Chocolate Chip Oatmeal Cake

Delicious chocolate chip oatmeal cake is a family favorite. This cake is moist, flavorful and great for a weekend morning treat.

Have you ever tried our old fashioned oatmeal cake? Or our chocolate oatmeal cake that is rich and fudgy? This is a new version, and if you like chocolate chip oatmeal cookies, then you’ll love this.

This cake is a luscious, old-fashioned chocolate chip oatmeal cake, a perfect treat to enjoy with hot tea on a cold afternoon.

drizzling chocolate over chocolate chip oatmeal cake with whipped cream

About this Chocolate Chip Oatmeal Cake:

  • Flavor: Have you ever had baked oatmeal? Or an oatmeal chocolate chip cookie? That’s what this cake reminded me of. It’s lighter than a baked oatmeal, but you can taste the oats along with the chocolate chips in this comforting cake.
  • Texture: This cake has texture thanks to the nuts inside. It’s ultra moist, though, thanks to the butter, eggs, and oats.
  • Method: You’ll need a standard 9×13″ cake pan and an oven to bake this cake.

What does oatmeal do for cake?

Oatmeal adds a moist, thick texture to a cake. It doesn’t make the cakes light and fluffy, but rather rich and dense. Oatmeal also helps cakes stay moist for longer. This cake won’t dry out, even after freezing.

overhead view of glazed chocolate chip oatmeal cake

How to Make Chocolate Chip Oatmeal Cake

  • Preheat the oven to 350ºF. Spray a 9×13” baking pan with cooking spray.
  • In the bowl of a stand mixer (with the paddle attachment) , place the butter and the quick oats. Pour the boiling water over the top and let sit for 10 minutes to cool. Mix several times during the cooling so that the butter melts completely.
  • Add the sugars and mix well. Then add the eggs and mix on low speed.
  • Add the flour, salt, cocoa powder and baking soda. Mix well, scraping the sides of the bowl as needed.
  • Fold in half of the chocolate chips and all but 3 tablespoons of nuts into the batter.
  • Pour and spread the batter evenly into the prepared cake pan. Sprinkle the top with the rest of the chocolate chips and the nuts.
  • Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • In a small bowl, whisk together the powered sugar, half and half and vanilla. Whisk until smooth. Drizzle the glaze over the cake.
chocolate chip oatmeal cake in a cake pan with two pieces missing

Recipe Variations

  • Add a tablespoon of espresso powder to the cake batter for a mocha flavor. Or you could use brewed coffee in place of the water. Either works!
  • Use almond extract in place of vanilla and add sliced almonds on top.
  • Add caramel bits or chopped Oreo cookies into the batter.
  • Want chocolate frosting instead? Try our best chocolate frosting or cream cheese frosting.

Storage Instructions

  • Room temperature: Store in an airtight container on the counter for up to 3 days.
  • Refrigerator: If you’d rather store in the fridge, store in an airtight container for up to 5 days. Bring to room temperature or enjoy chilled.
  • Freezer: Store in an airtight container in the freezer for up to 2 months. Thaw before serving.
a stack of two pieces of oatmeal cake with chocolate chips and glaze
a stack of two pieces of oatmeal cake with chocolate chips and glaze

Chocolate Chip Oatmeal Cake

4.20 from 10 votes
Delicious chocolate chip oatmeal cake is a family favorite. This cake is moist, flavorful and great for a weekend morning treat.
Servings 15
Prep Time 15 minutes

Ingredients
 

For the cake:

  • ½ cup salted butter 4 ounces
  • 1 cup quick cook oats 80 grams
  • 1 ¾ cup boiling water 14 ounces
  • 1 cup brown sugar 200 grams
  • 1 cup granulated sugar 200 grams
  • 3 large eggs
  • 1 ¾ cup all-purpose flour 228 grams
  • ½ teaspoon salt 3 grams
  • 1 tablespoon unsweetened cocoa powder 5 grams
  • 1 teaspoon baking soda 5 grams
  • 12 ounces semi-sweet chocolate chips
  • ¾ cup chopped walnuts

For the topping:

  • 1 cup powdered sugar 130 grams
  • 2 tablespoons half and half
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350ºF. Spray a 9×13” baking pan with cooking spray.
  • In the bowl of a stand mixer (with the paddle attachment) , place the butter and the quick oats.
  • Pour the boiling water over the top and let sit for 10 minutes to cool. Mix several times during the cooling so that the butter melts completely.
  • Add the sugars and mix well.
  • Add the eggs and mix on low speed.
  • Add the flour, salt, cocoa powder and baking soda. Mix well, scraping the sides of the bowl as needed.
  • Fold in half of the chocolate chips and all but 3 tablespoons of nuts into the batter.
  • Pour and spread the batter evenly into the prepared cake pan.
  • Sprinkle the top with the rest of the chocolate chips and the nuts.
  • Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • In a small bowl, whisk together the powered sugar, half and half and vanilla. Whisk until smooth. Drizzle the glaze over the cake.
  • Serve warm. Store any leftovers in an airtight container at room temperature.

Notes

Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 453kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 223mg | Potassium: 233mg | Fiber: 3g | Sugar: 44g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 3mg
Calories 453

About Julie Clark

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