Oatmeal Chocolate Chip Cake

One of my favorite bakeries is one I’ve never visited. I dream of going to Baked, but I haven’t made it there yet. Until I do, I console myself with making their recipes and mapping the best routes to Red Hook.

This recipe is from the Baked guys’ latest cookbook, Baked Explorations: Classic American Desserts Reinvented. I like to flag recipes I want to try in my cookbooks, and this one is spilling over with post-its.

Oats, chocolate, and cream cheese make this Oatmeal Chocolate Chip Cake absolutely delicious! - Bake or Break

Somehow, I missed this particular recipe on my first few perusings of this book. It caught my eye one morning when I was looking for something to make for a breakfast treat. At that particular moment, this cake called to me. You aren’t given many legitimate opportunities to have cream cheese frosting for breakfast, so you have to take them when you can.

This is definitely a new favorite recipe. The cake is a bit like coffee cake, but a bit more dense and sweet. The Baked guys describe it as, “coffee cake for the cookie enthusiast.” With the oats and chocolate chips, I have to say that it is an apt description. They suggest that the cream cheese frosting isn’t necessary for this cake, but I think I’d rather not find out if that’s even possible.

Oatmeal Chocolate Chip Cake is a sweet, delicious cake that's perfect for a morning treat, an afternoon snack, or dessert! - Bake or Break

Oatmeal Chocolate Chip Cake

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 50 minutes

Oatmeal Chocolate Chip Cake


    For the cake:
  • 8 ounces chocolate chips
  • 1/2 teaspoon liquor, such as bourbon or Scotch*
  • 1 & 1/2 cups + 2 Tablespoons all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, cut into small cubes, at room temperature
  • 2 eggs, slightly 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
  • For the frosting:
  • 5 tablespoons unsalted butter, softened
  • 5 & 1/2 ounces cream cheese, softened
  • 2 cups confectioners’ sugar, sifted
  • 3/4 teaspoon vanilla extract


To make the cake:

Preheat oven to 375°. Butter the sides and bottom of a 9″x13″ baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

To make the frosting:

Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.


*At the time of baking, my only liquor choices in my kitchen were Kahlua and Frangelico. I went with Frangelico and was extremely pleased.

Recipe slightly adapted from Baked Exploration.


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  1. the blissful baker January 18, 2011 Reply

    Ohh this cake sounds scrumptious! And I agree – the cream cheese frosting is totally necessary!

  2. Nisrine|Dinners & Dreams January 18, 2011 Reply

    It looks moist and delightful. I like using chocolate chips in cakes more so than cookies.

  3. Karen@Mignardise January 18, 2011 Reply

    Oh I’m a huge Baked fan too! The brownies are my favorite, but I can see this cake would be a serious contender. Thanks for pointing it out.

  4. Ashlae January 18, 2011 Reply

    Mmm, that cream cheese frosting looks delicious. Anytime I make a batch I always reserve a (large) bowl for me to eat.. plain. I think I need to make this soon!

  5. Crustabakes January 18, 2011 Reply

    This looks dangerously evil! I am guessing it’s a cross between a cake and a cookie, and that sounds absolutely divine!

  6. Fallon January 18, 2011 Reply

    Love all the thick cream cheese frosting this cake has to offer!

  7. Three-Cookies January 19, 2011 Reply

    This looks really delicious. A cake with oatmeal is bit ususual, glad to see it being used since it imparts such a nice flavour. A cookie cake – best of both worlds:)

  8. CaSaundra January 19, 2011 Reply

    I wouldn’t even consider not using the cream cheese frosting–yummy! Sounds like a great book–I should look into getting a copy :-)

  9. Michelle January 19, 2011 Reply

    Oh, I was going to bake this yesterday while my kiddos had they day off from school, but I didn’t. Now you’ve got me really wishing I had made it! Looks wonderful.

  10. briarrose January 19, 2011 Reply

    Fabulous pictures….that looks like heaven. Want it! I probably shouldn’t look at these delicious recipes while I’m hungry. It’s kind of like shopping when hungry. I just want to rush to my kitchen and descend into a bake frenzy. 😉

  11. Anna ♥ Sugarized January 19, 2011 Reply

    This looks so delicious!!!

