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Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

Recipe from Two Peas and Their Pod

In the mood for dessert, but don't want to fuss with anything fancy? Make this Oatmeal Chocolate Chip Cake with Cream Cheese Frosting. It is a family favorite!
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins


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:)