Old Fashioned Oatmeal Cake Recipe

By Becky Hardin

Updated Aug 17, 2026

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This old-fashioned oatmeal cake recipe has been in my family for years. Lightly spiced, it turns out soft and moist, and then I add the most delicious toasted coconut and pecan frosting. Easy to make, I enjoy it warm from the oven with a scoop of ice cream, but it tastes great cold too. This family favorite always makes an appearance at holiday gatherings.

A True Classic

When it comes to cake, you can’t beat an old-fashioned recipe that has been passed down through the generations, and this oatmeal cake recipe has been in my family for years. Subtly spiced, and let me tell you, the frosting is to die for!

This oatmeal cake recipe is so perfectly moist with a soft crumb texture; it’s just like my Grandma used to make. I add a combination of cinnamon, nutmeg, and apple pie spice so it has a hint of warm spices, and then I top the cake with a toasted coconut and pecan frosting that adds another layer of delicious sweetness, as well as a crunchy texture. This recipe is ideal for serving a crowd, as it makes about 12 servings.

Tips for Beginners

• Quick oats vs. old-fashioned oats. I prefer to make this cake with quick oats, though it may also work with old-fashioned oats. If using old-fashioned oats, you may end up with a chewier cake, as quick oats will break down more than old-fashioned oats after being soaked.
• Don’t overmix when adding the dry ingredients to the wet. This could cause the cake to become too stiff, as more air is added to the batter.
• The frosting should be warm. I like pouring warm frosting over the cake so it soaks into the crumb of the cake.

Recipe Card

Old Fashioned Oatmeal Cake Recipe

Difficulty: Easy

5 from 9 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Soaking time: 20 minutes mins

Total: 1 hour hr 25 minutes mins

Servings: 12 people

Author: Becky Hardin

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This old-fashioned oatmeal cake is topped with a delicious coconut and pecan frosting. Easy to make, this lightly spiced cake can be eaten hot or cold and is always a crowd-pleaser.

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Ingredients 

1x2x3x

For the Oatmeal Cake

• ▢ 1 cup quick oats 89g
• ▢ ½ cup unsalted butter 113g room temperature (1 stick)
• ▢ 1¼ cups water 284g, boiling (212°F)
• ▢ 1⅓ cup all-purpose flour 160g
• ▢ 1 tsp baking soda 6g
• ▢ 1 tsp kosher salt 3g
• ▢ ¼ tsp freshly grated nutmeg
• ▢ 1 tsp apple pie spice 3g
• ▢ 1 tsp ground cinnamon 3g
• ▢ 1 cup granulated sugar 200g
• ▢ 1 cup dark brown sugar 213g
• ▢ 2 large eggs 100g, room temperature and lightly beaten

For the Coconut-Pecan Frosting

• ▢ 6 tbsp unsalted butter 85g (¾ stick)
• ▢ ¼ cup heavy cream 57g, half and half also works
• ▢ ½ cup granulated sugar 100g
• ▢ ¼ tsp kosher salt
• ▢ ½ cup sweetened shredded coconut 43g, toasted
• ▢ 1 cup chopped pecans 114g, toasted
• ▢ 1 tsp pure vanilla extract 4g
• ▢ 1 tbsp freshly squeezed lemon juice 14g, from ½ lemon

Instructions 

For the Oatmeal Cake

• Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9-inch round cake pan with nonstick baking spray (I used the Nordic Ware Charlotte Cake Pan).
• Place oats and butter in a large bowl and pour boiling water on top. Stir, cover and let the oatmeal mixture stand 20 minutes.
  1 cup quick oats, ½ cup unsalted butter, 1¼ cups water
• In a separate medium bowl, whisk the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon together.
  1⅓ cup all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt, ¼ tsp freshly grated nutmeg, 1 tsp apple pie spice, 1 tsp ground cinnamon
• After the oatmeal mixture has rested 20 minutes, add granulated sugar, brown sugar and eggs; stir until incorporated.
  1 cup granulated sugar, 1 cup dark brown sugar, 2 large eggs
• Add flour mixture to the wet ingredients and mix just until the flour in incorporated.
• Pour mixture into the prepared pan and bake at 350°F for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
• While the cake bakes, make the frosting. Beat the butter, cream, sugar, and salt together in a medium saucepan set over medium heat. Bring to a boil and cook 15 seconds.
  6 tbsp unsalted butter, ¼ cup heavy cream, ½ cup granulated sugar, ¼ tsp kosher salt
• Remove from the heat and add coconut, pecans, vanilla, and lemon juice. Mix well.
  ½ cup sweetened shredded coconut, 1 cup chopped pecans, 1 tsp pure vanilla extract, 1 tbsp freshly squeezed lemon juice
• Reheat and stir the frosting to warm right before pouring over the warm cake.
• Remove the cake from the oven and pour the warm frosting over the top. Spread out the frosting to cover the entire cake.
• The cake can be served after 15 minutes (delicious with a scoop of ice cream) or served cold. I love it both ways.

Equipment

• Kitchen Scale (optional)
• 9-inch Round Cake Pan

Becky’s Tips

• I prefer to use quick oats as they break down more than old-fashioned after being soaked. 
• Combine the wet and dry mixture just until combined, or the cake may turn out stiff. 
• Pour the frosting over the cake while it’s warm so it soaks into the cake. 
• Store in an airtight container in the refrigerator for up to 3 days.

Serving: 1sliceCalories: 472kcalCarbohydrates: 62gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 365mgPotassium: 137mgFiber: 2gSugar: 45gVitamin A: 535IUVitamin C: 1mgCalcium: 43mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Once the cake has completely cooled, transfer it to an airtight container. Keep it in the fridge, and it will keep well for 3 days. The cake can then be eaten cold, or you can gently reheat it in the oven just before serving.

Freeze

Freeze unfrosted cake and frost once thawed. Thaw at room temperature.

Serving Suggestions

This oatmeal cake recipe is perfect on its own with a mid-afternoon cup of coffee, or served as a dessert. However, I love serving it warm out of the oven with a generous scoop of red velvet ice cream or easy homemade pumpkin ice cream. Pure heaven! I always serve this cake at family gatherings or when I’m entertaining as it makes enough to feed a small crowd.

More Cake Recipes To Try

• I make this Strawberry Pound Cake with fresh strawberries, strawberry syrup, and a strawberry glaze.
• This Homemade Carrot Cake is 3 layers of delicious cake covered in a cream cheese frosting.
• Tres Leche Cake is a light and airy cake that I’ve drenched in a layer of whipped cream.

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