An Oatmeal Cookie Bundt Cake straddles the cake and cookie worlds, as it is chewy, rustic, tasty fun but baked in a bundt mold and less dense than a cookie. My family loved it and yours will too! Keep reading for more Bundt Bakers fun!
I had so much trouble with this Bundt Bakers month. And I was so determined to take part, after taking the last several months off. The assignment was sprinkles; I have already done a basic Vanilla Cake with Sprinkles on this site (if sprinkles are your thing, it is the kind of cake that really showcases sprinkles), so that was out. I tried a fantastic pound cake (that will make it to this site without sprinkles) where I tried to put sprinkles in half the batter and then swirl it.
What I really wanted was a chocolate cake–just because I was craving one–but I could not find any proof anywhere that anyone would see sprinkles in a chocolate cake–and I did not have time for another failed cake. And I did not want a glazed cake. OK so I was a little moody about this cake. I finally decided to make a chocolate chip cake, but I will be the first to admit that you can barely see the sprinkles. They were autumn colored leaves.
Now the cake itself? That I was pretty darn happy with. I started with my Chocolate Chip Oatmeal Butterfly Cake–actually that is a little misleading, because my only real change was to double the recipe. But the fact of baking it in a bundt pan versus a flat pan meant that the crust of the cake became chewier and much more reminiscent of an oatmeal cookie. Ergo the name.
Weirdly (or maybe not weirdly, but it would take more of a scientist-type baker than myself to tell you why) this cake got much better the second day–and maybe even a tad better still the third day. The whole family agreed. Next time I would not slice it at all the first day. I am not sure if John loved the cake (he definitely liked it but he can get weird about too much chocolate so we barely count his opinion!) but the kids and I loved this cake and mourned the last slice. I also thought it was a fun twist on the idea of an oatmeal cookie. If raisins are more your thing, add raisins instead of (or in addition to) the chocolate chips. In that case some cinnamon would also be nice.
A big thank you to Terri from Love and Confections for hosting this Bundt Bakers–and my apologies for not doing a better job with her fun theme! And if you love sprinkles, make sure to keep reading below where my fellow bundt bakers managed to get a lot more creative with sprinkles than I did!
- 2 cups old fashioned rolled oats (not quick cooking; I use extra thick)
- 1 1/2 cups boiling water
- 3 cups (378 g) AP flour
- 1 T baking powder
- 1 t fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 T vanilla
- 3 cups semi sweet chocolate chips
- 1/2 cup sprinkles, optional
- Pour the boiling water over the oats in a heat-proof bowl. Set aside to cool.
- When the oats have cooled, preheat the oven to 335 F. Grease and flour 2 small (9-10 cups) bundt pans or one large bundt pan and some mini loaf pans (because I did not use a large bundt pan, I am not sure how many mini loaves you will need--you may have to grease them as you need them).
- Whisk together the flour, baking powder and salt. Remove 2 tablespoons of this mixture and toss it with the chocolate chips (and sprinkles if using). Set both aside.
- Cream the butter and sugars together until light and fluffy, about 3 minutes on medium-high with an electric mixer. Scrape down the sides of the bowl as necessary. Add the eggs one at a time and the vanilla and beat until smooth. Scrape the sides and bottom of the bowl as necessary. Mix in the cooled oats.
- Add the flour mixture ½ cup at a time, mixing on low speed if using electric mixer. Stir in the chocolate chips (and sprinkles if using). Scrape the batter into the prepared pan(s); smooth the top level.
- Start checking for the bundt cakes to be done at the 55 minute mark (mini cakes will take less time), and expect a large bundt to take longer. The cake is done when golden, pulling away from the sides of the pan, and a cake tester inserted into the center of the cake comes out clean or smeared only in melted chocolate chip. Let your nose and eyes be your guide.
- Let the cake cool in the pan for 10 minutes and then invert onto a parchment paper lined cooling rack to cool completely.
- This cake is better sitting for 24 hours in a cake keeper before being sliced. And it is better being sliced with a serrated knife, like a bread knife.
Here are this month’s “Sprinkles” Bundts:
- Black Onyx Bundt Cake from Living the Gourmet
- Bourbon Walnut Pound Cake from Magnolia Days
- Bundt Cake Extra Chocolateado from la mejor manera de hacer…
- Celebration Confetti Bundt Cake from Cali’s Cuisine
- Chocolate Chip Cheese Cake from Tea and Scones
- Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
- Chocolate Walnut Cake with Sprinkles from FoodJam
- Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
- Crazy Coco Bundt Cake from Los Chatos Chefs
- Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
- Funfetti Bundt Cake from Liv for Cake
- Funfetti Bundt Cake from Recipes, Food & Cooking
- ‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner
- Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Jammin’ Jimmies Bundt from Noshing With The Nolands
- Nutella Bundt with Nutella Glaze from Food Lust People Love
- Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
- Orange Dreamscicle Confetti Cake from Our Good Life
- Pistachio Sprinkle Bundt Cake from Sew You Think You Can Cook
- Raspberry Ricotta Bundt Cake from Brunch With Joy
- Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
- Sprinkled Jelly Donut Bundt Cake from Making Miracles
- Sprinkles of Love Cake from A Day in the Life on the Farm
- Strawberry Sprinkled Bundt Cake from The Freshman Cook
- Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
- Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
- Vanilla Mini Bundts from Passion Kneaded
- Watermelon Bundt Cake from Eat, Drink and Be Mighty
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