35 Insanely Moist Slow Cooker Raspberry Muffin Cake Recipe
A moist and flavorful cake inspired by raspberry muffins, made easily in a slow cooker.
- Prep Time: 15 mins
- Cook Time: 2-3 hours
- Total Time: 2 hours 15 mins - 3 hours 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups fresh or frozen raspberries
Instructions
- Grease the slow cooker insert with butter or cooking spray.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, melted butter, vanilla, and egg.
- Combine wet and dry ingredients until just mixed.
- Fold in raspberries gently.
- Pour batter into the slow cooker.
- Cover and cook on high for 2-3 hours or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Use fresh raspberries for best results.
- Check cake after 2 hours to prevent overcooking.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg