Oatmeal Cake Recipe

This oatmeal cake recipe is a moist, old-fashioned dessert that’s simple to make and full of flavor. It features rolled oats soaked in boiling water, warm spices, and a rich coconut-nut topping that’s broiled to perfection. Whether you’re baking for a gathering or just want a cozy treat, this cake is a guaranteed hit.

Why This Oatmeal Cake Recipe Stands Out

Comforting Texture and Flavor

Oatmeal cake is uniquely soft and moist thanks to oats soaked in boiling water. Blended with cinnamon and nutmeg, it delivers that nostalgic homemade flavor everyone loves.

Simple Ingredients, Big Impact

You’ll find nothing fancy here, just classic ingredients like brown sugar, eggs, flour, and vanilla. The coconut-nut topping adds a sweet crunch that elevates every bite.

Ingredients Needed for the Best Oatmeal Cake

Main Ingredients for the Oatmeal Cake Base

To make the perfect oatmeal cake, it all begins with simple pantry staples that create a rich, moist crumb. Here’s what you’ll need:

• Old-fashioned rolled oats (1 cup): These absorb boiling water, creating the soft, chewy base that defines this Oatmeal cake. Avoid quick oats, which can turn mushy.
• Boiling water (1 ½ cups): Helps soften the oats, making the batter moist.
• Butter (½ cup): Adds richness and moisture. Unsalted butter is preferred for control over salt content.
• Eggs (2 large): Provide structure and help bind everything together.
• Brown sugar (1 cup) + Granulated sugar (1 cup): A mix of both sugars creates depth of flavor, balancing molasses tones with sweetness.
• All-purpose flour (1⅓ cups): Gives the Oatmeal cake body without making it too dense.
• Ground cinnamon (1 tsp) + Nutmeg (½ tsp): These warm spices add that cozy, nostalgic taste.
• Baking soda (1 tsp): Acts as the leavening agent, ensuring the Oatmeal cake rises evenly.
• Salt (½ tsp): Enhances all the other flavors without making the cake taste salty.

This combination produces a lightly spiced, melt-in-your-mouth texture that’s satisfying yet not too heavy.

Topping Ingredients That Make It Irresistible

What truly sets this oatmeal cake recipe apart is the rich, caramel-like topping that goes on after baking and is briefly broiled. Here’s what you’ll need:

• Butter (6 tablespoons): Use room-temperature butter for easy mixing.
• Shredded sweetened coconut (1 cup): Adds sweetness and texture. You can toast it lightly for extra flavor.
• Evaporated milk (½ cup): Helps bind the topping and adds creaminess without making it too heavy.
• Brown sugar (½ cup): Melts with the butter to create a rich, sticky layer.
• Chopped nuts (1 cup): Pecans or walnuts work best, offering a buttery crunch that contrasts perfectly with the soft cake.
• Vanilla extract (1 tsp): Enhances and balances all the topping ingredients.

Once spread over the warm cake, this topping is broiled until golden. It becomes slightly crisp on top, gooey underneath, and utterly delicious.

Oatmeal Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 50 minutes
• Yield: 15
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This moist, old-fashioned oatmeal cake recipe features warm spices, a soft crumb from soaked rolled oats, and a caramelized coconut-nut topping that’s broiled to golden perfection. It’s a comforting dessert that’s easy to make and perfect for any occasion.

---

Ingredients

1 cup old-fashioned rolled oats

1/2 cup butter

1 1/2 cups boiling water

2 large eggs

1 cup light brown sugar

1 cup granulated sugar

1 1/3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Topping:

6 tablespoons butter (room temperature)

1 cup shredded sweetened coconut

1/2 cup evaporated milk

1/2 cup light brown sugar

1 cup chopped nuts (pecans or walnuts)

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking pan.

2. Add rolled oats and butter to a large bowl and pour boiling water over them. Let sit for 10–15 minutes.

3. In a separate bowl, whisk eggs, brown sugar, and granulated sugar until well combined.

4. Sift flour, cinnamon, baking soda, nutmeg, and salt in another bowl.

5. Combine the dry ingredients with the egg and sugar mixture and stir just until incorporated.

6. Fold in the soaked oat mixture until fully blended.

7. Pour the batter into the greased pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake bakes, mix all topping ingredients in a bowl.

