Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
User Reviews
4.7
36 reviews
Excellent
Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
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This Oatmeal-Raisin Snack Cake with Cream Cheese Frosting is wonderfully light and moist - a perfect casual dessert. It tastes like a big oatmeal-raisin cookie!
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Ingredients
For the Cake:
- 1½ cups boiling water
- 1½ cups raisins
- 1 cup quick-cooking steel cut oats
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese cold
- 3 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- In a medium bowl, stir together the boiling water, raisins and oats and let sit for 20 minutes.
- In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt; set aside.
- Using an electric mixer, beat the butter and both sugars together on high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the eggs and vanilla extract, beating to combine. Reduce the mixer speed to low and add the oat mixture, then gradually add the flour mixture, beating until just combined. Give the mixture a final stir with a rubber spatula and transfer to the prepared baking pan.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Place on a wire rack and cool completely before frosting.
- Make the Cream Cheese Frosting: Using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth, about 3 minutes. Reduce the mixer speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the vanilla extract and salt, increase the mixer speed to medium-high and beat until light and smooth, about 2 minutes. Spread over the cooled cake and serve. Leftovers can be stored at room temperature, covered, for up to 4 days.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
60mg
(20%)
Sodium
220mg
(9%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
495IU
(10%)
Vitamin C
0.7mg
(1%)
Calcium
46mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 15to 18 servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 220mg | 9% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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