The Best Oatmeal Cake
A moist, hearty, and easy-to-make oatmeal cake with a rich flavor and soft texture, topped with a caramelized coconut-pecan frosting or enjoyed plain.
Equipment
- Mixing bowls
- Baking Pan (9×13-inch)
- Oven
- Whisk
Ingredients
Oatmeal Base
- 1 1/4 cups boiling water
- 1 cup old-fashioned oats
Cake Batter
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Coconut-Pecan Frosting (Optional)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- 3/4 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Bring the water to a boil and pour it over the oats. Let sit for 15-20 minutes to soften.
- In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Slowly mix the dry ingredients into the wet ingredients, alternating with the prepared oatmeal.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- (Optional) For frosting: In a saucepan, melt butter and mix in brown sugar and heavy cream. Cook until thickened.
- Remove from heat, stir in vanilla, coconut, and pecans.
- Spread over the warm cake and broil for 2-3 minutes until caramelized.
Notes
This cake can be enjoyed plain, dusted with powdered sugar, or topped with a decadent coconut-pecan frosting. Store in an airtight container for up to 3 days.