Directions
1Place all ingredients in a bowl and mix really well until smooth.
2Pour mixture into a greased and lined slow cooker bowl.
3Cover with a tea towel under the lid and cook on High for 1 - 1 & 1/2 hours. When a skewer placed in centre comes out clean it is cooked.
4Turn out of slow cooker bowl and let cool before icing and/or decorating however you like.
5I used a 1.5L slow cooker. This mixture is a perfect size for it!
Submitted by Leah Speziali
23 Reviews
Carina Doyle
June 10, 2018
Great easy yummy recipe using staples from my pantry, will definately be making this again. Served with dollop cream
Ceri
March 12, 2018
Fab, easy recipe. My first attempt at a slow cooker cake and it was a hit.
Alyssa
July 21, 2017
Loved by my kids! The hardest part was waiting for it to cook. Mentioned to my two year old son that I was going to check the cake and off he goes to get us all spoons for eating! Even the dog got a spoon (no cake though!) A great size for an afternoon tea snack. Very moist and yummy.
Darren Comley
June 24, 2017
Really enjoyed this. I had to use splenda instead of sugar but it was fine. Cant have icing but had a dash of ice cream with it as soon as it came out. Heaven for someone who cant eat much cake
Ruth Parkhouse
June 21, 2017
Just made this its turned out brilliantly. I used a cake tin since i have a 6lt. I might double it next time or use a smaller tin. Yay
Paulene @ Slow Cooker Central
March 3, 2017
Cook cakes on low
When cooking a new cake for the first time just keep an eye on it and check with a skewer as you would a normal cake in the oven
Whatever batter mix you like is perfectly ok for slow cookers too 🙂
Blog: Slow Cooker Cakes
Susan Holden
March 3, 2017
Hello again.
I usually make all my cakes in the oven.
Please can u tell me can I use the same recipe and then put the mixture in the slow cooker
6 oz flour
6 oz sugar
6 oz butter
2 eggs
If I can use this mixture please can u tell me how long to put it in slow cooker and what setting please
Thank u xx
Susan Holden
March 3, 2017
Just looked at this recipe and all your comments.I’m going to give this a go tomorrow. Will let u know how it turns out. Thank u for all the advice xx
Pamela Muir
February 14, 2017
Hi Rob Ellard, may I ask how long you cooked the cake for please? Regards, Pamela
Nicole Koeleman
July 2, 2016
Made this cake today and added about 3 tablespoons of Nutella, yummy! I doubled the recipe and the size was perfect for my 3 litre slow cooker. It took about an hour longer too 🙂
Danielle
May 30, 2016
It was pretty good but found it a bit dry
Paulene @ Slow Cooker Central
April 26, 2016
Slow Cooking Cakes Has all you need to know 🙂
Emma
April 25, 2016
I have a rectangle slow cooker with a removable crock insert what can I use to cook cakes and muffins in? Would a silicone loaf pan and silicone muffin pan be best? And put it on the wire rack?
Emily
April 23, 2016
I have a 3.5L slow cooker should I double the recipe or will it be ok?
Anita
April 10, 2016
For the mixing is it with spoon or a mixer
Heather
April 5, 2016
Was yummo!!!!!
Paulene @ Slow Cooker Central
February 2, 2016
Rob here in Australia we can get slow cookers from 1.5L to at least 7L ranges 🙂
Rob Ellard
February 2, 2016
The quantities were too small for my size slow cooker- we only seem to have one size here in Australia?
So I doubled the flour, cocoa, milk, added 3 eggs, and 1 1/2 cups brown sugar and 5 tablespoon s melted butter- worked perfectly for my 6 liter cooker- ! Yumm .
Kate
February 2, 2016
I made this cake and it was delicious. Our kids loved it so much it only lasted a day
Paulene @ Slow Cooker Central
January 31, 2016
What a great result then! Awesome 🙂
Mel Boddington
January 30, 2016
This was my first slow cooker cake and i will never do it in the oven again! I used coffee milk instead of plain milk and it was delicious!
LeahSpeziali
January 12, 2016
The Icing recipe/method for this cake was as follows:
Place 1- 1&1/2 cups of pure icing sugar and 1-2 tablespoons of cocoa powder into a bowl. Mix to combine. Then you just add milk a little at a time mixing quite vigorously to combine and to also get rid of any lumps in the icing sugar. 1-2 tablespoons of milk should be plenty. I just add milk and mix intermittently until it’s the icing consistency I want, thick or more runny. On this cake I refrigerated the icing while the cake cooked and then iced while just slightly warm and it was lovely.
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Kate B
August 23, 2018
Super yummy! I didn’t turn the bowl quite enough during cooking and ended up with a small burnt patch on one side – lesson learnt for next time 🙂