Old-Fashioned Oatmeal Cake

4 from 3 votes

My old-fashioned oatmeal cake is cozy, spiced, and has a gooey coconut-pecan topping. Easy to make, even better the next day!

Prep Time15

Cook Time40

Total Time55

Course: Cake, Dessert

Cuisine: American, vintage

Keyword: grandma's oatmeal cake, Oatmeal Cake, oatmeal cake recipe, oatmeal dessert, old fashioned cake, old fashioned oatmeal cake, spice cake, spice cake recipe, sweet oatmeal recipe

Servings: servings

Author: Alyssa Rivers

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

Updated June 9, 2025

Leftover Instructions: This cake gets even better with time. Cover it tightly and store at room temperature for up to 5 days.

Nutrition

QR code

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