Go Back Email Link
Recipe Photo for Red Velvet White Chocolate Slow Cooker Lava Cake. Portrait orientation photo showing white bowl of Lava cake with whipped cream and a sprinkling of white chocolate chips. held over a black slow cooker with more of the red and white colored cake mixture. A red and white dot patterned cloth napkin is in the background.

Red Velvet White Chocolate (Slow Cooker) Lava Cake

This Red Velvet White Chocolate (Slow Cooker) Lava Cake combines warm and gooey red velvet cake (from a box mix!) cooked together with a creamy white chocolate lava filling! It's a really easy and great for a crowd! Plus it doesn't need any oven space! I like to serve with fresh whipped cream and a sprinkle of chocolate chips!
See Notes for Oven baking directions.
Tina Verrelli - epicuricloud.com
Print Pin
Course: Dessert
Cuisine: American
Keyword: cake, Christmas Dessert, cream cheese, Lava cake, red velvet, slow cooker
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 10

Equipment

  • 1 Slow cooker 6 quart - Baking results may vary depending upon brand/shape of slow cooker, I used a KitchenAid 6 qt oval shaped slow cooker.
  • 1 Hand Mixer (if your slow cooker insert is metal utensil safe) I use my KitchenAid with Flex Edge Beaters

Ingredients

Slow Cooker Prep

  • nonstick baking spray

Cake Ingredients:

  • 1 15.25 ounce red velvet cake mix
  • 1 teaspoon espresso powder optional
  • 1 cup sour cream regular (not low fat)
  • 3 large eggs
  • 1/2 cup neutral oil such as canola or avocado
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips

White Chocolate "Lava" Filling Ingredients:

  • 1 package, 3.4 oz. instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1 brick, 8 oz. cream cheese - cut into chunks room temperature
  • 1 cup white chocolate chips

Optional - Whipped Cream - for topping:

  • 2 cups cold heavy cream sometimes called "whipping cream"
  • 1/4 cup powdered sugar
  • 2 tablespoons Instant vanilla pudding mix if you want to make up to a day ahead

Instructions 

Prep Slow Cooker:

  • I used a KitchenAid oval 6qt slow cooker - baking times/results may vary depending upon slow cooker brand/size/shape.
  • Spray with non-stick spray

Prepare Cake:

  • Add all of the Cake Ingredients (Cake Mix, espresso powder, sour cream, eggs, oil, vanilla, mini chocolate chips) to slow cooker and mix with a hand mixer* or by hand.
    (*My slow cooker has a ceramic insert and is safe to use with my hand mixer - you can alternatively mix in a bowl and pour into slow cooker, if your slow cooker is not metal utensil safe.)

Prepare White Chocolate Lava Filling:

  • In a separate bowl, mix cream cheese until smooth.
  • Mix in pudding mix, milk and vanilla. Allow to set for about 5 minutes - will thicken.
  • Pour cream cheese filling into the center of the cake mix. Sprinkle with white chocolate chips.

Bake in Slow Cooker:

  • Set slow cooker (covered) to high and cook for approx. 2 hours and 20 minutes. or until the cake around the edges looks risen and baked. (Don't take off lid during cooking.) The center of the cake will be gooey. (It will have a similar consistency to a baked bread pudding with a creamy sauce poured over top.)

Optional Whipped Cream for Topping:

  • Whip cream, sugar and optional pudding mix with hand mixer or stand mixer (or by hand with whisk).

Notes

To Bake in Oven:

  • Spray 13" x 9" baking pan with non-stick spray.
  • (Make sure the pan is at least 2.25 inches deep - the cake will rise pretty high.)
  • Preheat oven to 350 degrees F.
  • Prepare Cake and Lava filling as directed in recipe.
  • Pour cake into prepared baking pan, top with lava filling - (I like to leave about an inch of the cake batter showing around the edge of the pan.)
  • Sprinkle with the white chocolate chips.
  • You need to cover the pan to bake.  If your pan doesn't have an oven-safe lid, you can cover the pan with foil like I did.  My cake did rise and stick a little bit to the foil.  So I would recommend spraying the inside of the foil with non-stick spray.
  • Bake for 30 minutes.  Carefully take a little peak under the foil to see if the cake is pulling away from the side of the dish. (Watch for the hot steam.)  It will still be moist, so won't look like a traditionally baked cake - it's more like a steamed cake/pudding.  Re-cover with the foil and keep in oven an extra 5-10 minutes if needed.
  • Remove from oven and let the cake rest about 5-10 minutes.  I keep it covered until serving.  Definitely serve warm.
  • Refrigerate leftovers and rewarm in microwave before enjoying.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 346kcal (17%) | Carbohydrates: 23g (8%) | Protein: 5g (10%) | Fat: 26g (40%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 79mg (26%) | Sodium: 67mg (3%) | Potassium: 161mg (5%) | Fiber: 0.3g (1%) | Sugar: 22g (24%) | Vitamin A: 310IU (6%) | Vitamin C: 0.4mg | Calcium: 123mg (12%) | Iron: 0.4mg (2%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!