  12. Joanne January 19, 2011 Reply

    I’m pretty sure I missed this one also because I’ve gone through the book quite a few times but didn’t recognize it from your title. Looks delicious!

  13. Mai Weston January 19, 2011 Reply

    I’m a Baked-aholic, but I’ve never tried this recipe. My hubs would love it so maybe I’ll make it this weekend.

    If you do make it to Red Hook, take the bus. We walked from the subway about 2 miles in the bitter cold and my family hasn’t forgiven me yet.

    P.S. Try the carrot coconut scones from Baked Explorations, they’re divine.

  14. mel January 19, 2011 Reply

    okay, so this looks amazing and right up my alley! However, do you think ommiting the liquor would affect the taste too drastically? I have none in the house (too many teenagers living there) and don’t want to buy any just for a recipe…….

  15. Cousin Tim January 19, 2011 Reply

    Excuse me…you live up the street…Take the F or G train to Smith/9th and hop on the B61 bus (it’s right at the subway entrance) That will take you into Red Hook and drop you off right in front of Baked!

    You’ve got to go so we can go back when I come :-)

  16. jennifer January 19, 2011 Reply

    mel, I’m sure this would be just fine without the liquor. I wouldn’t hesitate to make it without it. Enjoy!

    Tim, I will get there. Don’t you worry. It’s just a matter of when.

  17. Molly January 19, 2011 Reply

    This looks delicious!! Definitely sounds like my kind of coffee cake:) Ah especially with the cream cheese frosting!

  18. brilynn January 20, 2011 Reply

    Cream cheese icing is NEVER optional!

  19. eugenia January 20, 2011 Reply

    This sounds AMAZING. What pan size did you use? (LOL, I don’t even know if that question is possible in the English language, but I trust you will understand what I mean).

  20. eugenia January 20, 2011 Reply

    Sorry, I just re-read the recipe and found what I was looking for.

  21. eugenia January 20, 2011 Reply

    I baked it today. It was good, but I had some issues I shouldn’t have had! My chocolate chips sunk to the bottom of the cake (even though I coated them in flour!) and my pan looks kinda messy right now… also, don’t you think some extra rolled oats could improve this cake greatly?

  22. Kristi January 21, 2011 Reply

    I just made this cake and it is pretty easy to do. It’s cooling as we speak but I will tell you this: This cake cooked only 25 minutes and the toothpick came out clean. I am a pretty good cook and baker so since it looked done, I didn’t want to stick it again. I’ll let you know if it’s gooey.

  23. jennifer January 21, 2011 Reply

    eugenia, a sturdier batter is the key. Overmixing or letting the batter get too warm can cause the chips to sink. I liked the amount of oats in the cake. If you try it with more, let me know how it works and how you like it.

  24. Kristi January 21, 2011 Reply

    It’s me again….the cake wasn’t underdone in the least. So for me, this cake cooked in 25 minutes (possibly could’ve come out a minute or two earlier) so just watch it. I followed the directions exactly and used the suggested size pan.

  25. Talar January 22, 2011 Reply

    This looks just wonderful! It combines some of my favorite things — almost like a cake/oatmeal cookie/chocolate chip cookie…all in one! I will definitely try this and post about it when I get the chance. I just saw you had a facebook page for Bake or Break — I’m a pharmacist, too! Hope you’re enjoying the snowy, cold NYC winter!

  26. Candace January 23, 2011 Reply

    You’re not alone — I’ve lived in New York for a year now and I STILL haven’t been to Baked. One day, though.

    Have you tried the cookies at Levain bakery yet? Or the PB&J doughnuts at Doughnut Plant? Both are must-visits in the city. (Sorry if you wrote a whole post on these and I’ve missed it — I’m a new reader.)

    • jennifer January 24, 2011 Reply

      Candace, I haven’t made it to Doughnut Plant yet, but I am quite familiar with Levain. There are so many “must try” places in the city. I feel like I need an itinerary just to make sure I don’t miss anything!

  27. Myra January 25, 2011 Reply

    Tried this cake over the weekend. It is FABULOUS, gets better each day! I used praline liqueur with the chocolate chips but think you could substitute vanilla extract if you don’t want to use liqueur. Next time I am going to replace the chocolate chips with raisins (may have to soak them in rum!)

