What better way to show Ryan all my gratitude and love on Father’s Day than to present him with this baby? (Easy, not a literal baby. There will be no more of that.) The beauty of an over-the-top, delicious dessert is never lost on my husband. If you’ve read my post, The Stop Looking Brownie Recipe, you know how skeptical I am of non-sweet lovers. If he was one of those freaks it would have been a deal breaker. Luckily it didn’t come to that.
This Carmelita Oatmeal Cake came to me the same way all recipe ideas do, while I’m eating something and trying to figure out how I can make it even better. Carmelita Bars are my absolute favorite bar cookie, so why not make it into a huge, fluffy, to-die-for cake?
I planned on putting my creation to the test for my birthday, and I was so excited! It was going to be life changing! All the components turned out perfectly and my heart raced with anticipation as I assembled it.
Only in the looks department, though. It was freakin’ amazing to eat, and I wasn’t disappointed I needed to try making (and eating) it again. As I was inhaling it, I told Ryan he would be eating this cake again in a few weeks for Father’s Day. He may of grunted acknowledgement through mouth-fulls, but I don’t remember a lot of talking going on as we were housing it.
I changed up some things in the assembly department, used a more semi-sweet, structured frosting to mimic the chocolate in carmelita bars, and we were able to enjoy a cake that tasted as good as it looked.
As if this cake wasn’t perfection enough, we wrapped up Father’s Day with an equally heavenly evening on Lake Michigan. Then we decided to go home, and of course top off all our fun with more cake.
- 2 1/4 cups boiling water
- 1 1/2 cup regular oats, not quick cooking
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup butter, softened
- 3 eggs
- 1 1/2 tsp. vanilla extract
- 2 cups all-purpose flour, or gluten free-all purpose flour (I use Cup 4 Cup gluten free flour)
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 5 oz. unsweetened chocolate squares, roughly chopped
- 14 oz. can sweetened condensed milk
- chocolate chips, for garnish
- 1/2 jar 12.5 ounce caramel ice cream topping
- 1/2-1 tsp. salt, optional for salted caramel
Preheat oven to 350ºF. Grease 3 9" cake pans with cooking spray, line with cut-to-size wax paper on bottom, spray paper, and set aside.
Puts oats in a bowl and pour boiling water over them. Stir and set aside to cool to room temperature.
Cream butter with white and brown sugars until light and fluffy, about 3 minutes. Add eggs, vanilla and beat thoroughly.
In a small bowl whisk together flour, baking powder, baking soda, and salt. Pour into butter mixture and mix until all combined.
Beat in cooled oatmeal and divide evenly between 3 pans.
Bake 22-25 minutes until golden and set in center. Turn onto wire racks and cool completely.
Melt unsweetened chocolate in microwave proof bowl, checking every 15 seconds until completely melted and smooth. Pour in sweetened condensed milk and stir until mixture is smooth and completely combined. Let cool to allow frosting to thicken slightly before spreading.
Place first layer top-side down on cake platter. Spread 1/3 chocolate frosting on top all the way to the edges of cake. If you prefer salted caramel, mix salt into caramel topping. Drizzle 1/3 caramel topping all over the top, letting some drip down the sides. You can smooth gently with an offset spatula, if desired.
Repeat with the other 2 layers, making sure to have caramel drip down sides. Garnish with chocolate chips.
Please note the chocolate has to go on before the caramel or your cake layers will slide.
Gluten Free Adaption: You can substitute your favorite gluten free all-purpose flour for the cake layers. I always use Cup 4 Cup gluten free all-purpose flour.