Let me get right to the point: If you’ve never made a slow-cooker cake, you’re missing out. The staple kitchen appliance may have risen to fame through its mastery of stews and braises, but it also knows its way around all kinds of other foods. Slow-cooker bread is a thing, as is slow-cooker pie. And, of course, there’s what we’ve gathered here today to discuss—slow-cooker cake.
Now, it’s true that slow-cooker cake isn’t exactly the same as regular old oven cake. You can only bake one at a time, for starters, which means no perfectly assembled and frosted layer cakes. (I don’t know about you, but for me that’s actually kind of a relief.) You also end up with a cake that’s moist and even throughout, as opposed to that slightly caramelized outer layer you often find on traditional cakes. Again, though, that’s not necessarily a bad thing, as far as I’m concerned.