This Oatmeal Cake is a perfect dessert for any time of year. Moist and delicious, topped with coconut and a pecan streusel!
I love oatmeal so much. In all forms. Steel cut, old fashioned, quick…steamed, baked, in cookies, and in cake! Oatmeal Cake, you guys.
If you want to learn about all the different types of oats and how they’re processed, head over to my Carrot Cake Oatmeal!
This cake ain’t winning any beauty awards, but what it lacks in appearance it makes up for in taste. It’s so good. Anything with a streusel topping, right? The oatmeal even makes it a great excuse to serve it for breakfast. Bet your family won’t object to that!
Oatmeal Cake Ingredients
Here’s what you’ll need:
*Scroll down for the complete printable recipe card.
- Dry ingredients: old fashioned oats, all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, and kosher salt.
- Wet ingredients: skim milk, unsalted butter, eggs, and vanilla.
- For the Streusel topping: unsalted butter, milk, brown sugar, coconut flakes, and chopped pecans.
Recipe Variations
- Instead of milk, you can use water (for less calories, but it won’t be as flavorful), or use cream for more richness.
- Replace the pecans with walnuts, or just simply omit them.
- If coconut is not your thing, you can simply omit it.
- Add in a 1/4 cup raisins to the batter.
How to Store Oatmeal Cake
- On the counter: tightly covered, for up to 2 days.
- In the refrigerator: tightly covered, for up to 5 days (bring to room temperature before serving.)
- In the freezer: tightly sealed and covered in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
Oatmeal Cake Video
Other oatmeal recipes we love!
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Oatmeal Cake
Ingredients
For the Cake
- 1 1/2 cups hot fat-free milk
- 1 cup old fashioned oats
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter , at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
For the Streusel Topping
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 tablespoon milk
- 1 cup unsweetened coconut flakes
- 1/2 cup finely chopped pecans
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.
- Slice and serve!
Video
Notes
- On the counter: tightly covered, for up to 2 days.
- In the refrigerator: tightly covered, for up to 5 days (bring to room temperature before serving.)
- In the freezer: tightly sealed and covered in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Other Notes
This looks delish! Do you think it could be made into cupcakes? When I visit my grandson at college, I always like to take hime something homemade and cupcakes are easiers for him to share with his frat brothers. Thanks!
Hi Kay! I can’t see a reason why it wouldn’t work. You’ll just need to bake them for a lot less time. Most cupcakes bake for 18-25 minutes, so fill them three-quarters of the way full in cupcake liners and start testing at 18 minutes and go from there until they’re done.
What can I replace the wheat flour with to make this Gluten free?
Hi Charlene! This recipe has only been tested as written, so I can’t vouch for flour substitutes.
This recipe was absolutely delicious. Made it for a friend’s birthday, and everyone not only wanted the recipe, but made it! Making it again this week for a belated valentine party with 11 of my friends! A total winner!!!!!
Topping was a little too sweet. The cake was moist and perfect.
I make this a lot in the fall. My family loves it. I put it under the broiler for a few minutes but watch it close. The coconut burns easy.
Great flavour and delicious cake and great
Delicious
Can the frosting be broiled? Like the broiled coconut ftosting in German Chocolatr cake! Sounds wonderful doesn’t it?
You can try it – just watch it carefully, so it doesn’t burn.
Could you add bananas to this cake?
You could try it. Mashed bananas will add more moisture, though, so you might need to cook it a bit longer. Keep an eye on it.
Can you add the nuts and coconut inside the batter?
Can’t see why not. Try it!
This cake looks so delicious. I love reading the comments and seeing how people have been making this cake for years. Look like I’m going to need to get on board! I can’t wait. Thanks so much for sharing this recipe!
I made this today using quick cooking oats. It turned out great! Very fluffy and moist! I didn’t have pecans so I used some crushed walnuts with the coconut. Great recipe! Thank you.
Has anyone ever used condensed milk?
I have made this since the 60s . It’s the best cake ever.
It was so good I love oatmeal so it is nice to know how many ways to use oatmeal. Thank you
What a wonderful recipe. Thanks for sharing. I used coconut milk rather than the milk. I added apples, walnuts, and dried cranberries to cake batter! Outstanding!
Do you have a recipe for oatmeal pie
This recipe has been a favorite for over 40 years. It certainly will never win The Most Beautiful Dessert award but cannot tell you the number of times guests have been pleasantly surprised at how delicious this nondescript looking cake is….and they usually end up asking for the recipe.
Just curious if anyone might have an idea of a broiled topping without the coconut. Don’t understand this but my husband doesn’t like coconut lol ?
I changed out coconut for apples and dried cranberries! Delish both ways!!!!
Can you use whole milk?
Sure!
Can I use the quick oats which I have on hand? I don’t want to buy the old fashioned oats just for this recipe.
It won’t effect the flavor, but it’s not ideal for texture. Try it!
Can we use quick oats for this recipe?
What can I substitute for the 1 cup of coconut…I cant eat coconut..the rest sounds delicious
Thank you so much for any suggestions
Hi Desi – there isn’t a comparable substitution for coconut, sorry! :(
Does topping need to be pour on the cool cake or can it be done with cake out of oven?
It needs to be spread on top of the cake after it comes out of the oven, as per instructions. Thanks!
I don’t think this answers the OP’s question. Does the cake need to be cool or warm when you top it? I assume warm?
Yep, warm! When it comes out of the oven=warm. It’ll be thick and sets up fairly quickly.
I NEED this cake in my life. And, because it’s full of oats, it MUST be healthy, right? Right!
From what I can see, those of us who don’t have this cake in front of us RIGHT NOW are severely missing out. WANNNNT.
Very nice of you to fill in, so she could take a BREAK. I have a fab oatmeal cake recipe that I got from a friend in high school. Let me tell you the world was flat then. But yours looks soooooooooo similar. So I am going to head over there and take a look.
Thank you again Amy for filling in for me today! This cake looks amazing!