This is called Picnic Cake for many good reasons. It is the perfect cake to take on a picnic because, without frosting, it is easy to transport and it doesn’t have to be kept refrigerated.
We got this recipe from my Aunt Cathie, who is an amazing cook! Everything she bakes is so delicious and this recipe definitely does not disappoint. (If you are looking for other tasty treats to bring to a picnic, our Salted Caramel Rice Krispie Treats also came from her recipe book, and they are DIVINE!) If you’re eating this cake at home, or if you bring a cooler on your picnic, this cake is great served with whipped topping or vanilla ice cream.
Why is It Called a Picnic Cake?
It’s called thatT for two reasons – without frosting it is easy to transport and it is great for feeding a crowd! You might be thinking, “Cake without frosting…are you CRAZY??” but, trust me you won’t miss it! The cake is moist and delicious on its own and the chocolate chip topping adds just the right amount of extra sweetness. Adding oats to the mix is what makes this cake is so rich and dense. I have never put oats in a cake before, but it is AMAZING! The richness of the cake makes it great for serving a crowd because you can serve smaller pieces and everyone is still super satisfied!
Can You Freeze It?
YES! You can freeze this Picnic Cake! This is another reason why we love this cake for picnics. You can make it ahead of time and then freeze it! Make sure to freeze it in an airtight container and then let it sit out for about an hour before you serve it.
Other Cakes to Feed a Crowd
Did you sign up to bring a dessert for a potluck? We’ve got you covered!
How to Make Picnic Cake
- Pour boiling water over butter and oatmeal. Let sit 10 minutes until butter is melted.
- Add sugars and mix well with a spoon.
- Add eggs and mix well.
- Stir in dry ingredients and 1/2 of the chocolate chips.
- Pour batter into a greased and floured 9x13 pan.
- Sprinkle remaining chocolate chips and nuts on top.
- Bake 30-35 minutes at 350 degrees.
- The cake is delicious on its own, but is also good topped with whipped cream or vanilla ice cream.
- 9x13 inch pan