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.
cathyloughead says
I have made this cake for many years It always is a hit with everyone. Another good way for the topping is add walnuts (crumbs) and instead of milk use Evaporated milk Delicious!
Gary says
I have not made this in a long time, but used to bake it frequently. The graininess of the frosting is intentional and is my favorite part. They used to serve this in my school cafeteria in elementary and high school (back in the days when they had cooks that actually had to cook). Several years later, I found it in Joy of Cooking, but did not realize that it was the same cake until I baked it the first time.
Norma Turvey says
I add shredded apple and some raisins to it, its so good, it didn’t even last 24 hours in my house, but there were 3 men there to eat it, plus me…
Jess says
Can you make this with almond milk or coconut milk for a dairy free cake
Najeeb says
The recipes sounds amazing, but there is more sugar (3 cups) than grains (2 1/3 cups)… wow. I am sure you can cut the sugar by half, and it would still taste great. In fact, it would taste better!
Allison says
I LOVE this cake! I always half the sugars, add chopped nuts and bits of 3 peeled apples to the batter. I add nuts to the topping as well. When entertaining, if someone’s not had it before, they always look a bit underwhelmed when they hear what dessert is UNTIL they taste it!
Susan says
Add some carmel pieces to the cake along with some craisins. Top with a can of Dolce De Leche mixed with just enough coconut to make it spreadable and thick then broil it. .. brings back memories!
I have also had this with a cream cheese icing. My favorite recipe for that is simple-a can of Buttercream icing and a box of cream cheese. Dont broil this one though!
If you are having doubts just try the basic recipe. You won’t regret it!
Linda says
I have this cake,,,been making it since first year I was married 41 yrs. But,,when I do the flour,,I add cocoa,,,about 3 or 4 TBS,,,or to taste.,,and its awesome. Also topped with panuchea frosting.
eileen says
My mom used to make this cake all the time. I never thought I would see the recipe again. Love it.
Maryjayne k says
I will make this cake and add raisins to it….I will use less sugar also….tooooo sweet
Olga Haro says
I just made this cake. It is delicious. Thank you for sharing this wonderful recipe. I will definitely make it again!
Deborah says
I’m so glad you loved it!
joni davis says
we have always called this “4th of July” cake, because for some reason, that was the only time my mama ever made it—but it was something we looked forward to every 4th! And I think the topping is SUPPOSED to be crystalized! It gives it that great texture to go along with the warm goodness of the cake!
michele rupp says
are you useing sweet coconut or unsweetened
Deborah says
I used sweetened shredded coconut.
Glenys says
I was going to make this for my grandchildren but 2 cups of sugar put me of. Has anyone made it with less? I will just have to experiment.
Marcy booth says
I use uncooked, 1 minute oatmeal in the topping in place of coconut.
Kathy Lundin says
For the frosting being grainy……., is because when you just melt the butter, don’t bring to a boil and it separates, it is too hot and the sugar turns grainey.
Just watch it and when it melts, remove from heat then add your sugar, milk, and blend then add coconut, spread on cake and then put under broiler.
Deborah says
I considered that – will definitely try next time I make this cake!! Thanks!
cindy says
Can you omit the coconut?
Deborah says
I’m sure you probably could. I had someone else comment that they make it with nuts instead of coconut.
Sharon says
I have a canister of quick oats. Will those work in place of old fashioned oats? Thank you
Deborah says
I haven’t tried, but I’m guessing they would work.
sharon says
quick oats work fine, thats all I usually have and I have used them for this cake.
pam says
Wow, this is the same cake my mom made for us growing up, haven’t had it in a very long time, she used only 1 1/4 cup water, maybe the extra water will make it a little more moist…. Her frosting was a little different – 6 T. butter, 3/4 brown sugar, 3/4 white sugar, 1/4 cup can milk, 1/2 t. vanilla and 2 cup coconut.
Thanks for sharing!