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old fashioned oatmeal cake on a plate

Old Fashioned Oatmeal Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Soaking time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 472kcal
Author: Becky Hardin
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 it's always a crowd pleaser.
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Ingredients

For the Oatmeal Cake

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

For the Coconut-Pecan Frosting

  • 6 tablespoons unsalted butter 85 grams (¾ stick)
  • ¼ cup heavy cream 57 grams
  • ½ cup granulated sugar 100 grams
  • ¼ teaspoon kosher salt
  • ½ cup sweetened shredded coconut 43 grams, toasted
  • 1 cup chopped pecans 114 grams, toasted
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 tablespoon freshly squeezed lemon juice 14 grams, 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 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, 1 teaspoon apple pie spice, 1 teaspoon 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 tablespoons unsalted butter, ¼ cup heavy cream, ½ cup granulated sugar, ¼ teaspoon 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 teaspoon pure vanilla extract, 1 tablespoon 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.
  • Allow cake to cool completely before covering for storage.

Notes

  • You can use half-and-half in place of the heavy cream in the frosting.
  • Be sure to grease your pan before adding the cake mixture for easy removal.
  • Don't over mix when adding the dry ingredients to the wet, as this could cause the cake to become too stiff.
  • The frosting should be warm when you pour it over the cake.
  • If making ahead of time, allow the cake to cool fully before storing.
Storage: Store old fashioned oatmeal cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 472kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 365mg | Potassium: 137mg | Fiber: 2g | Sugar: 45g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg