This Old Fashioned Oatmeal Cake recipe is generously topped with a brown sugar coconut topping. It is sweet and delicious for a luscious dessert.

Slice of the best oatmeal cake on a plate.
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This classic dessert is a must try recipe that has been passed down for many generations. Delicious old fashioned rolled oats combine with pantry staples for a delightful cake. The topping is a simple combination of coconut, pecans and more for the perfect amount of crunch.

I have so many favorite cake recipes, but this is definitely top of the list. Although, I also love Old Fashioned Hummingbird Cake Recipe. My family also likes when I make 3 ingredient oatmeal cookies. For more brown sugar flavor, make Brown Sugar Syrup.

What is Oatmeal Cake?

Oatmeal is a classic recipe that many generations have made. There is something special about classic dessert recipes such as Chocolate Depression Cake, Karo Syrup Pecan Pie and Snickerdoodle Cookies that Grandma served.

This traditional oatmeal cake is no exception and will surely continue to be a hit. It consists of a hearty oatmeal cake base combined with cake ingredients you probably already have.

The topping is a crispy contrast to the moist cake. The decadent combination of brown sugar, coconut flakes and pecans take this dessert to the next level.

Ingredients: 

Ingredients for oatmeal cake and delicious topping: rolled oats, brown sugar, granulated sugar, flour, cinnamon, vanilla, milk, coconut, pecans and butter.

For the Cake: 

  • Rolled Oats
  • Brown Sugar
  • Granulated Sugar
  • All Purpose Flour
  • Ground Cinnamon
  • Vanilla Extract

For the Topping: 

  • Brown sugar
  • Milk
  • Unsweetened coconut flakes
  • Chopped Pecans
  • Unsalted butter

You can find the complete ingredient list at the bottom of the post in the recipe card.

Substitutions

How to make oatmeal cake:

Bowl of flour mixture beside a bowl of oats.

Step 1. Preheat the oven and spray a baking dish with cooking spray.  Use an electric mixer to combine the boiling water and oats in a large mixing bowl.  Set aside while you prepare the rest of the cake batter. 

Bowl with electric mixer combining butter and both sugars.

Step 2. In a separate medium bowl, beat together the butter with both types of sugar until fluffy.  Then mix in the eggs until combined.  

Bowl with oats and bowl with flour and cinnamon.

Step 3. Get out another bowl and whisk together the flour, cinnamon baking soda and salt.

Bowl with oats and vanilla.

Step 4. Then mix the dry ingredients into the wet ingredients.  Stir in the soaked oats and vanilla extract. 

Baking pan with cake mixture spread evenly.

Step 5. Spread the batter into the baking dish.  Bake until a toothpick inserted into the center of the cake comes out clean. 

Bowl with topping ingredients.

Step 6. Mix together the topping ingredients.  

Cake with topping spread out.

Step 7. Carefully spread the mixture on top of the cake.  Broil until the coconut starts to brown slightly.

Cake pan with slices cut out for serving.

Step 8. Slice and serve the warm cake. The cake is ready to serve and enjoy! 

Storage

Store the leftovers, covered, at room temperature for up to 5 days.

Slice of oatmeal cake on a plate beside a cup of coffee.

Frequently Asked Questions

What is the difference between Quick Cooking Oats and Rolled Oats?

Rolled Oats have a thicker texture than Quick Oats. The recipe calls for Rolled Oats and I suggest you use this. The cake will turn out differently if you substitute quick oats.

You also do not want to use steel cut oats because they take longer to cook.

Can I make Oatmeal Cake in advance?

Sure! This cake is very easy to make ahead of time and stores easily. Feel free to make this 2 to 3 days in advance.

More Delicious Recipes with Oats:

Go ahead and try this recipe because you will love it. Please leave a comment and star rating once you do. I love hearing from you!

Oatmeal Cake

5 from 2 votes
This Old Fashioned Oatmeal Cake recipe is generously topped with a brown sugar coconut topping. It is sweet and delicious for a luscious dessert.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 15
Cuisine American
Course Dessert
Calories 380

Ingredients

For the Cake:

For the Topping:

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

For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with a non-stick cooking spray.
  • Mix together the boiling water and oats in a large bowl.  Set aside while you prepare the rest of the cake batter.
  • In a separate bowl, beat together the butter with the brown sugar and granulated sugar until light and fluffy.  Then mix in the eggs, one at time, until combined.
  • In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.  Then mix the dry ingredients into the wet ingredients until just combined.  Stir in the soaked oats and vanilla extract.
  • Pour the batter into the baking dish.  Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.

For the Topping:

  • Mix together the topping ingredients.
  • Spread the mixture on top of the cake.  Broil for 2-4 minutes until the coconut starts to brown slightly (watch it closely so it doesn’t burn!).
  • Remove from the oven and the cake is ready to serve and enjoy!

Recipe Notes

Store the leftovers, covered, at room temperature for up to 5 days.

Nutrition Facts

Calories 380kcal, Carbohydrates 56g, Protein 3g, Fat 17g, Saturated Fat 11g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.5g, Cholesterol 55mg, Sodium 172mg, Potassium 117mg, Fiber 2g, Sugar 42g, Vitamin A 413IU, Vitamin C 0.1mg, Calcium 41mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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