Skip to Content

Slow-Cooker Red Velvet Cake

  • Save Recipe
  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Devil’s food cake mix gives this slow cooker version of the classic Red Velvet Cake a richer, more intensely chocolate flavor.
Updated Mar 1, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 1
    Line bottom and sides of 5-quart slow cooker with single piece of cooking parchment paper; spray with cooking spray.
  • 2
    Make cake batter as directed on box, adding food color with the water.
  • 3
    Pour batter into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 45 minutes. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 45 to 60 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
  • 4
    Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Remove parchment paper. Cool completely, about 1 hour.
  • 5
    Spread frosting on cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make this cake sparkle, try sprinkling the top with red sugar.
  • tip 2
    Betty Crocker™ Whipped fluffy white frosting makes a great substitute for the Betty Crocker™ Rich & Creamy cream cheese frosting.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved