We may earn a commission when you click on the affiliate links in this post.
This Picnic Cake is a moist, rich oatmeal cake topped with chocolate chips and crunchy nuts. There’s no frosting to fuss with, which makes it easy to pack up and take to picnics, potlucks, family reunions, or just about anywhere you need an easy and transportable 9×13 dessert.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Wanted a simple but delicious cake to take to a Fathers Day picnic. Fabulous. The family loved it.” – Cindy
“This is such a fun recipe and I love the addition of the oats, so good!” – Kimberly
“Super easy to whip up and delicious! I added 1 cup of coconut also! We are coconut LOVERS! Wonderful recipe for a quick dessert!” – Jean
Why I Love This Picnic Cake
This recipe came from my Aunt Cathie, who is an amazing cook. So many of the recipes we have gotten from her have become family favorites, including these Salted Caramel Rice Krispie Treats.
What I love most about this Picnic Cake is how easy it is to make and take anywhere. It doesn’t need frosting, so I don’t have to worry about anything melting, sliding around, or getting smashed on the way to a picnic or potluck.
The oats were a surprise to me the first time I made it. I had never thought about putting oatmeal in a cake, but they give the cake such a moist, rich texture. The chocolate chips add plenty of sweetness on their own, and the nuts on top give each bite a little crunch.
Because this cake is fairly rich, I can cut it into smaller pieces and still have plenty to serve a crowd. At home, I also love it with a spoonful of whipped topping or a scoop of vanilla ice cream.
🩷 Echo
What Is Picnic Cake?
Picnic cake isn’t one specific kind of cake. There are quite a few old-fashioned recipes that go by this name, but they usually have one thing in common: they are simple cakes that are easy to bake, serve, and transport right in the pan.
Some picnic cake recipes are made with dates or raisins, while others use marshmallows, chocolate chips, nuts, or a glaze. This version is our family’s oatmeal picnic cake. It is made with quick oats, cinnamon, chocolate chips, and nuts.
The chocolate chips and nuts are baked right on top, so there is no need for frosting. That is a big reason this cake works so well for outdoor gatherings and potlucks.
Ingredients You’ll Need
- Quick oats: The oats soften in boiling water and give the cake its moist, hearty texture.
- Butter and boiling water: The hot water softens the oats while melting the butter at the same time.
- Sugars: A combination of brown sugar and granulated sugar makes the cake sweet, moist, and rich.
- Eggs: Eggs hold the batter together and give the cake structure.
- Dry ingredients: All-purpose flour, baking soda, cocoa powder, salt, and cinnamon make up the simple dry mixture.
- Chocolate chips: Some go into the batter and the rest are sprinkled over the top, so there is chocolate in every bite.
- Pecans or walnuts: Chopped nuts add a little crunch to the top and balance out the soft cake.
Ingredient Additions and Substitutions
There are a few easy ways to change this recipe without losing what makes it so good.
- Old-fashioned oats: You can substitute old-fashioned oats for the quick oats in a 1:1 ratio. I recommend pulsing them a few times in a blender or food processor first so the texture is closer to quick oats.
- Butter or margarine: Either works in this recipe. I usually prefer butter for the flavor.
- Chocolate chips: Semi-sweet chocolate chips are a good choice because the cake itself is already sweet, but milk or dark chocolate chips will also work.
- Nuts: Use pecans, walnuts, or leave the nuts off if you prefer a nut-free topping.
- Coconut: One of our readers added a cup of coconut and loved it. If you’re a coconut fan, it’s a fun addition.
- Fresh fruit: Serve slices with strawberries, raspberries, or sliced plums for a fresh contrast to the chocolate.
- Extra chocolate: Drizzle melted chocolate over individual pieces if you want to dress the cake up a little.
I don’t recommend steel-cut oats for this recipe. They don’t soften the same way quick or old-fashioned oats do and could leave the cake with a much chewier texture.
How to Make Picnic Cake
- Prepare the pan and oven. Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Soften the oats. Place the quick oats and butter in a large mixing bowl. Pour the boiling water over the top and let the mixture sit for 10 minutes, until the oats are softened and the butter is melted.
- Mix the wet ingredients. Stir the brown sugar and granulated sugar into the oatmeal mixture. Add the eggs and stir until everything is well combined.
- Finish the batter. Add the flour, baking soda, cocoa powder, salt, and cinnamon. Stir just until combined, then fold in half of the chocolate chips.
- Add the topping. Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chips and chopped pecans or walnuts evenly over the top.
- Bake. Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted away from a chocolate chip comes out clean or with a few moist crumbs. Let the cake cool before slicing and serving.
Recipe Tips
- Use quick oats for the best texture. They soften easily in the boiling water and disappear nicely into the cake.
- Give the oats the full 10 minutes. This isn’t a step I would rush. The oats need time to absorb the water and soften.
- Don’t add the eggs to a piping-hot mixture. After the 10-minute rest, the oatmeal mixture should have cooled enough to stir in the sugars and eggs without cooking the eggs.
- Don’t overmix once you add the flour. Stir only until you don’t see streaks of dry flour. Overmixing can make a cake heavier and tougher.
- Spread the topping evenly. You want chocolate chips and nuts on every piece.
- Watch the cake near the end of baking. Start checking around 30 minutes. The cake should be moist, so don’t keep baking until it looks dry.
- Cool before covering. If you’re taking the cake somewhere, let it cool completely before covering the pan so condensation doesn’t collect inside.
- Serve it straight from the pan. This is one of my favorite things about picnic cake. No frosting, cake stand, or complicated decorating needed.
