Chocolate Oatmeal Cake
Indulge in the rich, hearty decadence of this Chocolate Oatmeal Cake, a delightful fusion of creamy rolled oats and velvety cocoa that strikes the perfect balance between comfort food and dessert elegance. Softened oats lend a moist and tender texture, while semi-sweet chocolate chips and optional chopped walnuts create bursts of flavor and crunch in every bite. This recipe is quick to prepare with only 20 minutes of prep time, making it an ideal choice for weeknight baking or special family gatherings. With a hint of vanilla and a perfectly balanced sweetness from granulated and brown sugar, this easy-to-make cake delivers layers of irresistible flavor. Serve it as-is or elevate it with a dusting of powdered sugar or a dollop of whipped cream for a dessert that feels truly indulgent. Perfect for chocolate lovers and oatmeal enthusiasts alike, this crowd-pleasing treat is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup boiling water
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, combine the rolled oats and boiling water. Let it sit for 10 minutes to soften.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the softened oatmeal mixture to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Do not overmix.
Fold in the chocolate chips and walnuts, if using.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan on a wire rack before slicing and serving.
Optional: Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 691.9 g | 252% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 444.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
