Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
This is my favorite cookie and favorite frosting in cake form! And can you believe it is in the breakfast section of the awesome book Baked Explorations. At first, I thought having this cake with cream cheese frosting for breakfast was a bit of a stretch. But I guess the oatmeal counts for something, huh.
Breakfast, lunch, or dinner - enjoy it any way you like but make sure to enjoy it. It’s quick make – requiring no special ingredients or baking techniques. And it makes a great base for whatever floats your boat. I wanted my cake a little spicier so I added a pinch of nutmeg. And I threw in some walnuts cuz nuts are my thing.
And I make accidentally spilled more bourbon and chocolate chips in there too. Cuz when did a little extra chocolate and bourbon hurt anyone, right?
The possibilities are endless, so go crazy go crazy!
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Ingredients:
For the Cake
8 ounces bitter sweet chocolate chips
1/2 teaspoon bourbon
1 1/2 cups plus 2 tablespoons all purpose flour
1 cup old-fashioned oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, lightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnutsFor the Cream Cheese Frosting
5 tablespoons unsalted butter
5 1/2 ounces cream cheese, softened
2 cups confectioners' sugar, sifted
3/4 teaspoon vanilla extractDirections:
Preheat the oven to 375 degrees and position the rack in the center. Spray the sides and bottom of a 9 by 13 inch baking pan with nonstick cooking spray. Heat 1 1/4 cups water to boiling.
Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Then sprinkle 2 tablespoons of the flour over the chips until coated and set aside. (This will keep them from sinking to the bottom of the pan during baking.)
Place oats and cubed butter in a large bowl and pour boiling hot water over. Wait 30 seconds and stir to moisten all the oats and melt the butter. Set the mixture aside for 25-30 minutes.
In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, cinnamon and nutmeg until combined. Gently fold in the remaining flour and then the chocolate chips and walnuts and pour the batter into the prepared pan.
Bakes the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan or on a wire rack for at least 30 minutes.
To Make the Frosting - Beat the butter until it is completely smooth (can be done with a stand or hand mixer). Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until completely smooth.
Spread a thin layer of the frosting on the cooled cake. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days.
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vanillasugarblog — February 24, 2011 @ 4:50 pm
don’t you love that cookbook? this looks DIVINE! send please!
Jeanine — February 24, 2011 @ 5:05 pm
Yes, please! Wow, those look great!
Rosa — February 24, 2011 @ 5:41 pm
An interesting combo! So soft…
Cheers,
Rosa
Megan — February 24, 2011 @ 9:16 pm
I have been wanting to make this since I got the book, and I actually almost made it the other night but made a coffee cake instead. I love seeing your pictures of it! And I know I’ll be making it soon!
Amy — February 24, 2011 @ 10:40 pm
Oh my. Cream cheese anything. NOM. I’m afraid I’d scrape off all the frosting before I even reached the cake part. Breakfast, lunch, AND dinner.
Bren — February 24, 2011 @ 10:59 pm
i need that cookbook! I love this cookie and even more b/c it’s for bfast! Smart!!!!
Katrina — February 24, 2011 @ 11:18 pm
Yum! And oatmeal always counts for something! I would love this.
Shandy — February 24, 2011 @ 11:26 pm
Oh YUM! My favorite in the whole world is a chewy oatmeal cookie rolled in granulated sugar before baking; I used to make them for my Dad when I was growing up and I absolutely love cream cheese frosting. Throw a little chocolate in and it’s perfection! Thank you for sharing such a delicious recipe.
A Plum By Any Other Name — February 25, 2011 @ 7:38 am
My sentiments exactly on the bourbon and chocolate. I am a sucker for cakes. In fact, I prefer them over cookies. Yup, I said it. So you can imagine the joy this recipe brings me.
Katrina — February 25, 2011 @ 8:04 am
I love how easy this is. Great recipe!
shelly (cookies and cups) — February 25, 2011 @ 8:48 am
This sounds amazing!! I could eat that frosting with a spoon
)))
Paris Pastry — February 25, 2011 @ 9:55 am
Any excuse to eat this for breakfast! Seriously, this sounds so good! Oatmeal + chocolate chip + cake + cream cheese frosting = match made in dessert-heaven!
