This oatmeal chocolate chip cake combines chocolate, rolled oats, and a rich cream cheese frosting for an absolutely delicious treat!
Oatmeal Cake With Chocolate Chips and Cream Cheese Frosting
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 oatmeal chocolate chip cake 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.
Despite having so many recipes to choose from, I have to say that this oatmeal chocolate chip cake is definitely among my very favorites. 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.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cake:
- Chocolate chips
- Liquor – Bourbon or Scotch are both good choices here.
- All-purpose flour – Learn more: How to Measure Flour
- Rolled oats – Also known as old-fashioned oats.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Eggs – Lightly beat these in the mixing bowl before adding the rest of the ingredients.
- Granulated sugar
- Dark brown sugar – Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Salt
- Baking soda
- Baking powder
- Cinnamon
For the Frosting:
- Unsalted butter – Let this soften so it blends easily with the cream cheese.
- Cream cheese – The cream cheese should also be softened.
- Confectioners’ sugar – Sift the sugar first to keep your frosting lump-free.
- Vanilla extract – Use store-bought or homemade vanilla extract.
What Is a Good Substitute for Bourbon?
While bourbon and Scotch are recommended for this oatmeal chocolate chip cake, you can use a liqueur like Kahlua or Frangelico, or simply substitute vanilla extract.
How to Make Oatmeal Chocolate Chip Cake
If you’re planning on serving this like a coffee cake for breakfast, I recommend making the cake the night before, then frosting it in the morning. This will give the cake ample time to cool without you having to wake up early!
Make the Cake:
Prepare. Preheat your oven to 375°F and grease the sides and bottom of a 9″x 13″x 2″ baking pan with butter.
Coat the chocolate chips. Toss the chocolate chips with the liquor in a small bowl, then sprinkle 2 tablespoons of flour over the chips and toss again to coat.
Soften the oats. Boil 1 1/4 cups of water. Place the oats and butter in a large bowl and pour the boiling water over them. Wait 30 seconds, then stir until the oats are moistened and the butter melts. Let this sit for 25 to 30 minutes.
Finish the batter. Whisk the eggs, sugars, salt, baking soda, baking powder, and cinnamon, then fold in the oat mixture, followed by the flour and finally, the chocolate chips.
Bake. Pour the batter into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 30 minutes.
Frost the Cake:
Make the frosting. Beat the butter until it’s smooth, then beat in the cream cheese. Once combined, beat in the confectioners’ sugar and vanilla extract for about a minute, or until the frosting is smooth. Cover the bowl and refrigerate for at least 30 minutes.
Finish the cake. Spread a thin layer of frosting over the cake and chill for 15 minutes, then serve.
Tips for Success
Read over my baking tips for beginners, then follow these additional tips for this oatmeal chocolate chip cake.
- Use the right oats. Steel-cut oats take too long to soften, and quick oats won’t add the same texture to the cake as rolled oats.
- Let the cake cool. If you frost the cake when it’s even just slightly warm, the frosting will deflate, or possibly even melt and soak into the cake.
- Don’t use a casserole dish. While your favorite casserole dish might be the same size as a baking pan, the ceramic material doesn’t conduct heat as well, which will affect how your cake turns out.
Variations
If you’d like to make this oatmeal chocolate chip cake without frosting, I suggest adding a generous sprinkle of Demerara sugar or sanding sugar over the top, which will add some sparkle and a nice crunchy texture. A simple chocolate frosting or a glaze would also be a delicious alternative to cream cheese frosting.
How to Store
Store oatmeal chocolate chip cake covered in the refrigerator for up to 3 days.
Can This Recipe Be Frozen?
Yes, you can freeze this cake. Wrap it in plastic or aluminum foil, or transfer it to an airtight container, and store it in the freezer for up to 3 months. When you’re ready to serve, let it thaw in the refrigerator.
More Chocolate Chip Cake Recipes
Oatmeal Chocolate Chip Cake
Oatmeal Chocolate Chip Cake is an irresistible coffee cake topped with rich cream cheese frosting.
