Oatmeal Cake

4.44 from 116 votes
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Oatmeal Cake – a tender and moist classic oatmeal cake that is topped with a coconut and pecan streusel!

We all have those recipes that our grandma or mom used to make, and this is one of those. Classic Oatmeal Cake has been around forever, and it is one those that everyone seems to remember from when they were a kid. It is super easy to make, and not just your average cake!

I always have a big canister or oats on hand for recipes like Protein Balls, or our favorite Peanut Butter Oatmeal Bars or even just Chocolate Oatmeal for breakfast. So this cake can really happen anytime!

slice of oatmeal cake on a white plate

 

What Is Oatmeal Cake

This is one of those old fashioned cakes that have been around forever! It isn’t a super light and fluffy cake, like some you might think of. The oats give the cake a chewy and delicious texture. It is almost like the texture of a banana bread.

The cake is topped with not your average frosting. You melt butter and brown sugar together with pecans and coconut to make this delicious streusel type glaze that gets poured over the baked cake. It is over the top delicious.

oatmeal cake ingredients

What You’ll Need

  • Milk
  • Old Fashioned Oats
  • All-Purpose Flour
  • Cinnamon
  • Baking Soda
  • Salt
  • Brown Sugar
  • Granulated Sugar
  • Butter
  • Eggs
  • Vanilla Extract
topping for oatmeal cake in a pan

Frosting Ingredients

  • Butter
  • Brown Sugar
  • Milk
  • Unsweetened Coconut
  • Pecans
oatmeal cake with topping in the pan

How To Make Oatmeal Cake

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. The first step is to soak the oats. Combine the hot milk with the oats for about 10 minutes, while you measure out the rest of the ingredients.
  2. In another medium bowl, whisk together the flour, cinnamon, baking soda and salt.
  3. Using an electric mixer, cream together the butter with the brown sugar and white sugar until nice and creamy. Beat in the eggs and vanilla extract until the eggs are fully incorporated.
  4. Add half of the flour to the butter mixture, followed by the soaked oatmeal (including any liquid in the bowl). Once mostly incorporated, add the remaining flour until everything is just combined.
  5. Pour into the prepared 13×9 inch baking dish and bake until set, 35-40 minutes.
  6. For the topping, add the butter, brown sugar, and milk in a saucepan. Bring to a boil, while stirring. Once the sugar has dissolved, remove the pan from the heat. Stir in the coconut and pecans. Pour over the cake and spread evenly.
  7. Let stand for about 10 minutes, slice, and serve!
slice oatmeal cake on a white plate
Which oats do I use? Old Fashioned or Quick Cooking?

The recipe calls for old fashioned oats, and it really does make the best cake. If you use quick cooking, they are much thinner, so the texture of your cake is going to be very different. The rolled oats make for a chewier and just better cake.

Can I make this cake ahead of time?

Yes, it will last for 2-3 days. Just store covered at room temperature, and it should still be great when you go to serve it.

Can I use something other than pecans?

Yes, pecans are the classic topping for Oatmeal Cake, but really any nut will work. Walnuts would be my second choice that would pair well with the flavors. And if you need or want to go nut free, you really can just leave them out.

oatmeal cake on a plate

Recipe Tips & Variations

  • Don’t like pecans? Use walnuts or almonds or you can simply leave them off if you have a nut allergy.
  • Aren’t a fan of coconut? It is still delicious with just the nuts on for the topping.
  • I used 1% milk in this recipe, but really any variety of milk will work.
  • Lots of people love oatmeal and raisins together, you can stir in 1/3 of a cup of raisins into the cake batter for a slight twist on this classic cake.
  • Want more spice? I sometimes add just a little bit of ground nutmeg to really enhance the flavor of the oats.
close up oatmeal cake for pinterest

More Classic Dessert Recipes

close up slice oatmeal cake on a white plate
4.44 from 116 votes

Oatmeal Cake

By Erin
Oatmeal Cake – a tender and moist classic oatmeal cake that is topped with a coconut and pecan streusel!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 16

Ingredients 

Cake

  • 1 1/2 cups hot milk
  • 1 cup old fashioned oatmeal
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 whole large eggs
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1 tablespoon milk
  • 1 cup unsweetened coconut flakes
  • 1/2 cup finely chopped pecans

Instructions 

  • Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, combine the hot milk and the oatmeal; allow to soak for about 10 minutes, while you measure the remaining ingredients.
  • In another medium bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Using an electric mixer, cream together the butter with the brown sugar and granulated sugar until just combined, it will be crumbly. Beat in the eggs and vanilla until well combined and fully incorporated.
  • Add half of the flour to the butter mixture, followed by the soaked oatmeal (including any liquid in the bowl). Once barely combined, add the remaining flour until the white streaks are gone and the batter has just come together.
  • Pour into the prepared baking dish and bake until set, 35-40 minutes.
  • For the topping, add the butter, brown sugar, and milk in a saucepan. Bring to a boil, stirring frequently. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. Pour over the cake and spread evenly.
  • Let stand for about 10 minutes, slice, and serve!

Notes

(adapted from Taste and Tell)

Nutrition

Serving: 16Servings | Calories: 273kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 185mg | Fiber: 2g | Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 16
Calories: 273
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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