Slow Cooker Chocolate Lava Cake

By Tyla | Last modified on Feb 7, 2026

Featured in: Desserts

Imagine sinking your spoon into a richly chocolatey cake with a warm, gooey pudding center that melts in your mouth. This Slow Cooker Chocolate Lava Cake lets you indulge in that heavenly chocolate lava experience without the fuss of oven baking.

Perfect for family gatherings or a cozy treat after dinner, this dessert is effortless to prepare and delivers a delightful contrast of textures — a moist cake surrounding a luscious molten center.

Why You’ll Love This Recipe

Effortless one-pot dessert made in a slow cooker with minimal hands-on time.
Deliciously moist cake with an irresistible pudding lava center that stays gooey.
Great for entertaining or cozy nights; pairs perfectly with vanilla ice cream.

Ingredients

Super Moist Chocolate Fudge Cake Mix (13.25 oz): Provides a rich, chocolatey base with a moist and tender crumb for the cake layer.
Milk (1 cup): Adds moisture and helps achieve the perfect cake batter consistency.
Canola Oil (1/2 cup): Keeps the cake tender and enhances its moist texture without overpowering flavors.
Eggs (3): Bind the ingredients together and contribute to the cake’s structure and richness.
Instant Chocolate Pudding Mix (3.9 oz): Creates the luscious, gooey pudding layer that forms the lava center during cooking.
Cold Milk (2 cups): Used to prepare the pudding, ensuring it thickens properly before layering.
Nonstick Cooking Spray: Prevents sticking in the slow cooker, making serving and cleanup easier.
Vanilla Ice Cream (optional): Adds a cold, creamy contrast to the warm, molten chocolate cake when served.

Instructions

Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker bowl with nonstick cooking spray. This essential step prevents sticking, ensuring your cake releases easily after cooking.
Mix Cake Batter: In a large bowl, combine the chocolate fudge cake mix, 1 cup of milk, canola oil, and eggs. Use an electric hand mixer to blend everything into a smooth, lump-free batter, scraping the sides for even mixing. This creates a consistent cake texture.
Pour Batter into Slow Cooker: Spread the prepared batter evenly into the slow cooker bowl. Leveling the batter ensures uniform cooking and even thickness throughout the cake.
Prepare Pudding Layer: In a separate bowl, whisk the instant chocolate pudding mix with 2 cups of cold milk until it thickens. This thickened pudding will form the signature lava layer without blending into the cake.
Layer the Pudding on Cake Batter: Carefully pour the pudding mixture over the cake batter without stirring. The pudding will sink into the batter as it cooks, creating the gooey molten center.
Cover with Towel and Lid: Lay a clean dish towel over the slow cooker bowl to catch condensation, preventing water droplets from dripping back onto the cake surface. Secure the lid on top without the towel touching the heating element to protect your cake texture.
Slow Cook the Cake: Set your slow cooker to LOW and cook for 3 to 3 1/2 hours. The edges should be set while the center remains gooey, forming the perfect molten lava cake texture.
Cool Before Serving: Turn off the slow cooker and remove the lid and towel. Let the cake cool inside for 30 to 45 minutes. This helps it firm up slightly, making it easier to serve while still warm and melty.
Serve and Enjoy: Scoop the warm lava cake into bowls and top with a scoop of vanilla ice cream if desired. The temperature contrast enhances the indulgent experience of this rich dessert.

You Must Know

Using a dish towel under the lid is key to prevent condensation from dripping onto the cake and ruining its texture.
Do not stir the pudding mixture into the batter; it needs to sit on top to create the distinct lava center.
The gooey center sets the lava cake apart—edges firm up, but the middle remains molten for that special texture.
This dessert is best served warm for that delightful molten effect, so enjoy it soon after cooling.

Storage Tips

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave to restore warmth and gooey texture before serving.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream for a classic pairing. Fresh berries or a drizzle of caramel sauce can also complement the rich chocolate flavors beautifully.

Professional Tips

Ensure to use cold milk for mixing the pudding; it thickens better and creates a distinct layer in the cake.
Resist the urge to lift the lid during cooking, as this releases heat and may affect the lava texture.
If your slow cooker runs hot, check the cake around the 3-hour mark to avoid overcooking the pudding layer.

FAQs

Can I use a different cake mix?: Yes, but choosing a moist chocolate fudge cake mix works best to complement the pudding layer and ensure a tender cake texture.
Why doesn’t my pudding layer create the lava effect?: Make sure not to stir the pudding into the batter and use cold milk to properly thicken the pudding before layering. Also, a slow cooker set to LOW is essential.
Can I make this in advance?: You can prepare the batter and pudding in advance, but it’s best to cook and serve the lava cake fresh for optimal gooey texture and taste.
What if I don’t have a slow cooker?: While this recipe is designed for slow cooking, you could try baking it in the oven, but the unique lava effect may differ. Slow cooking provides gentle heat crucial for the pudding melt.
Is this recipe gluten-free?: This recipe uses boxed cake mixes that typically contain gluten; consider gluten-free cake and pudding mixes if necessary.
Can I use a different type of milk?: Whole milk gives the best flavor and texture, but you can use lower-fat or plant-based milk alternatives, though results may vary.