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This old-fashioned oatmeal cake is tender and fluffy, warmly spiced, and finished with a broiled coconut pecan frosting. Best of all, the easy dessert comes together in just minutes with a bowl, a whisk, and a handful of affordable ingredients. No electric mixer required!
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Oatmeal isn’t just for hot bowls of cereal at breakfast! We love this humble ingredient in meatloaf, bread, pancakes, cookies, and more. It’s a pantry staple for a reason, and it’s a key ingredient in this old-fashioned oatmeal cake recipe.
An Old Fashioned Dessert that Stands the Test of Time
It’s safe to say that almost every grandmother probably has a favorite version of oatmeal cake stashed somewhere in her recipe tin. This particular recipe comes from my friend Jackie. She originally found it in a local church cookbook called Recipes and Remembrances from the Natural Tunnel Freewill Baptist Church in Clinchport, Virginia (just north of the Virginia-Tennessee line). Jackie’s family has enjoyed the dessert for decades, and she knew that we would love it, too!
What is oatmeal cake made of?
Oatmeal cake doesn’t actually taste like oatmeal. In fact, you wouldn’t even know that there’s oatmeal in the batter! We make this oatmeal cake recipe with quick oats, which soak in hot water and eventually blend right into the batter with the flour and other ingredients.
Oatmeal cake includes cozy notes of brown sugar and warm spices like cinnamon and nutmeg, so it’s basically another version of a spice cake. It has a moist, tender crumb, and traditionally features a broiled topping made with butter, brown sugar, coconut, and pecans. The combination of ingredients tastes a lot like a pecan pie — in cake form (the best of both worlds?!).
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite old fashioned oatmeal cake recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Quick oats (also called “instant oats”): soaked in boiling water to soften. Don’t use steel-cut oats or old-fashioned rolled oats, since those varieties will give the cake a chewier texture.
- Vegetable shortening: I use Crisco brand. Shortening gives the cake a super-soft crumb, which you just can’t quite achieve with butter or oil.
- Brown sugar and granulated sugar: for just the right amount of sweetness.
- Eggs: give the cake structure.
- All-purpose flour: combines with the soaked oats to form the base of the cake batter.
- Baking soda: the leavening agent that helps the cake rise.
- Salt: to balance the sweetness and enhance the other flavors in the cake.
- Cinnamon and nutmeg: warm spices that give the cake a cozy taste.
- Vanilla extract: for extra flavor.
- Salted butter: for rich flavor in the frosting.
- Milk: to thin the frosting. You can use cream or half-and-half if you prefer.
- Coconut and chopped pecans: for flavor and texture in the broiled topping.
How to Make Oatmeal Cake
I love an easy dessert that I can stir together with minimal effort. A single bowl, a whisk, and a few pantry staples are all that you’ll need for this downhome, old fashioned oatmeal cake — just like Grandma made it! I’ve included detailed directions in the printable recipe card below, but here’s the quick version:
- Soak the oats in boiling water in a large mixing bowl.
- Add the remaining ingredients to the soaked oatmeal, stirring to combine.
- Pour the batter into a greased 9 x 13-inch baking dish.
- Bake for about 30 minutes.
- Stir together the topping.
- Spread the topping mixture on the warm cake.
- Broil for about 1 minute, just until the edges of the coconut start to brown and toast.
Preparation and Storage Tips
- Make Ahead Instructions: While this cake is absolutely delicious served warm when the topping is still melty and gooey, it’s also a perfect dessert to prepare in advance. For convenience, bake and frost the cake one day ahead of when you plan to serve it.
- Storage: Keep the cake covered with plastic wrap or aluminum foil on the counter for 1-2 days, or in the fridge for up to 1 week. I like to bring it to room temperature for about 30 minutes before slicing and serving, but that is optional.
- Sealed in an airtight container, leftover slices of oatmeal cake will keep well in the freezer for up to 3 months.
Recipe Variations
- Oatmeal Cake with Cream Cheese Frosting. The warm spices in this cake remind me of zucchini cake and carrot cake. As a result, you can make the oatmeal cake recipe without coconut, and instead spread this easy cream cheese frosting on top! Garnish with chopped pecans if you like.
- Adjust the spices to suit your taste preferences. For instance, use only cinnamon if you don’t care for nutmeg, or add ginger and cloves for even more flavor.
