Mocha Oatmeal Cake Recipes

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FOODCHANNEL EDITOR



FoodChannel Editor image

The mocha flavor and oatmeal texture add nice surprises to this cake. It can be made with leftover coffee to ensure not a drop is left!

Provided by By FoodChannel Editor | April 9, 2015 11:21 am

Time 1h15m

Yield -

Number Of Ingredients 11

2 tablespoons instant coffee blended with 1 1/3 cup boiling water OR 1 1/3 cup leftover hot coffee
1 cup oats
3/4 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 tablespoons cocoa powder

Steps:

  • 1 Pour hot coffee over oats; cover and let stand for 20 minutes. 2 Meanwhile, cream butter and add sugar, brown sugar, eggs and vanilla. Mix well. 3 Mix together the flour, baking soda, salt and cocoa. 4 Alternate adding small amounts of the dry ingredients with the oats/coffee mixture, mixing well with each addition. 5 Pour into greased bundt pan and bake at 350 degrees for 55 minutes.

MOCHA OATMEAL CAKE



Mocha Oatmeal Cake image

Nice. For another flavor profile cut the coffee and cocoa and add cinnamon. Then top with Recipe #478186

Provided by Ambervim

Categories     Dessert

Time 1h15m

Yield 1 Cake

Number Of Ingredients 17

2 tablespoons instant coffee
1 1/3 cups boiling water
1 cup rolled oats
1/2 cup butter, soft
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
3 tablespoons butter, soft
2 cups confectioners' sugar, sifted
1 dash salt
1 teaspoon tsps vanilla extract
2 tablespoons coffee, reserved

Steps:

  • reheat oven to 350.
  • Mix coffee and water. Reserve 2 tablespoons for icing.
  • Pour over oats and stir.
  • Cover and let stand for 20 minutes.
  • Beat butter until creamy and add sugars.
  • Beat till fluffy.
  • Add vanilla and eggs.
  • Add oat mixture and blend well.
  • Sift together flour, soda, salt and cocoa. Add to other bowl.
  • Turn batter into silpat 9 inch equivalent pan (or grease & flour pan).
  • Bake 50-55 minutes.
  • FROSTING:.
  • Cream butter and sugar. Add salt, vanilla and coffee.
  • Beat until smooth.
  • Frost the cooled cake.

Nutrition Facts : Calories 4874.3, Fat 144.3, SaturatedFat 84.5, Cholesterol 707.6, Sodium 5085.7, Carbohydrate 863.5, Fiber 15.2, Sugar 650.6, Protein 46.9

MOCHA SWIRL POUND CAKE



Mocha Swirl Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 16 servings

Number Of Ingredients 11

Pillsbury® Baking Spray with Flour
1 cup milk
1 tbsp. white vinegar
2 3/4 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
1 tbsp. vanilla extract
3 large eggs
3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided

Steps:

  • HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
  • MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
  • PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
  • BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.

WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES



White Chocolate-Mocha-Oatmeal Cookies image

This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!

Provided by Marie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 12

¼ cup shortening
¼ cup brown sugar
½ cup white sugar
1 egg
3 tablespoons vanilla extract
4 teaspoons instant coffee
½ cup warm water
1 teaspoon cocoa powder
½ teaspoon baking soda
1 ⅓ cups all-purpose flour
2 cups quick oats
6 ounces white chocolate chips, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
  • Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
  • Repeat 2 more times with remaining dough to make 36 cookies.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 25.4 mg, Sugar 7.1 g

OATMEAL CAKE I



Oatmeal Cake I image

A good, moist, oatmeal cake with a broiled coconut topping.

Provided by S. Millar

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 17

1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
  • In a small bowl, pour boiling water over oats. Mix well, and cool.
  • In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
  • Bake for 35 minutes.
  • While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g

DATE OATMEAL CAKE WITH MOCHA FROSTING



Date Oatmeal Cake With Mocha Frosting image

Delicious and easy cake, perfect with coffee or tea. From the Great Food Fast cookbook (Dieticians of Canada)

Provided by briana.tomkinson

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup rolled oats
1 1/2 cups boiling water
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 cup brown sugar
1 teaspoon vanilla
1 cup chopped dates
1/2 cup walnuts
2 tablespoons margarine
1 1/4 cups icing sugar (sifted)
2 teaspoons cocoa powder
1 tablespoon strong coffee, cooled
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended).
  • In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool).
  • In a separate bowl, combine flour, baking soda and salt. Set aside.
  • In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
  • Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
  • Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.

Nutrition Facts : Calories 685, Fat 26.6, SaturatedFat 4.1, Sodium 546, Carbohydrate 109.8, Fiber 5.1, Sugar 79.2, Protein 6.9

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

OATMEAL CAKE WITH CARAMEL ICING



Oatmeal Cake with Caramel Icing image

This oatmeal cake recipe tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. -Summer Marks, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 21

1-1/4 cups boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

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