This old-fashioned Chocolate Oatmeal Cake is moist, rich, and packed with chocolate flavor in every bite. Made with quick oats, cocoa powder, and chocolate chips, this easy homemade dessert is delicious with or without frosting.
If you’re a chocolate lover, this Chocolate Oatmeal Cake is sure to become a favorite! This recipe has been passed down in my family for generations, and we’ve always called it No Frost Oatmeal Cake. Why? Because it’s so rich, moist, and loaded with chocolate chips that it doesn’t need frosting to be delicious. Of course, if you can’t resist a frosted chocolate cake, go ahead and add your favorite frosting. I won’t judge! If you’re looking for more family-favorite desserts, be sure to try my Hot Fudge Pudding Cake and Sponge Cake with Coconut Topping.
Quick Look: Chocolate Oatmeal Cake
- Prep Time: 10 minutes
- Bake Time: 35-40 minutes
- Total Time: 45-50 minutes
- Servings: 12
- Texture: Soft, moist, and slightly fudgy
- Main Ingredients: Quick oats, cocoa powder, chocolate chips, brown sugar
- Best Part: No frosting needed!
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- No frosting needed. Chocolate chips baked throughout make this old-fashioned chocolate oatmeal cake rich and satisfying on its own.
- You won’t taste the oats. Quick oats soften as the cake bakes, creating a moist, tender crumb.
- Made with pantry staples. Flour, cocoa powder, butter, eggs, and a few baking basics are all you need.
Ingredient Notes
For exact ingredient amounts and step-by-step instructions, scroll to the printable recipe card below.
- Quick Oats: I recommend using quick oats rather than old-fashioned oats for the best texture. They soften as the cake bakes, creating a moist crumb without tasting like oatmeal.
- Cocoa powder: I typically use Hershey’s unsweetened cocoa powder, but dark cocoa powder also works if you want a richer chocolate flavor.
- Chocolate chips: I usually use semi-sweet chocolate chips, but milk chocolate, dark chocolate, or even peanut butter chips are all delicious options.
- Boiling Water: Don’t skip this step. Pouring boiling water over the oats softens them before they’re mixed into the cake batter, giving the finished cake its signature texture.
Variations
- Add vanilla extract: Stir in 1 teaspoon vanilla extract for even more flavor.
- Switch up the chocolate chips: Semi-sweet, milk chocolate, dark chocolate, peanut butter, or white chocolate chips all work well in this recipe.
- Add nuts: Fold ½ cup chopped walnuts or pecans into the cake batter or sprinkle them over the top before baking for a little crunch.
- Add frosting: Although this cake is delicious on its own, you can top it with your favorite chocolate frosting or even the frosting from my Texas Sheet Cake for an extra indulgent dessert.
How to Make Chocolate Oatmeal Cake
Step 1. Pour 1½ cups boiling water over the quick oats in a large mixing bowl.
Step 2. Let stand for 10 minutes to soften the oats.
Step 3. Add the brown sugar, white sugar, and butter, then beat until the mixture is smooth and just combined.
Step 4. Slowly mix in the flour, baking soda, salt, and cocoa powder until just combined. Add the eggs and beat until smooth, then fold in ½ cup chocolate chips.
Step 5. Pour the cake batter into a greased 9×13-inch baking dish. Sprinkle the remaining chocolate chips evenly over the top.
Step 6. Bake in a preheated 375°F oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Why Add Oatmeal to Chocolate Cake?
Quick oats are the secret to this chocolate cake with oatmeal. As they soften in the boiling water and bake into the batter, they create a moist, tender crumb without adding a noticeable oat texture. Even if you don’t typically enjoy oatmeal, you likely won’t taste it in the finished cake. Instead, the oats help make every bite rich, soft, and delicious.
Baking Tips
- Don’t overmix the batter. Mix just until the dry ingredients are incorporated to keep the cake soft and tender.
- Avoid overbaking. Start checking for doneness around 35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. If you’re craving another chocolate dessert, try my Texas Sheet Cake Bites next.
- Grease the baking dish well. This helps prevent sticking and makes serving easier.
- Let the cake cool before slicing. Allow it to cool for 15-20 minutes so it sets up and cuts into clean slices.
