Go Back
+ servings
close up overhead shot of crockpot chocolate caramel cake in a crockpot

Crockpot Chocolate Caramel Cake

This slow-cooker cake is layers of rich, gooey chocolate and caramel. Serve warm for a moist, decadent treat.
Course Dessert
Cuisine American
Keyword Crockpot Chocolate Caramel Cake, Crockpot Chocolate Caramel Cake Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 687kcal


  • 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%


  • 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!



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 1/2 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!


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