Oatmeal Raisin Cookie Cake with Maple Cinnamon Buttercream Recipe

Introduction

This Oatmeal Raisin Cookie Cake is a delightful twist on classic cookies, baked into a soft, thick cake form. It combines hearty oats and juicy raisins with warm cinnamon flavors, topped with a smooth maple cinnamon buttercream. Perfect for sharing and sure to satisfy your cookie cravings in cake form!

Ingredients

• 1 3/4 cups (228g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cup (168g) packed light brown sugar
• 1/2 cup (104g) sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (175g) uncooked quick cook oats
• 1 1/2 cups (225g) raisins
• 1/2 cup (112g) unsalted butter, room temperature (for buttercream)
• 2 cups (230g) powdered sugar
• 1/2 tsp maple extract
• 1/2 tsp ground cinnamon (for buttercream)
• 1–2 tbsp heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan by lining the bottom with parchment paper and spraying the sides with baking spray. Set aside.
2. Step 2: In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
3. Step 3: In a large mixer bowl, cream the butter, brown sugar, and sugar together on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl occasionally for even mixing.
4. Step 4: Add the eggs one at a time, mixing well after each addition.
5. Step 5: Stir in the vanilla extract until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
7. Step 7: Fold in the oats and raisins. The dough will be thick and sticky.
8. Step 8: Press the cookie dough evenly into the prepared cake pan. Optionally, press a few extra raisins into the top.
9. Step 9: Bake for 18-20 minutes, or until the edges begin to turn golden.
10. Step 10: Remove from oven and allow to cool completely in the pan. Once cool, carefully invert the cake onto a cooling rack, place another rack on top, then flip back to right side up.
11. Step 11: To make the buttercream, beat the butter in a large bowl until smooth. Add half the powdered sugar and mix well. Add the maple extract, cinnamon, and 1 tablespoon of heavy cream, mixing until smooth.
12. Step 12: Add the remaining powdered sugar and mix until well incorporated. Add more cream as needed to reach a smooth, pipeable consistency.
13. Step 13: Transfer the buttercream to a piping bag fitted with a decorative tip and pipe swirls around the edge of the cookie cake.

Tips & Variations

• For extra chewiness, soak the raisins in warm water or rum for 10 minutes before adding to the dough.
• You can substitute walnuts or pecans for part of the raisins if you prefer a nutty crunch.
• If you want a gluten-free version, try using a gluten-free all-purpose flour blend.
• Use rolled oats instead of quick cook oats for a more rustic texture.

Storage

Store the cookie cake in an airtight container. It can be kept at room temperature for about 24 hours, then refrigerate. Without buttercream, it can stay at room temperature longer. Serve at room temperature for the best texture, as chilling makes the cookie firm. Enjoy within 4-5 days for peak freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can bake the cookie cake a day ahead and store it covered at room temperature. Add the buttercream just before serving for best results.

Can I use other dried fruits instead of raisins?

Absolutely! Dried cranberries, chopped dates, or cherries work well as substitutes or additions to raisins, offering different flavors and textures.

Oatmeal Raisin Cookie Cake with Maple Cinnamon Buttercream Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Oatmeal Raisin Cookie Cake combines the chewy texture of classic oatmeal raisin cookies with the delicious presentation of a cake. Perfect for sharing, this dessert features a thick, soft cookie base studded with plump raisins and finished with a smooth cinnamon maple buttercream frosting. Baked in a cake pan, it offers a fun twist on a beloved cookie that’s ideal for celebrations or cozy gatherings.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Cake

• 1 3/4 cups (228g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cup (168g) packed light brown sugar
• 1/2 cup (104g) sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (175g) uncooked quick cook oats
• 1 1/2 cups (225g) raisins

Buttercream Frosting

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp maple extract
• 1/2 tsp ground cinnamon
• 1–2 tbsp heavy cream

Instructions

1. Preheat the oven: Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan by lining the bottom with parchment paper and coating the sides with baking spray to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the room temperature unsalted butter with the brown sugar and sugar on medium speed until the mixture becomes light in color and fluffy, about 2 to 3 minutes. Scrape down the sides occasionally to ensure even mixing.
4. Add eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate.
5. Add vanilla extract: Mix in the vanilla extract until combined.
6. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid over-mixing and tough dough.
7. Stir in oats and raisins: Using a spatula, fold in the quick cook oats and raisins evenly into the dough. The dough will be thick and sticky.
8. Press dough into pan: Transfer the cookie dough into the prepared cake pan, pressing it evenly across the bottom. Optionally, press a few extra raisins on top for garnish.
9. Bake the cookie cake: Bake for 18 to 20 minutes, or until the edges start turning golden brown and the center is set.
10. Cool the cookie cake: Remove from oven and allow to cool completely in the cake pan. Once cooled, transfer to a serving plate by flipping it out carefully, using two cooling racks to invert and right-side it.
11. Prepare the buttercream: In a large bowl, beat the room temperature butter until smooth and creamy.
12. Add powdered sugar: Add half of the powdered sugar to the butter and beat until smooth and incorporated.
13. Add flavorings and cream: Mix in the maple extract, ground cinnamon, and 1 tablespoon of heavy cream until smooth.
14. Finish the buttercream: Add the remaining powdered sugar and continue beating until smooth. Adjust consistency by adding more heavy cream if needed.
15. Decorate the cookie cake: Fill a piping bag fitted with a large decorative tip (such as Ateco 844) with the buttercream. Pipe swirls around the outer edge of the cookie cake for an elegant finish.
16. Storage: Store the cookie cake in an airtight container. It can be kept at room temperature for up to 24 hours, then refrigerated. Without buttercream, it can stay at room temperature longer. Serve at room temperature for best texture and enjoy within 4-5 days.

Notes

• Do not overmix the dough after adding the dry ingredients to prevent a tough cookie cake.
• The cookie cake is best served at room temperature as it firms up when cold.
• You can press extra raisins on top before baking for a prettier presentation.
• Buttercream can be piped or spread according to your preference.
• To invert the cake after cooling, use two cooling racks to safely flip the cake without breaking.
• This cookie cake keeps well for several days but is freshest within 4-5 days.

Keywords: Oatmeal Raisin Cookie Cake, Cookie Cake, Oatmeal Raisin Cookies, Buttercream, Dessert Cake, Raisin Cookie Cake