This oatmeal cake recipe has been our family's weekend treat for over a decade. What started as a way to use up leftover oats turned into Liam's most requested dessert. The best part isn't just the moist, tender crumb or that coconut topping - it's how this cake makes the whole house smell like cinnamon and warmth.
This old-fashioned oatmeal cake comes together in one bowl with ingredients you probably have right now. The oats give it a hearty texture that's different from regular cake, while brown sugar and warm spices create that cozy flavor that reminds you of weekend mornings. We've made this for potlucks, birthday parties, and those random Tuesday nights when regular dessert just won't cut it.
Why You'll Love This Oatmeal Cake
This cake fixes every problem I've ever had with dessert recipes. You don't need a fancy mixer or any special equipment - just a big bowl and a wooden spoon. Liam can help with every step without me worrying he'll mess something up. The ingredients are stuff we usually have anyway - oats, brown sugar, basic spices. No running to the store for weird cake ingredients. What really sold me on this oatmeal cake recipe is how it fills you up. Regular cake leaves you wanting more in an hour, but the oats make this one stick with you. It's sweet enough to feel like dessert but not so sugary that the kids bounce off the walls afterward.
The coconut topping is where this cake really shines. It gets all golden and a little crunchy under the broiler, which makes people think you did something fancy when really you just stirred some coconut with butter and sugar. Even people who say they don't like coconut end up asking for seconds. There's something about how it pairs with the oats that just works. Plus, it keeps getting better for days instead of going stale like most cakes do, so you can make it ahead for parties or just have it sitting around for when you need something sweet.
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Ingredients For Oatmeal Cake
For the Cake:
- Old-fashioned rolled oats
- Boiling water
- Butter
- Brown sugar
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Vanilla extract
For the Coconut Topping:
- Butter
- Brown sugar
- Heavy cream or milk
- Sweetened shredded coconut
- Chopped pecans or walnuts
See recipe card for quantities.
How To Make Oatmeal Cake Step By Step
Prep the Oats
- Pour boiling water over old-fashioned oats in large bowl
- Stir well and let sit for exactly 20 minutes
- Meanwhile, preheat oven to 350°F and grease 9x13 pan
- The oats should look plump and soft when ready
Mix the Cake Batter
- Add softened butter to the soaked oats and stir until melted
- Mix in both brown sugar and granulated sugar until combined
- Beat in eggs one at a time, then add vanilla extract
- In separate bowl, whisk together flour, baking soda, cinnamon, and salt
Bake the Cake
- Fold dry ingredients into oat mixture until just combined - don't overmix
- Pour batter into prepared pan and spread evenly
- Bake 35-40 minutes until toothpick inserted in center comes out clean
- Remove from oven but leave oven on for topping
Add the Coconut Topping
- While cake bakes, melt butter in small saucepan
- Stir in brown sugar, cream, coconut, and nuts until combined
- Spread mixture over hot cake immediately after removing from oven
- Return to oven and broil 2-3 minutes until golden and bubbly
Storage Tips for Oatmeal Cake
Counter Storage (3-4 days):
- Cool completely before covering with foil or plastic wrap
- Keep at room temperature away from heat and sunlight
- Cut pieces as needed to keep rest of cake fresh
- Tastes best at room temperature
Refrigerator (1 week):
- Cover tightly with plastic wrap or store in airtight container
- Let sit out 15-20 minutes before serving for best flavor
- Cold cake is fine but flavors are muted when chilled
- Great for making ahead for gatherings
Freezer (3 months):
- Wrap whole cake or individual pieces in plastic wrap, then foil
- Label with date so you remember when you made it
- Thaw overnight in refrigerator before serving
- Texture changes slightly but still tastes good
Creative Twists on Oatmeal Cake
Fruit Versions:
- Apple cinnamon - dice 2 apples and fold into batter with extra cinnamon
- Blueberry oat - add 1 cup fresh or frozen blueberries
- Banana walnut - mash 2 ripe bananas into batter, add chopped walnuts
- Cranberry orange - dried cranberries and orange zest
Spice Combinations:
- Pumpkin spice - add nutmeg, ginger, and cloves to cinnamon
- Chai inspired - cardamom, ginger, and black pepper with the cinnamon
- Maple pecan - use maple syrup instead of some sugar, add chopped pecans
- Chocolate chip - fold in mini chocolate chips before baking
Different Toppings:
- Cream cheese frosting instead of coconut topping
- Caramel drizzle over the coconut layer
- Chopped nuts without coconut for nut lovers
- Brown butter glaze for something simple but fancy
Equipment For Oatmeal Cake
- Large mixing bowl for soaking oats and mixing batter
- 9x13 inch baking pan
- Measuring cups and spoons
- Small saucepan for making topping
- Wooden spoon or spatula
Substitutions
Basic Substitutions:
- Old-fashioned oats → Quick oats (but reduce soaking time to 10 minutes)
- Brown sugar → White sugar (though you lose some of the molasses flavor)
- All-purpose flour → Whole wheat flour (makes it heartier but still good)
- Butter → Coconut oil or vegetable oil
Dietary Changes:
- Regular eggs → Flax eggs (3 tablespoons ground flax with 9 tablespoons water)
- Dairy milk → Any plant milk in the topping
- Regular flour → Gluten-free flour blend (cup for cup works fine)
- Butter → Vegan butter substitute
Flavor Twists:
- Plain vanilla → Almond extract for nutty taste
- Just cinnamon → Add nutmeg and a pinch of cardamom
- Regular coconut → Try chopped almonds or pecans in topping
- Standard version → Add raisins or chopped apples to batter
Top Tip
- This cake actually gets better after it sits for a day, which makes it perfect for making ahead. At room temperature, it stays good for about 3-4 days when you cover it with foil or plastic wrap. The coconut topping might lose some of its crunch, but the cake underneath gets more moist and the flavors blend together better.
