Name: Chocolate Oatmeal Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1 cup old-fashioned oats; 1 1/2 cups boiling water; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup brown sugar; 1/4 cup unsalted butter; 1/4 cup milk or cream; 3/4 cup shredded coconut; 1/2 cup chopped pecans; 1/2 tsp vanilla extract

Why You’ll Love This Recipe

This cake is the perfect fusion of texture and flavor—soft, chocolaty, and satisfying with just the right amount of chew from the oats. It’s easy to prepare with simple ingredients and doesn’t require any fancy equipment. The result is a beautifully moist cake that stays fresh for days and tastes even better the next day. Whether you serve it warm or chilled, it’s guaranteed to become a household favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Old-fashioned oats
Boiling water
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt

Optional traditional topping:

Brown sugar
Butter
Milk or cream
Shredded coconut
Chopped pecans
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
In a bowl, combine oats and boiling water. Let sit for 15–20 minutes to soften and cool slightly.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract and beat until well combined.
Stir in the soaked oats.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

For the traditional topping (optional):
10. While the cake bakes, prepare the topping by combining butter, brown sugar, milk, coconut, and pecans in a saucepan. Heat until bubbling, then stir in vanilla.
11. Once the cake is done, remove from oven and spread the topping over the hot cake.
12. Broil for 1–2 minutes, just until the topping is golden and bubbling—watch closely to avoid burning.
13. Let cool slightly before serving.

Servings and timing

This recipe makes approximately 12–16 servings.
Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling/topping time: 20 minutes
Total time: About 1 hour and 20 minutes

Variations

Skip the topping: Dust with powdered sugar or frost with chocolate buttercream instead.
Add chocolate chips: Fold in semisweet or dark chocolate chips for extra decadence.
Nut-free version: Omit pecans from the topping or replace with sunflower seeds or oats.
Spiced cake: Add a pinch of cinnamon or nutmeg for a warm undertone.
Cupcake adaptation: Divide batter into muffin tins and reduce bake time to 18–22 minutes.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds to enjoy warm.

FAQs

Why add oats to chocolate cake?

Oats add texture and help retain moisture, resulting in a soft, tender crumb.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly different—more uniform and less chewy.

Is the topping necessary?

No, the cake is delicious on its own. However, the coconut-pecan topping adds traditional Southern flair.

Can I make this cake ahead of time?

Yes, it stays moist for several days and tastes even better the next day.

Can I use whole wheat flour?

You can replace up to half the all-purpose flour with whole wheat for a slightly denser, heartier cake.

Can I make it dairy-free?

Yes, substitute plant-based butter and non-dairy milk in both the cake and topping.

How do I keep the topping from burning under the broiler?

Broil for just 1–2 minutes and watch closely. It can go from golden to burnt quickly.

Can I double the recipe?

Yes, bake in two pans or a larger sheet pan and adjust the baking time accordingly.

Does it freeze well?

Yes, this cake freezes beautifully. Just wrap it tightly and thaw before serving.

What’s the best way to serve this cake?

Warm with a scoop of vanilla ice cream, chilled with coffee, or at room temperature with a glass of milk.

Conclusion

Chocolate Oatmeal Cake is a timeless dessert that blends homey comfort with rich, chocolaty indulgence. With its moist crumb, easy preparation, and optional coconut-pecan topping, this cake is perfect for any occasion—casual or festive. Whether you’re baking it for your family or bringing it to a gathering, it’s a sure-to-please favorite that you’ll return to again and again.