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.
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.
It’s a pretty simple list of ingredients to make a cake.
OATMEAL: You can use old fashioned or quick cooking.
CINNAMON AND NUTMEG
The Lazy Daisy Frosting is also just as easy!
NUTS OF CHOICE
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.
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.
Yes. Let this cake cool completely. Store in a freezer safe container for up to 2 months. Thaw on the counter overnight.
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.
Looking for More Easy Dessert Recipes?
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.
- 1¼ cup (300ml) boiling water
- 1 cup (95g) quick cooking oats (can also use old fashioned)
- 1½ cups (275g) packed brown sugar
- ½ cup (113g) softened butter
- 1 teaspoon vanilla
- 2 large eggs
- 1½ cups (210g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- ½ teaspoon salt
- 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
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.
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.
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.
- MAKE AHEAD: This cake can be made up to 3 days in advance. I think this cake tastes best on the second day.
- FREEZER FRIENDLY: Cool cake completely. Store in a freezer safe container and freeze for up to 2 months. Thaw overnight at room temperature.
- STORAGE: Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.