Chocolate Oatmeal Cake

Written by Imad
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If you’re a fan of rich, moist cakes with a twist, this Chocolate Oatmeal Cake is the perfect dessert for you. Combining the hearty texture of oats with the indulgence of chocolate, this cake is a delightful surprise for any occasion. Let’s dive into the recipe and discover how you can make this delicious cake at home.

Why You’ll Love This Recipe

This Chocolate Oatmeal Cake is perfect for:

  • Dessert lovers who enjoy rich and moist cakes.
  • Home bakers looking for a unique and easy-to-make recipe.
  • Anyone who appreciates the combination of chocolate and oats.

With its simple ingredients and straightforward instructions, this cake is a great addition to your baking repertoire.


  • 1 cup old-fashioned oats
  • 1 3/4 cups boiling water
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (optional)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a bowl, combine the oats and boiling water. Let stand for 20 minutes.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
  6. Stir in the soaked oats and mix well. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan on a wire rack before serving.

Kitchen Equipment Needed

  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • 9×13 inch baking pan
  • Whisk
  • Mixing spoon
  • Wire rack

Tips and Variations

  • Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
  • Frosting Option: Top the cake with a simple chocolate ganache or cream cheese frosting for an extra layer of decadence.
  • Healthier Twist: Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.
  • Gluten-Free: Use gluten-free oats and a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.

Storing Leftovers

If you have any leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly in plastic wrap and aluminum foil.

Food and Drink Pairings

This Chocolate Oatmeal Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For beverages, a cup of hot coffee or a glass of cold milk complements the rich chocolate flavor perfectly.


Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature or in the refrigerator and serve when ready.

Can I use quick oats instead of old-fashioned oats?

Yes, quick oats can be used, but the texture of the cake may be slightly different. Old-fashioned oats provide a chewier texture.

How can I make this cake dairy-free?

To make the cake dairy-free, use a dairy-free butter substitute and dairy-free chocolate chips.

I hope you enjoy making and eating this Chocolate Oatmeal Cake as much as I do. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to my blog for more delicious recipes and baking tips. Happy baking!

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