to make it in a 6-quart. Hope this helps! – Meggan

  2. I am going to make this for the office for an early lunch tomorrow. Would I be able to make it tonight and just warm it up tomorrow? Would it still have the lava at the bottom or would it be absorbed overnight?

    1. Hi Kim, I haven’t tried to make this ahead of time and reheat this myself, sorry! I’m not sure if there would be any lava left. If you do want to prepare some parts in advance, you can combine the dry ingredients for the batter and the topping separately so they will be easy additions tomorrow. Hope this helps, sorry again! – Meggan

  3. Excellent recipe! My oven had stopped working and I wanted a homemade cake for my birthday. Made a double recipe, cooked on high 3 hours, and it fed 7 people easily. We added a scoop of cookies and cream ice cream — perfect! Definitely a keeper!5 stars

    1. Happy belated birthday Tammy! I’m so glad you enjoyed this recipe, the ice cream addition sounds amazing. Thanks! – Meggan

  4. I made this last night…
    It’s an absolute winner…
    The cooking times were a bit confusing because one part says 3-4hrs on high, and another part says 2hrs on high.
    So I checked it at 1.5hrs. Next time, I’ll check it after an hour.
    It’s really tasty. The base is a delicious, gooey chocolate combination…
    Thank you for sharing.4 stars

    1. Hi there, sorry about the confusion. The full recipe cooks 3-4 hours on high. If you are doing half of the recipe it will cook in 2 hours on high. Hope this helps! – Meggan

  5. The Lava cake was good. I cooked for 4 hours on high. My crockpot goes to warm automatically after the time goes off but I would recommend turning it off because the edges got a little crunchy and chewy.5 stars

  6. This recipe does not call for eggs? I made a different recipe for one of these chocolate lava cakes and it called for 2 eggs…so before I make this I am just checking to make sure this recipe does not call for eggs😊THANK YOU

  7. This is a family favourite now. Thank you sooo very much for sharing.
    I triple the fudge part. Mmmmm delicious.5 stars

  8. Have the times been updated? I’ve made it before and it was gooey and this time it wasn’t. I used the original recipe and did it on low for 5 hours. I did notice the doubled recipe says 4-6 on low so maybe it was done sooner?

    1. Hi Martha, it’s possible it was done sooner. Slow cooker powers vary, so it’s possible it was done closer to the 4 hour mark. I’m sorry about that! – Meggan

  9. Love this recipe, it was my 11 year old’s wish for his birthday cake. I’m experimenting cook time with my instant pot, hoping it’ll cook right! Last time was an 8 minute, good but extra gooey, this time I’m going to try it for 15 and see.5 stars

  10. Love this recipe!! Made it over the weekend for a dinner party, served with vanilla bean ice cream and whipped cream. It was a hit!!! Love that it’s from scratch!! Super easy to make and loved your directions for doubling the recipe. I will Definitely will make this again!!5 stars

    1. Hi Dee, yes! This recipe is written for unsweetened cocoa powder. You would not need to adjust the sugar. :) Enjoy! – Meggan

  11. Hi Meggan,
    Do you think this would be appropriate for a Christmas potluck? What kind of cocoa do I need? I have unsweetened cocoa. Do I need to increase the sugar because I’m using unsweetened cocoa? Can I use 2% milk instead of whole milk. (I really hope you reply!)

    1. I think it’s a great idea! Unsweetened cocoa powder, not unsweetened chocolate, is what you will want to use. And 2% milk will be just fine. (One reader even made this with almond milk). I hope you have a great potluck! – Meggan

  12. Recipe is great, ty!
    I messed it up tho, somehow got the 1/2 recipe measurements confused with full. They’re listed so close to each other on the page..dont know if anyone else has had this problem. My own fault for not paying attention but might I suggest a little more of spread between the recipes.
    Excellent tho, ty for sharing with us.4 stars

  13. Rated 4 stars for ease of putting together. Currently baking in my crockpot. Very excited to see the end result! Got a question though, can the leftovers be refrigerated or frozen? Thanks for a lovely smelling and easy recipe!4 stars

