This cake is perfect.
It’s perfect for any kind of celebration: Mother’s Day (hint, hint), a birthday or a congratulations, it’s Friday celebration. Any occasion is worthy of this moist, oatmeal-filled and chocolate-studded cake.
Picture your favorite oatmeal chocolate chip cookie. You can taste the warmth of a hint of cinnamon, the oatmeal is a little chewy but the sugar makes it soft on the inside.
Now picture that in a cake.
That’s basically what this Oatmeal Chocolate Chip Cake is like.
It’s quickly become one of my go-to cake recipes, and that’s saying a lot for someone who doesn’t make many cakes.
And it’s up to you whether you top it with the rich and sweet cream cheese icing or not. I think it’s fine without, but if you need a little extra decadence, go for it!
P.S. I used half AP flour and half whole wheat flour in my recipe for a little more oomph, but if you don’t have whole wheat flour, feel free to just use all AP.