- High Altitude: If baking above 3,500 feet, add 2 tablespoons of flour to the batter and begin checking for doneness a few minutes early. Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean.
Storage & Reheating
- Room Temperature: Store the cooled cake in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Enjoy cold, let it come to room temperature, or warm individual slices in the microwave for 10-15 seconds before serving.
- Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter, then microwave for 10-15 seconds, if desired.
Chocolate Oatmeal Cake Recipe FAQs
I recommend sticking with quick oats for the best texture. Old-fashioned oats don’t soften as much during baking, which can make the cake chewier and less tender.
Yes! Once the cake has cooled completely, wrap it tightly in plastic wrap and aluminum foil or store it in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature before serving.
Overbaking is the most common cause. Start checking the cake around 35 minutes and remove it from the oven as soon as a toothpick inserted into the center comes out clean. Mixing the batter just until combined also helps keep the cake moist.
More Recipes with Oats You’ll Love
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Chocolate Oatmeal Cake
Video
Equipment
Ingredients
- 1 cup quick oats
- 1 ½ cups boiling water
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup margarine or butter, softened
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Pour the boiling water over the quick oats in a large mixing bowl. Let stand for 10 minutes to soften the oats.
- Add the brown sugar, white sugar, and butter. Beat until the mixture is smooth and just combined.
- Slowly mix in the flour, baking soda, salt, and cocoa powder until just combined. Add the eggs and beat until smooth, then fold in ½ cup chocolate chips.
- Pour the cake batter into the prepared baking dish. Sprinkle the remaining chocolate chips evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Use quick oats for the best texture. Old-fashioned oats will produce a chewier cake.
- Do not overmix the batter, as this can make the cake less tender.
- Begin checking for doneness around 35 minutes to avoid overbaking.
- High Altitude: If baking above 3,500 feet, add 2 tablespoons of all-purpose flour to the batter and begin checking for doneness a few minutes early.
- Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Drost April says
Could I freeze the cake and serve it more as a cake bar?
Kristin says
Absolutely! This cake freezes perfectly!! In fact, I love enjoying mine cold where the chocolate chips harden! Most prefer it warmed up, but I have always preferred chilled! Enjoy!
Ann-Margaret Lambo says
Would it be okay to put raisins on top instead of chocolate chips?????????
Kristin says
Absolutely! It won’t be as sweet, but definitely would work to substitute/swap out! Enjoy!
linda kozak says
l think this cake would be good for breakfàst
Kristin says
I like your thinking!! I agree!!
Carrie says
Do you know the nutritional numbers for this? Calories, etc
Kristin says
This is about 245 calories per slice, 16 g sugar, carbs 26, and protein 3. Hope that helps!!
Anonymous says
Thank you…its in the oven now!
Kristin says
Oh yum!!! How did it turn out???
Tammy says
old fashioned or quick oatmeal? Does it make a difference?
Kristin says
Quick oats, I am going to go update recipe now, 🙂
Since you need to let the oats sit for 10 minutes, it needs to be the quick kind rather than old fashioned 😉
Mary Dworaczyj says
I’m all for trying new recipes. Will definitely try this. Have a wonderful day.
Kristin says
Oh perfect, hope you enjoy this as much as my family does!!! Thanks! Hope you have a wonderful day as well, 🙂
Patti Kruse says
Made this a lot several years ago. Glad to get this recipe and will make it soon. Very moist.
Kristin and Adriana says
Enjoy 🙂
It’s my favorite cake!!!
Heather Whoneedsacape says
Would have never thought of oatmeal in a cake! Bet it’s delicious!
Saw you at Bobbi’s Kozy Kitchen!
Lori Ann says
I have a notion to try to make this cake right now. Yep. Right now. I’m always looking for great tried & true recipes like this one. Yummy! Your newest follower
LoriAnnsfoodandfam.blogspot.com
Rose says
for others:
I only have regular oats but to make them quick you just have to put in blender or food processor for a few seconds which cuts them smaller which is what the quick ones are and don’t need to go buy more!
Kristin Hayes says
Great tip!!
Cynthia Landrie says
I can see why this cake would be a favorite when growing up!
Thank you for linking up to the In and Out of the Kitchen party! I look forward to seeing what you bring next week!
Cynthia at https://FeedingBig.com