Crockpot Chocolate Caramel Cake

This crockpot chocolate caramel cake is layers of rich, gooey chocolate plus a layer of caramel on top. Serve this delicious chocolate cake warm for a moist, decadent treat.

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Crockpot chocolate caramel cake is an unbelievably easy recipe that is gooey, chocolatey, and scrumptious. Made from layers of homemade chocolate cake filled with chocolate chips and topped with creamy Dulce De Leche, this rich cake is a chocolate lover’s dream!

Crockpot Chocolate Caramel Cake Ingredients

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You’ll need:

• 1½ cups of all-purpose flour
• ¾ cup of granulated sugar
• ⅓ cup of unsweetened cocoa powder
• 1½ teaspoons of baking powder
• ¾ teaspoon of salt
• 1 cup of milk, 2%
• ⅔ cup of vegetable oil
• 1½ teaspoons of vanilla extract
• 1½ cups of semi-sweet chocolate chips
• 1 cup of milk chocolate chips
• 1 can of Dulce De Leche, 300 milliliters
• ⅓ cup of heavy cream, 33%

Substitutions And Additions

HEAVY CREAM: You can combine milk and butter for this hot fudge cake if you don’t have any heavy cream on hand. Use ¼ cup of melted butter with ¾ cup of milk to make 1 cup of heavy cream. Add a tablespoon of flour if you’d prefer it to be thicker.

GRANULATED SUGAR: Use brown sugar to substitute for white sugar. You can use a 1:1 ratio since this is a darker, more caramel-like dessert. 

DULCE DE LECHE: To make your own Dulce De Leche, buy a 14-ounce can of sweetened condensed milk. Remove the label, then place the UNOPENED can in a tall stockpot (you can do 3 or 4 cans at a time if you want). Cover with water to about 2 inches above the can. Cover the pot and bring to a boil. Then reduce the heat to low and simmer for 3 to 3½ hours. Let the can cool before opening.

ICE CREAM: Ice cream goes so well with this recipe! Put a scoop or two of vanilla ice cream on top of your decadent cake! 

How To Make This Crockpot Chocolate Caramel Cake Recipe

STEP ONE: Spray the slow cooker insert of a 4-quart crock pot with nonstick cooking spray.

STEP TWO: In a medium-sized mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

STEP THREE: Pour in the milk, vegetable oil, and vanilla extract into the dry ingredients, then stir well into the mix.

STEP FOUR: Stir in all of the chocolate chips.

STEP FIVE: Pour the finished mixture into the prepared crockpot.

STEP SIX: In a microwave-safe bowl, heat the Dulce De Leche and heavy cream together in the microwave for 45 seconds. Stir until it’s well combined

STEP SEVEN: Pour the Dulce De Leche mixture over the top of the cake batter. DO NOT stir it into the cake batter – leave this sitting on the top.

STEP EIGHT: Cover the crockpot with a lid and cook on high for 3 hours or until a toothpick is inserted in the middle and it comes out clean. 

STEP NINE: Serve this cake hot or warm.

How To Serve

This amazingly moist chocolate cake is best served with a scoop of vanilla ice cream and topped with whipped cream or Cool Whip. If you want to add even more chocolatey goodness, serve it with a mug of whipped hot chocolate to wash it down.

Got the urge to try more chocolate recipes? Try our chocolate dump cake and Hershey’s chocolate cake.

MORE CHOCOLATE RECIPES

Pie Recipes

Chocolate Peanut Butter Pie

Drinks

Hot Chocolate on a Stick

Storage

IN THE FRIDGE: Store any leftovers of this delicious dessert in an airtight food storage container for 3 to 4 days.

IN THE FREEZER: We recommend eating this cake as fresh as possible. It won’t freeze well.

This rich and delicious crockpot chocolate caramel cake is a chocolate lover’s dream and one of the best desserts around! Serve warm for a super moist, chocolatey, caramel cake with a delicately crisp edge. Pour all the ingredients into your slow cooker, and a few hours later, you’ve got a gorgeous, moist cake topped with a decadent caramel sauce.

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Crockpot Chocolate Caramel Cake

5 from 3 votes

This crockpot chocolate caramel cake is layers of rich, gooey chocolate plus a layer of caramel on top. Serve this delicious chocolate cake warm for a moist, decadent treat.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

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Ingredients

  

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• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup milk, 2%
• ⅔ cup vegetable oil
• 1½ teaspoons vanilla extract
• 1½ cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 can Dulce De Leche, 300 milliliters
• ⅓ cup heavy cream, 33%

Instructions

 

• Spray a 4-quart crockpot with non-stick cooking spray.
• In a medium-sized mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
• Pour in milk, vegetable oil, and vanilla extract, then stir well to mix.
• Stir in all chocolate chips.
• Pour mixture into the prepared crockpot.
• In a microwave safe bowl, heat Dulce De Leche and heavy cream together in the microwave for 45 seconds. Stir well to combine.
• Pour Dulce De leche mixture over the cake batter. DO NOT stir into cake batter, leave this sitting on the top of the batter.
• Cover crockpot with lid and cook on high for 3 hours or until a toothpick inserted in the middle comes out clean.
• Serve cake hot or warm

Video

Notes

• To make your own Dulce de Leche take a 14-ounce can of sweetened condensed milk. Remove the label. Place the UNOPENED can in a tall stock pot (you can do 3 or 4 cans at a time). Cover with water to about 2 inches above the can. Cover the pot. Bring to a boil and then reduce the heat to low and simmer. Simmer for 3 to 3½ hours. Let the can cool before opening.
• The recipe calls for 300 milliliters which is 10.14 ounces. I removed 2 tablespoons from the can of homemade and then used that 2 tablespoons for topping on the cake, and it worked out great!
• You can buy slow-cooker bags to eliminate the mess in the slow cooker liner and make the cleanup super easy!
• Drizzle some chocolate syrup or melted chocolate chips over the cake if you want to overload on chocolate! Add toffee bits for extra caramel flavor.

Nutrition

Calories: 687kcal | Carbohydrates: 74g | Protein: 7g | Fat: 42g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 256mg | Potassium: 396mg | Fiber: 5g | Sugar: 47g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg

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