Oatmeal Cake

Moist, rich, and topped with a buttery coconut-pecan topping, this old-fashioned Oatmeal Cake is the ultimate cozy dessert. Made with simple pantry staples and warm spices, it’s a comforting, crowd-pleasing classic that’s perfect for holidays, family dinners, or just when you’re craving something sweet and nostalgic.

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Why You’ll Love This Recipe
Ultra Moist – Thanks to soaked oats and brown sugar.
Warm & Spiced – Cinnamon and vanilla give it comforting flavor.
Easy to Make – Straightforward, beginner-friendly baking.
Buttery Broiled Topping – Coconut and pecans caramelize into a gooey crust.
Old-Fashioned Goodness – Just like Grandma used to make.

Ingredients You’ll Need

For the Cake:
1 cup old-fashioned rolled oats
1¼ cups boiling water
½ cup unsalted butter, softened
1 cup brown sugar (light or dark)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon

For the Topping:
6 tbsp unsalted butter
½ cup brown sugar
¼ cup milk (or heavy cream)
¾ cup shredded sweetened coconut
½ cup chopped pecans
½ tsp vanilla extract

Tools You’ll Need
Mixing bowls
Electric mixer or whisk
Spatula
Measuring cups and spoons
9×13-inch baking pan
Small saucepan
Oven broiler

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line with parchment paper.

Step 2: Soak the Oats
In a bowl, combine the oats with the boiling water.
Let them soak for 20 minutes while you prep the rest of the cake. This softens the oats and adds moisture.

Step 3: Make the Cake Batter
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Stir in the soaked oats (with water) and mix until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture and mix just until combined.

Step 4: Bake the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest while you make the topping.

Step 5: Prepare the Topping
In a small saucepan over medium heat, melt the butter.
Stir in brown sugar, milk, shredded coconut, and chopped pecans.
Cook, stirring constantly, until the mixture is thickened and bubbly (about 3–4 minutes).
Remove from heat and stir in vanilla.

Step 6: Broil the Topping
Turn the oven to broil.
Spread the warm topping evenly over the warm cake.
Broil for 1–2 minutes until bubbly and golden—watch closely to avoid burning!

Step 7: Cool & Serve
Let the cake cool slightly before slicing.
Serve warm, at room temperature, or chilled—it’s delicious every way!

Tips for the Best Oatmeal Cake
Soak the Oats – This step is key to the moist texture.
Don’t Overmix – Mix until just combined for a tender crumb.
Use Fresh Nuts – Toast pecans beforehand for even more flavor.
Watch the Broiler – The topping can go from golden to burnt quickly—keep an eye on it.
Make Ahead – This cake keeps beautifully and may be even better the next day.

Serving Suggestions
With Whipped Cream – Light and fluffy cream balances the rich cake.
A Scoop of Vanilla Ice Cream – Melts into the warm cake beautifully.
Coffee or Tea – A slice pairs perfectly with your favorite hot beverage.
Holiday Dessert Table – A standout addition to Thanksgiving or Christmas feasts.
Weeknight Treat – Cozy and satisfying without being fussy.

How to Store & Reheat

Storing:
Room Temperature: Keep covered for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days.

Freezing:
Freeze slices wrapped tightly in plastic and foil for up to 2 months.
Thaw overnight in the fridge or microwave gently to reheat.

Reheating:
Microwave: Heat individual slices for 20–30 seconds.
Oven: Warm at 300°F for 10 minutes.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
   Yes, but the texture may be slightly softer. Stick to rolled oats for the most traditional result.
2. Can I make it without coconut?
   Absolutely. Just leave it out or replace with extra nuts if preferred.
3. Is the cake very sweet?
   It’s rich but not overly sweet, thanks to the balance between cake and topping.
4. Can I make it dairy-free?
   Yes—use plant-based butter and milk alternatives for both the cake and topping.
5. Can I double this recipe?
   Yes! Just use a larger pan (or two 9×13 pans) and adjust baking time as needed.

Final Thoughts
Oatmeal Cake is the ultimate old-fashioned treat—comforting, rich, and satisfying. It’s the kind of recipe passed down through generations and loved for its simple goodness. With its moist crumb and caramelized topping, it’s no surprise this cake has stood the test of time.

Make it for your next gathering, or just to treat yourself—you deserve it! And don’t forget to leave a review or share your creation with friends. I can’t wait to hear how you loved it.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving – yields 12):
Calories: 420 | Protein: 5g | Carbohydrates: 47g | Fat: 23g | Fiber: 2g | Sodium: 250mg

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