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–+ servings

Oatmeal Raisin Cookie Cake

This easy oatmeal raisin cookie cake is so soft and chewy and loaded with cinnamon and sweet raisins! Plus, it's topped with the best maple-cinnamon buttercream!
Prep : 10 Total : 25 minutes
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Ingredients
  

Cookie Cake

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

Buttercream

  • 0.5 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 0.5 tsp maple extract
  • 0.5 tsp ground cinnamon
  • 2 tbsp heavy cream or more as needed

Instructions
 

Cookie Cake

  • Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  • Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
  • Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl a few times to be sure all is well incorporated. You should be able to see the change in color and texture happen and know it’s ready.
  • Add the eggs one at a time and mix until well combined after each.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until the dough is just combined. Do not over mix.
  • Stir in the oats and raisins. Dough will be thick, but sticky.
  • Press the cookie dough evenly into the cake pan. Press a few more raisins into the top of the cookie cake, if desired.
  • Bake for 18-20 minutes, or until the edges just begin to turn golden.
  • Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate. It it’s fully cool, you should be able to flip it upside down onto a cooling rack, place another cooling rack on top (which is actually the bottom) and then flip it back over so that it’s right side up.

Buttercream

  • To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
  • Add about half of the powdered sugar and mix until well combined and smooth.
  • Add the maple extract, cinnamon and a tablespoon of cream and mix until well combined and smooth.
  • Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
  • Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.

Notes

Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.