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You are here: Home > Archives > Chocolate Oatmeal Cake with Pecan Caramel Topping

Chocolate Oatmeal Cake with Pecan Caramel Topping

February 2, 2021 (last updated March 27, 2021)

5 from 1 vote
6 Comments

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This incredibly moist and fluffy chocolate oatmeal cake is glazed with gooey sticky pecan caramel topping. The addition of moistened oatmeal makes the difference in the cake. The cake is very quick to put together.

chocolate oatmeal cake is topped with pecan caramel topping

I have to admit that I often crave for a piece of chocolate cake from time to time; you know, the kind that is soft, moist, fluffy, and melt in your mouth delicious? This chocolate oatmeal cake hits the right spot.

Let me tell you… this is incredibly moist and soft cake. Besides, the oatmeal adds wholesomeness to the cake and makes you feel like you’re eating something good without feeling guilty, even though it carries the title of “chocolate cake“. Sounds like a good excuse?

The sticky gooey caramel topping on this chocolate oatmeal cake is another kicker in this recipe. It’s not overly sweet as you would imagine from most caramel toppings. Furthermore, the pecan pairs so well with caramel and adds pleasant bites to the cake.

So if you are in the mood for a sweet indulgence, try this chocolate oatmeal cake with pecan caramel topping recipe. It is super easy to make and quick to put together. Share it with your loved ones. Once they take a bite, they might not mind the calories.

Chocolate oatmeal cake is baked in a 9x13 inch glass pan

Chocolate Oatmeal Cake Recipe Tips

  • Quick oats: You will need to use quick oats. Quick oats softens nicely in the cake without being too chewy. Soaking oats with chocolate pieces in scalding milk will create the soft and moist texture of this cake.
  • Semi-sweet chocolate: I use a semi-sweet chocolate bar and soak it in the scalded milk with oats. The heat of milk will melt the chocolate. You can also use dark or milk chocolate instead or use chocolate chips. However it will change the sweetness of the cake depends on the sugar content in the chocolate.
  • Scalded milk: Heat the milk until just before it comes to a boil, when bubbles appear around the edge of the pan and an instant-read thermometer reads between 180°F and 185°F. Do not bring the milk to a full boil.

Can I Use Regular Old fashioned Rolled Oats Instead Of Quick Oats?

Quick oats are cut into more pieces than regular rolled oats. They are also rolled thinner. Therefore they absorb the liquid a lot faster than regular rolled oats. If you need to use regular oats, soak them in hot milk much longer to soften enough. It will take about 15 minutes.

Baking Instructions

  • combine semi-sweet chocolate, quick oats and butter
  • Soak chocolates, oats, and butter in hot milk

Combine quick oats, chocolate pieces, and butter in a bowl and pour scalded milk. Let them soak for 5 minutes while you are preparing the dry ingredients.

  • Combine the dry ingredients
  • Add brown sugar and milk

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add brown sugar, beaten eggs and mix well.

  • Whisk the flour mixture with brown sugar and egg
  • Pour in the oat and chocolate mixture soaked in milk

Add the oat & chocolate mixture into the flour mixture; mix well. Pour the batter in a greased 9×13 inch pan. Bake at preheated 350˚F oven for 35 minutes or until done.

  • Boil butter, cream and brown sugar to make caramel toping
  • Pour the pecan caramel topping over the chocolate oatmeal cake

To make the caramel topping; put butter, brown sugar, heavy cream in a pan, and bring to boil. Boil for 2 minutes, and add the chopped pecan. When the cake comes out of oven, pour the hot caramel topping over the cake immediately.

A slice of chocolate oatmeal cake is on a plate with a fork
Chocolate oatmeal cake with pecan caramel frosting provides a soft and moist dessert

Chocolate Oatmeal Cake with Pecan Caramel Topping

Holly Ford
Incredibly moist and fluffy chocolate oatmeal cake glazed with gooey sticky pecan caramel topping. The addition of oatmeal provides moistness in the cake and it is quick to put together
5 from 1 vote
Print Pin Comment
Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9×13 inch baking pan

Ingredients
  

  • 1 1/4 cup milk
  • 1 cup quick cooking oats
  • 4 oz semi-sweet chocolate broken into pieces
  • 1/2 cup butter softened and diced
  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup brown sugar
  • 3 eggs well beaten
  • 1 tsp vanilla

Pecan Caramel Topping

  • 6 tbsp butter
  • 3/4 cup brown sugar
  • 1/4 cup heavy cream
  • 3/4 cup chopped pecan

Instructions
 

  • Preheat the oven to 350˚F. Grease a 9×13 inch pan and set aside.
  • Put milk in a small sauce pan over medium heat. Scald the milk just until it comes to boil.
  • Meanwhile, combine oats, chocolate pieces, and butter in a medium mixing bowl. Pour the scalded milk and stir; set aside to soak.
  • In a large mixing bowl, whisk flour, sugar, baking soda and salt. Add brown sugar, eggs, vanilla, and whisk together to combine.
  • Stir the oat chocolate mixture to make sure all the chocolate and butter pieces are melted in the milk. Add it to the flour mixture and mix well. Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes or until done.
  • For pecan caramel topping; put butter, brown sugar, and cream in a small sauce pan over medium high heat and bring it to boil. Boil for 2 minutes and remove from the heat. Add the pecan and stir.
  • When the cake comes out of oven, pour the hot caramel topping over the cake immediately. Let the cake cool in a pan on a cooling rack completely.
Keyword caramel topping, chocolate cake with oatmeal, chocolate oatmeal cake, easy chcolate cake, moist chocolate cake recipe, oatmeal cake, oatmeal chocolate cake, oatmeal recipes, pecan caramel topping
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Filed Under: Archives, Desserts and Baking, Recipes, Western Recipes Tagged With: Chocolate, Oatmeal

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Comments

  1. John / Kitchen Riffs says

    February 2, 2021 at 8:33 pm

    Chocolate? I’m in! This looks so good — really neat combo of ingredients. Thanks!

    Reply
    • Holly Ford says

      February 3, 2021 at 2:14 pm

      Thanks John. You can’t go wrong with chocolate and caramel topping.

      Reply
  2. angiesrecipes says

    February 2, 2021 at 10:33 pm

    I am drooling over that pecan caramel topping!

    Reply
    • Holly Ford says

      February 3, 2021 at 2:14 pm

      Me too!

      Reply
  3. Oma Heidi says

    February 3, 2021 at 1:57 pm

    5 stars
    Mmmmh what a beautiful chocolate cake. Thanks for this recipe.

    Reply
    • Holly Ford says

      February 3, 2021 at 2:13 pm

      Thank you!

      Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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