  14. Made this and added cinnamon and a touch of chilli with some crushed walnuts
    It was a hit, seriously delicious with minimal effect
    Thank you

  15. Oh my goodness!!! What a wonderful recipe!! I was looking for a way to use up some brown sugar with a slow cooker and found this recipe. What an amazing find! I used the gluten free Bisquick flour as an alternate and it turned out better than any restaurant cake my family has ever had. Thank you so much for the recipe and all the tips. We will definitely be making it again!!5 stars

  16. OMGH!!! is really yum! easy recipe to follow. i have a slow cooker, but couldnt wait for hours b4 eating this gooey thing…. so i took up the suggestion of another commentator using oven. but i cooked it at 180 degrees celsius for about 40mins. yes, i too agree it will have more complex flavour if use extra instant coffee in the mix. is autumn days here in australia, so really comforting snack. i didn’t expect it to be so fluffy. P.S i did use a tad more butter and milk….

    1. I made this today and really pleased with the outcome. It was beyond amazing! My hubby doesnt have a sweet tooth so I cut the sugar amount in the recipe by 1/4. Still great tasting. We had it with vanilla icecream. Saving the recipe. Thank you so much, it is definitely a game changer. I’m not buying any chocolate cakes from the market from now on!5 stars

  17. I am a little confused about “pour” into slow cooker because it definitely does not pour.

    I am making 1/2 the recipe of the lava cake so there is only 1/4 c milk and a little less than 3 tbs. butter for liquid so it is more the consistency of icing. Did I do something wrong.

    I am just going to use a spatula and spread it in the bottom at the slow cooker and hope for the best🙂

    1. Hi Diana, you’re rate. It doesn’t pour. It’s more like – scrape? I have made this as a half recipe several times, so I really think you will be fine. It might just look odd, but by the time it’s done, I think you’ll be happy. I hope so. If not, please tell me. I care and want to know! I’ll fix the wording in the post. Thanks Diana – Meggan

    2. Ok, i’m gonna be honest.
      this was disgusting. Not too sweet, not very chocolatey. Not at all appetizing. My parents and i make homemade cakes and pastries all the time, so maybe we just have high expectations; but don’t make this slow cooker cake. Nasty, and boring.1 star

  18. I found it a little “meh” because something was missing, so I added 1 teaspoon of coffee to the full version and it did wonders!
    This recipe also works well in the oven too if you don’t have time for the slow cooker. I used the full version in a 9″ round, glass baking dish, 350° for roughly 40 minutes. Came out just as good as in the slow cooker!5 stars

    1. Hi Barb, I’m definitely going to try your coffee idea. You’re probably right, it’s probably lackluster depending on your tastebuds. An extra pop of flavor is always welcome! And your tips for using the oven are so appreciated. That’s the kind of thing I always want to figure out but there aren’t enough hours in the day. I appreciate your help so much! Thanks again! -Meggan

  19. Can I make this without the ”sugary topping?” In other words, just the ”cake” part? If so, same cooking time?
    Thanks.

    1. Hi Gene, I’m not really sure if that would work. I know I call it a “sugary topping” but if you look at the pictures, it ends up looking like a normal cake. Then again, I think that sugary topping somehow winds up on the bottom anyway. I can test it without and let you know what happens, and if it turns out well, how long it took. I’ll work on it today (Sunday 1/12). Thanks! -Meggan

    2. Hi Gene, I finally got around to testing this. Sorry it took me an extra week. The cake is BAD without the sugary topping. Really disappointing. It’s rubbery, not sweet enough, the chocolate flavor is seriously lacking, and it actually burned in the bottom of my slow cooker. So, you need the sugary topping. Which I think is actually the fudgy lava layer underneath. It’s very delicious and apparently very necessary. Thanks for the question! I updated the post with my findings. Take care and thanks again – Meggan

  20. Doubled it (used large 8qt), lined with wax paper… and it was DELICIOUS. I also tried using coffee instead of the water and it was good too, but I think I overdid it (husband loved it), I liked it with the water better. This is perfect for the chocolate lovers… now we need you to create one that is a LEMON pudding or VANILLA pudding cake LOL Please

    Thank you!!5 stars

    1. Hi Kerri, I will add it to my list of things to do! A vanilla or lemon one… yum! I will try to get one out in the spring for you!

