This incredibly moist and fluffy chocolate oatmeal cake is glazed with gooey sticky pecan caramel topping. Just the right amount of sweetness and goodness!
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 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.
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.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add brown sugar, beaten eggs and mix well.
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.
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.
Chocolate Oatmeal Cake with Pecan Caramel Topping
- 9×13 inch baking pan
- 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
- 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.