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.

Craving a dessert that brings back memories of your grandma’s kitchen? This old-fashioned Oatmeal Cake recipe, with its moist texture and rich coconut-pecan topping, is an oldie but a goodie! It has the wholesome feels of carrot cake or a holiday spice cake, but the frosting takes it to the next level of deliciousness. It’s truly the best part.

This is my mom’s recipe that she has made year after year, we’ve probably made it over 50 times! It’s just the right comforting snack or dessert any time of the week. With a simple ingredient list and an easy method of assembly, it’s truly a cake anyone will love.

In a world full of modern desserts, sometimes it’s the classic recipes that bring the most joy. This oatmeal cake is a testament to that. Easy to make and incredibly satisfying, this cake comes together in 45 minutes from start to finish making it a dessert for family dinners, potlucks, or whenever you need a comforting slice of nostalgia.

Need more classic dessert inspiration? My homemade Apple Dapple Cake, Whipping Cream Pound Cake, and Coconut Meringue Pie will bring back sweet memories! If you’re a pecan lover, definitely check out this Condensed Milk Pecan Pie that features a smooth creamy filling topped with plenty of toasted nuts!

I love this dessert. Now that I can make it at home, it is one of my go-to recipes! Easy to make, and once that first bite has been taken, it will become your most requested recipe! -Megan

Why You’ll Like This Recipe

• Simple Pantry Ingredients. This delicious oatmeal cake uses pantry staples, making it easy to whip up.
• Versatile. It’s the kind of cake that’s perfect for dessert, a snack, or even a special breakfast treat.
• Moist Cake and Rich Topping. The oats make the old-fashioned cake incredibly moist and tender. A caramelized coconut-pecan topping adds texture and flavor.
• Nostalgic Flavors. Brings back memories of traditional homemade cakes. If it’s not already, this sweet cake will be quick to become a family favorite!

Laura Ashley’s Tip: This oatmeal cake is great to prep ahead to have on hand all week long as a snack or dessert for the whole family to enjoy.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Cake:

• Quick Cooking Oats: Provides a hearty texture and moisture to the cake.
• Brown Sugar & Granulated Sugar: Adds sweetness and depth of flavor.
• Salted Butter: Provides richness and helps create a tender crumb.
• Eggs: Binds the ingredients together and adds structure.
• All-Purpose Flour: Forms the base of the cake, giving it structure.
• Baking Soda: Helps the cake rise and become fluffy.
• Cinnamon: Adds warmth and a hint of spice.
• Salt: Enhances the flavors of the other ingredients.

Topping:

• Brown Sugar: Caramelizes to create a rich, sweet topping.
• Butter: Adds richness and helps bind the topping ingredients.
• Evaporated Milk: Provides creaminess and helps create a smooth topping.
• Vanilla Extract: Adds depth of flavor.
• Shredded Sweetened Coconut: Adds texture and a sweet, chewy element.
• Chopped Pecans: Adds crunch and a nutty flavor.

TOOLS YOU’LL NEED

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• 13″x9″ Baking Dish

How to Make this Oatmeal Cake Recipe

1. Preheat oven to 350°F. Butter a 13”x9” rectangle pan. 
2. For the oatmeal mixture, pour 1 1/3 cups boiling water over quick oats, and stir until well combined. Set aside to cool. 

3. For the dry ingredients, in a medium bowl, whisk together flour, cinnamon, baking soda, and salt. 

4. 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. 

5. Add the dry ingredients to the mixer bowl, and blend for 1 minute. 

6. Add the oat mixture 2 tablespoons at a time, and blend an additional minute. 

7. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 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. 

9. 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.

10. Allow the cake to cool slightly before serving. Optional, serve with fresh whipped cream or ice cream.

Pro Tips and Substitutions

• Swap Steel Cut for Old Fashioned 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.
• Use your Favorite Nuts. Substitute walnuts or almonds for pecans if preferred.
• Preferred Type of Brown Sugar. Regular or dark brown sugar will work for this cake. Dark will yield a more concentrated molasses-like flavor.
• Use Regular Milk rather than Evaporated. Regular milk can be used in place of evaporated milk, but the topping may be slightly less creamy.
• Serve with Ice Cream or Whipped Cream. 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!

Storage and Freezing

Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving, or warm individual slices in the microwave for a few seconds.

This cake can be frozen as well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

More Easy Cake Recipes

• Strawberries and Cream Tres Leches Cake
• Chocolate Cake with Peanut Butter Frosting
• Strawberry Lemon Pound Cake
• Dreamsicle Cake