Why You’ll Love This Recipe

Old Fashioned Oatmeal Cake is a moist, comforting dessert that blends the wholesome texture of oats with warm spices and a rich, buttery coconut-pecan topping. This vintage-style cake is simple to make and brings nostalgic flavors to any table. Perfect for family gatherings or cozy nights, it’s a humble yet delicious treat that feels like home in every bite.

ingredients

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

old-fashioned rolled oatsboiling waterunsalted buttergranulated sugarsaltground cinnamoneggsall-purpose flourbaking soda

Topping:

unsalted butterbrown sugarmilkshredded coconutchopped pecansvanilla extract

directions

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

In a bowl, combine the oats and boiling water. Let sit for 20 minutes to soften.

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

Add eggs one at a time, mixing well after each addition.

Stir in the soaked oats.

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

Gradually mix the dry ingredients into the wet mixture until fully combined.

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

While the cake bakes, prepare the topping: in a saucepan, melt butter with brown sugar and milk. Stir in coconut, pecans, and vanilla. Simmer until thickened.

Once the cake is baked, spread the warm topping evenly over the hot cake.

Place under a broiler for 1-2 minutes until bubbly and lightly golden.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 25 minutesBaking time: 30-35 minutesTopping prep and broiling: 10 minutesTotal time: 65-70 minutes

Variations

Add a pinch of nutmeg for extra warmth.

Use quick oats for a slightly smoother texture.

Replace pecans with walnuts or almonds.

Add raisins or chopped apples to the batter for more texture.

Serve warm with a scoop of vanilla ice cream.

storage/reheating

Store oatmeal cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.Reheat individual slices in the microwave for 15-20 seconds for a warm treat.Freezing is possible for up to 2 months—wrap tightly and thaw before reheating.

FAQs

Can I use instant oats?

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

Why is my cake dense?

Make sure not to overmix the batter and allow the oats to soak properly.

Can I skip the topping?

The topping adds a signature finish, but the cake can be enjoyed plain or with a dusting of powdered sugar.

Can I use oil instead of butter?

Butter gives the best flavor and texture, but a neutral oil can substitute if needed.

What does soaking the oats do?

It softens the oats, making the cake moist and tender.

Is this cake very sweet?

It has a balanced sweetness, with the topping adding extra richness.

Can I make this ahead?

Yes, it’s great for baking a day in advance. Just reheat before serving if desired.

What’s the best way to serve it?

Warm with ice cream or whipped cream for a decadent dessert.

Can I make it gluten-free?

Use gluten-free oats and a 1:1 gluten-free flour blend.

Does the topping harden?

It sets into a soft, chewy layer rather than a hard crust.

Conclusion

Old Fashioned Oatmeal Cake is a heartfelt classic that delivers comfort with every bite. With its tender crumb and indulgent topping, it’s a perfect blend of simplicity and flavor. Ideal for sharing, it’s a timeless recipe that feels just as special today as it did generations ago.