Woo hoo, it’s Friday and I have a delicious and simple cake for you to bake.
I love a good cake.
I love even more a good, uncomplicated cake.
This oatmeal chocolate chip cake is right up that alley. It’s basically oatmeal chocolate chip cookies in cake form topped off with cream cheese frosting. . . sounds pretty good, doesn’t it? It is, trust me.
This cake is simple, it doesn’t require any strange ingredients and really, really good. So good in fact, when I took it to a party the other night, it made my friend “blow her diet” as she put it. She tried to just have one little bite, but couldn’t stop. So the moral of this story is, if you’re on a diet, you probably shouldn’t make this cake . . .Buuuut, if you’re not dieting, then you really should make this.
- 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 tsp. vanilla extract
- 3/4 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- Cream cheese frosting:
- 5 Tbsp. unsalted butter , at room temperature
- 5 ounces cream cheese , softened
- 2 cups confectioners’ sugar , sifted
- 1 tsp. 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.
Be sure not to overbake this cake! I have a few times and it's just not as good. With my oven, I usually end up cooking it closer to 32 minutes rather than the 35-40 that the recipe suggests. The frosted cake can be keep, refrigerated and tightly covered, for up to 3 days. Remove from fridge about 15 minutes before you're ready to serve it.
Recipe Source: Baked Explorations (one of my favorite cookbooks)