9. Remove cake from oven and turn on the broiler.

10. Spread topping evenly over the hot cake.

11. Broil for 2–4 minutes or until the topping is golden and bubbly.

12. Allow cake to cool slightly before serving.

Notes

This cake tastes even better 1–2 days after baking.

Perfect for potlucks, brunches, or cozy desserts.

Store at room temperature for 2 days or in the fridge for up to 5 days.

You can also freeze individual slices for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Cakes Recipes
• Method: Baking
• Cuisine: American

Step-by-Step Instructions for Making Oatmeal Cake

Preparing the Oatmeal Base with Boiling Water

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan with non-stick spray. This ensures the Oatmeal cake doesn’t stick and bakes evenly.

Next, in a large mixing bowl, combine:

• 1 cup old-fashioned rolled oats
• ½ cup butter (cut into pieces)

Pour 1½ cups of boiling water directly over the oats and butter. Let it sit for about 10–15 minutes. This step softens the oats and melts the butter, forming a moist base that will keep your Oatmeal cake tender after baking.

Mixing, Baking, and Broiling for a Perfect Finish

While the oat mixture rests, move on to your batter. In a separate mixing bowl:

1. Whisk together 2 large eggs, 1 cup light brown sugar, and 1 cup granulated sugar until smooth and slightly fluffy.
2. In another bowl, sift together the dry ingredients:
   • 1⅓ cups all-purpose flour
   • 1 tsp ground cinnamon
   • 1 tsp baking soda
   • ½ tsp ground nutmeg
   • ½ tsp salt
3. Gradually add the dry mixture into the egg-sugar mixture. Stir until just combined.
4. Fold in the warm oat and butter mixture. Stir everything gently until the batter is evenly mixed.

Pour the batter into your prepared baking dish and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Now, while the Oatmeal cake is baking, prepare the topping:

• In a medium bowl, mix together:
  • 6 tablespoons room temperature butter
  • 1 cup shredded sweetened coconut
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 cup chopped nuts
  • 1 tsp vanilla extract

When the cake is done, remove it from the oven and turn your oven to high broil. Carefully spread the topping over the hot cake in an even layer.

Place the cake under the broiler for 2 to 4 minutes. Keep a close eye on it — the goal is to toast the coconut and caramelize the topping until it’s golden brown, but not burned.

Once finished, let the cake cool slightly before serving.

Tips for Baking a Perfect Oatmeal Cake

How to Avoid a Dry Cake

One of the best parts about this oatmeal cake recipe is its moist, tender crumb. But to keep it that way, you’ll want to follow these quick tips:

• Soak the oats long enough: Give the oats at least 10–15 minutes to absorb the boiling water. This is crucial for keeping the cake moist.
• Don’t overmix the batter: Overmixing can make the cake dense or dry. Gently stir the oat mixture in until just combined.
• Use fresh ingredients: Check your baking soda and spices. Old leavening agents won’t do their job properly, affecting both texture and rise.

Also, make sure to use real old-fashioned rolled oats. Quick oats absorb differently and can dry out the batter.

Broiling Tips to Toast the Topping Just Right

That broiled topping is what sets this dessert apart, but it’s also where bakers tend to go wrong. Here’s how to get it golden without burning:

• Spread evenly: Make sure the coconut topping covers the entire surface of the cake in a smooth layer.
• Stay close to the oven: Broilers work fast. Don’t walk away — the topping can go from golden to burnt in seconds.
• Use the middle rack: This allows enough heat to toast the top without scorching it too fast. If your oven runs hot, lower the rack slightly.

Want an extra toasty finish? Add the topping while the cake is still hot, then broil until the coconut turns a rich golden brown. It should be slightly crisp on top but soft and sticky underneath.

Variations and Customizations

Making It Gluten-Free or Dairy-Free

Whether you’re baking for dietary needs or simply prefer alternatives, this oatmeal cake recipe is easy to customize:

For a gluten-free version:

• Swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for proper structure.
• Double-check that your rolled oats are labeled “certified gluten-free.” Regular oats can be cross-contaminated with wheat.