  28. The Jr. Chef January 25, 2011 Reply

    What an inspiring blog! I love your pictures and recipes. I am also a foodie, but just starting out blogging. Please visit my blog and become a follower, it would mean a lot. Thanks so much!

  29. Sabine January 28, 2011 Reply

    I am exactly the same with my cookbooks! When I get a new book I’ll read through, and I’ll post-it every single page that looks good, deciding that I just have to make it sometime soon! I’m looking for another great cookbook (of the sweet treat category), and seeing these delicious looking pictures, I just might have to get the Baked cookbook.
    And if you happen to be looking for another good cookbook, The Sweeter Side of Amy’s Bread (also an NYC bakery) is one of my favorite cookbooks that I return to again and again. Their recipes are really well done, and their stories (in the blurb before each recipe) are really interesting too!

    • jennifer January 30, 2011 Reply

      Sabine, I have that book, too. It’s been a while since I perused its recipes. I need to revisit and bake something!

  30. vapeurs January 29, 2011 Reply

    I am surelly going to try this one thanks for the post

  31. Andrew January 29, 2011 Reply

    i have baked many recipes from both Baked cook books. The guys are really wonderful in taking something familiar and taking it up several notches with flavor! They made a personal appearance recently at the Williams Sonoma at Columbus Circle and they were just as nice as they are inventive! I am waiting to make my trek to “Baked” in Redhook until it warms up some……andI’ll take the bus or drive!

  32. Ann January 30, 2011 Reply

    I love the Baked books. This cake looks wonderful!

  33. Kathie January 31, 2011 Reply

    I bet I could eat the whole thing!

  34. Jess Wakasugi January 31, 2011 Reply

    Wow…one look at that picture and I immediately bookmarked this recipe. What a wonderful site, I love the clean and simple look and your photography is fantastic. Love it!

  35. Jess Wakasugi January 31, 2011 Reply

    Wow…one look at that picture and I immediately bookmarked this recipe. What a wonderful site, I love the clean and simple look and your photography is fantastic. Love it!!

  36. Eliana February 1, 2011 Reply

    OK – I have opened this like like, um, 1000 times and don’t remember this recipe. How could I have missed it? I am most certainly making it this weekend so that I can enjoy it and cream cheese frosting two days in a row. It looks and sounds amazing.

  37. Sammie February 1, 2011 Reply

    This looks delicious. Anything with cream cheese frosting is a winner in my book!

  38. ChocolateCentral February 5, 2011 Reply

    This will make a fun alternative to my chocolate chip oatmeal cookies I make for my boys, sans the bourbon or scotch (smile). I just love cream cheese frosting, so I’ll be eating most of it.

  39. Ellen February 5, 2011 Reply

    I made this cake this week. Two changes I would make. First – I would use mini-chips the next time. I’ve made that change in a pumpkin chocolate chip bread recipe and found that the chips don’t sink to the bottom. Second – baked mine in a non-stick pan lined with foil so I should have backed the temp off by 25 degrees.

    Other than those two changes, I loved this cake – moist and delicious.

  40. Meg February 7, 2011 Reply

    made this for a group of teenage girls and it was a hit. i felt it was a bit too sweet, and next time i will probably cut down on sugar and substitute with some apple sauce. also, i really wish i had read more of the comments and cut down on cooking time. it was a little over cooked. other than that, it was delicious!

  41. Jess Wakasugi February 8, 2011 Reply

    I tried this recipe out last Friday and OH. MY. WORD. It is addicting and I found myself creeping back for more! My boyfriend took it into his work and it got RAVE reviews. The cream cheese icing is a must and I loved the description of ‘a coffee cake for the chocolate chip cookie lover.’ Hits the nail on the head! I also wrote about this recipe on my blog, Life’s Simple Measures, so check it out :)

  42. keebler February 8, 2011 Reply

    Been reading recipes nonstop since I’ve been snowed in. Decided to try this one and it did not disappoint. I used Kahlua. My chips sank to the bottom though. Any suggestions? Delish!

  43. Kika February 10, 2011 Reply

    I love your blog!!! Congratulations….it is great!!! One of my favorites.
    I am waiting about what will you post for Valentines Day…

  44. Kristi Rimkus February 11, 2011 Reply

    Definitely perfect with coffee! Who can resist cake with cream cheese frosting.


