Oatmeal Cocoa Cake
A rich, chocolatey oatmeal cake with a moist texture and deep cocoa flavor, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Pour boiling water over rolled oats; set aside.
- Cream sugar and shortening together; add eggs and vanilla and beat well.
- Add the oat mixture to the creamed mixture.
- Sift dry ingredients (flour, salt, baking soda, cocoa) together and beat into the mixture.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 39 minutes.
- Dust with powdered sugar or frost with chocolate creme frosting to serve.
Tips & Substitutions
For a richer flavor, consider using unsweetened applesauce in place of half the shortening. If you prefer a healthier version, substitute whole wheat flour for all-purpose flour. You can also add nuts or chocolate chips for added texture. Be careful not to overmix once you combine the wet and dry ingredients to ensure a tender crumb.
Serving Suggestions
This Oatmeal Cocoa Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served alongside a cup of coffee or tea for an afternoon treat. For a festive touch, dust with powdered sugar or top with chocolate frosting, similar to what's used in Mary'S Ricotta Cheese Pie.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cocoa Cake contains roughly 396 calories, with 6g protein, 45g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1085mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use old-fashioned oats instead of quick rolled oats?
Yes, you can use old-fashioned oats, but the texture of the cake may be slightly different. Old-fashioned oats will provide a chewier bite. If you use them, consider allowing the oats to soak in the boiling water a bit longer to soften.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute an equal amount of butter or margarine for a similar texture. Coconut oil is another great alternative that adds a unique flavor. Just remember that using butter may change the flavor slightly.
Can I make this cake ahead of time?
Absolutely! This cake stores well, making it perfect for preparing in advance. You can bake it a day or two ahead of time. Just be sure to store it properly to maintain its moisture and flavor, and frost it right before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).