Oatmeal Cake

Oatmeal Cake: A Cozy, Comforting Dessert

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Oatmeal Cake is a delightful and comforting dessert that’s perfect for any occasion. The combination of moist, spiced cake and a sweet, nutty topping creates a nostalgic and satisfying treat. Let’s dive into this easy-to-follow recipe and make an Oatmeal Cake that will warm your heart and taste buds.


For the Cake:

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups boiling water
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Topping:

  • 6 tablespoons unsalted butter, melted
  • 2/3 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup chopped nuts, pecans or walnuts (optional)


1. Prepare the Oatmeal

  1. Boil Water: In a heatproof bowl, combine the old-fashioned rolled oats and boiling water. Stir and let the mixture sit for about 20 minutes, allowing the oats to soften and absorb the water.

2. Preheat the Oven

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

3. Mix the Dry Ingredients

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, fine salt, and ground nutmeg. Set aside.

4. Cream the Butter and Sugars

  1. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This should take about 3-4 minutes.

5. Add the Eggs and Vanilla

  1. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

6. Combine Wet and Dry Ingredients

  1. Mix in Oatmeal: Add the prepared oatmeal to the butter mixture and stir until well combined.
  2. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

7. Bake the Cake

  1. Pour into Pan: Pour the batter into the prepared baking pan, spreading it evenly.
  2. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Prepare the Topping

  1. Mix Topping Ingredients: While the cake is baking, combine the melted butter, packed light brown sugar, milk, vanilla extract, sweetened shredded coconut, and chopped nuts (if using) in a medium bowl. Stir until well combined.

9. Top the Cake

  1. Broil Topping: Once the cake is done baking, remove it from the oven and set the oven to broil. Spread the topping mixture evenly over the hot cake.
  2. Broil: Place the cake back in the oven and broil for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to prevent burning.

10. Cool and Serve

  1. Cool: Allow the cake to cool in the pan on a wire rack.
  2. Serve: Serve warm or at room temperature. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Cook’s Tips and Variations

  • Nut Alternatives: If you have a nut allergy or prefer not to use nuts, you can omit them from the topping without compromising the flavor or texture.
  • Spice Variations: Feel free to add other warm spices like ground cloves or allspice for a slightly different flavor profile.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time? A: Yes, you can make the cake a day in advance. Store it covered at room temperature. For the best taste, reheat individual slices in the microwave for a few seconds before serving.

Q: Can I freeze Oatmeal Cake? A: Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.

Q: Can I use quick oats instead of old-fashioned rolled oats? A: It’s best to use old-fashioned rolled oats for this recipe, as they provide the right texture. Quick oats can become too mushy when soaked.

Q: What can I use instead of cream in the topping? A: You can use any type of milk you prefer, including plant-based milk alternatives, though the richness may vary slightly.

Oatmeal Cake is a delightful dessert that brings together the comforting flavors of cinnamon, nutmeg, and coconut in a moist and tender cake. The simple preparation and homey flavors make it an excellent choice for any gathering or just a cozy night at home. Enjoy the rich, sweet topping and the hearty cake with your loved ones, and savor every comforting bite of this delicious Oatmeal Cake!

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