Chocolate Oatmeal Cake

4.06 from 34 votes

This Chocolate Oatmeal Cake is moist, rich, and made with quick oats, cocoa powder, and chocolate chips for an easy old-fashioned dessert that's delicious with or without frosting.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 450kcal

Author: Kristin Hayes

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 9x13-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.

Video

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