Let the frosted cake sit for at least 15 minutes so the frosting can settle. Slice into squares and serve straight from the pan. Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for a slightly firmer, cheesecake-like frosting texture.
For picky eaters, you can use vanilla frosting instead of cream cheese if they prefer a milder flavor, or even chocolate frosting for a more dessert-like feel. If your family loves texture, stir in a small handful of mini chocolate chips or butterscotch chips to the batter before baking (this will add an extra ingredient, but it’s worth it for a fun twist). For a lightly spiced version, sprinkle ground cinnamon over the frosted cake or add a teaspoon of cinnamon to the batter when you mix in the oats. To make it feel a bit more wholesome for breakfast or brunch, you can reduce the frosting and just spread a thin layer, then top with sliced strawberries or blueberries right before serving. If you need to plan ahead, bake the cake the night before, cover it tightly once it cools, and frost it the next day—this can actually make the texture even better. For smaller households, cut the cooled cake into squares, wrap individually, and freeze; thaw at room temperature and add a thin smear of fresh frosting when you’re ready to serve for a quick, homemade treat on busy weeknights.
