Oatmeal Cake

  • This Old Fashioned Oatmeal Cake is an easy and quick cake to make! It’s a moist made from scratch cake topped with a caramelized coconut nut topping.

    A large piece of Oatmeal Cake on a white plate topped with whipped cream and strawberries.

    This recipe is from one of those old cookbooks. You know the ones where almost anything you make you know is going to be good because they are tried and true recipes. I love those recipes.

    This oatmeal cake is a made from scratch cake but don’t let that intimidate you. It’s super easy to make and a great beginner cake! It’s topped with a Lazy Daisy Frosting which is so simple and it’s so tasty too.

    Ingredients to make oatmeal cake.

    Ingredients:

    It’s a pretty simple list of ingredients to make a cake.

    OATMEAL: You can use old fashioned or quick cooking.
    BROWN SUGAR
    BUTTER

    EGGS
    VANILLA

    FLOUR
    BAKING SODA
    CINNAMON AND NUTMEG
    SALT

    The Lazy Daisy Frosting is also just as easy!

    BUTTER
    CREAM
    BROWN SUGAR
    COCONUT FLAKES
    NUTS OF CHOICE

    Several pictures showing the steps to make the cake.

    How to Make Oatmeal Cake

    CAKE: Start by pouring boiling water over the oats. This softens them so they blend nicely into the cake. It also helps add moisture to the cake. While that is soaking cream the sugar and butter together in a large bowl. Add the eggs and vanilla and mix until combined.

    Stir in the oat mixture. Add the remaining ingredients and mix until combined. Spread in a greased 9×13 baking pan and bake at 350 degrees F for 30-35 minutes or until a toothpick inserted in the center comes out clean.

    FROSTING: Melt the butter with the cream in a small saucepan. Add the remaining ingredients and remove from heat. Stir well to combine.

    After you remove the cake from the oven spread the frosting in an even layer over the top. Place under the broiler just until golden in color.

    The finishing pictures on how to make the cake.
    A overhead view of the cake fresh from the oven ready for the coconut topping.
    Overhead view of the cake topped with the coconut topping ready to go under the broiler.
    CAN THIS OATMEAL CAKE BE MADE IN ADVANCE?

    Yes! It can be made up to 3 days in advance. I like to make it the day before and I think it even tastes better made in advance.

    CAN I FREEZE OATMEAL CAKE?

    Yes. Let this cake cool completely. Store in a freezer safe container for up to 2 months. Thaw on the counter overnight.

    HOW TO STORE OATMEAL CAKE?

    This cake can sit at room temperature for up to 3 days. Or store in the refrigerator for up to 5 days. It tastes best at room temperature so plan accordingly if storing in the refrigerator.

    Overhead view of cake after the topping has been broiled.

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    5 from 4 votes
    A large piece of Oatmeal Cake on a white plate topped with whipped cream and strawberries.
    Oatmeal Cake
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    This Old Fashioned Oatmeal Cake is an easy and quick cake to make! It's a moist made from scratch cake topped with a caramelized coconut nut topping.

    Course: Dessert
    Cuisine: American
    Keyword: grandma’s oatmeal cake, old fashioned oatmeal cake
    Servings: 15
    Calories: 428 kcal
    Author: Malinda Linnebur
    Ingredients
    CAKE:
    • cup (300ml) boiling water
    • 1 cup (95g) quick cooking oats (can also use old fashioned)
    • cups (275g) packed brown sugar
    • ½ cup (113g) softened butter
    • 1 teaspoon vanilla
    • 2 large eggs
    • cups (210g) all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg, optional
    • ½ teaspoon salt
    FROSTING:
    • ½ cup (113g) butter
    • ½ cup (120ml) heavy cream
    • 2 cups (120g) flaked coconut (sweetened or unsweetened are fine)
    • 1 cup (190g) packed brown sugar
    • 1 cup (120g) your favorite chopped nuts
    Instructions
    CAKE:
    1. Preheat oven to 350° F. Grease a 9×13'' pan with non-stick cooking spray. In a medium bowl add oatmeal and boiling water and set aside for at least 5 minutes to soften. In a mixing bowl cream the butter and brown sugar.

    2. Add the eggs and vanilla and mix just until combined. Stir in the oatmeal mixture. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix just until combined. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

    FROSTING:
    1. While the cake is baking prepare the frosting. In a small saucepan heat the butter and cream until butter melts. Stir in the coconut, brown sugar, and nuts. Remove from heat and spread over a hot baked cake. Place under the broiler until lightly golden. Watch closely so it doesn't burn.

    Recipe Notes
    1. MAKE AHEAD: This cake can be made up to 3 days in advance. I think this cake tastes best on the second day.
    2. FREEZER FRIENDLY: Cool cake completely. Store in a freezer safe container and freeze for up to 2 months. Thaw overnight at room temperature. 
    3. STORAGE: Store at room temperature for up to 3 days or in the refrigerator for up to 5 days. 
    Nutrition Facts
    Oatmeal Cake
    Amount Per Serving
    Calories 428 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 12g75%
    Trans Fat 1g
    Cholesterol 67mg22%
    Sodium 243mg11%
    Potassium 180mg5%
    Carbohydrates 52g17%
    Fiber 2.5g10%
    Sugar 36g40%
    Protein 5g10%
    Calcium 52mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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