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Quick Chocolate Chip Cake


"This spicy, chocolate chip oatmeal cake is very easy to make, and has a chewy texture. The ingredients are mixed in a saucepan."
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1 h 5 m servings 229 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large saucepan, bring the water to a boil. Remove from the heat and add the quick oats. Cover and let stand for a few minutes, until the water is absorbed. While still warm, stir in the butter, white sugar, and brown sugar. Mix until the butter is melted, then stir in the eggs. Combine the flour, baking soda, salt and cinnamon, stir into the oatmeal mixture. Fold in the coconut, 1 cup of the chocolate chips and the nuts. Pour into the prepared pan, and sprinkle the remaining chocolate chips over the top.
  3. Bake for 35 minutes in the preheated oven, until the cake springs back when lightly touched.

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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

Delicious! Followed the recipe exactly. I checked it at 35 minutes but it wasn't quite done, so I baked it a few minutes longer. I didn't use icing, but served it slightly warmed with vanilla ...

Most helpful critical review

This was very different. The recipe said the cake was spicy so I only used half the cinnamon, because I have a sensitive stomach. I added the optional nut (chopped pecans). This tasted like a...

Most helpful
Most positive
Least positive

Delicious! Followed the recipe exactly. I checked it at 35 minutes but it wasn't quite done, so I baked it a few minutes longer. I didn't use icing, but served it slightly warmed with vanilla ...

I thought this was great - something different then the norm with a lot of different textures and tastes. Our family loved it! We did have to bake it about 7 min longer then listed. Wouldn't cha...

This is a very dense, moist, and chewy cake that almost has the consistency of a brownie. It's delicious! Does need an additional 5-10 minutes to fully bake.

I omitted the white sugar entirely, added some extra chocolate chips and used the coconut (toasted) on top of the cake instead of in the batter. True to its name, this cake was surprisingly qui...

My new favorite cake. Perfect chewy texture with the burst of chocolate and subtle cinnamon flavor. I topped this with a cream cheese frosting with mini chocolate chips mixed in, and it was ab...

I tried this recipe as an easier variation to chocolate chip coconut cookies, and it is good! This cake has a nice, chewy texture, good flavor, and is simple to make. My only issue was that I ...

This cake was excellent! We added Cool Whip for frosting.. DELICIOUS

easy and delicious!

wonderfully easy and so good. we found it a little too sweet with cream cheese frosting but agree it would be wonderful warm from the oven with whipped cream or vanilla ice cream.