- Instead of pecans, try other nuts such as almonds or walnuts.
- For a smaller cake, cut all of the ingredients in half and bake the batter in an 8-inch square pan. You may need to decrease the baking time by a few minutes, too.
Tips for the Best Oatmeal Cake Recipe
- Grease or spray the pan really well with non-stick spray so that the cake doesn’t stick, or line with parchment paper. I like to use a baking spray with flour in it.
- Make sure that the shortening and eggs are at room temperature so that they blend easily into the batter.
- The total baking time will vary depending on your individual oven and on the type of pan that you use. You’ll know the cake is done when it springs back if you press on it gently with your fingers, or when a toothpick or cake tester inserted in the center of the cake comes out clean or with just a few moist crumbs.
- Use an off-set spatula to easily spread the topping on the warm cake.
- Keep a close eye on the cake while it’s under the broiler, since the topping burns quickly! It might need just 30 seconds, or it may take up to 2 minutes (broilers vary). You’ll know it’s ready when the coconut and pecans are lightly toasted — but not charred.
More Easy Cake Recipes to Try
Easy Zucchini Cake
3 hours hrs 50 minutes mins
Easy Carrot Cake Recipe {One Bowl!}
3 hours hrs 5 minutes mins
Hummingbird Cake Recipe
3 hours hrs 50 minutes mins
Oatmeal Cake with Coconut Pecan Frosting
Ingredients
FOR THE CAKE
- 1 ½ cups boiling water
- 1 cup quick oats
- ½ cup vegetable shortening (such as Crisco) at room temperature, cut into small pieces
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
FOR THE TOPPING
- ½ cup (1 stick) salted butter, melted
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- In a large bowl, pour the boiling water over the oats. Let cool slightly for a few minutes while you prepare the pan and get out the rest of your ingredients.
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
- To the same bowl with the oatmeal, add the shortening. Whisk until the shortening melts into the warm oats. Add the brown sugar and granulated sugar; whisk to combine. Add the egg; whisk to combine. Whisk in the flour, just until combined. Do not over mix. Sprinkle the baking soda, salt, cinnamon, and nutmeg over top. Whisk until completely combined. Stir in the vanilla extract. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
- While the cake is in the oven, prepare the topping.
- In a medium bowl, whisk together the melted butter, brown sugar, vanilla, and milk. Add the coconut and pecans. Spread on the warm cake.
- Switch the oven to BROIL and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so don’t take your eyes off of it.
- Let cool for 20-30 minutes (or cool completely), and then slice and serve.
Notes
- Grease or spray the pan really well with non-stick spray so that the cake doesn’t stick, or line with parchment paper. I like to use a baking spray with flour in it.
- Make sure that the shortening and eggs are at room temperature so that they blend easily into the batter.
- The total baking time will vary depending on your individual oven and on the type of pan that you use. You’ll know the cake is done when it springs back if you press on it gently with your fingers, or when a toothpick or cake tester inserted in the center of the cake comes out clean or with just a few moist crumbs.
- Use an off-set spatula to easily spread the topping on the warm cake.
- Keep a close eye on the cake while it’s under the broiler, since the topping burns quickly! It might need just 30 seconds, or it may take up to 2 minutes (broilers vary). You’ll know it’s ready when the coconut and pecans are lightly toasted — but not charred.
Can you use butter instead of shortening.
Hi, Vickey! The texture of the cake will be a little bit different (not as light and fluffy), but it should still work fine!
Thank you.
I tried your recipe a few weeks ago and absolutely loved it. I really enjoy cinnamon, so I increased the amount of that spice. I did used softened butter and still loved the end result. It was very easy and as advertised: prepped in one bowl. That broiled coconut pecan topping was melt in your mouth delicious. Thank you so very much. This recipe reminds me of one my mom used to make us in the 60’s. I shared the cake with my family who loved it too. I also shared the recipe with some good friends.
Best wishes,
Marina Megale, Seattle, WA
Thank you, Marina! We’re so glad you enjoyed it and appreciate such a lovely review.
Great cake. Very moist. Love it.
Thank you, Vicki!
Use Unsweetened or sweetened coconut?
Hi, JM! I always use sweetened coconut. Hope you enjoy the cake!