Description
Warm, moist, and full of old-fashioned charm, this Oatmeal Cake is a nostalgic dessert that’s as cozy as a hug. Made with pantry staples and topped with a sweet coconut-pecan glaze, it’s a perfect treat for casual get-togethers, family dinners, or when you’re just craving a simple but satisfying dessert. The hearty texture of oats combined with a rich, caramel-like topping makes this cake an unforgettable classic.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Cake:
1 cup old-fashioned rolled oats
1¼ cups boiling water
½ cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
For the Coconut-Pecan Topping:
6 tbsp unsalted butter
½ cup packed brown sugar
¼ cup whole milk or cream
1 cup shredded sweetened coconut
½ cup chopped pecans or walnuts
½ tsp vanilla extract
Instructions
Step 1: Soak the Oats
-
In a bowl, combine oats and boiling water.
-
Stir and let sit for 15–20 minutes until the mixture is thick and softened.
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: Mix the Cake Batter
-
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
-
Add the eggs and vanilla extract; beat until well combined.
-
Stir in the soaked oat mixture.
-
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
-
Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
Step 3: Bake the Cake
-
Pour the batter into the prepared pan and spread evenly.
-
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
-
Set aside on a cooling rack while you prepare the topping.
Step 4: Make the Coconut-Pecan Topping
-
In a small saucepan over medium heat, melt the butter.
-
Stir in brown sugar and milk, cooking until bubbly.
-
Remove from heat and stir in coconut, pecans, and vanilla.
-
Mix until the topping is thick and spreadable.
Step 5: Top & Broil the Cake
-
Spread the coconut-pecan mixture evenly over the warm cake.
-
Place under a broiler for 2–3 minutes, watching closely, until the topping is bubbly and slightly browned.
-
Let cool slightly before slicing and serving.
Notes
Use Rolled Oats – Quick oats may change the texture; old-fashioned oats give the perfect chew.
Don’t Skip the Soak – Properly soaked oats ensure moisture and a tender crumb.
Watch the Broiler – The topping can brown quickly, so keep a close eye.
Serve Warm or Room Temp – Delicious either way, but especially comforting when slightly warm.
Add a Twist – Mix a handful of raisins or chopped apples into the batter for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Cuisine: American