Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Ingredients
Cake:
- 1 cup (100 g) old-fashioned oats
- ½ cup (113 g) salted butter, cut into tablespoon-size pieces and softened to room temperature
- 1 ¼ cups boiling water
- 2 large eggs
- ¾ cup (159 g) granulated sugar
- 1 ¼ cups (265 g) light or dark brown sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 ¾ cups (249 g) all-purpose flour
- 1 ¼ cups (213 g) chocolate chips, milk, semisweet or bittersweet
Cream Cheese Frosting (optional):
- 4 tablespoons (57 g) butter, softened to room temperature
- 4 ounces (113 g) cream cheese, softened to room temperature
- ½ teaspoon vanilla extract
- 2 cups (228 g) powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a metal 9X13-inch baking pan with cooking spray (if using a glass or dark-coated pan, lower the baking temperature to 325 degrees F).
- In a medium bowl, add the oats and butter. Pour in the boiling water; stir, and set aside to cool for about 15-20 minutes (until it is just warm but not hot).
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, salt, baking soda, baking powder and cinnamon.
- Stir in the cooled oatmeal mixture until well-combined.
- Add the flour and chocolate chips (at the same time), and stir until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 30-40 minutes until the top springs back to the touch and a toothpick comes out with moist or no crumbs (don't overbake!).
- Let cool completely in the pan.
- For the cream cheese frosting, whip together (with a handheld electric mixer or a stand mixer fitted with the paddle attachment) the butter and cream cheese until smooth. Add the vanilla and powdered sugar, and mix until light and creamy, 2-3 minutes.
- Frost the cooled cake with cream cheese frosting or serve plain pieces of cake (slightly warm is divine) with a scoop of ice cream.