Frequently Asked Questions
Picnic cake is generally a simple, single-layer cake that is easy to transport and serve right from the baking pan. Many versions have toppings baked right onto the cake instead of frosting, making them especially easy to take to picnics and potlucks.
No. There are many different recipes called picnic cake. Some old-fashioned versions contain dates or raisins, but this recipe uses oatmeal for its soft, moist texture and is topped with chocolate chips and nuts.
Yes. Use the same amount of old-fashioned oats, but pulse them a few times in a food processor or blender first. Breaking them into smaller pieces gives the finished cake a texture closer to the version made with quick oats.
I like semi-sweet chocolate chips because they balance the sweetness of the cake, but you can use milk chocolate, dark chocolate, or even a mixture.
Absolutely. The nuts are there for added texture and flavor, but the cake will still turn out well without them.
No, and that’s one of the best things about it. The chocolate chips and nuts baked on top give it plenty of flavor and sweetness without frosting. If you want something extra, serve it with whipped cream, vanilla ice cream, fruit, or a drizzle of melted chocolate.
The center should look set rather than wet or jiggly. Insert a toothpick into the center in a spot without a chocolate chip. It should come out clean or with a few moist crumbs. Be careful not to overbake it because this cake is meant to stay moist.
No. A greased and floured 9×13-inch pan works well. You can use parchment if you prefer easier lifting and cleanup, but it isn’t necessary for this recipe.
Make Ahead and Storage
Picnic Cake is a great dessert to make ahead because there is no frosting to worry about. I often think cakes like this are even better after they have had a little time to sit.
To make ahead: Bake the cake a day before you need it, let it cool completely, then cover the pan tightly. Keep it at room temperature until serving.
To store: Keep leftover cake tightly covered or in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it and bring individual pieces back to room temperature before serving.
To freeze: Let the cake cool completely, then freeze the entire cake or individual slices in an airtight freezer-safe container. For the best quality, use within about 3 months. Thaw at room temperature before serving.
If you’re taking the cake to a picnic, the cake itself doesn’t need to stay cold. If you’re bringing whipped topping or ice cream to serve with it, keep those chilled separately until you’re ready to eat.
Pairing Ideas
If I’m packing this Picnic Cake for an outdoor meal, I like to keep the rest of the menu just as easy. Try it after our Chicken Salad Sandwiches with Traditional Macaroni Salad or our Best Potato Salad on the side. A pitcher of cold Watermelon Lemonade makes the whole meal feel like summer.
Other Cakes to Feed a Crowd
Need another easy dessert for a picnic, potluck, or family gathering? These are some of our favorites:
You can also browse our collection of 33+ Easy Dessert Ideas when you need something sweet that’s easy to share.
This Picnic Cake is exactly the kind of family recipe I love keeping around. It’s easy, doesn’t need frosting, feeds a crowd, and the combination of moist oatmeal cake, cinnamon, chocolate chips, and crunchy nuts always hits the spot.
If you make this Picnic Cake, please leave a star rating and a comment below. I would love to hear how it turned out and whether you added coconut, changed the chocolate chips, or made it just like Aunt Cathie’s recipe! 💛
Picnic Cake
Ingredients
- 1 3/4 cups boiling water
- 1 cup oatmeal, quick
- 1/2 cup butter or margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon cocoa
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 12 ounces chocolate chips, divided
- chopped pecan or walnut pieces
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Place quick oats and butter in a large mixing bowl. Pour boiling water over the top and let sit for 10 minutes, until the oats soften and the butter melts.
- Stir in brown sugar and granulated sugar until combined. Add eggs and mix well.
- Add flour, baking soda, cocoa powder, salt, and cinnamon. Stir just until combined, then fold in half of the chocolate chips.
- Spread batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips and chopped pecans or walnuts over the top.
- Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted away from a chocolate chip comes out clean or with a few moist crumbs. Cool before cutting. Serve as-is or with whipped cream or vanilla ice cream.
Equipment
- 9×13 inch pan
- Large Mixing Bowl
Notes
- Quick oats work best because they soften easily and blend into the cake.
- Old-fashioned oats can be substituted 1:1. Pulse them a few times in a food processor or blender first for a softer texture.
- Let the oats soak in the boiling water for the full 10 minutes before continuing with the batter.
- Don’t overmix after adding the flour. Stir just until combined.
- Begin checking the cake at 30 minutes and avoid overbaking so it stays moist.
- Pecans or walnuts are optional and can be left off for a nut-free cake.
- For a coconut version, add 1 cup shredded coconut to the batter.
- Let the cake cool completely before covering or transporting it.
- Store tightly covered at room temperature for up to 3 days.
- Freeze cooled cake or individual slices in an airtight container for up to 3 months.
- Serve plain for easy transport, or add whipped cream, vanilla ice cream, fresh fruit, or melted chocolate when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Can you use old fashioned oats?
Yes, the substitution is 1:1. In order for the cake to have the same texture, pulse the old-fashioned oats in a food processor or a blender a few times to soften the texture of the oats. Thanks for asking!
Wanted a simple but delicious cake to take to a Fathers Day picnic. Fabulous. The family loved it.
This looks incredible! Saving this recipe for sure!
This is such a fun recipe and I love the addition of the oats, so good!
What a delicious dessert; love this idea! Looking forward to baking this over the weekend; looks too good to pass up!
Super easy to whip up and delicious! I added 1 cup of coconut also! We are coconut LOVERS! Wonderful recipe for a quick dessert!