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Slow Cooker Chocolate Caramel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 143 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Better Than Sex Cake is a rich, decadent dessert that’s incredibly easy to make. Using a devil’s food cake mix cooked in a slow cooker, it’s infused with sweetened condensed milk and caramel topping, then finished with Cool Whip, chopped Heath bars, and drizzles of caramel and chocolate sauce for an indulgent treat perfect for any occasion.

Ingredients

Scale

Cake Batter

  • 15.25 oz Devil’s Food Cake Mix
  • 3 large eggs
  • 1 cup water
  • ½ cup unsalted butter, melted

Toppings

  • 14 oz can sweetened condensed milk
  • ½ cup caramel topping, plus extra for drizzling
  • 8 oz Cool Whip, thawed
  • 3 Heath bars, chopped (4.2 ounces total)
  • Chocolate sauce for drizzling
  • Caramel sauce for drizzling

Instructions

  1. Prepare the Batter: In a large bowl, blend together the devil’s food cake mix, eggs, water, and melted butter until the batter is smooth and well combined.
  2. Prepare Slow Cooker: Spray the inside of the slow cooker insert generously with cooking spray to prevent sticking. Pour the batter into the slow cooker and use a spatula to smooth the surface into an even layer.
  3. Cook the Cake: Cover the slow cooker with its lid and cook on high for 2 hours. Avoid opening the lid during cooking to ensure even rising and baking.
  4. Add Condensed Milk and Caramel: Once cooking is complete, use the handle end of a spoon to poke holes evenly across the surface of the cake. Slowly pour the sweetened condensed milk and ½ cup of caramel topping over these holes, allowing the liquids to seep into the cake.
  5. Cool the Cake: Carefully remove the slow cooker insert from the base and place it aside to cool until the bottom of the insert feels cool to the touch.
  6. Chill in Refrigerator: Transfer the cake, still in the insert, to the refrigerator and chill for at least 2 hours or preferably overnight to let the flavors meld and the cake set.
  7. Add Final Toppings: After chilling, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the chopped Heath bars over the whipped topping. Drizzle caramel sauce and chocolate sauce generously on top for extra indulgence.
  8. Serve: Scoop generous portions out with a large spoon and serve chilled. Enjoy this luscious, slow cooker dessert as a perfect sweet finish to any meal.

Notes

  • For a creamier texture, use extra creamy Cool Whip or substitute with homemade whipped cream.
  • Feel free to add additional toppings such as chocolate chips, almonds, toffee bits, or Heath Bits for different textures and flavors.
  • Other types of chocolate cake mixes can be substituted if you prefer a different flavor or brand.
  • Store leftovers covered in the refrigerator for up to 3-4 days to maintain freshness.
  • This cake freezes well; place in an airtight container and freeze for up to three months. Thaw in the refrigerator before serving.

Nutrition

  • Serving Size: 1 slice (1/8th of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

Find it online: https://emilyquickdinners.com/slow-cooker-chocolate-caramel-cake-recipe/