Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

Tuesday, September 20, 2011

I hope everyone is enjoying the cooler weather!  This breakfast cake is pure comfort in my book -- yes, I said breakfast cake.  The boys behind "Baked Explorations" did, in fact, include this recipe in the breakfast portion of their cookbook, which is totally fine by me!  

You need to make this regardless of what time of day you choose to eat it.  It is crumbly, dense, moist and packed fully of oatmeal cookie flavor.  The cream cheese frosting is completely optional.  Perhaps a dusting of powdered sugar strikes your fancy?

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Yields:  24 servings

8 ounces chocolate chips
1/2 teaspoon pure vanilla extract
1 1/2 cups, plus 2 Tablespoons all-purpose flour
1 1/4 cups water
1 cup rolled oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon

Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners’ sugar, sifted
3/4 teaspoon vanilla extract

Preheat oven to 375°. Butter the sides and bottom of a 9″x13″ baking pan.

Toss chocolate chips with vanilla in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Seat aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

Cream Cheese Frosting
Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.


  1. Wow...this sounds amazingly good. Cake is totally fine for breakfast as far as I'm concerned! I don't usually eat dessert at the end of the day, so why not start out your day with it? :)

    - Maggie

  2. This sounds and looks so good. You have such great recipes, I definitely need to try some out.

  3. Looks delicious! I'm going to try this recipe out soon!


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