Ingredients
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
Instructions
To make the cake:
- Preheat oven to 375°F. Butter the sides and bottom of a 9"x 13"x 2" baking pan.
- 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.
- 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.
- 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.
- 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:
- 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.
- Spread a thin layer of frosting over the cake. Chill for 15 minutes before serving.
- Store the covered cake in the refrigerator for up to 3 days.
Notes
*A liqueur (like Kahlua or Frangelico) works well too.
Recipe slightly adapted from Baked Explorations.
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64 Comments on “Oatmeal Chocolate Chip Cake”
Ohh this cake sounds scrumptious! And I agree – the cream cheese frosting is totally necessary!
It looks moist and delightful. I like using chocolate chips in cakes more so than cookies.
Oh I’m a huge Baked fan too! The brownies are my favorite, but I can see this cake would be a serious contender. Thanks for pointing it out.
Mmm, that cream cheese frosting looks delicious. Anytime I make a batch I always reserve a (large) bowl for me to eat.. plain. I think I need to make this soon!
This looks dangerously evil! I am guessing it’s a cross between a cake and a cookie, and that sounds absolutely divine!
Love all the thick cream cheese frosting this cake has to offer!
This looks really delicious. A cake with oatmeal is bit ususual, glad to see it being used since it imparts such a nice flavour. A cookie cake – best of both worlds:)
I wouldn’t even consider not using the cream cheese frosting–yummy! Sounds like a great book–I should look into getting a copy 🙂
Oh, I was going to bake this yesterday while my kiddos had they day off from school, but I didn’t. Now you’ve got me really wishing I had made it! Looks wonderful.
Fabulous pictures….that looks like heaven. Want it! I probably shouldn’t look at these delicious recipes while I’m hungry. It’s kind of like shopping when hungry. I just want to rush to my kitchen and descend into a bake frenzy. 😉
This looks so delicious!!!
I’m pretty sure I missed this one also because I’ve gone through the book quite a few times but didn’t recognize it from your title. Looks delicious!
I’m a Baked-aholic, but I’ve never tried this recipe. My hubs would love it so maybe I’ll make it this weekend.
If you do make it to Red Hook, take the bus. We walked from the subway about 2 miles in the bitter cold and my family hasn’t forgiven me yet.
P.S. Try the carrot coconut scones from Baked Explorations, they’re divine.
okay, so this looks amazing and right up my alley! However, do you think ommiting the liquor would affect the taste too drastically? I have none in the house (too many teenagers living there) and don’t want to buy any just for a recipe…….
Excuse me…you live up the street…Take the F or G train to Smith/9th and hop on the B61 bus (it’s right at the subway entrance) That will take you into Red Hook and drop you off right in front of Baked!
You’ve got to go so we can go back when I come 🙂
mel, I’m sure this would be just fine without the liquor. I wouldn’t hesitate to make it without it. Enjoy!
Tim, I will get there. Don’t you worry. It’s just a matter of when.
This looks delicious!! Definitely sounds like my kind of coffee cake:) Ah especially with the cream cheese frosting!
Cream cheese icing is NEVER optional!
This sounds AMAZING. What pan size did you use? (LOL, I don’t even know if that question is possible in the English language, but I trust you will understand what I mean).
Sorry, I just re-read the recipe and found what I was looking for.
I baked it today. It was good, but I had some issues I shouldn’t have had! My chocolate chips sunk to the bottom of the cake (even though I coated them in flour!) and my pan looks kinda messy right now… also, don’t you think some extra rolled oats could improve this cake greatly?
I just made this cake and it is pretty easy to do. It’s cooling as we speak but I will tell you this: This cake cooked only 25 minutes and the toothpick came out clean. I am a pretty good cook and baker so since it looked done, I didn’t want to stick it again. I’ll let you know if it’s gooey.
eugenia, a sturdier batter is the key. Overmixing or letting the batter get too warm can cause the chips to sink. I liked the amount of oats in the cake. If you try it with more, let me know how it works and how you like it.
It’s me again….the cake wasn’t underdone in the least. So for me, this cake cooked in 25 minutes (possibly could’ve come out a minute or two earlier) so just watch it. I followed the directions exactly and used the suggested size pan.
