clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of a piece of oatmeal chocolate chip cookie cake with cream cheese frosting on a white plate with a bite on a fork on

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 70 minutes
  • Yield: 15 servings 1x




  • 1 1/4 cups water
  • 1 cup chocolate chips
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup softened butter, cut into small cubes
  • 2 large egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 1/4 cups packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon

Cream cheese frosting:

  • 5 tablespoons butter, at room temperature
  • 5 ounces cream cheese, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract



  1. Preheat the oven to 350 degrees. Grease a 9 x13-inch metal baking pan. Set aside.
  2. 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.
  3. 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 mixture cool for 20 to 25 minutes.
  4. 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.
  5. Bake the cake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack until completely cooled.


  1.  In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and cream cheese until it completely smooth.
  2. Add the confectioners’ sugar and vanilla and continue to mix until smooth.
  3. 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. 
  • 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.
  • Category: Cakes & Cupcakes