Chocolate Oatmeal Cake
Chocolate oatmeal cake is a nostalgic and simple cake just like Grandma used to make. If a cake could feel like a hug, this is it. Made with oats to keep the cake nice and moist with a pleasant texture that is paired with a deep chocolate flavor. This cake has simple ingredients and can be mixed then baked without a lot of fuss. Just stir together, pour into the pan and bake. Your kitchen will smell amazing! You can top it with chocolate frosting or a scoop of vanilla ice cream. Chocolate chips top the cake so it really doesn’t need anything else. This cake can be enjoyed for breakfast, as a quick snack in the afternoon or warm with ice cream for an after dinner dessert.
Ingredents needed to make Chocolate Oatmeal Cake:
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup quick oats
- 1 3/4 cup boiling water
- 1 12 oz bag semi-sweet or dark chocolate chips
How to make Chocolate Oatmeal Cake:
- Preheat oven to 350 degrees and spray a 9×13 pan with non-stick spray.
- Cream brown sugar, granulated sugar and melted butter together with a electric mixer.
- Add flour, soda, salt and cocoa powder and stir by hand with a wooden spoon. Batter will be thick.
- Add oatmeal to the boiling water and take pan off the heat, then let it sit a few minutes until oats are softened. Cool slightly then pour into the batter and mix well.
- Stir in 1/2 bag of the chocolate chips.
- Pour batter into the prepared 9×13 pan. Sprinkle the remaining chocolate chips evenly over the top of the cake.
- Bake for 30-40 minutes or until the surface springs back when touched or a toothpick inserted in the center comes out clean.
- Let cake cool and serve as is or with a scoop of vanilla ice cream. The cake could be frosted if desired but really doesn’t need frosting.
Notes:
- Chopped pecans or walnuts can be added to the top of the cake before baking if you want some nutty, crunchy flavor.
- Use other flavors of chocolate chips such as milk chocolate, peanut butter or white chocolate.
- Keep the cake covered on the kitchen counter for up to 4 days or refrigerate for 5-7 days.
- Freeze the cake in a freezer safe container up to 3 months.
Other yummy recipes to try:
Oatmeal Cake With Coconut Pecan Topping
Chocolate Oatmeal Cake
Chocolate oatmeal cake is an easy nostalgic cake made with oatmeal for texture and moisture and chocolate for flavor and richness. Delicious.
Equipment
- 1 9x13 baking dish
- 1 Large mixing bowl
- 1 electric mixer
- 1 wooden spoon or spatula
Ingredients
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup quick oats
- 1 3/4 cup boiling water
- 1 12 oz bag semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray.
- Cream brown sugar, granulated sugar and melted butter together with a electric mixer.
- Add flour, soda, salt and cocoa powder and stir by hand with a wooden spoon. Batter will be thick.
- Add oatmeal to the boiling water and take pan off the heat, then let it sit a few minutes until oats are softened. Cool slightly then pour into the batter and mix well.
- Stir in 1/2 bag of the chocolate chips.
- Pour batter into the prepared 9x13 pan. Sprinkle the remaining chocolate chips evenly over the top of the cake.
- Bake for 30-40 minutes or until the surface springs back when touched or a toothpick inserted in center comes out clean.
- Let cake cool and serve as is or with a scoop of vanilla ice cream. The cake could be frosted if desired but really doesn't need frosting.
- Notes: *Chopped pecans or walnuts can be added to the top of the cake before baking if you want some nutty, crunchy flavor. *Use other flavors of chocolate chips such as milk chocolate, peanut butter or white chocolate. *Keep the cake covered on the kitchen counter for up to 4 days or refrigerate for 5-7 days. *Freeze the cake in a freezer safe container up to 3 months.
Nutrition
Serving: 1gCalories: 276kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 29mgSodium: 151mgPotassium: 165mgFiber: 2gSugar: 27gVitamin A: 167IUCalcium: 70mgIron: 1mg
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