Slow Cooker Raspberry Cake

There’s something truly magical about a Slow Cooker Raspberry Cake. I remember the first time I made it; the sweet aroma of raspberries filled the kitchen, making my mouth water in anticipation. It was a chilly spring afternoon, and I wanted to create something comforting yet delightful to share with friends. As I layered ingredients in the slow cooker, I felt a sense of excitement, knowing that in just a few hours, I would be greeted with a warm, luscious dessert that would surely impress everyone. Not only is this cake deliciously moist, thanks to the slow cooking method, but it’s also incredibly simple to prepare. Just toss in the ingredients, set it, and forget it! My friends couldn’t believe I made such a heavenly dessert without any fuss. And let me tell you, the combination of creamy frosting, fresh raspberries, and a sprinkle of coconut takes this cake to the next level. If you’re looking for a show-stopping dessert that requires minimal effort, look no further than this Slow Cooker Raspberry Cake. You won’t regret it!

What Goes Into Slow Cooker Raspberry Cake

When it comes to creating a delightful Slow Cooker Raspberry Cake, the ingredients play a crucial role in achieving the perfect flavor and texture. The combination of moist ingredients like melted coconut oil and butter, along with the sweetness of sugar and fresh raspberries, creates a cake that is both rich and satisfying. Each ingredient contributes to the overall success of the dish, making it a wonderful treat for anyone who tries it.

• 6 tablespoons melted butter: Adds richness and moisture to the cake.
• 1/2 cup melted coconut oil: Provides a subtle tropical flavor and keeps the cake moist.
• 2 cups white sugar: Sweetens the cake for a delightful taste.
• 1 tablespoon vanilla extract: Enhances the overall flavor profile.
• 2 2/3 cups all-purpose flour: The base of the cake that provides structure.
• 1 tablespoon baking powder: Helps the cake to rise, ensuring a light texture.
• 1/4 teaspoon salt: Balances out the sweetness of the sugar.
• 1 cup milk: Keeps the cake tender and moist.
• 3 large eggs: Acts as a binding agent and adds richness.
• 3 tablespoons raspberry Jell-o: Contributes to the raspberry flavor and adds a beautiful color.
• 1 tablespoon lime zest: Adds a fresh, zesty flavor to the cake.
• 1 tablespoon lime juice: Enhances the overall flavor and adds a hint of tartness.
• 1 cup fresh raspberries: Provides bursts of fresh fruit flavor throughout the cake.
• 8 oz cream cheese: Used for the frosting, adding a creamy texture.
• 4 tablespoons milk: Helps to achieve a smooth frosting consistency.
• 1 teaspoon vanilla extract: Adds flavor to the frosting.
• 3 cups powdered sugar: Sweetens and thickens the frosting.
• 6 oz shredded coconut: Adds texture and a beautiful finish to the cake.
• 1 cup fresh raspberries: For garnishing the cake.
• Mint leaves: Optional for garnish, adding a pop of color.

The Process for Making Slow Cooker Raspberry Cake

Making a Slow Cooker Raspberry Cake is not just a task; it’s an experience filled with anticipation. The beauty of this recipe lies in its simplicity. With a little bit of prep and the magic of the slow cooker, you’ll have a delightful dessert waiting for you. Let’s dive right into the process!

1. First, spray the crockpot with cooking spray. This step is crucial as it prevents the cake from sticking to the sides after cooking. Once sprayed, place the lid on and turn the heat to HIGH. This preheating process is essential for achieving the right texture in your cake.
2. In a medium bowl, combine the dry ingredients: flour, baking powder, salt, and Raspberry Jell-o. Stir to combine. This mixture will provide the base for your cake and is essential for achieving the perfect rise.
3. In another bowl, beat the melted butter, coconut oil, sugar, and vanilla until smooth and creamy. You want to achieve a fluffy texture, which will contribute to the cake’s lightness.
4. Add in the eggs, lime zest, and lime juice, beating until combined. Make sure to stop and scrape the sides and bottom of the bowl to ensure an even mix. The lime will add a refreshing twist to your cake.
5. Add half of the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. This method helps to incorporate the dry ingredients without overmixing, which could make the cake dense.
6. Once the first half is mixed in, add the rest of the milk and dry ingredients, mixing until smooth. The batter should be thick yet pourable, perfect for a slow cooker cake.
7. Use a spatula to gently fold in the fresh raspberries. This step adds beautiful pockets of fruit throughout the cake, enhancing both flavor and visual appeal.
8. Pour the batter into the preheated crockpot, spreading it evenly, and cover with the lid. This ensures that the cake cooks evenly and retains moisture.
9. Cook on HIGH for about 2 hours, or until a toothpick inserted in the center of the cake comes out clean. This check is important to ensure your cake is perfectly cooked.
10. After cooking, let the cake cool in the slow cooker for a bit before transferring it to a wire rack. Cooling in the cooker prevents it from breaking apart and losing moisture.
11. Once fully cooled, mix the frosting ingredients in a bowl until smooth, and generously spread it on top of the cake. This is where the magic happens, turning a simple cake into a decadent dessert.
12. Garnish with shredded coconut, fresh raspberries, and mint leaves for a pop of color and freshness. This not only makes the cake look stunning but also adds texture and flavor.
13. Chill for 2 to 3 hours before serving, allowing the cake to set and the flavors to meld beautifully.

