Okay, confession time: I have a serious weakness for anything that tastes like an oatmeal raisin cookie, but the idea of scooping out dozens of individual cookies can sometimes feel like a marathon. Especially when that 3 PM craving hits and all I want is something comforting and sweet, but I’m also trying to wrangle kids or finish up work. That’s where this incredible What is oatmeal raisin cookie cake? comes in. It’s like your favorite chewy oatmeal raisin cookie got a fabulous upgrade, baked into one glorious, shareable cake. Forget fussing with cookie sheets; this is pure, unadulterated cookie bliss, all in One Pan. It’s become my go-to for potlucks, holidays, or just a Tuesday when we all need a little something special. If you love that classic cinnamon-spiced, chewy-on-the-inside, slightly crisp-on-the-edges flavor, you are going to absolutely adore this.
What is an Oatmeal Raisin Cookie Cake?
What is a “seen”?What is oatmeal raisin cookie cake?? Think of it as the best parts of a giant oatmeal raisin cookie, but baked in a round cake pan. It’s not a fussy layer cake, nor is it a dense, heavy Sheet Cake. Instead, it has that perfect cookie texture – delightfully chewy in the center with slightly crisp edges, just like you’d hope for in a perfect cookie. The flavors are all there: the warm embrace of cinnamon and nutmeg, the sweetness of brown sugar and raisins, and that unmistakable hearty chew from the oats. It’s essentially a hug in cake form, delivering all the comforting nostalgia of a homemade cookie without all the individual shaping. It’s simple, it’s straightforward, and it’s ridiculously satisfying.
Why You’ll Love This Recipe
Honestly, there are so many reasons why this oatmeal raisin cookie cake has earned a permanent spot in my recipe binder, and why I think you’ll love it just as much. First off, the flavor profile is just divine. It captures that quintessential oatmeal raisin cookie taste perfectly, but amplified! The warm spices, the sweet chewiness of the raisins, and the comforting oat base create a symphony of deliciousness. It’s not overly sweet, which I really appreciate. Then there’s the simplicity. If you can stir ingredients together, you can make this cake. Seriously, it’s a lifesaver on busy nights when you want to bake something wonderful but don’t have hours to spare. The ingredients are also incredibly budget-friendly – pantry staples for the most part, which is always a win in my book. And the versatility! You can serve it warm with Ice Cream for a decadent dessert, or enjoy it at room temperature with a cup of coffee for breakfast or a snack. It’s surprisingly adaptable. What I love most about this recipe, though, is the texture. It achieves that perfect balance of chewy and tender that’s so hard to get with individual cookies, especially if your oven is a little temperamental. It truly is the best of both worlds – the ease of a cake with the soul-warming flavor of a cookie.
How to Make An Oatmeal Raisin Cookie Cake
Quick Overview
Making this oatmeal raisin cookie cake is wonderfully straightforward. You’ll essentially cream together butter and sugars, add eggs and vanilla, then mix in your dry ingredients with oats and raisins. Press it into a prepared pan, bake until golden brown and slightly set, and then finish it off with a simple glaze. The whole process, from start to finish, takes less than an hour, making it perfect for spontaneous baking. It’s designed for maximum flavor and texture with minimal fuss, so don’t be intimidated – you’ve got this!
Ingredients
For the Main Batter:
1 cup (2 sticks) unsalted butter, softened: Make sure it’s properly softened, not melted! This is crucial for getting that classic cookie texture. I usually pull mine out about an hour before I plan to start baking.
1 cup packed light Brown Sugar: This is key for that caramel-like sweetness and chewy texture. Don’t skip packing it into the measuring cup!
½ cup granulated sugar: For a touch of crispness and balance.
2 large eggs: Room temperature eggs incorporate better into the batter. If you forget to take them out, just pop them in a bowl of warm water for 5-10 minutes.
1 teaspoon vanilla extract: A classic flavor enhancer that rounds out the cookie taste.
1 ½ cups all-purpose flour: The backbone of our cake. Spoon and level it into your measuring cup; don’t scoop directly from the bag, as this can lead to too much flour.
1 teaspoon baking soda: This helps with leavening and that slightly crisp edge.
½ teaspoon salt: Balances the sweetness and brings out all the flavors.
1 teaspoon ground cinnamon: The heart and soul of any good oatmeal raisin cookie!
½ teaspoon ground nutmeg: Adds a warm, fragrant depth that pairs beautifully with cinnamon.
