Slow Cooker Red Velvet Cake

Red velvet cake with vanilla buttercream, one slice cut out.

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4.37 from 19 votes

Slow Cooker Red Velvet Cake

A rich and moist red chocolate cake that's so easy to bake in your slow cooker

Course Baking

Cuisine American, British, Slow Cooker

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 473kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the cake:

100 g unsalted butter at room temperature
155 g caster sugar (superfine sugar)
2 medium free-range eggs
175 g self-raising flour
red gel colouring I used about 3 tsp
200 g Greek style natural yogurt I used fat free
1 tsp vanilla extract
30 g cocoa powder

For the icing:

100 g unsalted butter (or margarine) at room temperature
200 g icing sugar
1 tsp vanilla bean paste
0.5 tsp milk

UK Measurements - US Measurements

Instructions

Cream together the butter and sugar until light and fluffy. Beat in the eggs, stir in the colouring, yogurt and vanilla extract. Fold in the flour and cocoa powder.
100 g unsalted butter, 155 g caster sugar (superfine sugar), 2 medium free-range eggs, 175 g self-raising flour, red gel colouring, 200 g Greek style natural yogurt, 1 tsp vanilla extract, 30 g cocoa powder
Butter your crock pot and line with grease proof paper or a large cake case.
Cook on high for approx 1.5 to 2 hrs until a skewer comes out clean. Put a tea towel under the lid to catch moisture during cooking.
Remove from the slow cooker and allow to cool completely.
To make the icing, use a hand mixer to mix the butter or margarine until it is soft an fluffy.
100 g unsalted butter (or margarine)
Add the icing sugar bit by bit, mixing until each part is fully combined. Once you have added all the icing sugar, continue to mix for a few minutes until light and fluffy.
200 g icing sugar
Add the vanilla bean paste (this adds wonderful vanilla speckles to the icing) and milk and mix again until fully combined and still light and fluffy.
1 tsp vanilla bean paste, 0.5 tsp milk
Split the cooled cake, and fill with buttercream and spread a layer on top.
Serve and enjoy!

Video

Notes

This recipe is made in a round 3.5 litre slow cooker. You can of course also make it in an oval slow cooker. For a larger slow cooker, use a baking tin inside the slow cooker pot.

Cooking times really depend on your slow cooker so check your cake often and take it out if it is burning.

Nutrition