    1. Hi Elisabeth! After your comment I looked into the nutrition facts for you. First of all, the nutrition label wasn’t appearing on the post, so I apologize for that. Second of all, the amount of butter in the original calculation was wrong, so I changed it. The good news? It’s fewer calories. :) It’s 302 calories, per serving, and 8 servings per recipe. Glad you liked it! :D -Meggan

  21. Hi, I am making this Wed for 20-25 people
    I am thinking of taking the recipe doing (4x) the ingredients- what you recommend for cook time?

    1. Hi Kim, are you going to do 4x the recipe, all in one crockpot? I don’t know the size of your crockpot but I worry it might not fit. If I were going to do that, I’d probably do 2 double batches in two crockpots. A double batch fits in a 6-quart slow cooker. Cook on HIGH for 3 to 5 hours or LOW for 4 to 6 hours (or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached.) I hope this is helpful! If you need more info, just let me know. Thanks! -Meggan

  22. Hi Meggan.

    So excited about the recipe. I just put it in the crockpot for our office party. In my rush, I didn’t read the directions all the way through and combined the hot water with the topping ingredients. What do you think will happen to the lava cake?5 stars

  23. Made this tonight for the first time – I doubled the recipe and used unsweetened coconut milk just because I don’t usually have milk in the house. It cooked way faster than I thought – 2 hours on high was plenty.  Served with vanilla ice cream  – it was delicious ! 5 stars

  24.  A hit for my daughter’s birthday! She wanted lava cake and I didn’t feel like making it with a fakey cakey box today. I quadrupled the recipe and split it between my 2 six-quart slow cookers. It fed 20 with vanilla ice cream, and we have a little bit left to fight over for tomorrow. I did cut the sugar by about 1/3 in both the cake and the topping since we were also having the ice cream, and I thought it still tasted great! Got lots of compliments.  Thank you for this homemade version!5 stars

  25. Hi!
    I’m so excited that this is from scratch, as I don’t ever make boxed baked goods. I want to make this as my daughter’s birthday cake. Does it come out of the crockpot easily? As a whole cake?  I’d like to put it on a platter, so we can put candles in. 
    Thank you!
    Sara

    1. Hi Sara! Before you get too excited (and I’m so sorry to tell you this), but this cake is absolutely NOT what you are looking for. The reason it’s called a Lava cake is because the bottom of the isn’t solid. It’s a thick, fudgy sauce, like lava, like a self-saucing pudding basically. You literally have to scoop it out, and it’s very runny. It’s fine on top, but the bottom is wet. You can’t move it anywhere and it will make a huge mess of your platter.

      There are probably slow cooker cake recipes out there that will do you what you are looking for, but this isn’t it! So glad you asked before I inadvertently ruined your party. :( So sorry Sara! Happy Birthday to your daughter. -Meggan

    2. Hi Meggan,
      Thank you for the reply. I might just make this for her anyway when it’s just the four of us, and not for her party, because she would LOVE this. I’m convinced after your description that it’s perfect for her, haha. I’m so glad I asked ahead of time and didn’t mess up her party cake!  The four of us can sing “Happy Birthday” with the crockpot!
      Thank you again,
      Sara

  26. Hi Meggan, I made this yesterday and it was fine in my 3.5 quart crock pot. It is a rectangular one that measures about 11×7 by 3 inches high and fit with room to spare. I had to spread the cake batter along the bottom. It was good too, will definitely be making this more often! Thanks again fo the recipe.5 stars

  27. Hi Meggan,

    I have a 3.5 quart slow cooker. Should I halve the recipe or will it fit as written? I am afraid that if I use the full amount of ingredients that it will overflow. Thanks

    1. Hi Maria, off the top of my head I cannot say for sure. I’m happy to test it for you and let you know. However, when I do half the recipe in a 2-quart slow cooker, it’s only a couple of inches tall. So my “gut” says you will be okay doing the whole thing in a 3.5 quart. And I’ve doubled the recipe in a 6.5 quart slow cooker with no problems…. so I feel like you will be fine doing the whole thing in a 3.5 quart?? Does my logic make sense?? I’m testing recipes again next Monday, let me know if you can wait that long and want me to find out for you! Thanks!

