Obviously, I’m on an oatmeal kick right now.
Do you have a problem with it? Get over it. Oatmeal is hearty and filling and nutty and delicious.
This is a cake made with oatmeal. That’s just crazy business. The heaping amounts of brown sugar and chocolate chips make up for how healthy this cake may seem. Also, because there’s oatmeal in this cake that means you can serve it for breakfast. Right?
I totally served this cake in a breakfast situation. Well, maybe it was more of a brunch situation. Yeah, its a brunch cake.
I’ve definitely been eating too much chocolate and sugar. I need the oatmeal here to balance things out. Maybe next week you’ll see a legitimately healthy recipe here.
Or maybe the week after that.
Oatmeal Chocolate Chip Cake
- 8 ounces semisweet chocolate chips
- 1/2 teaspoon bourbon
- 1 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 cup rolled oats
- 1/2 cup (1 stick) butter, cut into small cubes, at room temperature
- 2 eggs,, slightly beaten
- 3/4 cup granulated sugar
- 1 1/4 cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
Cream Cheese Frosting
- 5 tablespoons butter,, softened
- 5 1/2 ounces cream cheese,, softened
- 2 cups confectioners' sugar
- 3/4 teaspoons pure vanilla extract
- Preheat the oven to 375ºF. Butter the sides and bottom of a 9x13 glass or light-colored metal baking pan. Heat 1 1/4 cups water to boiling.
- Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.
- Place the oats and cubed butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.
- In a separate bowl, whisk together the eggs, both sugars, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour the batter into the prepared pan.
- Bake the cake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until completely smooth. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes.
- Spread a thin, even layer of frosting over the cooled cake. Chill it for 15 minutes so that it can set. Slice and serve. The frosted cake will keep, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving.