If you are in the mood for a delicious cake that tastes like it’s straight out Grandma’s kitchen, then my oatmeal cake just might fit the bill. This old fashioned cake is tender but not too sweet, while the topping is a sweet glaze that highlights shredded coconut and pecans.
This humble cake is anything but plain. The topping is broiled until the glaze is almost like a brulee. It just might become a family favorite. You can serve this lovely dessert after dinner or any time of the day for a sweet treat.
Love simple, single-layer cakes? I hope you’ll try our fruit cocktail cake, pig pickin cake, pineapple sunshine cake, and strawberry sheet cake next!
MOIST OATMEAL CAKE INGREDIENTS
- Quick-cooking oatmeal: Make sure the oats are quick-cooking and not Old Fashioned oats. The quick-cooking oats are thinner and will cook faster.
- Baking soda: This is the leavening for the cake.
- Hot water: The oats will soften in the hot water. Use filtered or tap.
- Butter or margarine: I prefer unsalted butter.
- Brown sugar: This ingredient adds a nice deep sweet flavor to the cake.
- Granulated sugar: For straightforward sweetness.
- Eggs: I use large.
- Vanilla extract: 100% pure extract
- All-purpose flour: A pantry staple.
- Cinnamon: Ground cinnamon for those warm notes in the cake goes well with oats.
- Shredded coconut: For the glaze, so chewy and sweet!
- Pecans: A Southern classic. You may substitute for walnuts or chopped almonds too.
- Milk: Whole milk for a rich glaze.
TIPS
- Stand-Up Mixer: If creaming sugar and butter, I typically use the stand mixer. My arm gets tired with a handheld, and the stand mixer does the work for you.
- Variations: Add raisins (1/2 cup) if desired. Omit the shredded coconut and/or nuts and just top with the glaze. But don’t skip the last step. Getting the glaze hot and bubbly is a big part of this cake’s charm!
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your coconut oatmeal cake will last up to three days on the countertop. Refrigerate after three days.
- Can You Freeze This? Once fully cooled, wrap it tightly in plastic then foil. It will last three months in the freezer. Thaw in the refrigerator then place on the counter for up to three days.
- Make-Ahead: Yes, this lazy daisy oatmeal cake can be served at room temperature.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE OATMEAL CAKE
- In a mixing bowl, add the butter and sugar.
- Mix.
- Using a handheld mixer, cream it until light and fluffy. Add eggs and beat.
- Stir in the oatmeal mixture and vanilla. Stir in flour and cinnamon.
- Pour it into the prepared pan and bake.
- Make the topping: Add all the glaze ingredients into a pan. Melt over low heat.
- Pour the glaze over the warm cake.
- Place the glazed cake in the oven until the glaze bubbles.
- Serve.
***See the full instructions below.
MORE 9×13 CAKE RECIPES
- Chocolate Zucchini Cake
- Texas Sheet Cake
- Strawberry Jello Cake
- Apple Coffee Cake
- Chocolate Poke Cake
- Lemon Buttermilk Cake
- Coca Cola Cake
- Strawberry Tres Leches Cake
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Oatmeal Cake
Our old fashioned oatmeal cake is tender, moist and has an absolutely divine coconut topping that's broiled to taste almost like a brulee!
Servings: 12 servings
Ingredients
Cake:
- 1 cup quick-cooking oatmeal
- 1 teaspoon baking soda
- 1 1/4 cups hot water
- 1/2 cup butter or margarine
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
Glaze:
- 1/2 cup unsalted butter
- 1 cup shredded coconut
- 1 cup brown sugar
- 1/2 cup pecans
- 1/4 cup milk
Instructions
Make Cake:
- Preheat oven to 375ºF (190ºC). Butter a 9X13-inch baking dish or spray with nonstick cooking spray; set aside.
- In a medium mixing bowl, stir together oatmeal (1 cup), baking soda (1 teaspoon), and water (1 1/4 cups) then allow to stand for 20 minutes.
- In another large mixing bowl, using a handheld electric mixer, cream together butter (1/2 cup) and sugars (1 cup brown sugar + 1 cup granulated sugar) on medium speed, until light and fluffy, about 2 minutes.
- Add eggs (2) to the butter mixture and beat just until combined. Stir in the oatmeal mixture and vanilla (1 teaspoon) into the creamed mixture.
- Gradually stir in flour (1 1/3 cups) and cinnamon (1 teaspoon) and blend until combined. Pour into prepared pan and bake in preheated oven, for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set the cake on a wire baking rack.
Make Topping:
- Adjust oven to 450ºF (232ºC).
- When the cake has about 7 minutes left to bake, start glaze.
- Add all the glaze ingredients to a small saucepan. Melt over low heat.
Assembly:
- Pour glaze over warm cake.
- Place glazed cake in 450ºF (232ºC) oven, watching constantly, until the glaze has bubbles.
Fans Also Made:
Notes
- Stand-Up Mixer: If creaming sugar and butter, I typically use the stand mixer. My arm gets tired with a handheld, and the stand mixer does the work for you.
- Variations: Add raisins (1/2 cup) if desired. Omit the shredded coconut and/or nuts and just top with the glaze. But don’t skip the last step. Getting the glaze hot and bubbly is a big part of this cake’s charm!
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 72g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 197mg | Potassium: 153mg | Fiber: 2g | Sugar: 56g | Vitamin A: 523IU | Calcium: 58mg | Iron: 2mg
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