Why You’ll Love This Recipe

Old Fashioned Oatmeal Cake is a moist, tender cake packed with comforting flavors of oats, cinnamon, and brown sugar. Topped with a rich broiled coconut and pecan glaze, it’s a nostalgic dessert that feels like a warm hug. Perfect for family gatherings, potlucks, or anytime you crave something cozy and homemade, this cake is simple to prepare and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatshot waterunsalted butterbrown sugarsugareggsall-purpose flourbaking sodabaking powdersaltcinnamonvanilla extract

For the topping:

unsalted butterbrown sugarsheavy creamshredded coconutchopped pecansvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a bowl, pour hot water over the oats and let sit for about 20 minutes to soften.

In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the soaked oats and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the topping: in a saucepan, melt the butter over medium heat. Stir in brown sugar, cream, coconut, pecans, and vanilla extract. Heat until mixture is bubbly and slightly thickened.

Once the cake is baked, remove from oven and set oven to broil.

Spread the topping evenly over the hot cake, then place under the broiler for 2-3 minutes, watching carefully, until the topping is bubbling and golden.

Let the cake cool slightly before serving.

Servings and timing

This recipe yields approximately 12-16 servings.Preparation time: 20 minutesSoaking time: 20 minutesBaking time: 30-35 minutesBroiling time: 2-3 minutesTotal time: 1 hour 15 minutes

Variations

Add a handful of raisins or chopped apples to the batter for extra texture and flavor.

Use walnuts instead of pecans in the topping if preferred.

Substitute some of the flour with whole wheat flour for a heartier version.

Top with a scoop of vanilla ice cream for a decadent dessert.

storage/reheating

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.For longer storage, freeze individual slices for up to 2 months.To reheat, warm in the microwave for 15-20 seconds or in the oven at 300°F for 10 minutes.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide better texture, but quick oats can be used in a pinch—reduce soaking time slightly.

Is the topping necessary?

The broiled coconut-pecan topping is traditional and adds a lot of flavor, but you can skip or replace it with a simple glaze or frosting.

Can I make this cake ahead of time?

Yes, it’s even better the next day as the flavors develop.

Can I bake this in a round or bundt pan?

A 9×13-inch pan is ideal, but two 9-inch rounds can work. A bundt pan is not recommended due to the topping.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend and ensure oats are certified gluten-free.

Can I make it dairy-free?

Substitute dairy butter with plant-based alternatives and use coconut cream in the topping.

Conclusion

Old Fashioned Oatmeal Cake brings timeless comfort to the table with its rich, spiced crumb and indulgent topping. Easy to make and loved by all, it’s a dessert that turns everyday ingredients into something truly special. Whether served warm from the oven or the next day with coffee, this cake is sure to become a cherished favorite.