3 cups rolled oats (old-fashioned): Please, use rolled oats, not quick-cooking. The texture is essential here. They give it that satisfying chew.
1 ½ cups raisins: For that sweet, chewy burst in every bite. If you’re not a huge raisin fan, you can reduce this slightly or even substitute with dried cranberries!
For the Glaze:
1 cup powdered sugar: Sifted, if you want it extra smooth. This makes the glaze easy to work with.
2-3 tablespoons milk (or half-and-half for extra richness): Start with 2 tablespoons and add more, a teaspoon at a time, until you reach your desired drizzle consistency. You can also use almond milk or oat milk if you prefer.
½ teaspoon vanilla extract: Just a touch to enhance the flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan (springform pans work wonderfully here if you have one, as they make removal super easy). Grease it really well with butter or cooking spray, then lightly flour it. Alternatively, you can line the bottom with parchment paper for even easier cleanup. This step is important to prevent any sticking and ensure your beautiful oatmeal raisin cookie cake comes out in one glorious piece.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Give it a good stir to make sure everything is evenly distributed. This ensures your spices and leavening agents are spread throughout the batter, leading to consistent flavor and rise. Set this aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar. Beat them on medium speed for about 2-3 minutes until the mixture is light and fluffy. This creaming process is vital for incorporating air, which contributes to the cake’s texture. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. You want this mixture to be smooth and well combined.
Step 4: Combine
Gradually add the dry ingredients (from Step 2) to the wet ingredients (from Step 3). Mix on low speed until just combined. Be careful not to overmix here; we’re aiming for a tender texture, not a tough one. Overmixing can develop the gluten too much. Once the flour mixture is almost incorporated, add the rolled oats and raisins. Stir these in with a spatula or on the lowest mixer speed until they’re just distributed throughout the batter. It will be a thick, glorious dough.
Step 5: Prepare Filling
This recipe doesn’t really have a separate “filling” in the traditional cake sense, but the raisins are what create those delightful pockets of chewy sweetness throughout the cake. Make sure they are evenly distributed when you add them in the previous step.
Step 6: Layer & Swirl
Spoon the cookie cake batter into your prepared 9-inch round cake pan. Use a spatula or the back of a spoon to evenly press the batter into the pan, spreading it out to the edges. Don’t worry if it’s not perfectly smooth; a slightly rustic look is part of its charm!
Step 7: Bake
Place the pan in the preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the edges are golden brown and set, and the center looks mostly cooked through. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. The exact time can vary depending on your oven, so keep an eye on it after the 30-minute mark. I usually find mine is perfect around 35 minutes.
Step 8: Cool & Glaze
Once baked, let the oatmeal raisin cookie cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to firm up a bit. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you have a drizzly consistency. Once the cake has cooled for the initial period, you can either drizzle the glaze over the warm cake or let it cool completely before glazing. Drizzling while it’s still a little warm creates a lovely slightly set glaze.
Step 9: Slice & Serve
Once the glaze is set (or if you chose to skip it), carefully remove the cake from the pan (if using a springform, release the sides). Slice it into wedges, just like you would a regular cake. It’s absolutely delicious served warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream, but it’s also fantastic at room temperature. The aroma alone will make everyone gather in the kitchen!
What to Serve It With
This oatmeal raisin cookie cake is so versatile, it fits in perfectly at almost any occasion! For a cozy breakfast, I love serving it warm with a strong cup of coffee or a creamy latte. It’s a fantastic alternative to muffins or toast on a weekend morning. For brunch, it adds a delightful touch of sweetness to the table. I’ll sometimes dust it with a little extra powdered sugar and serve it alongside some fresh berries. It makes it feel a little more elegant. As a dessert, it’s pure magic. A slice served warm with a scoop of good quality vanilla bean ice cream or even a salted caramel ice cream is pure heaven. The contrast of warm cake and cold ice cream is just unbeatable. And for those cozy snack times? It’s perfect on its own, perhaps with a glass of cold milk. My kids absolutely devour it this way after school. I’ve also found it pairs wonderfully with a hot apple cider during the fall months. Really, any beverage that complements warm spices and comforting sweetness will be a winner!
