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5 from 13 votes

Iced Oatmeal Cookie Bundt Cake

Soft and chewy oatmeal cake with a cream cheese glaze.
Course: Dessert
Cuisine: Cake
Keyword: Bundt Cake, Iced Oatmeal Cookie, Iced Oatmeal Cookie Cake, Oatmeal Bundt Cake, Oatmeal Cake, Oatmeal Cookie Cake

Ingredients

FOR THE CAKE

  • 2 1/2 cups (590 g) water
  • 2 1/2 cup (225 g) uncooked old-fashioned rolled oats, divided
  • 3 cups (345 g) cake flour
  • 2 teaspoon (8 g) baking soda
  • 2 teaspoon (5.2 g) cinnamon
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) butter
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (200 g) brown sugar
  • 1 tablespoon (13 g) vanilla
  • 4 eggs, room temperature

FOR THE GLAZE

  • 1 cup (125 g) powdered sugar, measured and then sifted¬†
  • 3 tablespoons (45.6 g) milk
  • 2 tablespoons (30 g) cream cheese
  • 1 teaspoon (4.2 g) vanilla extract

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray a 10-12 cup bundt pan with nonstick cooking spray, sprinkle turbinado sugar or flour around the sides.
  • In a medium pot, bring water to a boil. Add in 2 cups of the oats, stir, and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
  • In a medium sized mixing bowl, combine the cake flour, remaining 1/2 cup oats, baking soda, cinnamon, and salt. Stir to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. Turn mixer to medium-high and beat the mixture for about 2 to 3 minutes, until smooth in texture and slightly lighter in color.
  • Turn the mixer to low and add in the cooled cooked oats, followed by the flour mixture, mixing until just combined.
  • Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Allow the cake to cool in the bundt pan completely before inverting it onto a cake plate for serving.

FOR THE GLAZE

  • Combine all of the ingredients in a bowl and stir until smooth.

Notes

 
  1. 1.This recipe for frosting makes a little more than what I usually give you. I noticed that my normal amount of frosting didn't quite give me enough to cover the entire cake since I added chocolate chips to it. The chocolate chips make the frosting a little thicker and to cover the entire cake and fill it, you'll need three cups of butter and eight cups of powdered sugar. However, if you don't want chocolate chips in your outter coat of frosting, reduce the butter to two cups, powdered sugar to six cups. The rest of the ingredients can stay the same.
  2. If you don't use chocolate chips in the outter coat of frosting, you'll only need 1/2 cups mini chocolate chips to add to two cups of frosting for the filling.