Old Fashioned Oatmeal Cake

Why You’ll Love This Recipe

Old Fashioned Oatmeal Cake is a moist, tender dessert with a rich, comforting flavor and a nostalgic charm. Topped with a gooey coconut-pecan broiled icing, this classic cake has a warm spice profile and soft crumb that make it perfect for family gatherings, potlucks, or cozy nights in. It’s a humble yet unforgettable treat that brings vintage baking to life.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatshot waterunsalted vegan butter (or regular)granulated sugarsoft brown sugareggs (or flax eggs for vegan version)all-purpose flourbaking sodacinnamonvanillasalt

Topping:
brown sugarmelted butterplant-based milk (or dairy)shredded coconutchopped pecansvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, combine oats and hot water. Let sit for 10-15 minutes to soften.

In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs (or flax eggs) and vanilla, mixing until smooth.

Stir in the soaked oats.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

Gradually add dry ingredients to the wet mixture, stirring just until combined.

Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the topping: mix brown sugar, melted butter, milk, coconut, pecans, and vanilla in a bowl.

Once the cake is baked, remove from oven and set oven to broil.

Spread the topping evenly over the warm cake.

Return to the oven under the broiler for 2-3 minutes, watching carefully to avoid burning.

Let cool slightly before serving warm or at room temperature.

Servings and timing

This recipe yields about 12-16 slices.
Preparation time: 20 minutes
Baking time: 30-35 minutes
Topping broil time: 2-3 minutes
Total time: 55-60 minutes

Variations

Add raisins or chopped apples to the batter for extra flavor.
Use walnuts instead of pecans in the topping.
Add a pinch of nutmeg or cloves for a deeper spice note.
Top with a scoop of dairy-free vanilla ice cream for serving.

storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
Freeze for up to 2 months, wrapped tightly.

FAQs

Can I use quick oats instead of old-fashioned?

Old-fashioned oats are preferred for texture, but quick oats can work in a pinch.

Is it very sweet?

The cake is moderately sweet, balanced by the rich topping.

Can I skip the topping?

Yes, but it’s a key part of the traditional flavor. A simple glaze could be a substitute.

Can I make this vegan?

Yes, use vegan butter and flax eggs for a fully plant-based version.

What makes this cake moist?

The soaked oats and generous fat content contribute to its moist texture.

Can I make it ahead?

Yes, it keeps well and even tastes better the next day.

Do I need a broiler for the topping?

It helps caramelize the topping, but you can bake it at 425°F (220°C) for 5-7 minutes if needed.

Can I reduce the sugar?

You can reduce both sugars slightly, though it may affect the texture.

Will the topping harden?

It stays gooey and soft, not hard like frosting.

Is this cake good for breakfast?

Absolutely! With oats and nuts, it’s a cozy, satisfying start to the day.

Conclusion

Old Fashioned Oatmeal Cake brings timeless comfort and rich flavor to your dessert table with every bite. Whether served warm with a scoop of ice cream or enjoyed with a morning coffee, its moist crumb and caramelized coconut topping make it a treasured recipe that feels like a hug from the past.

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