Chocolate Chip Oatmeal Butterfly Cake
Recipe type: Dessert
Cuisine: Cakes
Adapted from Lauren Chattman
  • 1 cup old fashioned rolled oats (not quick cooking)
  • ¾ cup boiling water
  • 1½ cups (189 g) AP flour
  • 1½ t baking powder
  • ½ t salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1½ t vanilla
  • 1½ cups semi sweet chocolate chips
  1. Pour the boiling water over the oats in a heat-proof bowl. Set aside to cool.
  2. Preheat the oven to 350 F. Grease and flour (or use Baker's Joy type product) your butterfly pan (or an 8X8X2 pan). Set aside.
  3. Whisk together the flour, baking powder and salt. Remove 1 tablespoon of thix mixture and toss it with the chocolate chips. Set both aside.
  4. 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 and vanilla and beat until smooth. Mix in the oats.
  5. Add the flour mixture ½ cup at a time, mixing on low speed if using electric mixer. Stir in the chocolate chips. Scrape the batter into the prepared pan; smooth the top level. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Let the cake cool in the pan for 10 minutes and then invert onto a cooling rack to cool completely.
Recipe by The Spiced Life at