- For longer storage, stick it in the fridge for up to a week. Cover it well so it doesn't pick up other flavors from the fridge. Cold cake is fine, but we usually let it sit out for a bit before eating or warm individual pieces in the microwave for 15-20 seconds. The topping gets a little soft when it's cold, but it's still good.
- You can freeze pieces of this oatmeal cake for up to 3 months. Wrap them individually in plastic wrap, then put them in a freezer bag. Write the date on it because you'll forget when you made it. Let frozen pieces thaw in the fridge overnight, then bring to room temperature before eating. The texture changes a little after freezing, but it's still tasty.
FAQ
Are oatmeal cakes good for you?
Oatmeal cake is better than regular cake because the oats add fiber and keep you full longer. It's still dessert with sugar and butter though, so don't fool yourself into thinking it's health food. But it beats most store-bought cakes.
What is the healthiest cake in the world?
There's no such thing as a truly healthy cake since cake is dessert by definition. Cakes made with whole grains, less sugar, and stuff like oats or nuts are better choices than ones made with just white flour and tons of frosting.
How do you make oatmeal cakes?
Start by soaking old-fashioned oats in boiling water for 20 minutes. Mix in butter, sugars, eggs, and vanilla, then fold in flour, baking soda, and spices. Bake at 350°F for 35-40 minutes, then add coconut topping and broil until golden.
What is the history of oatmeal cake?
Oatmeal cake got popular during the Great Depression when people needed to stretch ingredients and make filling desserts cheaply. The oats made cakes more filling when other stuff was scarce. It's been a comfort food staple ever since.
Time for Cake Happiness!
What I love most about this old-fashioned oatmeal cake is how it uses ingredients most people already have. No special trips to the store, no weird cake flours or fancy extracts. Just oats, sugar, butter, and basic spices that come together into something that makes the whole house smell like home. Liam still gets excited when he sees me pulling out the oats because he knows what's coming next.
Craving more easy comfort food? Try our Easy Homemade Grilled Cheese Roll Ups that make lunch feel like a party - perfect for busy weeknights when you want something fun but simple. Need another dessert that won't stress you out? Our Easy Hot Fudge Pie Recipe uses just 5 simple ingredients to create something that tastes like it came from a fancy restaurant. For chocolate lovers, our Easy White Chocolate Brownies are fudgy, rich, and way easier than regular brownies.
Share your oatmeal cake wins! We love seeing how yours turns out - especially those golden coconut toppings!
Rate this recipe and join our baking crew! We're always sharing new tips for making desserts that taste homemade but don't require a culinary degree.
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Pairing
These are my favorite dishes to serve with Oatmeal Cake
Oatmeal Cake
Ingredients
Equipment
Method
- Pour boiling water over oats in a large bowl. Stir and let sit for 20 minutes until plump and soft. Preheat oven to 350°F. Grease 9x13 pan.
- Stir softened butter into soaked oats until melted. Mix in both sugars. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gently fold into oat mixture until just combined.
- Pour batter into pan. Bake 35-40 minutes until a toothpick comes out clean. Remove from oven but keep oven on.
- While cake bakes, melt butter in saucepan. Stir in brown sugar, cream, coconut, and nuts until combined.
- Spread topping over hot cake. Broil 2-3 minutes until golden and bubbly.
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