Oatmeal Chocolate Chip Cake with Cream Cheese Frosting is a simple, delicious cake that tastes like an oatmeal chocolate chip cookie. Nothing fancy, just a yummy cake that will become one of your favorites.
I’ve been doing a lot of baking lately. Hmmmm, I wonder why . . . . .#stupidcoronavirus #homequarantine
I posted this Oatmeal Chocolate Chip Cake with Cream Cheese Frosting almost six years ago, and I forgot how good it is. It had been awhile since I’ve made it, but after making recently, I knew immediately it needed to be dug up from my archives and given a chance to shine again with some new photos and added notes.
I love a good cake, and this is a good cake.
It’s simple, uncomplicated, calls for basic ingredients and just plain delicious.
This oatmeal chocolate chip cake is 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, just basic pantry staples which is a good thing right now with all that’s going on in the world.
This cake is seriously delicious you guys! So delicious in fact, when I took it to a party years ago, 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, but do it anyway because #homequarantine.
CAN I LEAVE THE FROSTING OFF?
If you’re not a fan of frosting, then go ahead and leave it off. Or, if you would rather put buttercream frosting on it instead of cream cheese frosting, you certainly can do that. If you decide to leave the frosting off, try serving this cake warm with a scoop of vanilla ice cream. (Side note: I absolutely wouldn’t leave the frosting off. . . just sayin’.)
MY CHOCOLATE CHIPS SUNK TO THE BOTTOM, WHAT DID I DO WRONG?
Don’t panic if this happens because chances are it probably will one of the times you make this cake. I’ve made this cake many, many times and sometimes the chocolate chips sink to the bottom, and sometimes they don’t. It’s kind of a crapshoot. Tossing them in flour isn’t always a guarantee that they won’t sink. But if they do sink, it’s not a bad thing. Last time I checked, a layer of chocolate on the bottom of a cake is quite a beautiful thing.
CAN I USE LIGHT BROWN SUGAR?
I have made this cake using both both light and dark brown sugar, and I love it slightly more with the dark brown sugar. That being said, please don’t feel like you have to run out and buy some brown sugar. The brown sugar does give it deeper flavor, a more “caramely” taste, but it is still plenty delicious using light brown sugar.
Hope you’re still staying safe and sane through all this craziness! Now go do some baking.Print
Recipe Source: Baked Explorations
Originally Posted May 2, 2014