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Crockpot Chocolate Caramel Cake

close up overhead shot of crockpot chocolate caramel cake in a crockpot
This slow-cooker cake is layers of rich, gooey chocolate and caramel. Serve warm for a moist, decadent treat.
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Table of Contents
  1. CROCKPOT CHOCOLATE CARAMEL CAKE
  2. HOW TO MAKE THIS CROCKPOT CHOCOLATE CARAMEL CAKE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

This. Is. So. Good! This cake is an unbelievably easy Crock-Pot recipe that layers on the chocolate and caramel! It’s a decadent, moist, creamy dessert that every sweet tooth’s dream! It’s made from layers of homemade cake mix filled with chocolate chips topped in creamy Dulce De Leche. Pour it all in your slow cooker and a few hours later, you’ve got a gorgeous, moist cake topped in a decadent caramel sauce.

For another tasty caramel dessert, try our Caramel Apple Crisp Bites! Our Caramel Banana Cake Roll is full of delicious caramel and banana. We love slow cooker recipes and if you do too, you should try our Slow Cooker Cinnamon Roll Casserole. This twist on the classic makes a delicious breakfast or dessert!

close up side shot of crockpot chocolate caramel cake drizzled with caramel sauce on a white plate

MORE CROCKPOT DESSERT RECIPES:
Crockpot Apple Cobbler | Chocolate Icebox Cake


CROCKPOT CHOCOLATE CARAMEL CAKE

crockpot chocolate caramel cake raw ingredients that are labeled

You will need:

  •  1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup milk, 2%
  • 2/3 cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ 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 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 3 ½ 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 cake! 

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HOW TO MAKE THIS CROCKPOT CHOCOLATE CARAMEL CAKE RECIPE

STEP ONE: Spray a 4 QT Crock Pot with non-stick cooking spray.

PRO TIP: You can buy slow-cooker bags to eliminate the mess 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 then stir well into the mix.

crockpot chocolate caramel cake process shot

STEP FOUR: Stir in all of the chocolate chips.

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

crockpot chocolate caramel cake process shot

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

crockpot chocolate caramel cake process shot

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

crockpot chocolate caramel cake process shot

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!


STORAGE

IN THE FRIDGE: Store any leftovers 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.

close up overhead shot of crockpot chocolate caramel cake in a crockpot being picked up with a wooden spoon

This rich and delicious cake couldn’t be easier to make! Serve warm for a super moist, chocolatey, caramel cake with a delicately crisp edge. The homemade batter, chocolate chips, and Dulce De Leche are perfectly decadent, and will surely become a new favorite treat on busy nights.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of crockpot chocolate caramel cake in a crockpot

Crockpot Chocolate Caramel Cake

5 from 2 votes
This slow-cooker cake is layers of rich, gooey chocolate and caramel. Serve warm for a moist, decadent treat.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup milk 2%
  • 2/3 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 can Dulce De Leche 300 ml
  • 1/3 cup heavy cream 33%

Instructions
 

  • Spray a 4 QT 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
    Tip: Drizzle some chocolate syrup or melted chocolate chips over the cake if you want to overload on chocolate!

Video

Notes

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 3 ½ hours. Let the can cool before opening. So the recipe calls for 300 ml 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!

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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Proudly Prepared by the Spaceships Kitchen

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  1. 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!

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