Oatmeal Cake
A moist and comforting oatmeal cake with warm spices, rich texture, and an optional coconut-pecan topping. Perfect for dessert, breakfast, or a snack!
Equipment
- Mixing bowls
- Electric Mixer or Whisk
- Baking Pan (9×13-inch)
- Spatula
- Cooling Rack
Ingredients
Main Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1/2 cup butter softened
- 2 large eggs room temperature
- 1 1/3 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Coconut-Pecan Topping (Optional)
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 2 tbsp milk
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Pour boiling water over oats in a bowl. Let sit for 10 minutes to soften.
- In a separate bowl, cream butter, brown sugar, and white sugar together until fluffy.
- Add eggs and vanilla extract, beating until smooth.
- Mix in the softened oats.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- For topping, mix melted butter, brown sugar, milk, coconut, and pecans.
- Spread over warm cake and broil for 2-3 minutes until golden brown.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.