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Old-Fashioned Oatmeal Cake Recipe | The Recipe Critic


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This old-fashioned oatmeal cake is made from delicious rolled oats and topped with a toasted coconut and pecan topping that you will die for! This cake is an oldie but a goodie!

I love old-fashioned recipes that have been passed along for years! You must try my grandma’s perfect fluffy pancakes, her delicious homemade bread, or her simple but perfectly delicious pie crust. You can’t go wrong with tried and true recipes like that!

A square of oatmeal cake on a white, speckled plate.

What is Oatmeal Cake?

Classic recipes go down in history because they are the best! There is just no arguing that people love a good ol’ chocolate cake, a delicious pumpkin pie, or even (especially) homemade bread. This Old fashioned oatmeal cake is one of those! The cake base batter reminds me of a bit of homemade banana bread without the bananas. The texture is a bit different because of the oats, but it has classic nutmeg, cinnamon, and brown sugar.

While you cook the oatmeal cake, the best part (in my opinion!) comes next. The topping. I can hardly say that part without my mouth watering. This frosting is made with brown sugar, butter, shredded coconut, and pecans… And you all know that my love for butter pecan runs deep, so of course, I love this recipe! (For all you out there who don’t like nuts, don’t worry, you can leave them out!). The frosting is put on the cake and then bakes for a minute or two until slightly crisp. The taste together… Well, you will have to make it to find out for yourself!

Ingredients in Oatmeal Cake

Using traditional ingredients, this homemade old-fashioned oatmeal cake pulls out all of the stops to impress your tastebuds. It’s so delicious that it will be love at first bite!

Cake

  • Rolled Oats: Rolled oats have the best flavor and texture for this cake.
  • Boiling Water: You will soak the oats in boiling water while you put together all of the ingredients.
  • Butter: I used unsalted butter in this recipe. Leave it out so that it can soften to room temperature before you mix it in.
  • Granulated Sugar: This of course adds a sweet flavor to the cake!
  • Brown Sugar: Don’t miss out on the deep and delcious flavor that brown sugar
  • Eggs: This will bind the base mixture together.
  • Baking Soda: This will help your cake rise and be soft:
  • Salt: The salt enhances all of the flavors in the cake.
  • Ground Cinnamon and Ground Nutmeg: These two flavors together get me every time in a recipe! They are so good and do not disappoint in this oatmeal cake.
  • Vanilla Extract: Add a splash of vanilla flavor with this extract.

Frosting

  • Butter: I used unsalted butter in the frosting and in the cake.  
  • Milk: The milk will help to mix everything together.
  • Vanilla Extract: Adding some vannila really enhances the sweet flavor of the frosting.
  • Brown Sugar: This sweet taste caramelizes and binds the ingredients together into a frosting.  
  • Shredded Coconut: I get sweetened shredded coconut for the frosting.
  • Chopped Pecans: These are totally optional but they add in a delcious taste and texture!

How to Make a Homemade Oatmeal Cake

This cake is simple and once you’ve made it once, you will keep coming back and making it over and over again! I can’t wait for you to try it!

Cake

  1. Prep: Preheat the oven to 350°. Grease a 9×13 pan and set aside.
  2. Soak the oats: In a medium bowl add the oats and boiling water. Let stand while the rest of the batter is prepared.
  3. Beat: In a large bowl beat the butter and both sugars on medium high until light and fluffy. Add the eggs and mix until combined.
  4. Whisk and combine: In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and soaked oats. Mix until combined.
  5. Bake: Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Frosting

  1. Make frosting and add to cake: While the cake is baking, prepare the frosting by stirring together the melted butter. milk, vanilla, brown sugar, coconut, and pecans. Once the cake has finished baking, pour the frosting over the hot cake.
  2. Broil: Switch the oven to the broiler and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so don’t walk away from the oven while it broils.
  3. Cool: Let the cake cool for 20-30 minutes before slicing and serving. You may also cool the oatmeal cake completely before serving.
6 pictures showing how to make the cake batter for oatmeal cake.

Quick Oats vs Rolled Oats

This oatmeal cake recipe calls for using rolled oats and I highly suggest that you stick to that when you make this recipe! Quick oats are much thinner than rolled oats. Because of this difference in texture, rolled oats will result in a much chewier and better texture in this oatmeal cake!

The top view of an oatmeal cake after it cooked in a white 9 x 13 pan.

Can I Make Oatmeal Cake Ahead of Time?

Yes! This cake keeps so well, you will never know when it was cooked! Make just to store it on your counter in an airtight container. It will last for 2-3 days!

The top view of a square of oatmeal cake on a plate with a fork cutting into it,


  • Preheat the oven to 350°. Grease a 9×13 pan and set it aside.
  • In a medium bowl add the oats and boiling water. Let stand while the rest of the batter is prepared.

  • In a large bowl beat the butter and both sugars on medium high until light and fluffy. Add the eggs and mix until combined.

  • In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and soaked oats. Mix until combined.

  • Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Frosting

  • While the cake is baking, prepare the frosting by stirring together the melted butter. milk, vanilla, brown sugar, coconut, and pecans. Once the cake has finished baking, pour the frosting over the hot cake.

  • Switch the oven to the broiler and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so don’t walk away from the oven while it broils.

  • Let the cake cool for 20-30 minutes before slicing and serving. You may also cool the cake completely before serving.



Serves: 12

Calories313kcal (16%)Carbohydrates36g (12%)Protein3g (6%)Fat19g (29%)Saturated Fat10g (50%)Polyunsaturated Fat2gMonounsaturated Fat5gTrans Fat1gCholesterol58mg (19%)Sodium228mg (10%)Potassium114mg (3%)Fiber2g (8%)Sugar30g (33%)Vitamin A403IU (8%)Vitamin C1mg (1%)Calcium38mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword Oatmeal Cake





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