Easy Oatmeal Cake Recipe
This old-fashioned oatmeal cake is a cozy classic—oats are softened in boiling water, then baked into a moist spice cake and finished with a warm brown sugar frosting with coconut and nuts. It’s delicious served warm or cold.
Let the oats soak first, then bake until set and fragrant. The bubbly topping goes on at the end for that signature vintage finish.
Oatmeal Cake
Ingredients
- 1 1/4 cups boiling water
- 1 cup oats (Quaker or Mother’s)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
Frosting
- 1/4 cup butter or oleo, melted
- 1/2 cup firmly packed brown sugar
- 3 tablespoons half-and-half
- 1/3 cup chopped nut meats
- 3/4 cup shredded coconut
Preheat oven: 350°F
Instructions
- Pour boiling water over oats, cover, and let stand 20 minutes.
- Preheat oven to 350°F. Grease and flour an 8×12-inch pan.
- Cream butter with granulated sugar and brown sugar until fluffy. Beat in vanilla and eggs.
- Stir in the oat mixture.
- Sift flour, baking soda, salt, cinnamon, and nutmeg; add to batter and mix well.
- Pour into pan and bake 50–55 minutes.
Frosting
- Combine melted butter, brown sugar, half-and-half, nuts, and coconut.
- Boil until bubbly, then spread evenly over the cake. Serve warm or cold.
Total Time: 50–55 minutes (plus oat soak time)
Equipment: 8×12-inch pan
Servings: 12–15
Oatmeal Cake FAQ
Why do the oats sit in boiling water first?
Soaking softens the oats, helping the cake bake up moist and tender.
Can I use quick oats?
Yes—quick oats usually work fine here. The soak step helps either way.
Is the frosting cooked?
Yes. The frosting is boiled until bubbly, then spread over the cake for a rich brown-sugar topping.
How should oatmeal cake be stored?
Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.