This looks just wonderful! It combines some of my favorite things — almost like a cake/oatmeal cookie/chocolate chip cookie…all in one! I will definitely try this and post about it when I get the chance. I just saw you had a facebook page for Bake or Break — I’m a pharmacist, too! Hope you’re enjoying the snowy, cold NYC winter!
You’re not alone — I’ve lived in New York for a year now and I STILL haven’t been to Baked. One day, though.
Have you tried the cookies at Levain bakery yet? Or the PB&J doughnuts at Doughnut Plant? Both are must-visits in the city. (Sorry if you wrote a whole post on these and I’ve missed it — I’m a new reader.)
Candace, I haven’t made it to Doughnut Plant yet, but I am quite familiar with Levain. There are so many “must try” places in the city. I feel like I need an itinerary just to make sure I don’t miss anything!
Tried this cake over the weekend. It is FABULOUS, gets better each day! I used praline liqueur with the chocolate chips but think you could substitute vanilla extract if you don’t want to use liqueur. Next time I am going to replace the chocolate chips with raisins (may have to soak them in rum!)
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pickyeatersolutions.blogspot.com
I am exactly the same with my cookbooks! When I get a new book I’ll read through, and I’ll post-it every single page that looks good, deciding that I just have to make it sometime soon! I’m looking for another great cookbook (of the sweet treat category), and seeing these delicious looking pictures, I just might have to get the Baked cookbook.
And if you happen to be looking for another good cookbook, The Sweeter Side of Amy’s Bread (also an NYC bakery) is one of my favorite cookbooks that I return to again and again. Their recipes are really well done, and their stories (in the blurb before each recipe) are really interesting too!
Sabine, I have that book, too. It’s been a while since I perused its recipes. I need to revisit and bake something!
I am surelly going to try this one thanks for the post
i have baked many recipes from both Baked cook books. The guys are really wonderful in taking something familiar and taking it up several notches with flavor! They made a personal appearance recently at the Williams Sonoma at Columbus Circle and they were just as nice as they are inventive! I am waiting to make my trek to “Baked” in Redhook until it warms up some……andI’ll take the bus or drive!
I love the Baked books. This cake looks wonderful!
I bet I could eat the whole thing!
Wow…one look at that picture and I immediately bookmarked this recipe. What a wonderful site, I love the clean and simple look and your photography is fantastic. Love it!
Wow…one look at that picture and I immediately bookmarked this recipe. What a wonderful site, I love the clean and simple look and your photography is fantastic. Love it!!
OK – I have opened this like like, um, 1000 times and don’t remember this recipe. How could I have missed it? I am most certainly making it this weekend so that I can enjoy it and cream cheese frosting two days in a row. It looks and sounds amazing.
This looks delicious. Anything with cream cheese frosting is a winner in my book!
This will make a fun alternative to my chocolate chip oatmeal cookies I make for my boys, sans the bourbon or scotch (smile). I just love cream cheese frosting, so I’ll be eating most of it.
I made this cake this week. Two changes I would make. First – I would use mini-chips the next time. I’ve made that change in a pumpkin chocolate chip bread recipe and found that the chips don’t sink to the bottom. Second – baked mine in a non-stick pan lined with foil so I should have backed the temp off by 25 degrees.
Other than those two changes, I loved this cake – moist and delicious.
made this for a group of teenage girls and it was a hit. i felt it was a bit too sweet, and next time i will probably cut down on sugar and substitute with some apple sauce. also, i really wish i had read more of the comments and cut down on cooking time. it was a little over cooked. other than that, it was delicious!
I tried this recipe out last Friday and OH. MY. WORD. It is addicting and I found myself creeping back for more! My boyfriend took it into his work and it got RAVE reviews. The cream cheese icing is a must and I loved the description of ‘a coffee cake for the chocolate chip cookie lover.’ Hits the nail on the head! I also wrote about this recipe on my blog, Life’s Simple Measures, so check it out 🙂
Been reading recipes nonstop since I’ve been snowed in. Decided to try this one and it did not disappoint. I used Kahlua. My chips sank to the bottom though. Any suggestions? Delish!
