Oat and Chocolate Chip Cake

Name: Oat and Chocolate Chip Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup old-fashioned oats; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter (at room temperature); 1 cup brown sugar (packed); 2 large eggs (at room temperature); 1 tsp vanilla extract; 3/4 cup milk; 1 cup semi-sweet chocolate chips

50 min 12 slices Easy

All Recipes

Indulge in a moist oat cake studded with rich chocolate chips, perfect for dessert or a sweet snack.

Prep

15 min

Cook

35 min

Total

50 min

Servings

Difficulty

Easy

Oat and Chocolate Chip Cake is a delightful fusion of wholesome oats and decadent chocolate chips. This cake brings a rustic charm with its hearty texture and rich flavour, making it a versatile treat for any occasion. Whether served as a comforting dessert or a sweet midday snack, this cake is sure to please chocolate lovers and oatmeal enthusiasts alike. The combination of oats and chocolate offers a delightful contrast of textures and tastes, creating a satisfying bite each time.

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Pro tip: Use parchment paper on the bottom for easier removal.

Mix dry ingredients

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.

Pro tip: Ensure there are no lumps in the mixture.

Cream butter and sugar

In a large bowl, cream the butter and brown sugar together until light and fluffy, about 3 minutes.

Pro tip: Scrape down the sides of the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure eggs are fully incorporated before proceeding.

Combine wet and dry ingredients

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Fold in chocolate chips

Gently fold in the chocolate chips with a spatula.

Pro tip: Reserve a few chips to sprinkle on top before baking.

Bake the cake

Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cool completely before slicing to avoid crumbling.

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Tips & Tricks

Use old-fashioned oats for a chewier texture.
Ensure the butter is at room temperature for easy mixing.
Fold in chocolate chips gently to avoid overmixing the batter.
Let the cake cool completely before slicing for cleaner cuts.

Frequently Asked Questions

What makes this cake special?

The combination of oats and chocolate chips provides a unique texture and rich flavour.

Can I use instant oats?

It's best to use old-fashioned oats for a chewier texture, but instant oats can be used in a pinch.

How do I store the cake?

Store in an airtight container at room temperature for up to 3 days.

Can I freeze this cake?

Yes, wrap individual slices in plastic wrap and freeze for up to 2 months.

What can I pair with this cake?

Pair it with vanilla ice cream or a hot cup of coffee for a delightful treat.

How long does it take to bake?

Bake the cake for 30-35 minutes at 350°F (175°C).

Serving Suggestions

Serve this Oat and Chocolate Chip Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Pair it with a hot cup of coffee or tea for a comforting afternoon treat. To make ahead, bake the cake and store it in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.