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oatmeal raisin cookie cake

This oatmeal raisin cookie cake is soft, chewy, loaded with cinnamon and sweet raisins, topped with maple-cinnamon buttercream, and has a rich, comforting flavor perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.75 cups unsalted butter, room temperature
  • 0.75 cups light brown sugar
  • 0.5 cups sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups uncooked quick cook oats
  • 1.5 cups raisins

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Prepare a 9-inch round cake pan with parchment paper and spray with non-stick spray.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, beat butter, brown sugar, and sugar until creamy and light, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Stir in oats and raisins.
  7. Evenly press dough into prepared pan. Optional: press additional raisins on top.
  8. Bake for 18-20 minutes or until edges are golden. Cool in pan before transferring.
  9. Prepare buttercream: beat butter until smooth, gradually add powdered sugar and mix well. Add maple extract, cinnamon, and 1 tablespoon heavy cream. Adjust consistency with remaining cream if needed.
  10. Pipe or spread buttercream over cooled cookie cake. Serve and enjoy!

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness. Best served at room temperature.