Oatmeal Chocolate Chip Cake

This oatmeal chocolate chip cake recipe really tests my impulse control. Sometimes I’ll just be minding my own business, when bam! A craving for something sweet and chocolaty hits me like a freight train. Not just any sweet, though; I want something warm, gooey and comforting, but also a little nostalgic—and oatmeal chocolate chip cake is all the above.

This 13×9 cake recipe is soft and tender thanks to the oats, and is packed with melty chocolate chips and crunchy walnuts. Plus, it can be prepared before my willpower has a chance to talk me out of it. The best part is that it’s made with pantry staples, so I don’t have to put on shoes to satisfy that sudden craving.

Oatmeal Chocolate Chip Cake Ingredients

• Boiling water
• Uncooked oatmeal
• Brown sugar
• Granulated sugar
• Butter
• Eggs
• All-purpose flour
• Baking soda
• Baking cocoa
• Salt
• Semisweet chocolate chips
• Chopped walnuts

Directions

Step 1: Soak the oats

Pour the boiling water over the oatmeal in a bowl. Let it stand for about 10 minutes so the oats can absorb the water and soften.

Step 2: Combine sugars, butter and eggs

Once the oats have softened, stir in the brown sugar, granulated sugar and softened butter until the butter melts. Add the eggs, one at a time, mixing thoroughly after each addition.

Step 3: Mix the dry ingredients

In a separate bowl, sift together the flour, baking soda, cocoa powder and salt. Add this dry mixture to the wet ingredients, stirring until just combined.

Step 4: Fold in chocolate chips

Stir in half of the semisweet chocolate chips. Pour the batter into a greased 13×9-inch baking pan, spreading it evenly.

Step 5: Add toppings and bake

Sprinkle the remaining chocolate chips and chopped walnuts evenly over the top of the batter. Bake the cake at 350°F for about 40 minutes.

Editor’s Tip: You’ll know the cake is done when a toothpick inserted in the center comes out clean (this is known as the cake doneness test). Let the cake cool slightly before serving it.

How to Store Chocolate Chip Oatmeal Cake

Store leftover chocolate chip oatmeal cake covered at room temperature for up to three days. For longer storage, you can refrigerate it for up to five days, though it’s best served warm or at room temperature. To freeze, wrap slices tightly in storage wrap and then foil. They’ll keep in the freezer for up to three months.

Chocolate Chip Oatmeal Cake Tips

What kind of oats should I use in chocolate chip oatmeal cake?

The type of oats you use can make a big difference in oatmeal recipes. This oatmeal chocolate chip cake recipe is designed for old-fashioned rolled oats, which give the cake its soft, slightly chewy texture. You can swap in quick oats if needed, but avoid steel-cut oats, which won’t soften properly during baking.

When can I serve chocolate chip oatmeal cake?

The better question is: When can’t you serve chocolate chip oatmeal cake? This cozy, chocolaty treat is perfect for everything from casual Tuesday nights when you need a pick-me-up to potlucks where you want to be the dessert hero. Bring it to holiday celebrations, bake sales or book clubs, or just whip it up when you feel like celebrating the fact that you own an oven.

What can I serve with chocolate chip oatmeal cake?

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to create an a la mode dessert. The creamy toppings complement the warm, chocolaty and nutty flavors perfectly.