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slice of slow cooker raspberry cake

Slow Cooker Raspberry Cake

Slow Cooker Raspberry Cake is not difficult to make with just a handful of ingredients like flour, raspberry Jell-o, raspberries, milk, coconut oil, eggs, lime, and vanilla.
Course Dessert
Cuisine American
Keyword Crockpot Raspberry Cake, Raspberry Cake, Slow Cooker Raspberry Cake
Prep Time 30 minutes
Cook Time 2 hours
Chill 3 hours
Total Time 5 hours 30 minutes
Servings 8 slices
Calories 644kcal
Author Catalina Castravet



  • 6 tablespoons butter melted
  • 1/2 cup melted coconut oil
  • 2 cups white 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 room temperature
  • 3 tablespoons raspberry Jell-o
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 cup fresh raspberries washed and drained

Cream Cheese Frosting:

  • 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


  • First, spray the crockpot with cooking spray, place the lid on, and turn the heat to HIGH. This is done to preheat it.

Raspberry Cake:

  • In a medium bowl, combine dry ingredients: flour, baking powder, salt, and Raspberry Jell-o. Stir to combine.
  • In another bowl, beat the melted butter, coconut oil, sugar, and vanilla until smooth and creamy.
  • Add in the eggs, lime zest, and juice, and beat until combined. Stop and scrape the sides and bottom of the bowl.
  • 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.
  • Use a spatula to fold in the fresh raspberries.
  • Pour the batter into the preheated crockpot, and cover with the lid.
  • Cook on HIGH for about 2 hours, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the slow cooker before transferring it to a wire rack.


  • Once fully cooled, mix the frosting ingredients in a bowl until smooth, and add on top of the cake.
  • Garnish with shredded coconut, fresh raspberries, and mint leaves.
  • Chill for 2-3 hours before serving.



Calories: 644kcal | Carbohydrates: 146g | Protein: 10g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 418mg | Potassium: 524mg | Fiber: 5g | Sugar: 111g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 4mg