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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!
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.
What You’ll Need
- Milk
- Old Fashioned Oats
- All-Purpose Flour
- Cinnamon
- Baking Soda
- Salt
- Brown Sugar
- Granulated Sugar
- Butter
- Eggs
- Vanilla Extract
Frosting Ingredients
- Butter
- Brown Sugar
- Milk
- Unsweetened Coconut
- Pecans
How To Make Oatmeal Cake
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- 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.
- 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 white sugar until nice and creamy. Beat in the eggs and vanilla extract until the eggs are fully incorporated.
- 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.
- Pour into the prepared 13×9 inch 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, 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.
- Let stand for about 10 minutes, slice, and serve!
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.
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.
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.
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.
More Classic Dessert Recipes
- Ding Dong Cake
- Sour Cream Cookies
- Snickerdoodles
- Apple Bars
- Cherry Cobbler
- Oatmeal Fudge Bars
- Magic Cookie Bars
- Caramel Layer Bars
Oatmeal Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds absolutely delicious!! I am so excited to try it!
My kids really enjoyed this!! Thanks so much for the recipe!