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Oatmeal-Raisin Snack Cake with Cream Cheese Frosting | browneyedbaker.com

Oatmeal-Raisin Snack Cake with Cream Cheese Frosting

This Oatmeal-Raisin Snack Cake with Cream Cheese Frosting is wonderfully light and moist - a perfect casual dessert. It tastes like a big oatmeal-raisin cookie!
Course Snack
Cuisine American
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Servings 15 to 18 servings
Calories 430 kcal
Author Michelle


For the Cake:

  • cups boiling water
  • cups raisins
  • 1 cup quick-cooking steel cut oats
  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese cold
  • 3 tablespoons unsalted butter at room temperature
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt


  1. Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
  2. In a medium bowl, stir together the boiling water, raisins and oats and let sit for 20 minutes.
  3. In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt; set aside.
  4. Using an electric mixer, beat the butter and both sugars together on high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the eggs and vanilla extract, beating to combine. Reduce the mixer speed to low and add the oat mixture, then gradually add the flour mixture, beating until just combined. Give the mixture a final stir with a rubber spatula and transfer to the prepared baking pan.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Place on a wire rack and cool completely before frosting.
  6. Make the Cream Cheese Frosting: Using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth, about 3 minutes. Reduce the mixer speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the vanilla extract and salt, increase the mixer speed to medium-high and beat until light and smooth, about 2 minutes. Spread over the cooled cake and serve. Leftovers can be stored at room temperature, covered, for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
Amount Per Serving
Calories 430 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 60mg20%
Sodium 220mg10%
Potassium 179mg5%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 43g48%
Protein 4g8%
Vitamin A 495IU10%
Vitamin C 0.7mg1%
Calcium 46mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.