Cherry Chocolate Cake in the Slow Cooker

This rich and moist dessert combines the sweetness of cherries with the indulgence of chocolate, all made effortlessly in your slow cooker. Perfect for any occasion, it’s a delicious treat that requires minimal prep and brings maximum flavor.

Practical Cooking Tips

Make sure to grease the slow cooker well to prevent sticking.
Use fresh or frozen cherries for the best texture and flavor.
Avoid opening the lid too often while cooking to maintain the temperature and cooking time.

Ingredients 0/6

1 (18.25 ounce) box red velvet cake mix 2 eggs ½ cup water ½ cup sour cream 1 (21 ounce) can cherry pie filling 1 cup semisweet chocolate chips

Why This Dish Is Hard To Resist

This dessert is a wonderful combination of rich chocolate and sweet cherries that creates a moist and flavorful treat. Using a slow cooker makes it easy to prepare without heating up the kitchen. It’s perfect for busy days when you want something special with minimal effort.

Directions

Greas the inside of your slow cooker to keep the cake from sticking. In a large bowl, mix together the cake mix, eggs, water, sour cream, and chocolate pudding mix using a hand mixer until the batter is nice and smooth. Next, fold in the cherry pie filling and chocolate chips so they’re evenly spread throughout the batter. Pour everything into the greased slow cooker. Cover and cook on low for about 4 hours, or until the center is set and the cake feels firm to the touch. Let it cool a bit before serving, and enjoy!

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Guide

Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust it lightly with powdered sugar or drizzle some chocolate sauce on top for an extra indulgent touch.

Food Storage Tips

Allow the cake to cool completely before storing. Keep it covered in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat gently before serving to enjoy that soft, warm texture again.

Frequently Asked Questions

Can I use a different cake mix instead of red velvet?

Yes, you can use any cake mix you prefer, but the flavor will change accordingly.

Do I need to use sour cream, or can I substitute it?

Sour cream adds moisture and richness, but you can substitute with Greek yogurt or buttermilk.

How do I know when the cake is done cooking?

The cake is done when the center is set, firm to the touch, and a toothpick inserted comes out mostly clean.

Can I cook this on high instead of low?

It’s best to cook on low to ensure even cooking; high may cause the cake to overcook or burn.

Should I stir the batter after pouring it into the slow cooker?

No, just pour it in and spread evenly; stirring during cooking can affect the texture.

Can I add nuts or other mix-ins?

Yes, you can add nuts or other ingredients, but adjust the quantity to avoid overcrowding the batter.

How should I store leftovers?

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Is it possible to double the recipe for a larger slow cooker?

Yes, but increase the cooking time and check doneness regularly to avoid undercooking.