For a dairy-free option:

• Replace the butter in both the cake and topping with a plant-based alternative like vegan margarine or coconut oil.
• Use unsweetened almond milk or oat milk in place of evaporated milk. For a thicker texture, simmer your plant-based milk to reduce it slightly before using.

These changes won’t alter the core flavor dramatically, and your cake will still be moist, rich, and full of character.

Nut-Free and Coconut-Free Options

Some of the most common allergens in this recipe are nuts and coconut. Here’s how to remove them without sacrificing taste:

If avoiding nuts:

• Simply leave them out of the topping. You can replace the crunch with seeds like sunflower or pumpkin if desired.
• Consider adding toasted oats or crushed pretzels as a nut-free crunchy layer.

If avoiding coconut:

• Try swapping shredded coconut with crushed graham crackers, oats, or even mini marshmallows for a sweet twist.
• You can also skip the topping entirely and frost the cake with a brown sugar glaze or cream cheese icing for a different, but still delicious, experience.

Storage, Make-Ahead, and Freezing Tips

How to Store Oatmeal Cake Properly

Once your cake has cooled completely, you’ll want to store it the right way to maintain its soft texture and keep the topping fresh:

• Room Temperature: If you plan to eat it within two days, cover the cake tightly with foil or plastic wrap and store it at room temperature in a cool, dry spot.
• Refrigerator: For longer storage (up to five days), refrigerate the cake in an airtight container. The topping may firm up, so bring it to room temperature before serving or warm individual pieces in the microwave for 10–15 seconds.

Be sure the cake is fully cooled before wrapping to avoid condensation, which can make the topping soggy.

Make-Ahead Tips for Parties and Potlucks

This oatmeal cake recipe is an excellent choice for parties, potlucks, or holiday spreads because it holds up beautifully after baking. Here’s how to prep it in advance:

• 1 to 2 Days Ahead: Bake the cake and add the topping, then let it cool completely. Cover tightly and refrigerate. Right before serving, warm it slightly in the oven to refresh the texture and bring out the flavors.
• Pre-Make the Topping: You can also make the topping separately and store it in the fridge for up to 3 days. When ready to use, bring it to room temp and spread it over the freshly baked cake before broiling.

Freezing Instructions

To freeze your oatmeal cake:

1. Allow it to cool completely.
2. Wrap individual slices or the entire cake tightly in plastic wrap, then a layer of aluminum foil.
3. Store in the freezer for up to 2 months.

When ready to eat, thaw overnight in the fridge, then warm slightly in the oven or microwave. If broiled topping is present, reheat using the oven to help crisp it up.

Serving Suggestions and Pairings

When and How to Serve Oatmeal Cake

One of the best things about this oatmeal cake recipe is how versatile it is. Whether you’re hosting a casual get-together or just treating yourself, here’s how to serve it right:

• Serve warm for ultimate comfort: The gooey topping and spiced cake are most flavorful when gently warmed. A quick zap in the microwave for 10–15 seconds is all it takes.
• Add a scoop of vanilla ice cream: For a classic dessert touch, pair your slice with a scoop of vanilla or cinnamon ice cream. The warmth of the cake melts into the cold ice cream, creating a perfect contrast.
• Top with whipped cream: A dollop of fresh whipped cream adds lightness and creaminess, especially if you’re serving the cake at room temperature.

Because of its cozy texture and flavor, this cake is especially popular in fall and winter but works year-round as a rustic, homestyle dessert.

Best Sides and Beverages to Complement the Cake

Pairing your oatmeal cake with the right drink or side can take it to the next level. Here are a few easy ideas:

If you’re planning a brunch spread, cut the cake into small squares and serve it alongside breakfast items like muffins or scones. It’s rich, so small portions go a long way.

Conclusion

If you’re looking for a dessert that’s nostalgic, comforting, and full of flavor, this oatmeal cake recipe checks every box. Made with simple pantry ingredients like rolled oats, brown sugar, and warm spices, it delivers a moist crumb and a caramelized coconut-nut topping that’s unforgettable. Whether you’re baking it for a holiday table, a casual brunch, or just to satisfy a sweet tooth, this cake is easy to make and even easier to love. It also stores and freezes well, making it perfect for planning ahead or enjoying leftovers throughout the week.

For More Delicious And Easy Recipes Follow Me In Facebook And Pinterest.