I love your blog!!! Congratulations….it is great!!! One of my favorites.
I am waiting about what will you post for Valentines Day…
Definitely perfect with coffee! Who can resist cake with cream cheese frosting.
Kristi
Amazing cake! I didn’t have cream cheese on hand, so I made a simple chocolate frosting instead. Totally delicious.
I wonder what cinnamon chips would taste like with this cake. great photos… :o)
I love cream cheese frosting and oatmeal chocolate chip cookies. So I’d imagine an oatmeal chocolate chip cake with cream cheese frosting would be amazing! Looks delicious!
Loving continuing to read your posts! And as I just bought WAY too much oatmeal I think an allergy-friendly adaptation of this cake is coming my way.
I’m passing along the STYLISH BLOGGER AWARD to you!
Check out my site for the post on what I’ve written up, including links to your site and why I think you’re incredible.
I’ll also be posting you on my Blogroll page when it’s up (soon!)
Hope you’re well and warm,
Jacqueline
thedustybaker.com
This cake looks like the ultimate comfort food! Your photos make the cake come alive and I feel like I could almost taste it! Looking forward to trying this recipe!!!
Have a bakefull weekend!
Becky @ BS Cooks
Love your blog! My husband and I stopped by Baked last September when we were in the area. It’s amazing. Everything I hoped it would be 🙂 Hope you get to go soon! Can’t wait to try this! I am obsessed with their first cookbook but don’t have their second. I’ll have to get it! Thanks!
Wow this looks absolutely good and probably taste delicious.
I made this without the frosting (to save a few calories) and it was fanastic! Didn’t need it in my opinion. It was like a really moist loaf cake. If you like oatmeal chocolate chip, this is a must. Also didn’t have chocolate chips so I cut chocolate bars up quite small and they worked great, no sinking to the bottom. (Used vanilla rather than liquer.)
Made it for when friends came over and they all had seconds and thirds!
This looks wonderful. I love the idea of oatmeal in a cake, something you don’t see everyday. Can’t be very abstemious with your calories when you see this on a plate next to you!
Wow , this sounds soo yummy.
Oh my gosh. This is going to the top of my must try right away recipe list. Oatmeal chocolate chip cookies are one of my all time favorites and I have been eating the classic cake on which this is based – lazy daisy oatmeal cake – for years!
I’ve had that book for months now but haven’t baked from it yet (am I crazy? Yep). :S
This looks so tender and moist! I have got to make it too.
I love oatmeal..I will be trying this cake… love the photos.. ;o)
This looks really delicious. Yummy. I just loved your recipe. Keep it up, keep sharing more recipes. I have some amazing recipes too. For sure you will love it. Waiting for your visit to there. Don’t forget to visit. Have a good day guys.
I just made this last night, along with the cream cheese icing. I was hoping for a more moist and light cake, but it turned out quite dense and a little dry.
A couple of notes: It is easy to over bake since my edges got hard quite quickly and I baked for the minimum amount of time. If I baked this again I would take off 10 minutes from the bake time to see what happens.
I also had the issue with chocolate chips falling to the bottom so I would recommend the mini chocolate chips.
The icing is good though – nice amount of cream cheese!
Made this today…had a piece just a short while ago and loved it! I made 1/2 recipe in 8×8 with dark choco chips chopped. I thought there wouldn’t be enough cream cheese frosting but it was very sweet so it was the perfect amount. Thanks for the recipe!
Oh these sound right up my street 🙂 Love your blog
This is really good! I substituted 1/2 cup unsweetened applesauce for half the butter and added 3/8 a cup granulated sugar and about 1/2 plus 1/3 cup of brown sugar and it was still very soft and moist and sweet. I also halved the frosting recipe and substituted nefchatel cheese for cream cheese (1/3 reduced fat). Before baking, I saved some of the chocolate chips to sprinkle on top of the batter. I used mini chocolate chips and only used about 2/3 cup total. For my oven the baking time was only 40 minutes but it may have been done a tad sooner, so next time I will keep a closer eye on it.