You are going to love this old-fashioned Oatmeal Cake. This delicious cake combines rolled oats with warm spices, all with a toasted coconut and almond topping. Trust me when I tell you that you will not be able to step away from it.
Learn how to make a delicious oatmeal cake with step-by-step instructions. This cake is perfect for any occasion. If you love oatmeal, cinnamon, nutmeg, coconut, and walnuts, this is a must-try.
Why You Will Love This Oatmeal Cake
- This is one of my absolute favorite cakes. It tastes amazing.
- It is quick and easy; no triple-layer cake here. It is just a good old-fashioned easy farm cake.
- Everyone loves this cake. It is the first one gone at potlucks and parties. Once you taste it, you will know exactly what I mean.
Key Ingredients and Shopping Advice
See the full list and quantities below in the recipe card.
- Oatmeal: I use old-fashioned rolled oats for this cake.
- Spices: warm spices like cinnamon and nutmeg
- Maple syrup: if I have it in the house or can borrow a little from my sweet neighbors.
- Coconut: sweetened coconut flakes
- Nuts: either walnuts or pecans
How to Make an Oatmeal Cake
This is the nutshell version; please see the recipe card below for the complete ingredient list and full directions.
Combine the oatmeal and the boiling water and let the oats soak. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg.
Beat the butter and both sugars in a large bowl using a handheld mixer. Add the eggs, maple syrup, and vanilla extract and stir to combine. Add the flour mixture in several increments, mixing just until combined.
Stir in the softened oats and pour the mixture into a well-greased baking dish. Bake until set.
When the cake is almost done baking, stir the melted butter, brown sugar, milk, shredded coconut, and walnuts in a medium bowl. Spoon the mixture over the warm cake and place it under the broiler for 1-2 minutes.
Beth’s Recipe Tips
- Always measure your flour by spooning it into a cup and leveling it off with a table knife.
- Use the toothpick test to check the cake for doneness. If a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs, the cake is done.
- Pour the topping over the warm cake and spread gently with an offset spatula.
More Cakes To Love
Old Fashioned Oatmeal Cake
Ingredients
Oatmeal Cake
- 1 cup old fashioned rolled oats
- 1 1/4 cups boiling water
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon maple syrup see notes
- 1 teaspoon vanilla extract
Coconut Topping
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar
- 3 tablespoon milk whole or 2%
- 1 cup sweetened shredded coconut
- 2/3 cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Grease 9×13-inch baking pan.
- Combine the oatmeal and the boiling water and let the oats soak while you work on the rest of the recipe.
- In a medium bowl, whisk the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Beat the butter, brown sugar, and granulated sugar in a large bowl using a handheld mixer on medium speed until blended. Add the eggs, maple syrup, and vanilla extract and stir to combine using a spoon.
- Add the flour mixture in several increments, mixing just until combined.
- Stir the softened oats into the mixture. Pour the mixture into the prepared baking dish. Bake for 35 minutes or until a toothpick inserted in the top comes out clean or with a few moist crumbs.
- When the cake is almost done baking, stir the melted butter, brown sugar, milk, shredded coconut, and walnuts in a medium bowl.
- Spoon the mixture over the warm baked cake, Use an offset spatula to level it. Place it under the broiler for 1-2 minutes. Keep a close eye on it as broilers are unpredicatable.
Notes
- I only add maple syrup if I have some in the house. It is not a key ingredient, so do not purchase a bottle for 1 tablespoon.
- After the cake has cooled, cover it with plastic wrap and store it on the counter for up to 3 days.
- Freeze the cooled cake wrapped in several layers of plastic wrap for up to 3 months. Thaw on the counter overnight.
Elena
CAN I USE OAT FLOUR.. INSTEAD OF REGULAR FLOUR???
Beth Pierce
I have not tried but the internet says that you can. Oat flour is lighter than all-purpose flour, so you’ll need to use 1.4 times as much oat flour as all-purpose flour by weight to get a similar amount.
Kerri
I loved this oatmeal cake. It was so delicious! I think I could have ate the whole thing but my family came to my rescue.
Beth Pierce
LOL! I am glad that they helped you out.