Oatmeal Chocolate Chip Cake

Oatmeal Chocolate Chip Cake combines chocolate, oats, and cream cheese for an absolutely delicious cake!

slice of Oatmeal Chocolate Chip Cake on a white plate

One of my favorite bakeries in New York is Baked. I don’t get there that often, but I relish the experience when I do. In between visits, I console myself with making their recipes and mapping the best routes to Red Hook.

This recipe is from the Baked guys’ latest cookbook, Baked Explorations: Classic American Desserts Reinvented. I like to flag recipes I want to try in my cookbooks, and this one is spilling over with post-its.

Oatmeal Chocolate Chip Cake topped with cream cheese frosting

Somehow, I missed this particular recipe on my first few perusings of this book. It caught my eye one morning when I was looking for something to make for a breakfast treat. At that particular moment, this cake called to me. You aren’t given many legitimate opportunities to have cream cheese frosting for breakfast, so you have to take them when you can.

This is definitely a new favorite recipe. The cake is a bit like coffee cake, but a bit more dense and sweet. The Baked guys describe it as, “coffee cake for the cookie enthusiast.” With the oats and chocolate chips, I have to say that it is an apt description. They suggest that the cream cheese frosting isn’t necessary for this cake, but I think I’d rather not find out if that’s even possible.

a bite of Oatmeal Chocolate Chip Cake on a fork

More Chocolate Chip Cake Recipes

Yield: 15 to 20 servings

Oatmeal Chocolate Chip Cake

Prep Time 40 minutes
Cook Time 45 minutes
Additional Time 1 hour 25 minutes
Total Time 2 hours 50 minutes

Oatmeal Chocolate Chip Cake is an irresistibly delicious cake topped with an equally delicious cream cheese frosting!

Oats, chocolate, and cream cheese make this Oatmeal Chocolate Chip Cake absolutely delicious! - Bake or Break


For the cake:

  • 1 & 1/3 cups (226g) chocolate chips
  • 1/2 teaspoon liquor, such as bourbon or Scotch*
  • 1 & 1/2 cups (180g) + 2 Tablespoons (15g) all-purpose flour, divided
  • 1 cup (99g) rolled oats
  • 1/2 cup (113g) unsalted butter, cut into small cubes, at room temperature
  • 2 eggs, slightly beaten
  • 3/4 cup (150g) granulated sugar
  • 1 & 1/4 cups (250g) firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cinnamon

For the frosting:

  • 5 tablespoons (70g) unsalted butter, softened
  • 5 & 1/2 ounces (156g) cream cheese, softened
  • 2 cups (220g) confectioners’ sugar, sifted
  • 3/4 teaspoon vanilla extract


To make the cake:

  1. Preheat oven to 375°F. Butter the sides and bottom of a 9"x 13"x 2" baking pan.
  2. Toss the chocolate chips with the liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.
  3. Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour the boiling water over the oat mixture. Wait 30 seconds, then stir to moisten the oats and melt the butter. Set aside for 25-30 minutes.
  4. Whisk the eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in the oat mixture, stirring until well combined. Fold in the remaining flour, and then stir in the chocolate chips. Pour the batter into prepared pan.
  5. Bake 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 30 minutes.

To make the frosting:

  1. Beat the butter until smooth. Add the cream cheese and beat until combined. Beat in the confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover the bowl and refrigerate for at least 30 minutes.
  2. Spread a thin layer of frosting over the cake. Chill for 15 minutes before serving.
  3. Store the covered cake in the refrigerator for up to 3 days.


*A liqueur (like Kahlua or Frangelico) works well too.

Recipe slightly adapted from Baked Explorations.

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Oatmeal Chocolate Chip Cake

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