You have to make this oatmeal cake. It’s an old-school recipe that doesn’t look like much, but that buttery pecan and coconut topping? It’s gooey, crunchy, and totally addictive!

Angle shot of a slice of oatmeal cake on a plate. - 1

A Reader’s Review

“I made this cake several years ago while tending to my mother who was sick I actually made if for her after receiving some from a party. Let me say this, this cake was divine and I’m going to the store to buy the ingredients I don’t have on hand. I love love love this cake … “

Your New “Bring This to the Party” Cake

  • It tells a story : This is the kind of recipe that gets passed down, scribbled on a stained card, and made when you need a little coziness in your life.
  • The Topping is a Full-Blown Moment ! The frosting gets a little broil that transforms it into a caramelized, coconut-pecan shell that’s so addictive.
  • It’s Banana Bread’s Spiced-Up Cousin : Same cozy vibes, but with nutmeg, cinnamon, and brown sugar, and of course, no bananas.

Oatmeal Cake Ingredients

Overhead shot of labeled oatmeal cake ingredients. - 2
  • Stick With Rolled Oats : Trust me on this. Quick oats are too thin and wimpy. Rolled oats give the cake that perfect chewy texture that makes every bite so satisfying.
Overhead shot of labeled oatmeal cake frosting ingredients. - 3
  • Nuts: No Pecans? No problem, you can swap in walnuts or your fave nut instead. It’s still going to taste amazing.
  • Obsessed With The Topping? Same! Double the frosting for an extra-thick, gooey, golden layer. You won’t regret it.

How to Make Nostalgic Oatmeal Cake

I love old-fashioned recipes that have been passed along for years! You must try my grandma’s perfect fluffy pancakes , her delicious homemade bread , or her simple but perfectly delicious pie crust . You can’t go wrong with tried and true recipes!

  1. Prep: Preheat the oven to 350°F . Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. Add the oats and boiling water to a medium bowl and let them sit while the rest of the batter is prepared.
  2. Combine & Beat: Add the butter, sugar, and brown sugar to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs and mix until combined.
  3. Dry Ingredients: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  4. Combine: Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and the soaked oats and mix until combined.
  5. Bake: Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.
  6. Make Frosting: While the cake is baking, prepare the frosting by stirring together the melted butter, milk, vanilla, brown sugar, coconut, and pecans.
  7. Frost & Broil: Once the cake has finished baking, spread the frosting over the hot cake. Switch the oven to the broiler on high and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so keep a close eye on it.
  8. Cool: Let the oatmeal cake cool for at least 20-30 minutes before slicing and serving.
Someone pouring boiling water onto a bowl full of old fashioned oats. - 4

Alyssa’s Pro Tip

Don’t walk away during the broil! That gooey topping turns golden fast. Keep a close eye so it melts into the oatmeal cake without burning. A minute too long and it can go from dreamy to crispy real quick.

Slice of oatmeal cake on a plate with a fork. - 5

Make Ahead & Leftover Instructions

  • Make Ahead? Absolutely. This oatmeal cake actually gets better with time. Letting it sit for a day or two gives the topping time to really soak into the cake.
  • Room Temp: Just cover the cake tightly with plastic wrap and store at room temperature for up to 5 days .

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Ingredients1x2x3x

  • ▢ 1 cup rolled oats
  • ▢ 1 ¼ cup boiling water
  • ▢ ½ cup softened unsalted butter
  • ▢ ½ cup granulated sugar
  • ▢ ½ cup packed light brown sugar
  • ▢ 2 large eggs
  • ▢ 1 ⅓ cup all-purpose flour
  • ▢ 1 teaspoon baking soda
  • ▢ ½ teaspoon salt
  • ▢ 1 teaspoon ground cinnamon
  • ▢ ¼ teaspoon ground nutmeg
  • ▢ 1 teaspoon vanilla extract

Frosting

  • ▢ ¼ cup melted salted butter
  • ▢ 3 tablespoons milk
  • ▢ 1 teaspoon vanilla extract
  • ▢ ½ cup packed light brown sugar
  • ▢ 1 cup sweetened shredded coconut
  • ▢ ½ cup chopped pecans optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray, and set aside.
  • Add 1 cup rolled oats and 1 ¼ cup boiling water to a medium bowl and let it stand while the rest of the batter is prepared.
  • Add ½ cup softened unsalted butter , ½ cup granulated sugar , and ½ cup packed light brown sugar to a large bowl and beat it on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy. Add the 2 large eggs and mix until combined.
  • Whisk together 1 ⅓ cup all-purpose flour , 1 teaspoon baking soda , ½ teaspoon salt , 1 teaspoon ground cinnamon , and ¼ teaspoon ground nutmeg in a medium bowl. Add the flour mixture to the butter mixture and mix until combined. Add 1 teaspoon vanilla extract and the soaked oats and mix until combined.
  • Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Frosting

  • While the cake is baking, prepare the frosting by stirring together ¼ cup melted salted butter , 3 tablespoons milk , 1 teaspoon vanilla extract , ½ cup packed light brown sugar , 1 cup sweetened shredded coconut , and ½ cup chopped pecans . Once the cake has finished baking, spread the frosting over the hot cake.
  • Switch the oven to the broiler on high and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so keep a close eye on it.
  • Let the cake cool for at least 20-30 minutes before slicing and serving.

Notes

Nutrition

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

Additional Info

More Old-Fashioned Oats Recipes To Try

Old - 6 Old - 7

Desserts

Apple Pecan Crisp

1 hour

Old - 8 Old - 9

Desserts

Biscoff Oatmeal Bars

40 minutes

Oatmeal chocolate chip bars on a marble countertop. - 10 Oatmeal chocolate chip bars on a marble countertop. - 11

Desserts

Oatmeal Chocolate Chip Bars

35 minutes

Old - 12

Old-Fashioned Oatmeal Cake

Ingredients

  • 1 cup rolled oats
  • 1 ¼ cup boiling water
  • ½ cup softened unsalted butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 ⅓ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Frosting

  • ¼ cup melted salted butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ½ cup packed light brown sugar
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray, and set aside.
  • Add 1 cup rolled oats and 1 ¼ cup boiling water to a medium bowl and let it stand while the rest of the batter is prepared.
  • Add ½ cup softened unsalted butter , ½ cup granulated sugar , and ½ cup packed light brown sugar to a large bowl and beat it on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy. Add the 2 large eggs and mix until combined.
  • Whisk together 1 ⅓ cup all-purpose flour , 1 teaspoon baking soda , ½ teaspoon salt , 1 teaspoon ground cinnamon , and ¼ teaspoon ground nutmeg in a medium bowl. Add the flour mixture to the butter mixture and mix until combined. Add 1 teaspoon vanilla extract and the soaked oats and mix until combined.
  • Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Frosting

  • While the cake is baking, prepare the frosting by stirring together ¼ cup melted salted butter , 3 tablespoons milk , 1 teaspoon vanilla extract , ½ cup packed light brown sugar , 1 cup sweetened shredded coconut , and ½ cup chopped pecans . Once the cake has finished baking, spread the frosting over the hot cake.
  • Switch the oven to the broiler on high and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so keep a close eye on it.
  • Let the cake cool for at least 20-30 minutes before slicing and serving.

Notes

Nutrition

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Old-Fashioned Oatmeal Cake https://therecipecritic.com/oatmeal-cake/