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Old-Fashioned Oatmeal Cake
4.2 from 51 votes

Old-Fashioned Oatmeal Cake

The Old-Fashioned Oatmeal Cake blends soaked rolled oats with a spiced batter of brown and cane sugars, butter, eggs, and vanilla, baked to golden perfection. Topped with a broiled coconut pecan layer, the cake offers moist crumb with crunchy, caramelized nuts and shredded coconut. The recipe balances warm cinnamon and nutmeg with the hearty texture of oats, making it a comforting dessert or snack with a rich, nutty topping.

Prep Time
20 mins
Cook Time
45 mins
Resting Time
30 mins
Total Time
1 hr 35 mins
Servings: 16
Calories: 311 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup rolled oats old-fashioned
  • 1 ¼ cups water boiling
  • 2 large egg
  • ½ cup butter softened
  • 1 cup cane sugar
  • 1 cup brown sugar organic
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour all-purpose gluten-free flour works as well
  • 1 teaspoon baking soda
  • ½ teaspoon salt sea salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
Coconut Pecan Topping
  • ¼ cup butter melted
  • ½ cup brown sugar packed
  • 1 cup coconut sweetened shredded
  • ½ cup pecans chopped
  • 3 Tablespoons coconut milk canned

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9x13 baking pan.
  2. In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
  3. Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
  4. Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
  5. Pour batter into prepared baking dish.
  6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
  8. Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn’t burn!
  9. Cool on a wire rack for about 30-60 minutes before serving.

Notes

  • For a vegan version, consider using flax eggs and vegan butter, as this has not been tested but may work.
  • Pecans can be replaced or omitted for nut allergies or preferences.
  • Canned coconut milk adds creaminess to the topping, but other milk types can be substituted if preferred.

Nutrition Information

Serving 1piece Calories 311kcal (16%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 6g (30%) Monounsaturated Fat 3g (15%) Cholesterol 46mg (15%) Sodium 149mg (6%) Potassium 21mg (0%) Fiber 1g (4%) Sugar 33g (66%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 311

% Daily Value*

Serving 1piece
Calories 311kcal 16%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 6g 30%
Monounsaturated Fat 3g 15%
Cholesterol 46mg 15%
Sodium 149mg 6%
Potassium 21mg 0%
Fiber 1g 4%
Sugar 33g 66%

* Percent Daily Values are based on a 2,000 calorie diet.