You won’t believe how simple it is to make a moist, flavorful German chocolate cake right in your slow cooker. With minimal prep and no fuss, this method yields a rich, tender cake every time.
Using a crockpot to bake a cake is a great shortcut, and starting with a boxed mix makes it even easier. A standard 13.25-oz cake mix fits nicely in a 6-quart oval slow cooker, producing a consistently moist cake with classic flavor.
German chocolate cake is beloved for its combination of chocolate cake and the signature coconut-pecan topping. The cake itself has a gentle chocolate note, while the coconut pecan frosting provides the rich, gooey contrast that makes this dessert so memorable. Using a good store-bought frosting saves time without sacrificing taste.
What you Need:
- Cake mix: 13.25-oz German chocolate cake mix (or any chocolate cake mix if preferred).
- Standard mix-ins: Ingredients called for on the box—typically eggs, oil, and water. Add 1 tsp vanilla extract to boost flavor.
- Coconut pecan frosting: A 15.25-oz tub of coconut-pecan frosting (store-bought or homemade) for that classic finish.
Variations
- Swap in any chocolate cake mix if you don’t have German chocolate mix on hand.
- Fold chopped pecans into the batter or sprinkle them on the frosting for extra texture.
- Make your own coconut-pecan frosting if you prefer a homemade topping.
Step-by-Step Directions
- In a medium bowl, combine the cake mix with the water, oil, eggs, and vanilla. Stir until the batter is smooth.
- Spray a 6‑quart oval slow cooker with nonstick spray and pour in the batter, spreading it evenly.
- Cover and cook on HIGH for 2 hours and 15 minutes. Keep the lid on for the entire cooking time; check near the end by looking through the lid. The cake is done when the center no longer jiggles.
- Carefully remove the stoneware insert and place it on a cooling rack. Let the cake cool for at least 2 hours.
- When the cake is completely cool, spread the coconut‑pecan frosting over the top. Slice and serve.
How to Serve
- Serve the cake at room temperature or chilled; avoid serving it warm so the frosting stays set.
- This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe FAQs
Yes. A liner makes it easy to lift the cooled cake from the insert for quick serving and cleanup.
No. Doubling the batter in the same slow cooker will likely result in an undercooked center while the edges overcook. Use a larger cooker or make two batches instead.
Easy Slow Cooker German Chocolate Cake
Pin
Equipment
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6-quart (or larger) oval slow cooker
Ingredients
- 13.25 oz. German chocolate cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 tsp. vanilla extract
For the frosting
- 15.25 oz. tub coconut-pecan frosting
Instructions
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In a medium bowl, add the cake mix, water, oil, eggs, and vanilla. Stir until smooth.
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Spray the 6‑quart oval slow cooker with nonstick spray and pour in the batter.
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Cover and cook on HIGH for 2 hours and 15 minutes.
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Keep the lid on the entire time. Near the end, check through the lid; the cake is done when the center no longer jiggles.
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Remove the stoneware insert and set it on a cooling rack. Let the cake cool for at least 2 hours.
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When cooled, spread the coconut‑pecan frosting over the top. Slice and serve.
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Enjoy!
Nutrition
Carbohydrates: 63g |
Protein: 6g
Nutrition info is auto-generated and is an estimate. If you follow a special diet, please verify using your own calculations.
More Slow Cooker Dessert Recipes
Try other slow cooker favorites like cheesecake, pumpkin cobbler, brownies, and lava cake for easy, crowd-pleasing desserts.