    2. Hi Meggan, Thanks for the reply. I am going to make it on Thursday for my daughter’s birthday. I think that I will use the full amount and I will report back to you with my results! Can’t wait to try this, it sounds amazing! Thanks.

  28. Hi Meggan,
    I made a double batch, cooked on low 5 hours with the intention of keeping it on warm (for at least an hour). It barely made the 5 hour mark before we were in to it! This cake is very good as well as easy to make. Thank you for the recipe.5 stars

    1. Hi Ally, I’m going to make it today as a double batch and I will let you know! Thanks.

    2. Hi Ally! I made a double batch in my slow cooker. It was done in under 3 hours (honestly I think it was done in 2 hours) on HIGH. I’m not sure if my slow cooker is super-charged or if it cooks more efficiently with more stuff in it?? But in any case it was PERFECT and I will forevermore make a double batch. Thank you for asking about this! Take care.

    1. Hi Lynda, my opinion is that it would probably be fine. I’d be happy to test it though, I can test it on Monday. I will reply with and post the results! Thanks!

    2. Hi Lynda, I tested this, cooking the cake on low. Even on low, it was done after 5 hours. So, I would say if you have a slow cooker that switches to “warm” when it’s done cooking, you’ll be fine. Set it for 5 hours, and if switches to “warm” after that, you’ll be fine. I left mine in the crockpot for another 2 hours (to get to 7 hours total) and it was still delicious – soft and chewy on top with the chocolate pudding sauce beneath. No change in quality. Please let me know if you need anything else. I’ll be retesting this as a double-batch too, today! Take care.

  29. Did you spray the slow cooker pan? I’m thinking I would, but I don’t see if you did or did not spray the pan. Thanks.

    1. I think we should, yes. I will add it to the instructions. I always do that but clearly forgot to write it in the recipe. Thank you Mary!

  30. Hi Meggan, it’s Saturday, I may give it a whirl, what’s the worst that can happen? We eat it ourselves 😀

    1. Hi Geri, I haven’t made it doubled but I don’t see why not? I cut it in half and it worked really well. :) I might have a chance to test a doubled version this weekend… when is your event? Please let me know! Thanks Geri!

  31. Thank you for taking the time to respond  Meggan! Was mostly concerned about taste..
    I will try to remember to send you an update, I think it will be ok! :)

  32. Sounds perfect! I will try on Thursday but have to take it for a 20 min ride and won’t be able to serve for at least 30 minutes after…. thoughts? Thank you!

    1. Hi Barbara, I haven’t done this exact scenario so I can’t say for sure. But, I think you will be fine. Because you’ll be traveling, the crock pot will be turned off and the cake won’t keep cooking. Worst case scenario, you have a little less chocolate sauce than you otherwise would… but I don’t see that happening because the heat is off. As far as food safety goes, you’re good to go. Please let me know if you have any other questions. Thank you for the question! Take care and I hope you love the cake.

  33. Hello Meggan, I really want to try this recipe, but since I’m in school I only cook for myself. I have a 2Qt. round crock pot. Is there any way I can condense this recipe? Thank you!!

