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This straightforward oatmeal raisin cookie cake is so tender and chewy and loaded with cinnamon and candy raisins! Plus, it’s topped with the perfect maple-cinnamon buttercream! In case you’re a fan of cookie truffles and oatmeal raisin cookies, you’ll love this recipe!
All events deserve cake, however not all visitors of honor love conventional truffles. Enter the cookie cake. Certain, you could possibly go the normal chocolate chip cookie cake route, however why not change it up? If you understand an oatmeal raisin cookie fan, this cookie cake is the right cake for them. It’s scrumptious and also you positively should attempt it. Listed here are a few of my favourite issues about it.
- Texture. Thick, tender, and chewy, this cookie cake is all the things 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 case you’re a cinnamon lover like me, you’ll 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 chew. I made positive there have been a lot of candy, chewy raisins within the cookie cake dough. You’re positive to come across at the very least 1 (most likely 2 or 3) in each chew.
- Trouble-free. I really like that you just don’t must 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 straightforward dessert for a birthday, big day, or simply since you really feel prefer it.
Ingredient Notes and Substitutions
Right here’s a fast take a look at what you’ll want for this oatmeal raisin cookie cake recipe. I’ve additionally included notes on a very powerful ones – why you want them and potential substitutions. You’ll want to scroll to the recipe card beneath for actual measurements.
- All-purpose flour – Make sure to not over measure your flour, or you could possibly find yourself with a dense, dry cookie cake. I at all times suggest a meals scale, however the spoon and stage technique additionally works.
- Baking soda – This helps give the cookie a pleasant, chewy texture.
- Salt – You might surprise why salt could be in a candy dessert, but it surely’s simply sufficient to really convey out the flavour of all the things 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 bit of additional moisture and a beautiful molasses-y depth to the flavour profile. Be happy to make use of all mild brown sugar, and even darkish brown sugar for a deeper taste.
- Eggs – You’ll want to use giant eggs, not medium or additional 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 along with chocolate or white chocolate chips as a substitute.
- 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 when you’d wish to. If you wish to cut back it, I’d suggest decreasing all the things else as nicely, in equal elements.
- Maple extract – You may 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 how one can make this straightforward 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 edges.
- Mix the dry components. Whisk collectively the flour, baking soda, cinnamon, and salt.
- Mix the moist components. Cream the butter and sugars collectively on medium pace till mild in coloration and fluffy. Combine within the eggs, one by one, after which combine within the vanilla.
- Add the dry components. Combine the dry components into the moist components.
- Add oats and raisins. Fold within the oats and raisins.
- Bake. Press the cookie dough into the cake pan, press just a few extra raisins into the highest, and bake for 18-20 minutes.
- Cool. Enable the cookie cake to chill utterly 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 high fringe of the totally cooled cake.
Suggestions for Success
- Measure your flour fastidiously. Use a meals scale or the spoon and stage technique when you don’t have one. It’s essential to make use of the right quantity of flour with a purpose to obtain the right texture. An excessive amount of flour will end in a dry dessert and, when you use too little, your cookie cake will prove flat. Learn extra about measuring your flour precisely right here.
- Cream completely. Cream collectively the butter and sugars till the combination has turn into fluffy and has considerably lightened in coloration. This incorporates air into the dough which helps be sure that the cake doesn’t prove overly dense.
- Scrape down the edges of the bowl. When including components and mixing them into the dough, use a rubber spatula to scrape down the edges of the bowl intermittently. It will assist be sure that all of the components make it into the dough.
- Don’t over-mix. When mixing the dry components, oats, and raisins into the cookie cake dough, combine simply till all the things is integrated. Mixing previous this level may cause the glutens within the flour to overdevelop, which can finish you with a tricky cookie cake.
- Cool utterly within the pan. This dessert wants some additional 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 happy so as to add a bit of additional heavy cream or powdered sugar to the frosting to get the consistency proper. Take a look at my tutorial on how one can get the fitting 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 may retailer this confection within the fridge for as much as 5 days. In case you go away 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, prepare slices in a single layer in an hermetic container. Oatmeal raisin cookie cake will maintain within the freezer for as much as 3 months.
Recipe
Prep Time: 35 minutes
Prepare dinner Time: 18 minutes
Whole Time: 53 minutes
Yield: 8-10 slices
Class: Dessert
Methodology: Oven
Delicacies: American
Description
This straightforward oatmeal raisin cookie cake is so tender and chewy and loaded with cinnamon and candy raisins! Plus, it’s topped with the perfect maple-cinnamon buttercream! In case you’re a fan of cookie truffles and oatmeal raisin cookies, you’ll love this recipe!
Elements
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 mild brown sugar
- 1/2 cup (104g) sugar
- 2 giant eggs
- 2 tsp vanilla extract
- 2 cups (175g) raw fast prepare 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 edges. 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 pace till mild in coloration and fluffy, about 2-3 minutes. Scrape down the edges of the bowl just a few instances to make sure all is nicely integrated. It’s best to have the ability to see the change in coloration and texture occur and realize it’s prepared.
- Add the eggs one by one and blend till nicely mixed after every.
- Add the vanilla extract and blend till nicely mixed.
- Add the dry components and blend till the dough is simply mixed. Don’t over combine.
- Stir within the oats and raisins. Dough will probably be thick, however sticky.
- Press the cookie dough evenly into the cake pan. Press just a few 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 utterly within the cake pan, then switch to a serving plate. It it’s totally cool, you need to have the ability to flip it the other way up onto a cooling rack, place one other cooling rack on high (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 fitting 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 may retailer it at room temperature for about 24 hours, then retailer within the fridge. With out the buttercream, it might probably stay at room temperature. I like to recommend serving at room temperature, for the reason that 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
