Oatmeal Cake is the perfect dessert! It’s an grandma kind of recipe. It’s has oatmeal, cinnamon, and a kiss from grandma! Since the oats are soaked in boiling water it gives you a moist and tender cake.
A couple of weeks ago it was my Mother in law’s birthday. I thought since it was her birthday that we should get her a cake so when people came to visit her she had a delicious treat to serve. We asked her what kind of cake she wanted and this is what she requested! Mind you, I had never heard of a Oatmeal Cake before, and honestly I thought it would be terrible!!
Let me put your mind to ease, it was NOT terrible but the most moist, delicious cake I have tasted in a long time!
There are many reasons that I fell in love with this cake. First, like I said, it reminds me of something my grandma would have made. Second, the flavor is crazy good and so moist! And third It’s such a easy cake to make!
How to Store
- You can store oatmeal cake covered at room temperature for up to 2 to 3 days
- You cover and chill in the refrigerator for about 5 days, bring to room temperature before serving, but you won’t have to worry about that because it will be gone!
- Cake can also be frozen for 2 months in an airtight container. Thaw overnight in the refrigerator.
Possible Change Variations
- If you hate coconut it can be omitted. We didn’t have any and my family doesn’t love it, so we didn’t add it.
- If you don’t like nuts those can be omitted, if you love them feel free to double them up. Pick your favorite nut! It might change the flavor a little but it will still be amazing!
- For a more caramel flavor in the cake use all brown sugar and omit the granulated.
- Add raisins if you like raisins in cake. We didn’t add them but I think they would be amazing in this cake!
- Use cream or half and half in place of the water for even more richness.
- Skip the nutmeg if you don’t have it.
- 1 cup old-fashioned rolled oats
- 1/2 cup butter
- 1 1/2 cups boiling water
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 1/3 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- For the topping
- 6 Tablespoons butter , room temperature
- 1 cup shredded sweetened coconut
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 cup favorite nuts
- 1 teaspoon vanilla
Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
Add to the bowl with eggs and sugars and stir to combine.
Add the oatmeal mixture and stir to combine.
Bake for about 35 to 40 minutes depending on your oven or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, make the topping by combining all the ingredients in a bowl.
Remove the cake from the oven and turn the oven to high broil.
Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.
This cake tastes great made 1-2 days in advance, if you'd like! It's perfect for bringing to potlucks and parties!
Did you try our Oatmeal Cake? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
HERE ARE MORE DROOL WORTHY RECIPES
Triple Berry Poke Cake is a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!
No Bake S’more Cheesecake– inspired by the famous campfire treat. Made with marshmallow cream, graham cracker crust, and drizzled with ooey gooey chocolate.
Snickerdoodle crazy cake is a quick and easy baking project that doesn’t require eggs, butter or milk. It doesn’t even need a mixing bowl! The cake is made with just pantry staples and comes out fluffy, moist and full of cinnamon flavor.