  45. Teresa February 12, 2011 Reply

    Amazing cake! I didn’t have cream cheese on hand, so I made a simple chocolate frosting instead. Totally delicious.

  46. Jannett February 21, 2011 Reply

    I wonder what cinnamon chips would taste like with this cake. great photos… :o)

  47. Sammie February 22, 2011 Reply

    I love cream cheese frosting and oatmeal chocolate chip cookies. So I’d imagine an oatmeal chocolate chip cake with cream cheese frosting would be amazing! Looks delicious!

  48. Jacqueline February 23, 2011 Reply

    Loving continuing to read your posts! And as I just bought WAY too much oatmeal I think an allergy-friendly adaptation of this cake is coming my way.

    I’m passing along the STYLISH BLOGGER AWARD to you!

    Check out my site for the post on what I’ve written up, including links to your site and why I think you’re incredible.

    I’ll also be posting you on my Blogroll page when it’s up (soon!)

    Hope you’re well and warm,

  49. Becky sue @BS Cooks February 25, 2011 Reply

    This cake looks like the ultimate comfort food! Your photos make the cake come alive and I feel like I could almost taste it! Looking forward to trying this recipe!!!

    Have a bakefull weekend!
    Becky @ BS Cooks

  50. Emily February 26, 2011 Reply

    Love your blog! My husband and I stopped by Baked last September when we were in the area. It’s amazing. Everything I hoped it would be :) Hope you get to go soon! Can’t wait to try this! I am obsessed with their first cookbook but don’t have their second. I’ll have to get it! Thanks!

  51. Abigail March 3, 2011 Reply

    Wow this looks absolutely good and probably taste delicious.

  52. Jen March 20, 2011 Reply

    I made this without the frosting (to save a few calories) and it was fanastic! Didn’t need it in my opinion. It was like a really moist loaf cake. If you like oatmeal chocolate chip, this is a must. Also didn’t have chocolate chips so I cut chocolate bars up quite small and they worked great, no sinking to the bottom. (Used vanilla rather than liquer.)
    Made it for when friends came over and they all had seconds and thirds!

  53. Gina @Addicted Baker March 27, 2011 Reply

    This looks wonderful. I love the idea of oatmeal in a cake, something you don’t see everyday. Can’t be very abstemious with your calories when you see this on a plate next to you!

  54. Michelle March 30, 2011 Reply

    Wow , this sounds soo yummy.

  55. Martha May 1, 2011 Reply

    Oh my gosh. This is going to the top of my must try right away recipe list. Oatmeal chocolate chip cookies are one of my all time favorites and I have been eating the classic cake on which this is based – lazy daisy oatmeal cake – for years!

  56. Patricia Scarpin May 18, 2011 Reply

    I’ve had that book for months now but haven’t baked from it yet (am I crazy? Yep). :S
    This looks so tender and moist! I have got to make it too.

  57. Jannett May 30, 2011 Reply

    I love oatmeal..I will be trying this cake… love the photos.. ;o)

  58. This looks really delicious. Yummy. I just loved your recipe. Keep it up, keep sharing more recipes. I have some amazing recipes too. For sure you will love it. Waiting for your visit to there. Don’t forget to visit. Have a good day guys.

  59. ReesieJ January 18, 2012 Reply

    I just made this last night, along with the cream cheese icing. I was hoping for a more moist and light cake, but it turned out quite dense and a little dry.
    A couple of notes: It is easy to over bake since my edges got hard quite quickly and I baked for the minimum amount of time. If I baked this again I would take off 10 minutes from the bake time to see what happens.
    I also had the issue with chocolate chips falling to the bottom so I would recommend the mini chocolate chips.
    The icing is good though – nice amount of cream cheese!

  60. stacie June 15, 2012 Reply

    Made this today…had a piece just a short while ago and loved it! I made 1/2 recipe in 8×8 with dark choco chips chopped. I thought there wouldn’t be enough cream cheese frosting but it was very sweet so it was the perfect amount. Thanks for the recipe!

  61. Rose February 22, 2013 Reply

    Oh these sound right up my street :) Love your blog

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