Slow Cooker Hot Fudge Cake


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Making a Slow Cooker Hot Fudge Cake is one way to satisfy a sweet tooth and please a crowd simultaneously. Chocolate chips and a coffee flavored chocolate pudding make the hot fudge center – indeed a slow cooker chocolate cake to try!

Looking for another easy recipe for a potluck, gameday, or just because? My Slow Cooker Butterfinger Cake is a must-try; you will love making new slow cooker desserts! You can even make slow cooker fudge, or slow cooker brownies.

Hot fudge cake on a spoon coming from crockpot.
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What is hot fudge cake?

Anytime you see the words “hot fudge cake,” you can be assured that your taste buds are about to sink into a cake batter that has been infused with a fudge sauce that provides both a cake batter texture and a creamy fudgy sauce.

And when it comes to this slow cooker cake recipe, it’s a dessert cuisine you don’t want to pass up! Enjoy this crockpot hot fudge cake! This recipe is very similar to slow cooker lava cake; if you like that, then you will love this cake.

Recipe Ingredients

Ingredients for hot fudge cake on a table.
  • Chocolate Cake Mix and mix ins: No need to make anything from scratch when you can start with box cake mix. I went with Duncan Hines, but you can choose any brand of chocolate cake mix. You will also need water, eggs and oil to make this layer.
  • Chocolate Chips: Semi-sweet chocolate chips are added between a layer of cake batter and a chocolate pudding mix later. You can use dark chocolate chips, though the recipe won’t be as sweet.
  • Pudding Mix and Freshly Brewed Coffee: A chocolate pudding mix adds to the chocolate goodness this lava cake-like dessert recipe offers. Instead of mixing the pudding with water, freshly brewed coffee is used instead.

Step-by-Step Directions

4 images about how to assemble hot fudge cake in the slow cooker.

Step One – Add the chocolate cake mix ingredients according to the box instructions in a large bowl.

Step Two – Whisk the ingredients together until well combined.

Step Three – Pour the cake mixture into a prepared slow cooker (sprayed with non stick cooking spray). Spread the batter evenly.

Step Four – Sprinkle the chocolate chips over the cake mix, but do not mix them into the cake batter.

4 images showing hot to make pudding mix and cook hot fudge cake in slow cooker.

Step Five – Add in the pudding mix and hot coffee in another small bowl.

Step Six – Whisk together the pudding mix and hot coffee until thoroughly combined.

Step Seven – Pour the pudding and coffee mixture over the chocolate chips and cake layer. Do not stir.

Step Eight – Cook on LOW for 3 hours or HIGH for 90 minutes; the cake will be fudgy in the middle from the pudding and chocolate chips. You want it to be fudgie in the middle with a slightly spongy cake layer around the edges.

overhead shot of hot fudge cake in slow cooker and some on a plate.

How to serve

  • This crock pot hot fudge cake is always best served with a scoop of ice cream, especially vanilla ice cream. It pairs well with other ice cream flavors such as chocolate, strawberry, and caramel.
  • When it comes to the toppings, you can’t go wrong with adding sprinkles, whipped cream, and an extra drizzle of fudge sauce (try it with my homemade hot fudge recipe!)
  • You can also get a bit nutty with it by topping it with walnuts, peanuts, and pecans.
Close up of hot fudge cake with spoon in it.

Recipe FAQs

Can I use a different kind of cake mix?

Use any of your favorite box cake mixes or even a homemade one. Keep in mind that ingredients may change depending on the brand of box cake mix.

Is there a way to omit the coffee?

Yes! 2 ½ cups of hot water can be used in place of the coffee.

How do I store this slow cooker chocolate fudge cake?

Store covered at room temperature for up to 3 days or up to 5 days in an airtight container in the refrigerator.

Hot fudge cake with ice cream, caramel and rainbow sprinkles.

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Hot fudge cake with ice cream, caramel and rainbow sprinkles.

Slow Cooker Hot Fudge Cake

5 from 6 votes
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8
Cake with a hot fudge center made in the slow cooker. Top with ice cream or whipped cream for an easy peasy dessert.

Ingredients 
 

  • 15.25 oz. chocolate cake box mix, I use Duncan Hines Devil's food cake
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • 1 cup semi-sweet chocolate chips
  • 5.9 oz package instant chocolate pudding mix
  • 2 ½ cups strong brewed coffee, Hot

Instructions 

  • In a bowl, mix the chocolate cake mix according to the box instructions. (The Duncan Hines box mix required 3 large eggs, ½ cup vegetable oil and 1 cup water) Spray a 4 quart or larger slow cooker with non-stick cooking spray and pour the cake mix into the slow cooker pot.
  • Sprinkle the chocolate chips over the cake mix. (Do not stir into the cake batter)
  • In a bowl, whisk together the pudding mix and hot coffee until completely combined. Pour the pudding mixture over the cake batter/chocolate chips and spread evenly. (Do not stir into the cake batter)
  • Cover and cook on LOW for 3 hours or HIGH for 90 minutes; the cake will be fudgy in the middle from the pudding and chocolate chips. You want it to be fudgie in the middle with a slightly spongy cake layer around the edges. Check the doneness using a toothpick or wooden skewer.
  • Serve warm with vanilla ice cream, enjoy!

Sarah’s Notes

  • Use any of your favorite box cake mixes or even a homemade one. **ingredients may change depending on the brand of box cake mix (water, oil and eggs for the cake batter step).
  • 2 ½ cups of hot water can be used in place of the coffee.
  • Store, covered at room temperature for up to 3 days or up to 5 days in an airtight container in the refrigerator.
  • Other toppings, caramel sauce, sprinkles, whipped cream, chocolate sauce, maraschino cherries, walnuts, peanuts, pecans.

Nutrition

Calories: 354kcal | Carbohydrates: 30g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 327mg | Potassium: 236mg | Fiber: 3g | Sugar: 23g | Vitamin A: 100IU | Calcium: 28mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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11 Comments

  1. Marie says:

    I have a smaller 4qt and larger crockpotโ€ฆ will it turn out better in one than the other?

    1. Sarah Olson says:

      An oval slow cooker is best for this recipe.

  2. Kris says:

    Looks delicious! Can you make this cake without eggs? Thanks!

    1. Sarah Olson says:

      I have not tried, I apologize. It may be too dense without them (doughy).

  3. Ryan says:

    Why coffee. Does if blend better with the cook process or does it help the taste

    1. Sarah Olson says:

      Yes, makes it taste better. Coffee and chocolate go great together.

  4. JT says:

    This looks sooo good canโ€™t wait to make it but I have a (stupid) question r you supposed to put the lid on it and cook it or not? It just says to cook not cover and cook! Thanks!

    1. Sarah Olson says:

      Yes, always have the lid on. The only exception is at the end of some recipes if they want a dish to let off some moisture. I will add to put the lid on, thanks!

  5. Levie Marie says:

    5 stars
    Sarah, this looks fantastic!!! Just curious…have you tried this with a gluten-free cake mix? I am going to give it a go in the near future. Thanks for another fantastic recipe!!!

    1. Jen says:

      I would love to know the results of a gf version as well

      1. Sarah Olson says:

        I thought I commented on this. I apologize. Yes, you can, though you’ll have to look at the liquid measurements on the box of cake mix and do those, not the ones I have listed (most likely different).