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This simple oatmeal raisin cookie cake is so delicate and chewy and loaded with cinnamon and candy raisins! Plus, it’s topped with the most effective maple-cinnamon buttercream! In the event you’re a fan of cookie desserts and oatmeal raisin cookies, you’ll love this recipe!
All events deserve cake, however not all friends of honor love conventional desserts. Enter the cookie cake. Certain, you may go the standard chocolate chip cookie cake route, however why not change it up? If you recognize an oatmeal raisin cookie fan, this cookie cake is the right cake for them. It’s scrumptious and also you undoubtedly should attempt it. Listed below are a few of my favourite issues about it.
- Texture. Thick, delicate, and chewy, this cookie cake is every little thing an oatmeal raisin cookie ought to be and extra. It’s really my chewy oatmeal raisin cookie recipe, simply in cookie cake type! It’s wonderful.
- Cinnamon! In the event you’re a cinnamon lover like me, you’re going to go nuts over this cookie cake. The overall response from my style testers has been “Oh, the cinnamon!”. It’s within the cookie cake and the maple icing. It completely compliments the cookie, however doesn’t overpower it.
- Raisins in each chunk. I made positive there have been a number of candy, chewy raisins within the cookie cake dough. You’re positive to come across a minimum of 1 (most likely 2 or 3) in each chunk.
- Problem-free. I really like that you simply don’t have to fuss with rolling this cookie dough out into particular person cookies. Simply unfold it right into a cake pan and bake. It’s the right simple dessert for a birthday, special day, or simply since you really feel prefer it.
Ingredient Notes and Substitutions
Right here’s a fast have a look at what you’ll want for this oatmeal raisin cookie cake recipe. I’ve additionally included notes on crucial ones – why you want them and doable substitutions. Make sure to scroll to the recipe card beneath for actual measurements.
- All-purpose flour – Make sure to not over measure your flour, or you may find yourself with a dense, dry cookie cake. I all the time suggest a meals scale, however the spoon and stage technique additionally works.
- Baking soda – This helps give the cookie a pleasant, chewy texture.
- Salt – Chances are you’ll marvel why salt could be in a candy dessert, but it surely’s simply sufficient to truly deliver out the flavour of every little thing else, not make the dessert salty.
- Gentle brown sugar and granulated sugar – I used each granulated white sugar and brown sugar right here. The brown sugar brings a little bit further moisture and a beautiful molasses-y depth to the flavour profile. Be at liberty to make use of all gentle brown sugar, and even darkish brown sugar for a deeper taste.
- Eggs – Make sure to use giant eggs, not medium or further giant.
- Raw fast oats – Don’t attempt to use conventional oats. They are going to be too agency and chewy.
- Raisins – Dried cranberries would additionally work. Not a dried fruit fan? Go together with chocolate or white chocolate chips as an alternative.
- Powdered sugar – For an awesome piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nevertheless, you may cut back the quantity in case you’d wish to. If you wish to cut back it, I’d suggest lowering every little thing else as nicely, in equal elements.
- Maple extract – You possibly can swap the maple extract out for vanilla if wanted. You’ll find yourself with a cinnamon-vanilla buttercream.
Tie in your apron and get your self to the kitchen. Right here’s a fast rundown of the way to make this simple oatmeal raisin cookie cake recipe. You’ll discover extra detailed directions within the recipe card beneath.
- Prep. Preheat oven to 350°F, line a 9-inch cake pan with parchment paper, and grease the perimeters.
- Mix the dry elements. Whisk collectively the flour, baking soda, cinnamon, and salt.
- Mix the moist elements. Cream the butter and sugars collectively on medium velocity till gentle in shade and fluffy. Combine within the eggs, one after the other, after which combine within the vanilla.
- Add the dry elements. Combine the dry elements into the moist elements.
- Add oats and raisins. Fold within the oats and raisins.
- Bake. Press the cookie dough into the cake pan, press a number of extra raisins into the highest, and bake for 18-20 minutes.
- Cool. Permit the cookie cake to chill fully in its pan earlier than eradicating and frosting.
- Make the buttercream. Beat the butter till easy after which combine in half of the powdered sugar adopted by the maple extract, cinnamon, and a tablespoon of cream. Combine within the remaining powdered sugar. Add extra heavy cream if wanted.
- Frost the cookie cake. Pipe the buttercream in swirls across the prime fringe of the absolutely cooled cake.
Ideas for Success
- Measure your flour rigorously. Use a meals scale or the spoon and stage technique in case you don’t have one. It’s essential to make use of the correct quantity of flour with a purpose to obtain the right texture. An excessive amount of flour will lead to a dry dessert and, in case you use too little, your cookie cake will end up flat. Learn extra about measuring your flour precisely right here.
