Ricardo’s giant cake

What do you eat when it feels like winter will never end? A nice big homemade cake. Take advantage of spring break and make this easy Ricardo recipe with the kids.

A giant all dressed up cake
Preparation 15 minutes / kitchen 15 minutes / to serve 8


  • 250 ml (1 cup) unbleached all-purpose flour
  • 180 ml (¾ cup) quick-cooking rolled oats (plain oatmeal)
  • 180 ml (¾ cup) lightly packed brown sugar
  • 2.5 ml (½ tsp) baking soda
  • 1 pinch of salt
  • 1 egg
  • 125 ml (½ cup) unsalted butter, melted


  • 125 ml (½ cup total) of one or more toppings of your choice: chocolate chips, M&M’s© or Smarties©, raisins, cranberries, walnuts, pecans, or crushed peanuts


  1. Place the grill in the center of the oven. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt. Add eggs and butter. Mix with a wooden spoon until the dough is smooth.
  3. Pour the dough in the center of the plate. Form the dough by hand into a large 23cm (9in) diameter loaf. Carefully spread the dough to the same thickness. Spread the contents on the surface of the biscuit, forming dots as in the photo.
  4. Bake for about 15 minutes or until the cookies are golden brown.
  5. Let the biscuit cool completely and cut into cubes.

Don’t want to share your big cookie?
You can make some small cakes. Form about 30 ml (2 tablespoons) into balls, then place about 8 on a baking tray. Roll it up and put it in the oven for about 10 minutes, one sheet at a time.

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