$100 Giveaway and an Oatmeal Chocolate Chip Cake

Oatmeal Chocolate Chip Cake So I’ve decided to kick off 2011 with this amazing recipe for Oatmeal Chocolate Chip Cake and a $100 Williams-Sonoma gift card giveaway.  Williams-Sonoma is such a wonderful resource for high quality cooking tools, cookbooks and food items.  Over the years, the many gadgets I’ve purchased from WS (including the mixer used to make this cake) have helped me achieve better results in the kitchen.  I am hoping that this giveaway will do the same for one lucky winner!  Continue reading for a recipe and giveaway details.

Since this is my first giveaway on Kitchen Konfidence, I want to make it a fun one!  Over the next four weeks, I am going to give you several interactive chances to put your name in the running for the gift card.  This week, all you need to do is sign up for the Kitchen Konfidence weekly recipe email list* for a chance to win.  After you subscribe, please leave me a comment below so I can put a name to your email address.

Recipes In Your Inbox. Yum.
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Each Thursday, I will announce a new way to win:

Week 1:  Sign up for the Kitchen Konfidence weekly recipe list and leave a comment below.

Week 2:  Will be announced on January 20.

Week 3:  Will be announced on January 27.

Week 4:  Will be announced on February 3.

You can enter to win at any point between January 13, 2010 and February 4, 2010.  A winner will be selected at random on Saturday, February 5, 2010.  Please note that the Williams-Sonoma gift card can only be used in the United States and Puerto Rico.  Good luck to all who enter and thank you so much for participating.  This is going to be exciting!!!  And now on to the recipe…

Chocolate Chips

I am only going to give this cake a brief introduction because to be honest, it’s just unreal.  The cake is moist and full of mouthwatering flavor and texture.  The frosting is TDF (to die for).

Oatmeal Chocolate Chip Cake
Adapted from Baked Explorations.

For the cake:

8 oz. chocolate chips (I used 4 oz. semi sweet and 4 oz. bittersweet)
½ teaspoon rum, bourbon, Scotch, or your liquor of choice
1 ½ cups plus 2 tablespoons all purpose flour
1 cup rolled oats (old fashioned, not instant)
1 stick (½ cup) unsalted butter, cut into cubes, room temperature
2 large eggs, slightly beaten
¾ cup granulated sugar
1 ¼ cups firmly packed dark brown sugar
½ teaspoon fine grain sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon

For the frosting:

5 tablespoons unsalted butter, room temperature
5 ½ oz. cream cheese, room temperature
2 cups confectioners’ sugar, sifted
¾ teaspoon pure vanilla extract

Oatmeal Chocolate Chip Cake Bring a kettle full of water to a boil.  You will need 1 ¼ cups of boiling water to soak the oats.

In a small bowl, toss chocolate chips with rum.  Each chip should be coated and glistening.  Sprinkle the chocolate chips with 2 tablespoons flour and toss until coated.  This will keep the chocolate chips from sinking to the bottom during baking.  Set aside.

Add rolled outs and cubed butter to a large bowl.  Measure out 1 ¼ cups of boiling water and pour over oats and butter.  Gentle stir to moisten the oats and melt the butter.  Set aside for 25 minutes.

While the oats are soaking, preheat your oven to 375°F and place a rack in the center of the oven.  Butter a 9 by 13 baking dish and set aside.

In a separate bowl, whisk together eggs, granulated sugar, dark brown sugar, salt, baking soda, baking powder and cinnamon until combined.  Add the oatmeal butter mixture and stir until well combined.  Add the remaining flour and gently fold in.  Be careful not to overmix here.  Once the flour is completely incorporated, fold in the chocolate chips.  Carefully pour the batter into the prepared baking dish.

Bake for 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for at least 30 minutes.

While the cake is cooling, prepare the cream cheese frosting.  In the bowl of a stand mixer fitted with a paddle attachment, mix butter on medium speed until smooth.  Add the softened cream cheese and mix on medium until combined.

Add the confectioners’ sugar and vanilla extract and mix for a few seconds on low.  Increase the speed to medium and beat until smooth (about 1 to 2 minutes).  Transfer the frosting to a smaller bowl, cover and refrigerator for at least 20 minutes.

To assemble the cake, simply spread the frosting over the cooled cake in an even layer.  You can chill the cake for 15 minutes to let the frosting set; however, I couldn’t wait that long and sliced a piece immediately.

Makes one 9 x 13 cake.

*Please note that my email list is completely confidential.  I will never give or sell my list to anyone else.  Each week, I email out my recipes, so please expect 1 to 3 emails a week.  An unsubscribe option is available if you do not want weekly deliciousness delivered to your inbox.


