Oatmeal Chocolate Chip Cake with Cream Cheese Frosting-there is nothing fancy about this cake, but it is a family favorite! It tastes like an oatmeal cookie, but in cake form!
I love to bake, but I really don’t like baking cakes. I don’t have the patience or talent to create a beautiful layered cake. My decorating skills stop at sprinkles. Cake is also not my favorite dessert. Don’t get me wrong, I love a good piece of cake every once in awhile, but it is not my favorite dessert. Cookies will always have my heart.
I do love baking…and eating this Oatmeal Chocolate Chip Cake with Cream Cheese Frosting. There is nothing fancy about it and that is why I love it. I can bake it in a 9×13 pan, slather it with cream cheese frosting, and call it good. It doesn’t need any fancy decorations because it is so good. This cake reminds me of a oatmeal chocolate chip cookie, but in cake form. No wonder it is my favorite:)
I’ve been making this cake for a few years now. The recipe comes from one of my favorite cookbooks, Baked Explorations. Every time I need an easy dessert to share with friends and family, I make this cake. It is always a hit and super easy to make!
And sometimes I just make it because I am in the mood for something sweet and dessert is always a good idea. Plus, the baby really wanted to taste this cake. He started wiggling around as soon as he heard the word cake. 🙂
I try to make this cake for my dad every time he comes to visit. It is one of his favorite desserts. I always add in raisins if I am making the cake for my dad. He is a raisin fanatic. I like them in the cake too, but if you are raisin hater, you can stick to plain old chocolate chips. The cake is good either way!
If you are in the mood for dessert, but don’t want to hassle with anything fancy, make this Oatmeal Chocolate Chip Cake with Cream Cheese Frosting. It is just good old fashioned dessert goodness!
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
- Prep Time
- 35 minutes
- Cook Time
- 40 minutes
- Total Time
- 1 hour 15 minutes
For the cake:
- 1 1/4 cups water
- 1 cup chocolate chips
- 1 1/2 cups plus 2 tablespoons all-purpose Gold Medal flour
- 1 cup rolled oats
- 1/2 cup unsalted butter cut into small cubes, at room temperature
- 2 large eggs slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
For the cream cheese frosting:
- 5 tablespoons unsalted butter at room temperature
- 5 ounces cream cheese softened
- 2 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass or light-colored metal baking pan. Set aside.
- Bring the water to a boil. Place the chocolate chips in a small bowl and toss them with the 2 tablespoons of flour. This will keep them from settling at the bottom during baking. Set aside.
- Place the oats and butter cubes in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Let the oat mixtures set for 25 to 30 minutes.
- In a separate large bowl, whisk together the eggs, vanilla extract, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour the batter into the prepared pan.
- Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack until completely cooled.
- While the cake is cooling make the cream cheese frosting. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
- Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute.
- Frost the cooled the cake with cream cheese frosting. Cut into pieces and serve.
- Note-The frosted cake can be kept refrigerated and tightly covered, for up to 3 days. I like the cake chilled or at room temperature. You can add 3/4 cup of raisins if you wish. My dad likes this cake with raisins:)