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.
Epic fail.
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
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Pour the boiling water over the oats in a heat-proof bowl. Set aside to cool.
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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).
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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.
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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.
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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.
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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.
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Let the cake cool in the pan for 10 minutes and then invert onto a parchment paper lined cooling rack to cool completely.
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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
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
You sure did have a time with cakes for this month. I do like the one you shared (sans sprinkles). Oatmeal chocolate chip is one of my favorite cookies so to have it in cake form would be wonderful.
Even if the sprinkles aren’t super obvious, they still give the essence of fun-ness. Although, what could be more fun than cookies turned into a cake!
A cookie bundt cake?! Why did I not think of this sooner. Oh wow!!! Can I join the next Bundt Bakers party?
Sure just send Stacy an email with your blog URL at foodlustpeoplelove@gmail.com. I hope we see you soon!
That is a very cool looking cake, I love that it is like an oatmeal cookie!!
If at first you don’t succeed try try again and then success!!! It is a gorgeous cake.
Love your bundt pan – that is just beautiful!! Your cake came out lovely, and I love the contrast of the “oatmeal cookie” batter studded by the chocolate chips. Yumm!
Great idea!! My dad would LOVE this cake.
I don’t think I’ve ever had an oatmeal cake before but I love the idea, especially if it involves chocolate!
Nice bundt pan, I love the design on your bundt cake. What a fun month for all the bakers. I really want to make this recipe. I also like chocolate chips in my oatmeal cookies instead of raisins.
What a great looking cake. I love the idea of using oats in a cake. I wonder what it is that makes some cakes taste better the second and third day. At least you learnt something about the cake!
You ended up with a perfect cake in the end! Sometimes we need to have an epic fail to better appreciate our successes.
I love the idea of an oatmeal cookie in cake form! And the fact that it gets better over the next couple days makes it a real winner in my book.
This bundt cake looks absolutely delicious!
Oh YUM! I declare you a cooking genius! Oatmeal cookies are wonderful and this sounds like a pretty amazing way to have them!
That’s one brilliant idea! I LOVE the look of this cake. I haven’t heard of a cookie cake!
I love that you made such a cake! You did a fantastic job incorporating the sprinkles into your cake. It’s a delicious cake made into lots of fun with the added sprinkles 🙂
Loved our Bundt, Laura as always it looks delicious, and gorgeous.
Looks sooooo good!
Well this certainly gives cake and cookies a whole new meaning!! 😀
I love this…sounds super delish!
This cake looks so stunning! I love that bundt pan. Don’t worry about the “sprinkles” not showing, in my eyes I thought the chocolate chips were the sprinkles throughout and I thought that was such a good idea!
This cake would definitely be a hit here. The Hubs loves oatmeal cookies and we both love cake. Very creative!
I love the idea of a cookie cake. Oatmeal plus chocolate chips are a favourite of mine!
My wife has been pestering me for oatmeal cookies for a while when I came across this recipe. I’m a bundt cake junkie so I figured win win! I used 2 6 cup bundt pans and dusted them with sugar and they came out great. 2 questions…. you specified fine sea salt. I have coarse sea salt, rustic sea salt, kosher salt, fine kosher salt and table salt. I wound up using about 2/3 teaspoon table salt. Should I use the fine kosher salt instead? Also you called for 3 cups or 378g of AP flour. I use King Arthur which specifies 120g per cup. I went with 378g since that’s what you called for. The crumb was dense but I figured that was intentional since it’s an oatmeal ‘cookie’ cake. Any thoughts….? In any case the cakes came out great. Thanks for a keeper!
Honestly, fine sea salt is likely to be saltier still, so I would not reduce it. As far as which… I have honestly never seen fine Kosher salt! Part of me wants to say use whichever is not iodized but that it just my preference as to avoiding whatever flavor the not naturally occurring iodine might add. And actually I prefer sea salt so much that even my Kosher salt is sea salt. The only non sea salt I have is the Himalayan pink salt for when I had to do a serious iodine free diet for thyroid cancer. The most important thing is that it be a fine grind so that it melts into the recipe versus encountering chunks of salt (which is sometimes fun but not what I was doing here). Does your fine Kosher salt still have the flakiness Kosher salt is known for? I am sure it is fine no matter what but now the baker in me is wondering if it measures (weighs) really different if you were scaling the recipe up to make many cakes.
As to the flour, I am old enough to remember when King Arthur only gave it in ounces. So I honestly never checked for their weight (despite using KA flour) because I hate using ounces for flour. I have never worried about the weight changing with the brand of flour. The most important thing to me is to be consistent. So every cup of AP flour on my blog will be 126 g. I don’t think 18 g is enough to have changed the consistency. What gets crazy is when you see how much a scooped cup of flour weighs, especially if you don’t fluff it first. To me, if you don’t have a scale, the most reliable way to measure flour is by fluffing it by whisking or stirring with a fork, and then spooning it gently into a measuring cup until it is mounded, and then using a straight edge of a butter knife to remove that mound–and be sure to start outside the mound so you do not depress the flour. I have tested this multiple times and for me personally it has always come out to 126 g. I will also say one of the reasons I love bundt cakes so much (I am a junkie like you) is because they are forgiving. So I would say KA and I are close enough anyway in a home baking (versus commercial) situation anyway.
If you love bundt cakes be sure to check out the others I have.