This old-fashioned Oatmeal Cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
Any recipe with oats is a hit at our house – including these Oatmeal Raisin Muffins and these Oatmeal Cookies.
If you’ve been a reader here at Taste and Tell for awhile, you’ll probably know that I’m a fan of the old-fashioned, under-appreciated recipes.
The ones that may not look like much, but have a permanent spot in your recipe book. And the ones that most likely could be found in your grandmother’s recipe book.
This Oatmeal Cake definitely fits the bill.
This is one of those cakes that has been passed down through the generations. It’s not trendy or beautiful – but one bite and you’ll be hooked.
Believe me – it’s hard to stop at one slice!
Ingredients
- Water: You will need to soak the oats in water before adding them. Using warm water helps the oats to soften faster, and the excess liquid goes into the cake helping to keep it nice and moist.
- Oats: I have only tested this recipe with old fashioned oats. I would guess that quick oats would work, but I have not personally tried them.
- Sugar: You need both brown sugar and granulated sugar. The brown sugar goes into both the cake and the topping.
- Butter: I like to use unsalted butter so that I can better control the amount of salt. You’ll need softened butter for the cake, and then more butter for the topping.
- Eggs: Use large eggs, and bring them to room temperature for the best results.
- Flour: I have only tested this recipe personally with all-purpose flour, but have had readers make the cake successfully with gluten-free flour.
- Cinnamon: The cake doesn’t have a strong cinnamon flavor, but it is the perfect background flavor.
- Baking Soda: This will give the cake it’s lift and texture.
- Salt: The salt will balance the flavors.
- Milk: You just need a little bit of milk for the topping. I use 2%, but you could easily use whatever you have on hand, including non-dairy milk.
- Coconut: I use sweetened, shredded coconut for the topping. You could also use unsweetened coconut to make it a little less sweet.
How to Make Oatmeal Cake
STEP 1: Soak the oats in the warm water while you are preparing the batter.
STEP 2: Combine the butter and both sugars in a large bowl and cream until fully combined. Then add in the eggs and beat again until smooth.
STEP 3: Combine the dry ingredients in a separate bowl. You want to make sure these are fully combined.
STEP 4: Add half of the flour mixture to the butter and sugar mixture and mix. Then add the soaked oatmeal and stir. Finally, mix in the remaining flour mixture. Stir this all together until fully combined.
STEP 5: Add the batter to a cake pan that has been greased. Bake the cake until a tester inserted in the middle comes out with just a few crumbs.
STEP 6: To make the topping, combine the butter, brown sugar, and milk in a saucepan and bring it to a boil. Boil this for 1 minute.
STEP 7: Stir in the coconut.
STEP 8: Pour the mixture over the top of the baked cake. Place the cake under the broiler and broil for 1 minute. The topping will harden up just a bit. Let the cake cool before serving.
Oatmeal Cake Video
If you want to see how this cake is made, check out the video above.
Tips and Tricks
Don’t love coconut? Many readers have used nuts instead of coconut.
A few readers have also skipped the topping and added a cream cheese frosting instead.
This cake will last few days, stored covered in the refrigerator. That is – as long as it isn’t eater faster than that!
Many readers have also said that they don’t cook the topping, but just mix it all together well and broil it for a minute or two.
More Easy Family Favorite Cakes
Pumpkin Pie Cake
Cinnamon Roll Sheet Cake
Zucchini Cake with Cream Cheese Frosting
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Oatmeal Cake
Ingredients
Cake
- 1 1/2 cups hot water
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup butter at room temperature
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1/2 cup butter
- 1 cup brown sugar
- 1 tablespoon milk
- 1 cup coconut
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
- Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
Maggie says
I made this recipe for my dad several years ago, and he still asks for it for every birthday, Father’s Day and holiday! I’ve got it memorized at this point!
Deborah says
I love that!
Cher Larsson says
My family begs for this oatmeal cake. So easy to make. Delicious. Is great the next day with coffee and the kids lunchbox. Thank you for this keeper of a recipe.
Deborah says
I’m so glad you all have loved it. It’s a favorite of ours, too!
Toni Garrison says
I made this cake today. Very good. I added some chopped figs because I had them.
Deborah says
That sounds like a delicious addition!
Barbara says
Easy and delicious
Deborah says
Thanks, Barbara – I’m glad you enjoyed it!
Donna says
I have made this cake recipe several times. It is a super easy cake to make and absolutely delicious.
Little man says
Can this be made gluten free and if so would I need to add any other ingredients with the flour ?
Deborah says
Hi – I’m afraid I don’t know a lot about gluten free baking so I couldn’t tell you what you would need to add.
AmbalaCakes says
I really like your recipe.
Deborah Drake says
My family loves this cake, but I put cream cheese frosting on it!
Penny B says
My family and I love this cake! The oatmeal cake is so good even without the frosting I had to defend it with a wooden spoon so my boys didn’t eat the whole thing plain! The only difference is I use 1/3 cup evaporated milk in the frosting. It makes the frosting smooth and easy to spread
Linda H says
I just made this cake. The smells took me back to when I was a kid and my Mom made this a lot. Can’t wait to have a piece soon. So easy to make and the house smells so delicious!