  1. Ashley says

    Oh my goodness, that cake looks incredible! I think I’ll
    whip that up this weekend for Sunday brunch — thank you so much!
    =) And I just subscribed for an email newsletter, I can’t wait

  2. says

    I just made this cake the other day and both enjoy it and am confused by it. Its almost as though I just didn’t know what to expect from it. I enjoyed it a lot, just surprised by it. :)

  3. Stephanie Carlson says

    Hi Brandon, Your photography is beautiful! Thank you for
    providing so many yummy recipes. I look forward to each post.

  4. Lauren says

    Hello from a fellow Gburg alum who has been following your
    cooking exploits! This recipe looks divine! I can’t wait to try it.
    Thanks Brandon

  5. Tanya says

    I am already a subscriber. I was just looking for an
    oatmeal cake recipe, think I will add some bananas and give this
    one a try…

  6. Mike Quickel says

    Your recipes all look fantastic bro! But seriously, only
    1/2 tsp of liquor?!?!? Looking forward to trying this one

  7. Tom says

    I can’t wait too try this cake. Looks like it would taste
    great. Wonderful idea for the giveaway too. Keep sharing the great
    recipes and Kitchen Konfidence… 😉

  8. says

    I’m a subscriber! I love your blog and I love my Williams Sonoma gadgets too! :) This cake looks yummy! It’s one of my favorite cookies…I bet it’s makes for an anazing cake too!

  9. Kimberly says

    Thanks for the opportunity to win such a great prize. I’ve
    been scrolling through your archives and I’ve seen lots of tempting
    recipes so far. I’m happy to add your blog to my regular online
    haunts. :)

  10. Sarah says

    I just subscribed :) and signed up to follow you on Google
    Reader (the only way I ever get around to reading blogs)! I’m
    excited to see more from you :)

  11. Brandon Matzek says

    @Rachel Agreed. Moving forward, this is going to be my go to recipe for cream cheese frosting. The ratios are spot on.

    @Kita Yeah I was surprised as well. Surprised about how unbelievably delicious this cake is!! The smell while cooking is almost intoxicating and the taste gave me chills (I know I’m a dork, but it really did happen). What’s shocking is that there are no crazy ingredients. Spectacular results with everyday items.

    @Rosemary Nuts would be a wonderful addition. I’m partial to walnuts.

    @Fight the Fat Foodie What would you get?

    @Lauren So glad you are enjoying my site! I love hearing from fellow alums :)

    @The Chocolate Priestess Thanks! This prize is actually coming out of my own pocket :) Not donated by WS. I’ve enjoyed the many months of interacting with you all and I wanted to host this giveaway to say thank you!

    @Quickel Yo dude! Good to hear from you. Let me know how that cake turns out. Feel free to take shots while eating it to bump up the alcoholic experience 😉

    @Felice I love walking through the doors of WS as well. So comforting. The only thing more comforting is walking through the doors of west elm or a perhaps a simmer pot of homemade tomato sauce (Grandma’s recipe)!

    @Kara HA!!! One of my friends asked me that question when he saw the article. He said “how are you planning on shipping the cake?” HA! So just to clarify… I will not be giving away an Oatmeal Chocolate Chip Cake 😉

    @Sarah Seriously. I wouldn’t be able to keep up on all of the website I read without the help of Google Reader. I actually don’t know how I previously lived without it.

    @everyone else Thank you so much for the beautiful comments and participation.

  12. Katie says

    I love that cookbook! I haven’t tried this recipe yet, but
    sure will now! Also, I just subscribed for the email newsletter,
    exciting! (katiejlin@gmail.com) Best, Katie

  13. Kally says

    I just subscribed! I can’t wait to hear more! This cake looks amazing!!!!! I currently have about a quarter of the WS Cloche Cafe cake left in my fridge, I think I might tackle this oatmeal cake next! Thank you for the recipe AND the offer of the giveaway! I LOVE WS!!!!!!

  14. Hannah says

    Just subscribed! I’m new to your site, and also fairly new
    to cooking, so I think I’ll have fun poking around.=)

  15. Christiana Juarez says

    Everything you post on Facebook looks delish, so I finally
    decided to check out “Kitchen Konfidential”. I had no idea it was
    all YOUR recipes!! I’m super impressed and can’t wait to try out a
    few of your recipes!! :)

  16. Maria Malaveci says

    I absolutely love it when I find the most amazing blogs,
    and awesome recipes! This cake looks absolutely delicious. What a
    wonderful contest. New follower, and subscribed!

  17. Oanh S. says

    I subscribed to your weekly emails. I love any baked item with oatmeal because it makes me feel less guilty eating it!

  18. Patricia says

    I am already a subscriber. Thanks for the recipe . . . with the oatmeal in it, I’m thinking it must be good for me. Sounds delish!

  19. Brandon Matzek says

    @Christiana Haha, thanks!! Well I am glad you decided to click on my Facebook link :) Stay in touch!

    @everyone Thank you so much for the entries and kind words. I really appreciate it!


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