Top Tips for Perfecting Your Oatmeal Raisin Cookie Cake
I’ve made this oatmeal raisin cookie cake more times than I can count, and along the way, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. First, regarding the oats: please, please use old-fashioned rolled oats. Quick oats will turn this into a mushier cake, and that’s not what we’re going for. The rolled oats give it that signature chew and structure. When it comes to mixing the batter, resist the urge to overmix once you add the flour. A few streaks of flour are okay, as they’ll disappear as you fold in the oats and raisins. Overmixing develops the gluten in the flour, which can lead to a tougher cake, and we want that tender, chewy cookie texture. For the raisins, if yours are a bit dry and hard, a quick soak in warm water for about 10 minutes (then drained very well) can rehydrate them, making them plumper and juicier in the cake. If you like a more intricate swirl, you can reserve about a quarter of the dough, mix in a bit more cinnamon and a few extra raisins into that portion, then dollop and swirl it onto the top layer before baking. For ingredient swaps, I’ve tested this with a mix of all-purpose and whole wheat flour (using about 1 cup AP and ½ cup whole wheat) and it turned out wonderfully nutty and hearty. You could also swap out half of the raisins for dried cranberries or even some chopped walnuts or pecans for added texture and flavor. For baking, I always recommend using the middle rack in your oven. This ensures even heat circulation all around the cake. If you notice the top is browning too quickly before the center is done, you can loosely tent a piece of aluminum foil over the top. And for the glaze, the consistency is really up to you. If you like a thin glaze that soaks in a bit, use more milk. For a thicker, more opaque glaze, use less milk. You can also add a tiny pinch of salt to the glaze to really make the flavors pop.
Storing and Reheating Tips
One of the best things about this oatmeal raisin cookie cake is how well it keeps! At room temperature, if it’s not glazed, it will stay wonderfully fresh for about 2-3 days. Just store it in an airtight container or cover the cut cake tightly with plastic wrap. If you’ve already added the glaze, it’s best to store it in the refrigerator to keep the glaze from becoming too soft or sticky. In the fridge, it should keep well for up to 4-5 days. I usually let it come to room temperature for about 30 minutes before serving again, or you can gently reheat a slice in the microwave for about 15-20 seconds for that fresh-from-the-oven warm goodness. If you want to freeze portions, this cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. To thaw, unwrap the slices and let them come to room temperature, or gently warm them as mentioned above. For the glaze, I generally recommend adding it just before serving or within a day or two of baking for the best texture. If you are freezing, it’s often best to glaze after thawing.
Frequently Asked Questions
Final Thoughts
I really hope you give this oatmeal raisin cookie cake a try. It’s one of those recipes that just brings a smile to my face every time I make it, and it’s always a crowd-pleaser. It’s the perfect balance of comforting, familiar flavors and delightful textures, all wrapped up in a beautifully simple cake. It’s proof that sometimes, the best treats are the ones that are easy to make but deliver so much flavor and joy. If you loved this, you might also enjoy my Chewy Chocolate Chip Cookie Bars or my Spiced Apple Crumble Cake – they have that same comforting, home-baked feel. I can’t wait to hear what you think! Let me know in the comments below how yours turns out, or if you’ve tried any fun variations. Happy baking, everyone!
Oatmeal Raisin Cookie Cake
Ingredients
Main Ingredients
- 1.75 cups All-purpose flour
- 1 tsp Baking soda
- 0.75 tsp Ground cinnamon
- 0.5 tsp Salt
- 0.75 cup Unsalted butter, room temperature
- 0.75 cup Packed light brown sugar
- 0.5 cup Sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 2 cups Uncooked quick cook oats
- 1.5 cups Raisins
- 0.5 cup Unsalted butter, room temperature
- 2 cups Powdered sugar
- 0.5 tsp Maple extract
- 0.5 tsp Ground cinnamon
- 1 tbsp Heavy cream
Instructions
Cookie Cake:
- Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl a few times to be sure all is well incorporated. You should be able to see the change in color and texture happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix.
- Stir in the oats and raisins. Dough will be thick, but sticky.
- Press the cookie dough evenly into the cake pan. Press a few more raisins into the top of the cookie cake, if desired.
- Bake for 18-20 minutes, or until the edges just begin to turn golden.
- Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate. It it’s fully cool, you should be able to flip it upside down onto a cooling rack, place another cooling rack on top (which is actually the bottom) and then flip it back over so that it’s right side up.
Buttercream:
- To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the maple extract, cinnamon and a tablespoon of cream and mix until well combined and smooth.
- Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.
- Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.
