Easy Chocolate Oatmeal Cake
Indulge in the rich, chocolatey goodness of this Easy Chocolate Oatmeal Cake—a moist, decadent dessert that blends hearty rolled oats with the irresistible sweetness of cocoa. Perfect for busy bakers, this recipe comes together in just 15 minutes of prep time and features simple pantry staples like brown sugar, vanilla extract, and unsweetened cocoa powder. The unique addition of softened oats gives the cake a tender, melt-in-your-mouth texture, while optional mini chocolate chips on top add a boost of fudgy delight. Whether served warm with a dollop of whipped cream or enjoyed as a cozy snack, this 9x9-inch cake is effortlessly satisfying and perfect for sharing. Ideal for chocolate lovers looking for an easy homemade treat!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a medium bowl, combine the rolled oats and boiling water. Stir and let it sit for 10 minutes to soften the oats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, until well incorporated.
Stir in the softened oatmeal mixture until evenly combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
If desired, sprinkle the mini chocolate chips on top for extra chocolatey goodness.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 568.0 g | 207% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 346.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2101 mg | 45% | |
*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.