- Cream totally. Cream collectively the butter and sugars till the combination has develop into fluffy and has considerably lightened in shade. This incorporates air into the dough which helps make sure that the cake doesn’t end up overly dense.
- Scrape down the perimeters of the bowl. When including elements and mixing them into the dough, use a rubber spatula to scrape down the perimeters of the bowl intermittently. This may assist make sure that all of the elements make it into the dough.
- Don’t over-mix. When mixing the dry elements, oats, and raisins into the cookie cake dough, combine simply till every little thing is integrated. Mixing previous this level could cause the glutens within the flour to overdevelop, which is able to finish you with a tricky cookie cake.
- Cool fully within the pan. This dessert wants some further time within the pan to agency up because it cools. Letting it cool within the pan permits it to agency up, making it a lot simpler to take away from the pan with out it breaking.
- Get the frosting proper. Be at liberty so as to add a little bit further heavy cream or powdered sugar to the frosting to get the consistency proper. Try my tutorial on the way to get the precise frosting consistency for extra.
Correct Storage
- Fridge or counter. Retailer slices of oatmeal raisin cookie cake in a single layer in an hermetic container or wrap the entire cake in a double layer of plastic wrap. I like utilizing toothpicks to prop the plastic away from the frosting. You possibly can retailer this confection within the fridge for as much as 5 days. In the event you depart the frosting off, you may retailer it at room temperature for as much as 5 days.
- Freezer. Pop the cookie cake within the freezer for a few hours to permit the frosting to agency up after which wrap the entire thing in a double layer of plastic wrap. In any other case, organize slices in a single layer in an hermetic container. Oatmeal raisin cookie cake will hold within the freezer for as much as 3 months.
Recipe
Prep Time: 35 minutes
Prepare dinner Time: 18 minutes
Complete Time: 53 minutes
Yield: 8-10 slices
Class: Dessert
Technique: Oven
Delicacies: American
Description
This simple oatmeal raisin cookie cake is so delicate and chewy and loaded with cinnamon and candy raisins! Plus, it’s topped with the most effective maple-cinnamon buttercream! In the event you’re a fan of cookie desserts and oatmeal raisin cookies, you’ll love this recipe!
Substances
Cookie Cake
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp floor cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed gentle brown sugar
- 1/2 cup (104g) sugar
- 2 giant eggs
- 2 tsp vanilla extract
- 2 cups (175g) raw fast cook dinner oats
- 1 1/2 cups (225g) raisins
Maple Cinnamon Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp maple extract
- 1/2 tsp floor cinnamon
- 1–2 tbsp heavy cream
Directions
Cookie Cake:
- Preheat oven to 350°F (180°C). Put together a 9-inch cake pan with parchment paper within the backside and baking spray on the perimeters. Put aside.
- Mix the flour, baking soda, cinnamon and salt in a medium sized bowl and put aside.
- Cream the butter and sugars collectively in a big mixer bowl on medium velocity till gentle in shade and fluffy, about 2-3 minutes. Scrape down the perimeters of the bowl a number of instances to make certain all is nicely integrated. You need to have the ability to see the change in shade and texture occur and understand it’s prepared.
- Add the eggs one after the other and blend till nicely mixed after every.
- Add the vanilla extract and blend till nicely mixed.
- Add the dry elements and blend till the dough is simply mixed. Don’t over combine.
- Stir within the oats and raisins. Dough can be thick, however sticky.
- Press the cookie dough evenly into the cake pan. Press a number of extra raisins into the highest of the cookie cake, if desired.
- Bake for 18-20 minutes, or till the perimeters simply start to show golden.
- Take away from oven and permit to chill fully within the cake pan, then switch to a serving plate. It it’s absolutely cool, it’s best to have the ability to flip it the other way up onto a cooling rack, place one other cooling rack on prime (which is definitely the underside) after which flip it again over in order that it’s proper facet up.
Buttercream:
- To make the buttercream, add the butter to a big mixer bowl and beat till nicely mixed and easy.
- Add about half of the powdered sugar and blend till nicely mixed and easy.
- Add the maple extract, cinnamon and a tablespoon of cream and blend till nicely mixed and easy.
- Add the remainder of the powdered sugar and blend till nicely mixed and easy. Add extra cream to get the precise consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting across the outer fringe of the cake.
- Retailer cookie cake in an hermetic container. You possibly can retailer it at room temperature for about 24 hours, then retailer within the fridge. With out the buttercream, it will probably stay at room temperature. I like to recommend serving at room temperature, because the cookie will agency up when chilly. Cookie cake is greatest eaten inside 4-5 days.
Diet
- Serving Dimension: 1 Slice
- Energy: 450
- Sugar: 36.6 g
- Sodium: 118 mg
- Fats: 20.3 g
- Carbohydrates: 62.5 g
- Protein: 4.4 g
- Ldl cholesterol: 56.2 mg
