Inspired by the classic cookie, my new Oatmeal Chocolate Chip Cookie Cake is made up of tender and hearty oatmeal chocolate chip cake layers and filled with a cinnamon chocolate chip buttercream.
I’m excited to share with you my first new cake of 2018! This Oatmeal Chocolate Chip Cookie Cake was inspired by the classic cookie we all know and love, but was also inspired by my son Westin. He’s an avid viewer of the Food Network show, “Kid’s Baking Championship.” We watch it together every Monday night. In the season opener, the kids were challenged to make a cookie cake. The kids picked all sorts of cookie flavors, but the one that stood out to me the most was oatmeal chocolate chip. While the kids made actual cookies and stacked them like cakes, I sat there thinking, “this cookie flavor actually needs to be a cake, not just a cookie!”. The wheels in my headed started turning and I got to work the next day.
I knew immediately what I wanted this cake to taste like. It had to be tender, but also hearty to mimic a real oatmeal cookie. I didn’t think throwing in uncooked oats to some cake batter would give me both of those qualities. I did some research and decided I could actually cook my oats and add them to the batter, which makes the cake nice and moist.
As I thought about the rest of the cake, I thought back to my Pumpkin Spice Cake I did in the fall, using some of the Kodiak Cakes Pumpkin Pancake Mix. The flavor and texture were so perfect, and I wondered if using some of Kodiak’s Cinnamon Oat Pancake Mix would help give me the flavorful, hearty cake I was looking for. (No, this post isn’t sponsored by Kodiak, I was just so happy with how the Pumpkin Spice Cake turned out that I thought I’d try using some of their mix again).
So, instead of using 3 cups of all-purpose flour, I used half all-purpose flour and half Kodiak’s Cinnamon Oat Mix. I love how the texture and flavor of the cake layers turned out – just as tender and hearty as I had hoped for. I also made the cakes using all flour instead of flour and Kodiak mix, and it turned out great too. If you use only flour, I’d add an extra teaspoon of cinnamon and a 1/4 cup uncooked oats to the batter at the end. I like that the Kodiak mix gave the cake some extra cinnamon flavor and a few pieces of uncooked oats to create some texture.
For the frosting, I used my cinnamon buttercream from my Churro Cake and added some mini chocolate chips to it. It’s a perfect addition to the cake and almost tastes like actual cookie dough. Win, win.
Since Westin was part of the reason I made this cake, I wanted him to join in on the decorating. So, with my second batch of the cake, I made two small cakes we could work on together.
I’m so impressed with how good he’s getting at frosting and smoothing the sides of the cake.
Unfortunately, the drip was a little too warm when he added to his cake, so it got a bit messy. But, the overall shape and look of his cake was something to be proud of for sure!
I can’t wait to hear your thoughts about this cake. I hope you love it as much as I do!