Chocolate Oatmeal Cake

Indulge in this decadent Chocolate Oatmeal Cake recipe! Moist, rich, and full of flavor, this old fashioned dessert is perfect for any occasion and a great way to satisfy any sweet tooth craving!

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If you are a chocolate lover, you will LOVE this chocolate cake! In fact, this recipe is one that has been passed down in my family for many generations and we often refer to it as No Frost Oatmeal Cake! Why the name? Well, it is so yummy on its own, no frosting is needed! Of course, if you love an extra sweet addition, feel free to smother it in a layer of frosting, I won’t judge! Also check out my hot fudge pudding cake for another family favorite dessert option!

Why You’ll Love this Old Fashioned Chocolate Oatmeal Cake

• 100% homemade– this chocolate oat cake is made entirely from scratch, no boxed mixes or shortcuts needed!
• Moist and flavor packed– this cake is fudgy, chocolate filled, and has a melt in your mouth texture throughout!
• Perfect for any occasion– whether you make this easy cake to satisfy your sweet tooth, or for a potluck, picnic, or family gathering…it is a favorite with everyone!
• Only uses simple ingredients– using ingredients that are common pantry staples, you may have the needed ingredients already on hand!

Ingredient Notes for Chocolate Oatmeal Cake

For exact recipe ingredient amounts and step by step directions, see printable recipe card below.

• Oats– you’ll want to use uncooked quick oats for this recipe instead of old fashioned oats or rolled oats.
• Brown Sugar– this adds to the sweetness and also locks the moisture into the cake as it bakes to prevent the cake from being dry.
• Butter– I use unsalted butter, but margarine works in this recipe too.
• Baking Soda– ensure your baking soda is fresh as this gives the cake its rise. I tend to replace mine every 6 months to ensure freshness.
• Cocoa Powder– I use Hershey’s unsweetened cocoa, dark chocolate works too.
• Chocolate Chips– any type desired is great, we tend to use semi-sweet.
• Water– this will combine with the oats to cook them, you will want the water to be boiling.
• Sugar– white granulated sugar adds to the overall sweetness of the cake.
• Flour– you’ll need all purpose flour for this oatmeal chocolate cake.
• Salt– this combines with the baking soda to give the cake its rise and fluffy texture.
• Eggs– I use large eggs at room temperature as they tend to mix into the cake easier then when chilled.

How to make Chocolate Chocolate Chip Oatmeal Cake

1. Pour 1 ½ cups boiling water over 1 cup oats in a large bowl. Let stand 10 minutes.
2. Add the brown sugar, white sugar, butter, and beat together well until just combined.
3. Slowly add in the flour, baking soda, salt and cocoa.
4. Add in eggs, beat well.
5. Fold in chocolate chips (½ cup).
6. Pour batter into greased/floured 9 x 13 pan.
7. Sprinkle remainder chocolate chips over the top.
8. Bake chocolate cake in oven at 375 degrees for 35-40 minutes, or until toothpick comes out clean when inserted into center of the cake.

What does Oatmeal do for cake?

Oatmeal tends to add to the overall texture of the cake. It makes it moist and thick in texture, making it more dense versus light and fluffy. This cake has the overall texture of brownies versus classic cake, and is rich and fudgy throughout. Oatmeal helps the cakes stay moist for longer, whether you have leftovers to enjoy for a few days or freeze the cake for later.

Recipe Variations

• Add in 1 teaspoon vanilla extract for an added flavor boost. You can also use almond extract if desired.
• If you choose to use frosting, any store brought frosting will work great! You can also use the frosting from Texas Sheet Cake as it pairs well with this cake.
• Change up the flavor of the chocolate chips to fit your tastes. Peanut butter, white chocolate, dark chocolate, and even caramel bits work great in this cake with oatmeal.
• Although I have not tried it, I have heard adding in 1 teaspoon cinnamon adds a lot to the overall flavor. Keep me posted if you try that!
• ½ cup pecans or chopped almonds/walnuts can be added to the cake itself or top once baked.

How to store No Frost Chocolate Oatmeal Cake

• Room Temperature– once fully cooled, place leftover oats cake in an airtight storage container for up to 4 days.
• Refrigerator– this cake can be stored in an airtight container or bag in the fridge for up to 6 days.
• Freezer– allow cake to fully cool before wrapping pieces into plastic wrap and placing in a freezer safe container up to 3 months. Thaw before serving.
• Reheating– if you prefer your cake warm and ooey, gooey, simply place into microwave reheating in 30 second increments until heated through.

More Cake Recipes you’ll love

Death by Chocolate Peanut Butter Dump Cake– a fusion of rich chocolate and nutty peanut butter in a six ingredient dessert recipe.

Texas Sheet Cake– a delicious and classic dessert that is loved by many for its chocolate flavor, fudge frosting, and easy preparation.

Classic Dirt Cake– one of the best desserts taking only minutes to prepare. Deliciously addicting, this dirt cake is loaded with chocolate goodness in every bite.

Bacardi Rum Cake– this cake has been a classic since the 70’s! Soft, fluffy, and bursting with flavor in every bite!

Starbucks Carrot Cake– a moist and fluffy spiced cake with an incredible cream cheese frosting, what’s not to love?

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Old-Fashioned Chocolate Oatmeal Cake

Recipe by: Kristin

Indulge in the nostalgia of a classic Chocolate Oatmeal Cake recipe that's sure to satisfy your sweet tooth. Passed down in my family for many generations!

4.06 from 34 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 401 kcal

Equipment

• Mixing Bowls
• 9x13 baking pan

Ingredients

  

1x2x3x

• 1 cup quick oats
• 1 cup brown sugar
• 1 cup margarine
• 1 teaspoon baking soda
• 1 tablespoon cocoa powder
• ½ cup chocolate chips
• 1 ½ cups boiling water
• 1 cup white sugar
• 1 ½ cups flour
• ½ teaspoon salt
• 2 eggs
• 1 ½ cups chocolate chips (for the top)

Instructions

 

• Pour 1 ½ cups boiling water over 1 cup quick oats in a mixing bowl. Let stand 10 minutes.
• Add in the brown sugar, white sugar, butter, and beat together well.
• Slowly add flour, baking soda, salt and cocoa.
• Add in eggs, beat well.
• Stir in chocolate chips (½ cup).
• Pour mixture into greased/floured 9 x 13 pan.
• Sprinkle remainder chocolate chips over the top.
• Bake at 375 degrees for 35-40 minutes.

Nutrition

Calories: 401kcalCarbohydrates: 57gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 28mgSodium: 388mgPotassium: 90mgFiber: 1gSugar: 39gVitamin A: 733IUVitamin C: 1mgCalcium: 40mgIron: 1mg

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