Recipe Variations about Slow Cooker Raspberry Cake

When it comes to the Slow Cooker Raspberry Cake, there are plenty of creative twists you can add to make it uniquely yours. Here are some ideas to inspire you:

• Substitute Different Fruits: Feel free to swap raspberries for other fruits like blueberries, strawberries, or even diced peaches for a different flavor profile.
• Add Nuts: Incorporating chopped nuts such as walnuts or pecans into the batter can add a delightful crunch and richness.
• Chocolate Variations: Mix in some chocolate chips or chunks to create a chocolate raspberry version. The combination is heavenly!
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free while still maintaining its delicious flavor.
• Try Different Frosings: Experiment with different frostings, like whipped cream or a simple glaze, for a lighter option.
• Layered Cake: For a special occasion, consider making this a layered cake by splitting the batter and adding frosting between the layers.
• Frozen Cake Pops: Transform any leftovers into cake pops by crumbling the cake and mixing with frosting, then rolling them into balls and freezing.

Perfect Matches for Slow Cooker Raspberry Cake

Serving your Slow Cooker Raspberry Cake can be just as fun as making it. Here are a few ideas on how to enhance your dessert experience:

• With Ice Cream: A scoop of vanilla or coconut ice cream on the side elevates the dessert, adding creaminess and temperature contrast.
• For Afternoon Tea: Serve slices of this cake alongside your favorite tea for a delightful afternoon snack.
• As a Birthday Treat: This cake is perfect for birthdays. Make it the centerpiece with candles and let everyone enjoy a slice!
• Seasonal Pairing: In the spring, serve with fresh lemonade or iced tea to complement the bright flavors.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to five days. It stays deliciously moist!
• Picnic Delight: Pack slices for a picnic. They travel well and are a hit among friends and family.
• Holiday Dessert: Serve during festive gatherings or holiday dinners for a sweet end to your meal.

FAQ

Conclusion

The Slow Cooker Raspberry Cake is a truly remarkable dessert that combines simplicity with delightful flavors. Its moist texture paired with a creamy frosting creates a memorable experience for anyone lucky enough to enjoy it. I encourage you to try making this cake; it’s perfect for any occasion, and I promise you’ll love how easy it is to whip up. So gather your ingredients, set your slow cooker, and treat yourself and your loved ones to this sweet delight!

Slow Cooker Raspberry Cake

The ultimate comfort food, this Slow Cooker Raspberry Cake is moist, fruity, and topped with a creamy frosting. Perfect for gatherings or a sweet treat at home, it’s an easy dessert that will satisfy your cravings. Make it tonight for a deliciously memorable experience!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 6 tablespoons butter
• 1/2 cup coconut oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 3 large eggs
• 3 tablespoons raspberry Jell-o
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 cup fresh raspberries
• 8 oz cream cheese
• 4 tablespoons milk
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 6 oz shredded coconut
• 1 cup fresh raspberries
• Mint leaves

Equipment

• Mixing Bowl
• Slow Cooker
• Wooden Spoon

Method

 

1. First, spray the crockpot with cooking spray, place the lid on, and turn the heat to HIGH. This is done to preheat it.
2. In a medium bowl, combine dry ingredients: flour, baking powder, salt, and Raspberry Jell-o. Stir to combine.
3. In another bowl, beat the melted butter, coconut oil, sugar, and vanilla until smooth and creamy.
4. Add in the eggs, lime zest, and lime juice, and beat until combined. Stop and scrape the sides and bottom of the bowl.
5. Add half of the dry ingredients to the wet, alternating with the milk, and mix until combined. Add the rest of the milk and dry ingredients, and mix until smooth.
6. Use a spatula to fold in the fresh raspberries.
7. Pour the batter into the preheated crockpot, and cover with the lid.
8. Cook on HIGH for about 2 hours, or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the slow cooker before transferring it to a wire rack.
10. Once fully cooled, mix the frosting ingredients in a bowl until smooth, and add on top of the cake.
11. Garnish with shredded coconut, fresh raspberries, and mint leaves.
12. Chill for 2-3 hours before serving.

Notes

• Storage: Store any leftovers in an airtight container in the fridge for up to five days. The cake remains moist and flavorful!
• Freezing: This cake can be frozen for up to three months. Just wrap it well to prevent freezer burn.
• Pairing: Serve with vanilla ice cream for a delightful dessert experience.
• Variations: Substitute different fruits or add chocolate chips for a twist on the original recipe.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!