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This cozy, old-fashioned Oatmeal Cake with coconut-pecan frosting brings nostalgic flavors with every bite. This easy sheet cake is bound to become a family favorite, just as it has for mine.
If you think oatmeal in a cake sounds odd, trust me– it’s delicious! We’re talking about a supremely tender and moist cake crowned with an unforgettable, luscious brown sugar coconut pecan frosting that is similar to the frosting on a German chocolate cake. The best part? This beauty is crafted from simple, everyday pantry items that you probably have on hand right now.
Baked to perfection in a trusty 9×13 pan, my delicious oatmeal cake is all about no-fuss preparation with a payoff that’s 100% fuss-worthy. It’s time to roll up your sleeves, preheat that oven, and prepare to fall in love with a delicious cake that tastes like home. For more easy cake recipes, check out my cinnamon roll cake recipe, Texas sheet cake, and honey bun cake recipe next!
What You Need To Make This Recipe
Old-fashioned rolled oats — these are key to achieving a ridiculously moist crumb with a hint of chewiness.
Ground cinnamon & nutmeg — make sure your ground spices are fresh (preferably less than a year old) for the most potent flavor. I recommend buying whole nutmeg and grating it yourself; it’ll last nearly indefinitely in the spice cabinet.
Baking soda — not to be confused with baking powder, this leavening agent is what makes the cake puff up to tender-crumbed perfection.
Granulated sugar & brown sugar — these sweeteners have different chemical properties, so you’ll need them both. If you need to make a swap, cane sugar is a good substitute for granulated or white sugar, and muscovado sugar is great for brown sugar.
Eggs — if you’re using liquid eggs from a carton, you’ll need a scant ¾ cup.
Vanilla extract — for an added layer of aromatic warmth. Feel free to sub in an equal amount of vanilla paste or vanilla powder.
Milk — use whole milk for added richness, but you can get away with using 2% if you prefer.
Sweetened shredded coconut — if your coconut has been in the pantry for a while, keep an extra close eye on the frosting as it broils. The lack of moisture will make the coconut more prone to burning.
Chopped nuts — pecans or walnuts are both delightful for added crunch.
How To Make Oatmeal Cake
1. Preheat oven to 350°F. Grease a 9 x 13-inch cake pan with non-stick cooking spray. In a medium bowl, combine the oats and boiling water. Let soak for 15 minutes.
2. Whisk together the all-purpose flour, cinnamon, baking soda, salt, and nutmeg in another medium bowl.
3. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the granulated sugar, brown sugar, and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes.
4. Beat in the eggs, one at a time, until well incorporated. Beat in the vanilla.
5. With the mixer on low speed, add the flour mixture and beat until combined.
6. Add the oat mixture and beat until well blended.
7. Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. As soon as the cake comes out, turn the oven to Broil.
8. In a medium bowl, stir together butter, brown sugar, milk, and vanilla. Stir in the coconut and nuts. Spread over the top of the cake while it’s still warm. Place under the broiler just until the edges of the coconut are toasted, about 1 to 2 minutes. Cool for at least 30 minutes before serving the warm cake.
Pro Tips For Making This Recipe
- Crack your eggs into a small bowl before adding them to your batter. It’s much easier to see if you’ve lost any shells that way!
- Make the topping as soon as the cake is done baking. If you try making it too far ahead, it firms up and becomes difficult to spread.
- Watch the broiling process the whole time. The coconut and nuts can go from perfectly caramelized and beautiful to acrid and burnt in a second.
Frequently Asked Questions
It should be okay at room temperature for the first day or two, but if you plan on keeping it longer, yes. Transfer any leftovers to an airtight container and store in the fridge for up to 5 days.
Sure thing! Just make sure to let it cool to room temperature and let the frosting harden a bit, then wrap it well in several layers of plastic wrap. Transfer to a freezer-safe container or zip-top bag with all the air pressed out, then freeze for up to 2 months. To serve, allow to defrost at room temperature for an hour or so.
I don’t recommend it. They don’t hold moisture as well, and don’t have the same chewy texture we’re after. For a true old fashioned oatmeal cake, use old fashioned oats!
If you’ve tried this Oatmeal Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Cake
Equipment
- Mixing Bowls
- 9×13″ cake pan
Ingredients
For the Cake:
- 1½ cups old fashioned rolled oats (168g)
- 1¼ cups boiling water (300mL)
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar (150g)
- ¾ cup packed brown sugar (165g)
- ½ cup unsalted butter softened (113g)
- 3 larg eggs
- 1 teaspoon vanilla extract
For the Topping:
- 6 tablespoons unsalted butter melted (86g)
- ⅔ cup packed brown sugar 150g
- ¼ cup milk 60mL
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut 150g
- ½ cup chopped nuts (pecans or walnuts, optional) (60g)
Instructions
For the Cake:
- Preheat oven to 350°F. Grease a 9 x 13-inch baking pan with non-stick cooking spray.
- In a medium bowl, combine the oats and boiling water. Let soak for 15 minutes. In another medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter with on medium speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, until well incorporated. Beat in the vanilla.
- With the mixer on low speed, add the flour mixture and beat until combined. Add the oat mixture and beat until well blended. Spread the batter evenly into the prepared pan.
- Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean.
For the Topping:
- As soon as the cake comes out, turn the oven to Broil.
- In a medium bowl, stir together butter, brown sugar, milk, and vanilla. Stir in the coconut and nuts. Spread over the warm cake.
- Place under the broiler just until the edges of the coconut are toasted, about 1 to 2 minutes. Cool for at least 30 minutes before serving.
Notes
- Crack your eggs into a small bowl before adding them to your batter. It’s much easier to see if you’ve lost any shells that way!
- Make the topping as soon as the cake is done baking. If you try making it too far ahead, it firms up and becomes difficult to spread.
- Watch the broiling process the whole time. The coconut and nuts can go from perfectly caramelized and beautiful to acrid and burnt in a second.
Nutrition
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