June 14, 2022
Review RecipeCrockpot 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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This crockpot chocolate caramel cake is an unbelievably easy recipe that layers on a combination of chocolate and caramel! It’s a decadent, moist, creamy dessert that’s made from layers of homemade chocolate cake mix filled with chocolate chips topped in creamy Dulce De Leche.
For more tasty caramel dessert recipes, try our Caramel Apple Crisp Bites! Our Caramel Banana Cake Roll is full of delicious caramel and banana.
CROCKPOT CHOCOLATE CARAMEL CAKE INGREDIENTS
You will need:
- 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 ml
- ⅓ cup 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.
PRO TIP:
You can buy slow-cooker bags to eliminate the mess in the slow cooker liner and make the cleanup super easy!
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.
PRO TIP:
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.
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 with a mug of whipped hot chocolate to wash it down.
MORE CHOCOLATE RECIPES
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 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 in a decadent caramel sauce.
FREQUENTLY ASKED QUESTIONS
Can I freeze this cake?
This homemade cake is best eaten fresh and we find it doesn’t freeze very well.
Can I store this cake on the counter?
This perfect dessert recipe is best kept fresh in the fridge in an airtight container for up to 4 days.
Can I add extra toppings to this cake?
You are only limited by your imagination for the toppings you could add! Chocolate syrup, chocolate chips, toffee bits, and whipped cream would all be yummy choices.
MORE RECIPES YOU’LL LOVE
- Better Than Sex Cake
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- Chocolate Cherry Dump Cake
- Homemade Hot Chocolate
- Chocolate Mug Cake
- Crockpot Peppermint Hot Chocolate
- Instant Pot Chocolate Cake
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.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Ingredients
- 1½ cup 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 ml
- 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
TIP: To make your own Dulce de Leche take a 14 oz 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. So the recipe calls for 300 milliliters which is 10.14 ounces. So I removed 2 tablespoons from the can of homemade and then used that 2 tablespoons for topping on the cake so worked out great!
TIP: You can buy slow-cooker bags to eliminate the mess in the slow cooker liner and make the cleanup super easy!
TIP: 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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Comments
Layne Henderson says
This is a favorite for us!
Marie says
You had me at slow cooker and sold me with caramel! LOL Pinned 🙂 Thank for sharing the recipe with us at the Talk Of The Town party!
Gloria says
My husband really likes this!
LaJuana says
Can this be reheated? And if so…how? I would LOVE to do this for our church luncheon but want it to be warm.
Layne Kangas says
I would suggest making it before the luncheon and leaving it on warm until everyone is serving themselves. Enjoy!
Gloria says
Yummy, gooey, and easy!
Heidi says
I’m not much of a baker, so this looks right up my alley! Question – I feel like sea salt would be so yummy to add. Any tips on how to incorporate sea salt to the recipe?
Layne Kangas says
Hi, Heidi – there is some salt in the recipe already. You could put a few flakes of sea salt on top before serving if you’d like. Enjoy!