    1. Hi Gabriella! I can put it on the list to test, off the top of my head I don’t know exactly. I don’t want to lie and give you the wrong information! But I will post my results as soon as I can… won’t be until February though. Sorry for the delay! Good luck in school, such a lovely time in life! :D

    2. The wait is no problem. Thank you for taking the time to do this for me. Also, I will enjoy it to my fullest! Thank you once again! :D

  34. Hi Megan! I’m planning to make this very soon as it looks AMAZING!! just wondering what flour to use and what sugar (not the brown sugar…what is the other one?) Thank you! Kat x

    1. Hi Kathryn! The flour is all-purpose and the sugar is granulated (aka regular, plain sugar). I hope this helps! If not let me know! Take care and thanks for giving the recipe a try. :D

  35. Thank you so much for this superb recipe. Made it last night and it’s already been eaten. Absolutely delicious. It took two and a half hours in my slow cooker though. Will be one of my go to chocolate desserts from now on :)5 stars

    1. I added 1 teaspoon of coffee to the full version as it was a little “meh”, and it did wonders!
      Works in the oven as well. I used the full version in a 9″ round, glass baking dish (with a lid) at 350° for roughly 40 mins and it came out just as good as it did in the slow cooker.5 stars

  36. I love that you this recipe does not use a boxed cake mix like many of the other recipes for lava cake do! I even removed 1/4 cup of the sugar from the cake ingredients because I figured it would somehow make it “healthier”, haha. Didn’t miss the sugar and served it with vanilla ice cream:) Perfect, excellent, delicious!!!!!!! Thank you for this easy recipe.5 stars

  37. Would I need to make any changes for a round 5 qt crock pot? Last time I made it I used a 7 qt oval crock and it was delicious. I want to make it again but have to use a different crock pot.

    1. Hey there! I think you should be fine making the recipe as-is in a 5 quart. Making it in a 7-quart, it’s nowhere NEAR the top so there is no danger of overflow. And, it should take about the same amount of time. I need to make this again myself!

    1. Hi Charlene, it’s not a typo. However, it possible the cake would be done sooner than that. I did a quick search and Betty Crocker says their version takes 3 to 3 1/2 hours on HIGH. So, I will test it again and see if it’s done in 3 hours. Sorry for the confusion!

  38. Can this be put in a pan that fits inside the slow cooker?  I have a GoWise pressure cooker/slow cooker combo. It’s round and pretty deep. 

    1. Hi Kathy, I don’t see why not. I’ve never tried it, but I feel like it would work just fine. Hard to mess this one up! Thanks for reading!

    1. Hi Brittany! I use a fairly large one but it’s oval in diameter. It’s a Cuisinart digital crockpot. It’s pretty big. If I can help with anything else, please let me know!

  39. I was able to double the recipe without changing the cooking time. I made this for a family reunion and it was a big hit. Everyone loved it!5 stars

    1. Good info, thank you!! I REALLY want to make this again soon, now I know I should just go ahead and double the recipe. :) Glad everyone enjoyed it! Thanks Barbara!

    2. Will definitely make soon. Do you think you can test out a white chocolate version???? Yummm

    3. Sure, what not! Thanks for the idea. :D I’ll put it on the list! I have to figure out gluten-free pizzelle first but this can happen right after that. Thanks Tracy! -Meggan

  40. Hi, I’m making this right now. My mom is coming from Michigan to visit my family in Minnesota. She will be at my place in about 4 hours off the Amtrak train, so it will be all cooked when she gets here. I’m so excited for her visit. I have not seen her since Christmas.5 stars

    1. Hi Naomi! Thanks so much for your note. My sister lives in Michigan (the Hudsonville area) and I have family and best friends in Minnesota, so I know that route well! I hope you both enjoy the cake. I might have to make it myself this weekend, sounds so perfect right now at 8:30 on a Friday morning. :) Have a fun weekend!

  41. I made this a gluten-free vegan cake by substituting the flour with gluten-free all purpose flour, the milk with almond milk and the butter with Earth Balance margarine and it worked a treat! The only difference was the cooking time; it only took 1.5 hours and it was done! Thank you for this amazing recipe!5 stars

    1. What a fabulous idea! Which almond milk did you use (unsweetened, vanilla, etc.)? I have a reader who is GF and I will definitely pass this along to him. :) Thank you so much Miriam!

  42. Oh yes, Meggan. You’re absolutely right – I really DO need this in my life! In fact a big splodge right about now would be fabulous! :-)5 stars

  43. Meggan, you’re a genius! I can’t tell you the last time I used my slow cooker, but this recipe makes me want to bust it out ASAP:) Great recipe xx5 stars