Raspberry Cake Recipe (Slow Cooker)

 

Slow Cooker Raspberry Cake is not difficult to make with just a handful of ingredients like flour, raspberry Jello, raspberries, milk, coconut oil, eggs, lime, and vanilla. The frosting is simple too with just shredded coconut, powdered sugar, vanilla, milk, and cream cheese. 

Ingredients:

For the cake:

Fresh raspberries: Washed and drained.

Lime juice: Fresh or in a bottle.

Lime zest: You can make your own with lime peels.

Raspberry Jell-o: You can use generic gelatin if you cannot find Jello.

Eggs: We used extra large but large will do.

Milk: Fresh and finely chopped.

Baking powder: Not baking soda.

Flour: Sifted.

Vanilla extract: Natural pure is best.

White sugar: Granulated sugar.

Coconut oil: Melted.

Butter: Melted butter.

Salt: Any kind will do.

For the frosting:

Raspberries: Fresh is preferred.

Coconut: Sweetened and shredded.

Powdered sugar: Has to be powdered.

Vanilla extract: Natural and pure. 

Milk: Preferably whole milk.

Cream cheese: Softened.

Mint leaves: For the topping.

Instructions:

Heat it up: First, spray the slow cooker with cooking spray and put the lid on it. Turn it on to the highest setting and cook on high.

Mix: Then, using a medium bowl, combine the Jello, salt, baking powder, and flour. 

Mixer bowl: After that, using the mixer bowl of your stand mixer, combine the vanilla, sugar, oil, and melted butter. Beat until it is creamy and smooth. 

Blend: Next, add in the juice, zest, and eggs and blend well. 

Combine: Go ahead and add the dry ingredients you mixed just a bit at a time, alternating with the milk until it is all combined and smooth. 

Add: Next, take the mixing bowl out of the mixer stand and fold in the raspberries gently. 

Cook: Afterward, pour the batter into the slow cooker and cover, cooking for two hours on high. 

Store: Lastly, store the cake in an airtight container in the fridge for 4-5 days.

Freeze: Actually to freeze it, first let it cool. After that, wrap it in plastic wrap, afterward in foil, and place in a freezer-safe Ziploc bag. Next, freeze for up to 3 months.

Defrost: When ready to serve, plan in advance and let it thaw in the fridge overnight.

How to make the frosting:

Mix the ingredients: First, add the powdered sugar, vanilla, milk, and cream cheese together in the mixing bowl. 

Beat it smooth: Next, beat it on medium until it is smooth and creamy.

Frost: After the cake is out of the slow cooker and cooled for about two hours, frost gently with a spatula. 

Decorate: Finally, sprinkle coconut on top of the cake and add a row of berries around the edges and in the middle of the cake. 

Minty fresh: Lastly, place mint leaves in the middle of the berries for decoration and a tangy bit of mint flavor.