Chocolate Oatmeal Cake Recipe

Chocolate cake


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Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
423 Calories
24g Fat
50g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 423
% Daily Value*
Total Fat 24g 30%
Saturated Fat 13g 66%
Cholesterol 58mg 19%
Sodium 208mg 9%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 12%
Protein 4g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple Chocolate Oatmeal Cake, made with oatmeal, chocolate chips, and coconut, is great for lunch boxes or a family dinner. It's very similar to German Chocolate Cake, but with more chocolate! The cake is easy to make because you don't have to cream butter and sugar together, and the topping is simply stirred together and spooned on the cake.


  • 1 cup quick cooking oatmeal
  • 1/2 cup butter, cut into pieces
  • 1 cup semisweet chocolate chips
  • 1-1/2 cups boiling water
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 and 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted
  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup flaked coconut
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup semisweet​ chocolate chips

Steps to Make It

  1. Preheat the oven to 350 F. Grease a 9:" x 13" pan and set aside.

  2. In a large bowl, combine the oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour the boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire whisk so the chocolate and butter melt.

  3. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set this mixture aside to cool for 10 minutes.

  4. Add the eggs and 2 teaspoons vanilla and beat until combined. Then add the flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour the batter into the prepared pan.

  5. Bake for 25 to 35 minutes or until cake pulls away from sides of pan and springs back when lightly touched in center.

  6. Prepare the topping while the cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 teaspoon vanilla in a medium bowl; mix well. When the cake tests done, remove from oven and set on a wire rack.

  7. Turn the oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover.

  8. Place the under the broiler, 4" from heat source, and broil for 2 to 5 minutes or until the topping is bubbly and light golden brown. It can burn in a couple of seconds, so keep watching!

  9. When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove the cake from the oven and sprinkle with 1 cup chocolate chips.

  10. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife.

  11. Cool and cut into squares. Serve warm or cool.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.