This Chocolate No Frost Oatmeal Cake is not only a family favorite, but its perfectly moist, chocolate filled, and just what your sweet tooth craves!
This cake has been made by my family for as far back as I can remember. In fact, this is known as my brother’s birthday cake because he requests it each year! Growing up, my mom let both my brother and I choose our birthday dinner and dessert. I typically chose roast beef, mashed potatoes, veggies, and a dessert that constantly changed each year. My brother on the other hand, always chose salmon patties, mashed potatoes, and this cake! It was a fun yearly tradition that has now carried on into our adulthood!
The cake itself is perfectly moist, but what really sets it apart is the chocolate overload! Not in a bad way of course! If you love chocolate, this is the cake for you! Not only are there chocolate chips IN the cake, but also on top! Double win, right?!
I have had people ask me about frosting it in the past but trust me, this cake doesn’t need it. Of course, if you’re a frosting person, feel free, but give it a try one time on its own! I think you’ll be surprised at just how tasty this is on its own!
Since it makes a 9×13 pan, there is plenty from everyone! Anytime this cake is around in my family, it vanishes quickly! Between the little kids and adults, everyone enjoys it and leaves empty plates! You’ll be the hit at any gathering!
Enjoy and be sure to let me know what you think of my Chocolate No Frost Oatmeal Cake!
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Chocolate No Frost Oatmeal Cake
Ingredients
- 1 cup quick oats
- 1 cup brown sugar
- 1 cup margarine
- 1 tsp baking soda
- 1 tbsp cocoa powder
- 1/2 cup chocolate chips
- 1 1/2 cups boiling water
- 1 cup white sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups chocolate chips (for the top)
Instructions
- Pour 1 1/2 cups boiling water over 1 cup oatmeal. Let stand 10 minutes.
- Add brown sugar, white sugar, butter, and beat together well.
- Add flour, baking soda, salt and cocoa.
- Add in eggs, beat well.
- Stir in chocolate chips (1/2 cup).
- Pour mixture into greased/floured 9 x 11 pan.
- Sprinkle remainder chocolate chips over the top.
- Bake at 375 for 35-40 minutes.
Cynthia Landrie
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
Lori Ann
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
Heather Whoneedsacape
Would have never thought of oatmeal in a cake! Bet it’s delicious!
Saw you at Bobbi’s Kozy Kitchen!
Patti Kruse
Made this a lot several years ago. Glad to get this recipe and will make it soon. Very moist.
Kristin and Adriana
Enjoy 🙂
It’s my favorite cake!!!
Mary Dworaczyj
I’m all for trying new recipes. Will definitely try this. Have a wonderful day.
Kristin
Oh perfect, hope you enjoy this as much as my family does!!! Thanks! Hope you have a wonderful day as well, 🙂
Tammy
old fashioned or quick oatmeal? Does it make a difference?
Kristin
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 😉
Anonymous
Thank you…its in the oven now!
Kristin
Oh yum!!! How did it turn out???
Carrie
Do you know the nutritional numbers for this? Calories, etc
Kristin
This is about 245 calories per slice, 16 g sugar, carbs 26, and protein 3. Hope that helps!!
linda kozak
l think this cake would be good for breakfàst
Kristin
I like your thinking!! I agree!!
Ann-Margaret Lambo
Would it be okay to put raisins on top instead of chocolate chips?????????
Kristin
Absolutely! It won’t be as sweet, but definitely would work to substitute/swap out! Enjoy!