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.
Lexi says
I love the idea of oatmeal cake and we have several oatmeal cake variations that we make. They are perfect for school mornings. However, this oatmeal cake was a no-go. None of my kids would eat it. They said it was too sweet and they really disliked the topping saying it was pure sugar. I have to admit that after trying the cake myself, I had to agree. It might be salvageable without the sugar topping, but it would need less sugar even in the cake part. The texture is great so I think I’ll
Work to tweak this recipe to lower the sugar content.
Deborah says
I’m so sorry it wasn’t a hit for you. I’ve never had it for breakfast, only for dessert, so I could see how it would be too sweet for breakfast. I hope you find a way to make it work for you.
Margaret says
Would a streusel topping work on this cake instead of the one listed? I would make it with brown sugar, butter, a little flour, and a pinch of salt. I will serve the cake to a group that includes people who can’t eat nuts and some who dislike coconut.
I’d love to use the recipe. Let me know what you think of the streusel.
Deborah says
I think it would be delicious!
Quincella says
Love this cake! I made it today with a couple of changes…added a little nutmeg to the cake and added 1/2 tsp. Vanilla to the topping. It’s quick and easy to make. So moist and tasty.
Will definitely make again.
Sally Tieso says
This is definitely a keeper! I love that it has oatmeal and the ingredients are very basic. I will make this again! Dinner dishes are cleaned up and husband is already back in the cake:)
Patty says
My grandma passed this recipe down. But she didn’t cook the topping. Soften the butter, mix with brown sugar, 1/4 can evaporated milk and coconut. Spread over warm cake and broil until coconut browns. The topping seeps into the cake making it so moist. My family’s all time fav!
Licia says
My family and I loved this cake! Delicious and easy. Only modifications I made were to add some vanilla after the eggs, a pinch of salt to the topping and I combined light and dark brown sugars. Yum yum! A keeper for sure; thank you!
Robin says
Can’t wait to make the oatmeal cake
Ellen says
This was so good! Easy to make and has tons of flavor. Group gobbled it up in no time!
Chris says
Excellent! Easy and delicious. You have to make this. Coconut is not my favourite so I used 1 cup of chopped pecans instead.
Crystal Austin says
I love this cake so much. My mom used to make it and us 3 kids would eat it up! Good memories!
Chris B says
#daddysfavorite
Judy says
This will be the third time I’ve made this, exactly as the recipe is written. My kids are coming over in the morning and we’ll have some with coffee. It’s the best!
Tracie Bailey says
My family loved this cake and asked for the recipe. We will do again. It is perfect for this time of year: fall. Although I imagine it is great anytime of the year.
Vickie Allan says
This recipe is so moist. The whole family tried it and most went back for seconds. We let people add their own icing because not everyone can have coconut. It was still a huge hit. We will do again!
Beth says
Easy to make, I substituted gluten free flour and added xanthan gum and baking powder and it turned out perfect! Will definitely bake again!
Julia Stearns @ Healthirony says
This homemade old-fashioned oatmeal cake is stunning. I’m not a talented baker, but I would love to give these a try!
Candace says
I have been eating this cake for over 60 years, was a favorite of my mother’s, try adding 1 cup chopped pecans to the topping. Changes the taste wonderfully.
Liz says
I was just thinking how great pecans would be!