Can I make it gluten-free?

Use a gluten-free chocolate cake mix in the same amount called for in this batter, and check the pudding mix ingredient label before you start since packages vary. I keep the rest of the ingredient list the same, including the chocolate chips.

What milk works for a dairy-free version?

Use your favorite non-dairy milk in place of the whole milk. Cashew milk and coconut milk both work here. Check the pudding mix too, since many instant pudding mixes contain dairy ingredients.

Which mix-ins can I use?

Use the toppings listed above. Keep them on top of the batter without stirring.

Why did my cake stick to the cooker?

If the cake stuck, the slow cooker dish likely wasn't coated liberally enough with non-stick cooking spray, especially around the sides where cake can cling as it cooks. Spray the inside before any batter goes in. Don't leave dry patches around the edges. A well-coated dish makes scooping from the edge less frustrating, and the finished cake should lift more cleanly from the sides. Use the spray called for here, then spread the batter evenly.

Do I need an electric mixer?

No. A stand mixer or electric mixer is convenient, but a large bowl and whisk work too. Mix until the batter is smooth and glossy.

Crockpot Chocolate Lava Cake with Chocolate Chips

By Claire DunnOct 11, 2026

Prep

10 min

Cook

150 min

Total

160 min

Servings

Level

Easy

Jump to recipe

Start with a 15.25-ounce box of chocolate cake mix and a 3.9-ounce box of instant chocolate pudding for the fudgey center in this crockpot chocolate lava cake. I make it when I want a chocolate dessert without turning on the oven, and the chips stay piled over the soft cake instead of disappearing into the batter.

I coat the slow cooker generously with spray, then beat the batter on low for one minute before moving to medium, and it turns smooth and glossy after another two to three minutes. Spread it evenly. Scatter the chips over the surface and leave them there. I never fold them through.

Cook it on low for two and a half hours, and lift the lid when the top is set while the middle is still the fudgey part. It makes 12 servings.

I spoon the cake into a sundae glass with whipped cream and chocolate fudge sauce. It catches in the soft middle bits. A scoop of ice cream turns it into a hot fudge cake sundae, and I skip the extra sauce when the center is already loose.

Why you'll love this recipe

Two full cups of chocolate chips sit on top, forming a chocolate layer without extra mixing.
Instant chocolate pudding gives the center its fudgey texture, and one box goes a long way in a 12-serving dessert.
The 15.25-ounce cake mix and 3.9-ounce pudding mix are familiar baking-aisle box sizes.
Six main ingredients mean no measuring flour or cocoa when you want chocolate cake.
Swap the chocolate chips for caramel chips or mini peanut butter cups.
The slow cooker handles the baking while your oven stays open for other dishes.

Instructions

Coat the inside of the slow cooker generously with non-stick cooking spray.

Add the cake mix, pudding mix, 1 1/4 cups whole milk, vegetable oil, and eggs to a large mixing bowl or stand mixer. Beat on low for 1 minute.

Increase the mixer to medium and beat for 2-3 more minutes, until the batter is smooth and glossy.

Scoop the batter into the prepared slow cooker and spread it evenly. Sprinkle the chocolate chips over the top without stirring.

Cover and cook on low for 2 1/2 hours, or until the top of the cake is set.

FAQ

Use the cake mix and pudding mix in the sizes listed in the description. Those are the box sizes for this batter, and the measured milk, oil, and eggs match them.

Crockpot Chocolate Lava Cake with Chocolate Chips

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Desserts American Baking Slow Cooker