Oatmeal Cake
Updated
Updated
I love that this old-fashioned Oatmeal Cake dates back decades, yet is always a hit for a brunch or potluck. It’s a perfect dessert for any time of year. Moist and delicious, it’s topped with a coconut and a pecan streusel!
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5 STAR REVIEW
My family loves oatmeal so much. In all forms. Steel cut, old fashioned, quick…steamed, baked oatmeal, in oatmeal raisin cookies and banana oatmeal pancakes, and in this oatmeal cake!
This cake probably isn’t winning any beauty awards, but what it lacks in appearance it makes up for in taste. It’s moist, flavorful, with a crisp streusel topping, and just so good. Anything with a streusel topping, right? The oats even make it a great excuse to serve it for breakfast. Bet your family won’t object to that!
Helpful Tips & Recipe Variations
- Use old fashioned oats. You’ll need old fashioned rolled oats for this cake. Avoid quick cooking and steel cut.
- Use whole milk for best results. However, you can use reduced fat milk or even water (for less calories, but it won’t be as flavorful), or use cream for more richness.
- Try a different nut. Replace the pecans with walnuts, or just simply omit them.
- Omit the coconut. If coconut is not your thing, you can simply omit it.
- Add some raisins. Add a ¼ cup raisins to the batter if desired.
- Sprinkle evenly with the granulated sugar for an extra touch. Using a kitchen torch, heat the sugar in a circular motion until caramelized (but not too close or it will burn) or place under the broiler for a minute or two. Let it set, slice, and serve.
Oatmeal Cake
Ingredients
For the Cake
- 1½ cups hot whole milk
- 1 cup old fashioned rolled oats
- 1 1/3 cups all-purpose flour, spooned and leveled
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp coarse salt
- ½ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
For the Streusel Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 tbsp whole milk
- 1 cup unsweetened coconut flakes
- ½ cup finely chopped pecans
- ¼ cup granulated sugar, (optional)
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the hot milk and the oats; allow to soak while you prepare the remaining ingredients.
- In another medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large bowl with an electric mixer, cream together the butter and both sugars. Beat in the eggs and vanilla. Add half of the flour to the creamed butter mixture, followed by the soaked oats (including any liquid), then the remaining flour, mixing between additions.
- Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, put the butter, brown sugar, and milk in a saucepan. Bring to a boil, while stirring. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. (Mixture will be thick.) Spread over the cake evenly.
- Let stand for about 10 minutes before cutting and serving.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Oatmeal Cake Step by Step
Get the oven going and prepare a baking dish: Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
Soak the oats: In a medium bowl, combine 1½ cups hot milk and 1 cups oats; allow to soak while you prepare the remaining ingredients.
Combine dry ingredients: In another medium bowl, whisk together 1 1/3 cups flour, 1 tsp cinnamon, 1 tsp baking soda, and ½ tsp salt.
Combine wet ingredients: In a large bowl with an electric mixer, cream together the ½ cup butter with 1 cup brown sugar and 1 cup white sugar. Beat in 2 eggs and 1 tsp vanilla. Add half of the flour to the creamed butter mixture, followed by the soaked oats (including any liquid), then the remaining flour, mixing between additions.
Transfer batter: Pour into the prepared baking dish and bake until set, 35-40 minutes.
Make the topping: Place ½ cup butter, 1 cup brown sugar, and 1 tbsp milk in a saucepan. Bring to a boil, while stirring. Once sugar is dissolved, remove from heat. Stir in 1 cup coconut and ½ cup pecans. (Mixture will be thick.) Spread over the cake evenly.
Let stand for about 10 minutes before cutting and serving.
Cut and enjoy!
How to Store
Store oatmeal cake leftovers, tightly covered, for up to 2 days on the kitchen counter or in the fridge for up to 5 days (bring to room temperature before serving).
Tightly sealed and covered in an airtight container, this oatmeal cake will keep for up to 2 months frozen. Thaw in the refrigerator overnight.
What to Serve With Oatmeal Cake
For the best brunch buffet, serve this oatmeal cake with a hash brown quiche, crispy air-fried bacon, and a bright and flavorful fruit salad.
Can I reduce the sugar? It seems like it will be really sweet. The person I’m making it for doesn’t like very sweet desserts. HE LOVES OATMEAL.
I can’t vouch for results without further testing, but you can try it!
THIS WAS DELICIOUS AND MOIST! BROUGHT AND LEFT SOME AT MY DAUGHTER’S HOUSE AND SHE TEXTED ME FOR THE RECIPE!
Hi can you swap out ingredients like to almond milk, almond flour or coconut milk etc? I am picking my battles here.
I can’t vouch for results without further testing, sorry!
I’d never heard of oatmeal cake before but decided to try this. My husband took one bite and said Keep this recipe! Absolutely delicious!
This was simple and wonderful. My grandmother used to make this and it brought back lovely memories for me. Thank you for sharing.
I really loved this recipe and my husband can’t wait for me to make it again. I did put the cake and topping in the oven for a little bit to crisp up the edges. Served with French vanilla ice cream and caramel sauce. ?
Quick question: For the streusel topping, I’m omitting the coconut flakes because I don’t like the texture, but I love the flavor! Can I replace the milk for coconut milk, that way I still get the flavor without the texture? Oh also, can I use either sliced or slivered almonds?
All these questions are answered in the article and recipe notes of the printable card. Thanks!
This brought back memories of the McGregor cake popular in the 50s and 60s. I had lost the recipe from my mom in a flood and this cake is just as delicious!
plz guide me how can I induce chocolate chips in it coz me and my kids are chocolate lovers ?
Could you add fresh cranberries and orange zest to the cake?
Can i substitute reg salt for the kosher salt, and if so equal amount??
Table salt is much finer and stronger, so you’ll want to cut the amount in half.
I was making this cake over 40 years ago. Somehow i lost the recipe. Now i can make it again. One of my favorite cakes.
Have made this for years. Everyone loves it. Very moist and always comes out perfectly. Can serve it cold, but warm feels like a big hug
My grandma made a cake similar to this one, and after she put the topping on, she would put it under the broiler in the oven for a bit. Keep an eye on it so it doesn’t burn. It caramelizes it all together.
Have you tried this with a nut or rice flour? If so, how did it turn out? Did you have to alter any of the other ingredients?
Can this cake be made into layers? And perhaps frosted with buttercream and use the listed frosting as a filling instead?
You mean once it’s baked? I’m sure you could. Try it!
Can I use salted butter
Could u make a bundt cake instead of a 9X13?
Really good with some crushed pineapple and juice
Do you put frosting on warm cake
Can I use The faster cooking oats? I have 2 canisters of those. Not instant though.
Can steel cut oats be used instead of old fashioned ?
I haven’t tried this recipe with steel cut oats. The problem is that they won’t soften up enough in the hot milk like rolled oats do. And they also might lend too much of a grainy texture.