Oatmeal Cake is the perfect dessert to make for this weekend! It’s an old fashioned style recipe, like a delicious cake your grandma might have made you growing up. It’s an oatmeal based cake, and since the oats are soaked in boiling water it softens them up perfectly so you end with a moist and tender crumb in every bite.
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 I love this cake. First, like I said, it reminds me of something my grandma would have made. Second, the taste is simply divine – talk about savoring every bite.
And third could cake get any easier? You don’t even need to make a frosting, and bonus that means you don’t have to wait hours for a cake to cool.
How to Store Oatmeal Cake
- Store oatmeal cake covered at room temperature for up to 2 days
- Ir cover and chill in the refrigerator for about 5 days, bring to room temperature before serving.
- Cake can also be frozen for 2 months in an airtight container. Thaw overnight in the refrigerator.
- 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.
- For a more caramely flavor in the cake use all brown sugar and omit the granulated.
- Add raisins if you like raisins in 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 light 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 minutes 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.