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4.2 from 51 votes

Old-Fashioned Oatmeal Cake

This traditional old-fashioned oatmeal cake is made with rolled oats, all-purpose flour, brown sugar, butter and has a delicious crunchy coconut pecan topping. It's moist, rich and perfect for special occasions. Can easily be made gluten-free.

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

Ingredients

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

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

  • Vegan: I haven't tested a vegan version of this cake, but I bet it would turn out with flax eggs and vegan butter. If you try a vegan version, let me know how it turns out in the comments below!
  • Pecans: Feel free to swap the pecans with another nut or skip them if you have a nut allergy.
  • Coconut milk: I recommend using coconut milk as it adds a creamy texture but any milk should work here.

Nutrition Information

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

Nutrition Facts

Serving: 16Serving

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.