Oatmeal Cake Recipe
If you're looking for a simple yet delicious dessert, this old fashioned Oatmeal Cake recipe has been in our family for generations. Its hearty oats and sweet, caramelized topping make it a comforting classic. Better yet, it's simple to make in just 45 minutes and great for a crowd.
Servings: 16 servings
Calories: 371kcal
Ingredients
Cake
- 1 cup quick cooking oats
- 1 cup packed brown sugar
- 1 cup granulated sugar
- ½ cup salted butter
- 2 eggs
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
Topping
- ½ cup packed brown sugar
- 6 tablespoons salted butter
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Butter a 13”x9” rectangle pan.
- For the oatmeal mixture, pour 1 ⅓ cups boiling water over quick oats, and stir until well combined. Set aside to cool.
- For the dry ingredients, in a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- For the wet ingredients, in a stand mixer or large mixing bowl with an hand electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time.
- Add the dry ingredients to the mixer bowl, and blend for 1 minute.
- Add the oat mixture 2 tablespoons at a time, and blend an additional minute.
- Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- When 10 minutes remain on the cake, start making the topping. Place a medium saucepan over medium heat and add brown sugar, butter and milk. Cook until the brown sugar is dissolved and mixture comes to a boil. Turn off the heat and stir in vanilla, coconut, and pecans.
- Spread the frosting in an even layer on top of the cake. Optional step, place the cake under the broiler for 1-3 minutes, or until the topping is bubbly and lightly browned. Watch carefully to avoid burning.
- Allow the cake to cool slightly before serving. Optional, serve with fresh whipped cream or ice cream.
Video
Notes
Pro Tips and Substitutions
- Oats: If you only have old-fashioned rolled oats, you can pulse them in a food processor to make them more of the texture of quick-cooking. If you prefer a chewier texture, you're welcome to substitute the quick cooking oats with old fashioned oats 1 to 1. We prefer quick-cooking in ours.
- Nuts: Substitute walnuts or almonds for pecans if preferred.
- Sugar: Regular or dark brown sugar will work for this cake. Dark will yield a more concentrated molasses-like flavor.
- Milk: Regular milk can be used in place of evaporated milk, but the topping may be slightly less creamy.
- Topping Options: This moist oatmeal cake is delicious with a cup of coffee and with a dollop of fresh whipped cream or a scoop of ice cream on top.
- Frosting Alternative: While we feel it's the best part of the cake, you're welcome to opt to leave the topping off of the cake. Alternatively, you can allow the cake to cool and spread with this homemade whipped cream cheese frosting!
Nutrition
Calories: 371kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 241mg | Potassium: 140mg | Fiber: 2g | Sugar: 34g | Vitamin A: 352IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
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