Chocolate Chip Oatmeal Cake

This simple recipe for the BEST chocolate chip oatmeal cake is a perfect cozy bake to keep on hand for dessert or snacking. The oatmeal gives it a great texture that goes perfectly with the chocolate flavor.

This recipe for chocolate chip oatmeal cake is one of my favorites. It’s a family recipe that my grandma and then my mom made frequently when I was growing up. A quick, lovely comfort-food sort of baking project, it’s a perfect snack cake or served with ice cream for a little bit fancier dessert.

The texture of the cake is unique, with the soft oatmeal giving it a slightly chew. It has a wholesome, cozy feel that’s perfect for cooler weather.

Chocolate Chip Oatmeal Cake Ingredients

  • 1 3/4 cup boiling water–Boil this in a pan on the stove or in a microwave safe dish. Avoid letting it boil for too long so that it doesn’t boil off and evaporate.
  • 1 cup uncooked oatmeal –You can use old-fashioned or quick oats. I prefer old-fashioned because they are more substanstial after baking.
  • 1/2 cup butter –Unsalted butter works best
  • 1 cup brown sugar — I recommend light brown sugar lightly packed in the cup, or weighed out to 225 grams
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon unsweetened cocoa powder — you can use regular cocoa powder or dark cocoa powder. Avoid dutch process cocoa powder, as it will interact differently with the baking soda and change the texture of the cake.
  • 1 1/2 cups chocolate chips –semi-sweet or dark are my favorites, but you can also use milk if you prefer it.
  • 3/4 cups chopped walnuts –these are sprinkled on top of the cake and are also completely optional.

How to Make a Chocolate Chip Oatmeal Cake

Mixing the Wet Ingredients

Preheat the oven to 350° and oil a 9″x13″ baking pan.

Place the oats in a large mixing bowl. Bring the water to a boil in the microwave or in a small pot on the stove, then pour it over the oats. Let it sit for 10 minutes to soften the oats.

Oatmeal softened in boiling water.

Cut the butter into chunks and add it to the oatmeal. Let it sit until the butter has melted. Stir in the white and brown sugars until they are completely dissolved.

Mixing the brown and white sugars into the softened oatmeal and melted butter.

Add the eggs and vanilla extract and stir them in. Make sure that the mixture has cooled to lukewarm at this point so that it doesn’t cook the eggs when you add them.

Two large eggs are added to the wet ingredients.

Mixing the Dry Ingredients

In a smaller bowl, stir together the all-purpose flour, baking soda, salt, and cocoa powder. Whisk them together until they’re thoroughly mixed–this helps distribute the rising agents and salt evenly in the finished cake batter.

Whisking together the all-purpose flour, baking soda, salt, and cocoa powder.

Add the dry ingredients to the wet ingredients, along with 1 cup of chocolate chips, and stir until well combined. There shouldn’t be any lumps of flour in the batter. 

Stir the dry ingredients into the wet with about 1 cup of the chocolate chips.

Baking the Cake

Pour the cake batter into the greased 9″x13″ baking dish. Sprinkle the remaining chocolate chips and the walnuts (if using) over the top.

Pour the chocolate oatmeal cake batter into an oiled 9x13" baking pan and sprinkle the rest of the chocolate chips and the walnuts (if using) over the top.

Bake the chocolate oatmeal cake at 350° for  35-40 minutes, or until the center of the cake bounces back when you gently tap it with your finger. You can also test it by inserting a toothpick into the center of the cake. It should come out of the cake clean, or with only a few moist crumbs on it.

Allow the cake to cool before cutting and serving. It can be eaten warm or at room temperature. Store the leftovers in an airtight container in a cool, dark place. But don’t refrigerate it, as that can dry out the cake.

Recipe Notes and Tips:

  • The chocolate flavor in the cake is light, but adding the dark chocolate chips gives it more flavor and depth. However, you can use milk or dark chocolate, depending on which you prefer.
  • This cake freezes very well! Freeze it in an airtight container and allow it to come to room temperature before serving.

Other Recipes You May Enjoy:

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Chocolate Chip Oatmeal Cake


  • Author: Rebecca Neidhart

Ingredients

Scale
  • 1 3/4 cup (14 fl. oz.) boiling water
  • 1 cup (80g) uncooked oatmeal (You can use old-fashioned or quick oats; I prefer old-fashioned)
  • 1/2 cup (114 g) butter
  • 1 cup (225 g) brown sugar
  • 1 cup (200) white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup (245 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon (7g) unsweetened cocoa powder, dark or natural cocoa powder
  • 12 oz. (1 1/2 cups) dark chocolate chips 
  • 3/4 cups chopped walnuts (optional)

Instructions

Preheat the oven to 350° and oil a 9″x13″ baking pan.

Place the oats in a large mixing bowl. Bring the water to a boil in the microwave or in a small pot on the stove, then pour it over the oats. Let it sit for 10 minutes.

Add 1/2 cup butter and the brown and white sugars. Stir them until the butter is completely melted.

Once the butter is melted, stir in the eggs and vanilla extract. Make sure that the mixture has cooled to lukewarm at this point so that it doesn’t cook the eggs when you add them.

In a smaller bowl, stir together the all-purpose flour, baking soda, salt, and cocoa powder. Add it to the wet ingredients, along with 1/2 cup of chocolate chips, and stir until well combined. The batter will be fairly thin. 

Pour the cake batter into the greased 9″x13″ baking dish. Sprinkle the remaining chocolate chips and the walnuts (if using) over the top. Bake the chocolate oatmeal cake at 350° for  35-40 minutes, or until the center of the cake bounces back when you gently tap it with your finger. You can also test it by inserting a toothpick into the center of the cake. If it comes out clean, or with only a few moist crumbs on it, the cake is finished baking.

Allow the cake to cool before cutting and serving. It can be eaten warm or at room temperature. Store the leftovers in an airtight container in a cool, dark place. But don’t refrigerate it, as that can dry out the cake.

 

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