CookiePie — February 25, 2011 @ 10:44 am
WOW – I’ll be right over!!! I love that you don’t even need a mixer to make this cake, that is fantastic.
Monique — February 25, 2011 @ 10:59 am
diva.
i love you.
I hope you have some extra. I will travel the far ends of the earth for a BITE!
Brian @ A Thought For Food — February 25, 2011 @ 11:25 am
I’ll just take a big bowl of that frosting please!!! Ok… if I have to have it with this incredible looking cake, I’ll do it.
Jackie — February 25, 2011 @ 11:27 am
Hola Chica:
Can I omit the nuts? My Gabi is allergic to peanuts and treenuts?
xo
Eliana replied: — February 25th, 2011 @ 11:28 am
Of course you can! They weren’t part of the original recipe. I just added them cuz I’m loco for nuts
Michelle — February 25, 2011 @ 12:57 pm
This sounds awesome. Great pics – wish I could reach through the computer screen and grab a piece.
Sugen — February 25, 2011 @ 2:18 pm
Yummy
MAry — February 25, 2011 @ 4:10 pm
This really looks delicious and it is not your typical snack cake. I like the way this looks and sounds. I hope you have a great day. Blessings…Mary
Jennifurla — February 25, 2011 @ 4:31 pm
that frosting has me in overdrive, what a lovely cake. My co=-workers would thank me for this one.
Chris — February 25, 2011 @ 4:54 pm
Heaven on a plate!! Need to get this book….despite that pesky cookbook ban I put myself on (and never stick to). I think I would be like you and “whoops” the bourbon….LOL Then, drink a shot.
Lisa @ The Cooking Bride — February 25, 2011 @ 5:14 pm
This looks like one big Oatmeal Creme Pie – YUUUUMMMM!
Stephanie — February 25, 2011 @ 10:49 pm
I would have spilled more bourbon too! This cake looks fantastic.
Megan — February 25, 2011 @ 11:03 pm
“spilled” – that is exactly the sort of accident I would make with chocolate and bourbon. Sounds like I need this cookbook too. These look too good, there is no way I could resist these at any time of the day. Breakfast? Heck, I would say if they exist, any time is the perfect time for consuming a piece of this tasty cake!
Megan — February 26, 2011 @ 9:19 am
Hi Eliana – I have a surprise for you!! Check your email soon!
Congratulations!
steph (whisk/spoon) — February 26, 2011 @ 4:48 pm
shoot–that sounds so good! a real guilty pleasure for breakfast!
Sanura @ MyLifeRunsOnFood.com — February 26, 2011 @ 8:12 pm
This recipe is a yummy yes! It’s a healthy way to start the day!
5 Star Foodie — February 26, 2011 @ 10:56 pm
Absolutely scrumptious! I love the addition of bourbon, and so good with the frosting!
Shanae Branham — February 27, 2011 @ 4:29 am
I say go for it! Eat cake whenever you want Girlfriend! This looks delicious!
Joanne — February 27, 2011 @ 7:52 am
“Because nuts are your thing”. Really, Eliana. You’re becoming worse than me. And don’t even pretend like you didn’t realize that I would catch that. Innuendos are my life.
Ah but I do LOVE this cake! I’ve eyed it in Baked Explorations many a time and dreamt about making it. I think it just needs to be done. And then eaten for breakfast, lunch, AND dinner.
Pamela — February 27, 2011 @ 10:19 pm
Sounds good and looks fabulous!
Julie — February 28, 2011 @ 8:00 pm
This looks so delicious! Love all of the flavors!!!
Gloria — March 1, 2011 @ 12:11 am
Your cake looks amazing! I love the idea of oats in a cake. And chocolate chips make most anything better!
The Duo Dishes — March 15, 2011 @ 11:22 am
Somehow missed this one! Wonder how it would work if the oats were grounded up into a flour too. Hmmm….
Abby — March 18, 2011 @ 8:26 pm
Oatmeal for breakfast is not usually my thing, but this would totally work! I bet it smells divine while baking, too.
jeannette — June 30, 2011 @ 2:06 am
this is exactly what i’m looking for. easy. tasty. cookie in cake form. YUM!!