Chocolate Oatmeal Cake

Oatmeal makes this cake moist and fudgy. Make this fudge frosted chocolate oatmeal cake next time you have crave chocolate.

Oatmeal Cake is a common recipe that you’d find in many old cookbooks. One that may not be quite as familiar is chocolate oatmeal cake. If you love Texas sheet cake, this new recipe will quickly become a favorite.

Why you’ll love this recipe:

• 100% homemade chocolate cake
• Fudgy and moist
• Similar to a Texas sheet cake in flavor and texture
• Melt in your mouth fudge frosting

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. Because this is a chocolate cake, it will remind you of a brownie because of the fudginess.

Oatmeal also helps cakes stay moist for longer. This cake won’t dry out, even after freezing.

How to Make Chocolate Oatmeal Cake

• Spray a 9×13 baking pan with cooking spray. Set the oven to 350º Fahrenheit.
• Pour the boiling water into a bowl or large measuring cup. Stir the oatmeal into the boiling water and set it aside to cool.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In another bowl, cream together the butter, sugar, eggs and vanilla extract, scraping the bowl as needed.
• Add the oatmeal to the creamed butter. Mix well.
• Add the flour mixture to the butter/oatmeal mixture and mix again until combined.
• Pour the batter into the prepared pan and spread it evenly.
• Bake in preheated oven for 22-25 minutes or until the center of the cake springs back when you touch it.

This makes a thinner cake (again, similar to a Texas sheet cake). I still recommend a 9×13 baking pan for the best results.

Fudge Frosting

**You’ll want to prepare the fudge frosting while the cake is still in the oven because it gets poured and spread over a warm cake. It start the frosting when the cake has 10-15 minutes left in the oven.**

• Melt the butter in a saucepan over medium low heat.
• Add the cocoa powder and milk. Heat just until the mixture starts to bubble. Remove from the heat.
• Using a hand mixer, gradually beat in the powdered sugar and vanilla until completely blended.
• Spread the frosting on the cake as soon as it is out of the oven.

Top the cake with chocolate chips, pecans and even sea salt. Store in an airtight container at room temperature.

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 to the cake batter, then drizzle the frosting with melted caramel and pecans for a turtle cake.
• Want white frosting instead? Use the frosting recipe from our white texas sheet cake.

Chocolate Oatmeal Cake

4.63 from 70 votes

Oatmeal makes this cake moist and fudgy. Make this fudge frosted chocolate oatmeal cake next time you have crave chocolate.

Servings 15

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Ingredients

 

For the cake:

• 1 ½ cups boiling water
• 1 cup quick oats
• 1 cup all-purpose flour 130 grams
• ½ cup cocoa powder 43 grams
• 1 teaspoon baking soda 6 grams
• ¼ teaspoon salt 2 grams
• ½ cup salted butter room temperature
• 1 ½ cups granulated sugar 319 grams
• 2 large eggs
• 1 teaspoon vanilla extract 3 grams

For the frosting:

• 1/2 cup salted butter 1 stick
• 4 tablespoons cocoa powder
• 6 tablespoons 2% milk
• 1 pound powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

 

Make the cake:

• Spray a 9×13 baking pan with cooking spray. Set the oven to 350º Fahrenheit.
• Pour the boiling water into a bowl or large measuring cup. Stir the oatmeal into the boiling water and set it aside to cool.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In another bowl, cream together the butter, sugar, eggs and vanilla extract, scraping the bowl as needed.
• Add the oatmeal to the creamed butter. Mix well.
• Add the flour mixture to the butter/oatmeal mixture and mix again until combined.
• Pour the batter into the prepared pan and spread it evenly.
• Bake in preheated oven for 22-25 minutes or until the center of the cake springs back when you touch it.

Make the frosting:

• *Plan to make the frosting about 15 minutes before the cake is done. The cake should be frosted while it is warm.
• Melt the butter in a saucepan over medium low heat.
• Add the cocoa powder and milk. Heat just until the mixture starts to bubble. Remove from the heat.
• Using a hand mixer, gradually beat in the powdered sugar and vanilla until completely blended.
• Spread the frosting on the cake as soon as it is out of the oven.
• Allow the cake to cool completely.
• Store any leftovers in an airtight container.

Notes

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: 428kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 235mg | Potassium: 149mg | Fiber: 3g | Sugar: 50g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 428

Keyword chocolate cake, sheet cake

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