Old Fashioned Oatmeal Cake

May 11, 2018

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.

Love oat recipes? Be sure to try my Oatmeal Cookies too, they’re a reader favorite!

Oatmeal Cake in 9 by 9-inch pan

Oatmeal Cake

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 Oatmeal Cake

  • 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 the Best Oatmeal Cake

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

mixing boiling water with oats

  • 2. 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

  • 3. Mix in eggs, cinnamon, nutmeg and vanilla.

adding eggs vanilla and spices

  • 4. Blend in that cooled oat mixture.

mixing in soaked oat mixture

  • 5. Sprinkle in baking soda, salt and flour and mix.

adding in flour

  • 6. Pour into pan and bake.

pour into prepared pan and bake

  • 7. Meanwhile stir together the topping mixture in a mixing bowl.

oatmeal cake coconut pecan topping

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

oatmeal cake finished baking

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

Oatmeal Cake in 9 by 9-inch pan

How to Store Oatmeal Cake

  • Store oatmeal cake covered at room temperature for up to 2 days
  • Ir cover and chill in the refrigerator for about 5 days, bring to room temperature before serving.
  • Cake can also be frozen for 2 months in an airtight container. Thaw overnight in the refrigerator.

Possible Variations

  • 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 11 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.

Servings: 12
Prep Time 15 minutes
Cook Time 32 minutes
Cooling time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 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)

Topping

  • 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)

Instructions

  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*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 58mg19%
Sodium 247mg11%
Potassium 175mg5%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 32g36%
Protein 6g12%
Vitamin A 405IU8%
Calcium 48mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Oatmeal Cake
Author: Jaclyn

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33 Comments

  • Becki Rood Ellerslie, Ga

    Jaclyn, LOVE ecipes but I LOVE you even more for your “laid back methods!”. As a grandmother of 13, nothings gets me nervous any longer, but as a newlywed, I would have a panic attack if I was missing any item in a recipe, even though it was not really necessary for a great ending product. YOU have made it so very easy for others to modify without feeling lost.
    Hats off to you girl and I look forward to many more delightful recipes to try!
    BTW… The cake is divine… Used a 9 inch glass pan and walnuts in stead of pecans. cut wedges and a scoop of ice cream on top. WOW!!!
    Becki Rood!

    • Jaclyn

      Jaclyn Bell

      I’m so glad to hear you like my recipes and methods! Thanks for the kind words!

  • Darlene

    I make this cake regular once a month ,I have this cake as my Birthday Cake,I always double the topping recipe, the coconut tastes so good toasted, the cake is my favorite of all cakes

  • Beth

    I made this last night and it was as so wonderful. I left out the coconut in the topping, and doubled the amount of pecans. We loved it with ice cream, but I think whipped cream would better suit it. I’m having a piece this morning with my coffee. Thank you!

  • Carol

    I made this with half of the recipe. I removed granulated sugar since it is already too sweet for me. This is so easy and super delicious! Thank you!!!