Oatmeal Cake
User Reviews
5
Oatmeal Cake
Description
The cake batter begins by soaking quick-cooking oatmeal in boiling water to soften it before mixing it into a combination of brown sugar, white sugar, eggs, vegetable oil, and spiced dry ingredients. The cinnamon enhances the sweet base, and baking soda provides leavening. Once baked in a bundt pan, the cake achieves a tender, moist texture highlighted by oat flakes throughout the crumb.
The boiled caramel frosting is prepared by dissolving brown sugar in evaporated milk and cooking it until thickened, then finished with butter, vanilla extract, chopped nuts, and shredded coconut. This warm, sticky frosting is poured directly over the hot cake to create a caramelized topping that adds sweetness and crunch, complementing the soft cake.
This cake suits casual gatherings and can be baked in either a bundt pan or a 9-inch cake pan. Its rich frosting and hearty oatmeal make it a comforting dessert or snack.
Old-fashioned oats can substitute for quick oats if a chewier texture is desired. Adjustments to baking pans may affect baking time slightly.
Ingredients
Cake
- 1 1/2 cups water boiling
- 1 cup quick cooking oatmeal
- 1 cup brown sugar
- 1 cup white sugar
- 2 egg
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Boiled Caramel Frosting
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 1 tick butter
- 1 teaspoon vanilla extract
- 1/2 cup nuts chopped
- 1 can coconut
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour a Bundt pan.
- Pour the boiling water over the oatmeal and let it stand while preparing the batter.
- Combine the brown sugar, white sugar, eggs, and oil in a large mixing bowl.
- In a separate bowl, sift together the flour, cinnamon, baking soda, and salt.
- Add these dry ingredients to the sugar, egg, and oil mixture.
- Add the oatmeal and mix well.
- Pour the batter into the prepared Bundt pan.
- Bake for 30 to 40 minutes.
Boiled Caramel Frosting
- Dissolve the brown sugar into the milk over medium-high heat.
- Add the butter and cook, stirring constantly until the mixture boils and becomes thick.
- Remove from the heat.
- Add vanilla, nuts, and coconut. Stir to combine.
- Pour the frosting over the cake while it’s still hot.
Notes
- Either quick-cooking or old-fashioned oats can be used; old-fashioned oats will yield a thicker, more pronounced oat texture.
- A 9-inch cake pan can replace the bundt pan if preferred, with possible slight adjustments in baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 348mg | 15% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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