Old Fashioned Oatmeal Cake


Happy Mothers Day Weekend! This Oatmeal Cake is the perfect dessert to make for your mom this weekend! It’s an old fashioned style recipe, like a delicious cake your grandma might have made you growing up. It’s an oatmeal based cake, and since they oats are soaked in boiling water it softens them up perfectly so you end with a moist and tender crumb in every bite.

Oatmeal Cake in 9 by 9-inch pan

You’ll Love this Easy Cake Recipe!

There are many reasons I love this cake. First, like I said, it reminds me of something my grandma would have made. Second, the taste is simply divine – talk about savoring every bite.

And third could cake get any easier? You don’t even need to make a frosting, and bonus that means you don’t have to wait hours for a cake to cool.


Ingredients Needed for this Recipe

  • Boiling water
  • Oats
  • Butter
  • Brown sugar and white sugar
  • Eggs
  • Vanilla
  • Cinnamon and nutmeg
  • Baking Soda
  • Salt
  • Flour
  • Milk
  • Coconut

Ingredients for Oatmeal Cake milk water baking soda salt butter eggs granulated sugar brown sugar coconut cinnamon nutmeg vanilla coconut flour oats

How to Make this Oatmeal Cake

First you’ll add the boiling water to the oats and let them soak until the mixture cools.

mixing boiling water with oats

Then in a separate mixing bowl (or the bowl of an electric stand mixer) whip together the butter and sugars until pale and fluffy.

mixing sugars and butter

Mix in eggs, cinnamon, nutmeg and vanilla.

adding eggs vanilla and spices

Blend in that cooled oat mixture.

mixing in soaked oat mixture

Sprinkle in baking soda, salt and flour and mix.

adding in flour

Pour into pan and bake.

pour into prepared pan and bake

Meanwhile stir together the topping mixture in a mixing bowl.

oatmeal cake coconut pecan topping

Once cake is set add the topping then return to oven and broil for a minute or two.

oatmeal cake finished baking

Let cool as long as you can handle then cut into slices and serve.

Oatmeal Cake in 9 by 9-inch pan

Variations on this Recipe

  • If you hate coconut it can be omitted.
  • If you don’t like nuts those can be omitted, if you love them feel free to double them up.
  • For a more caramely flavor in the cake use all brown sugar and omit the granulated.
  • Add raisins if you like raisins in cake.
  • Use cream or half and half in place of the milk for even more richness.
  • Skip the nutmeg if you don’t have it.

oatmeal cake

More Cake Recipes to Try

Oatmeal Cake in 9 by 9-inch pan


Oatmeal Cake

5 from 5 votes

A soft and amazingly moist oatmeal based cake that tastes just like what grandma would have made! It has a delicious spiced flavor and it's finished with a super easy, sweet coconut topping.

Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 456 kcal


  • 1 1/4 cups boiling water
  • 1 cup (97g) rolled oats (old fashioned)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)


  • 1/4 cup salted butter, melted
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cup (105g) packed light brown sugar
  • 1 cup (85g) sweetened shredded coconut
  • 1/3 cup chopped pecans (optional)


  1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray (a 7 by 11-inch dish would work as well).

  2. Add oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.

  3. Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.

  4. Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.

  5. Sprinkle baking soda and salt across top then pour in flour and mix until combined.

  6. Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.

  7. Meanwhile in a medium mixing bowl stir together melted butter, milk, vanilla, brown sugar, coconut, and pecans.

  8. Remove cake from oven once cooked through and pour and spread mixture evenly over top.

  9. Preheat oven to broil then return cake to oven (in center) and broil until mixture is bubbly and coconut is just starting to toast on ends, about 1 - 2 minutes (don't walk away from it while broiling!).

  10. Let cool on a wire rack for at least 20 minutes then cut into slices and serve.

  11. Recipe source: inspired by Allrecipes

Nutrition Facts
Oatmeal Cake
Amount Per Serving
Calories 456 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 58mg 19%
Sodium 247mg 10%
Potassium 175mg 5%
Total Carbohydrates 66g 22%
Dietary Fiber 3g 12%
Sugars 32g
Protein 6g 12%
Vitamin A 8.1%
Calcium 4.8%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.


  • Laura | Tutti Dolci: So pretty, the brown sugar-coconut-oatmeal topping is irresistible! May 18, 2018 at 9:41pm Reply

    • Jaclyn: Thanks so much Laura! You’re always so sweet! May 21, 2018 at 2:30pm Reply

  • Donna Ansel: Dear Jaclyn, love that you shared this recipe! This was my grandmother’s specialty. She always made it for our family reunions and people were disappointed if she didn’t! Thank you for allowing me to revisit the past through this recipe. May 16, 2018 at 6:44am Reply

    • Jaclyn: I’m happy to hear this cake reminded you of your Grandma! I love recipes that can do that :). One of my Grandma’s specialties was pink popcorn, she made it for us all the time and I’ll always remember that. My other grandma made bottled dilly beans and I dream about those. May 16, 2018 at 11:23am Reply

  • Stephanie @ Velez Delights: The cake looks delicious! Reminds me of an oatmeal raising cookie in cake form! May 12, 2018 at 3:38pm Reply

  • Duncan Dana: Love any thing that has oatmeal and raisins. Used toasted sunflowers seeds because that was all I had, buttermilk, and just brown sugar. Love, love this. I just wish someday I could follow a recipe with playing with before I even have tasted it. Thank you. May 12, 2018 at 12:27pm Reply

    • Jaclyn: Glad you liked it and made the subs that worked for you. Thanks for your review! May 13, 2018 at 9:22am Reply

  • Kathy: Dear Jaclyn, thank you for this wonderful recipe, I will bake it tomorrow. Your cake reminds me a little of my favorite Danish dream cake http://nordicfoodliving.com/danish-dream-cake-drommekage which is always a great success:-). May 12, 2018 at 12:12pm Reply

  • Susan: Could almond flour be used instead of the wheat in the oatmeal cake? May 12, 2018 at 8:00am Reply

    • Jaclyn: The recipe would take quite a bit of tweaking (i.e. a starch would likely need to be added and another egg) so without testing I couldn’t say for sure, sorry! May 13, 2018 at 10:42am Reply

  • Kelly: What a lovely cake! Looks so wholesome – and that coconut topping – YUM! May 12, 2018 at 6:56am Reply

  • Robby H.: This was a dear aunt’s favorite cake, her birthday cake request. This weekend is a good time to be remembering her. Thanks! May 11, 2018 at 6:44pm Reply

    • Jaclyn: Fun memory Robby, glad it made you think of her :)! May 13, 2018 at 10:42am Reply

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