Old Fashioned Oatmeal Cake

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Old Fashioned Oatmeal Cake

A nostalgic, tender cake with a caramelized broiled topping.

  • Prep time: 15 minutes

  • Cook time: 35–45 minutes

  • Servings: 12

  • Pan Size: 9×13 inch

Ingredients

The Oatmeal Base

  • 1 cup Old-fashioned rolled oats (not instant)

  • 1 ¼ cups Boiling water

The Cake Batter

  • ½ cup Unsalted butter, softened

  • 1 cup Brown sugar, packed

  • ½ cup Granulated sugar

  • 2 Large eggs

  • 1 tsp Vanilla extract

  • 1 ½ cups All-purpose flour

  • 1 tsp Baking soda

  • 1 tsp Ground cinnamon

  • ½ tsp Salt

The Coconut-Pecan Topping

  • ½ cup Unsalted butter, melted

  • ¾ cup Brown sugar, packed

  • ½ cup Heavy cream (or evaporated milk)

  • 1 cup Shredded sweetened coconut

  • ½ cup Chopped pecans or walnuts

  • ½ tsp Vanilla extract

Instructions

1. Soak the Oats

In a small heat-proof bowl, combine the rolled oats and boiling water. Let this sit for 15–20 minutes. The oats will absorb the water and become soft and plump; do not drain them.

2. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or use a non-stick baking spray).

3. Cream and Mix

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Combine

Stir the soaked oat mixture (liquid and all) into the butter and sugar mixture. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. First Bake

Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

6. Add the Topping

While the cake is baking, mix all the topping ingredients (melted butter, brown sugar, cream, coconut, pecans, and vanilla) in a medium bowl.

Once the cake comes out of the oven, immediately spread the topping evenly over the hot cake.

7. Final Broil/Bake

Return the cake to the oven for 10–12 minutes (or pop it under the broiler for 2–3 minutes—watch it closely!) until the topping is bubbly, golden brown, and caramelized.

8. Cool and Serve

Let the cake cool for at least 15–20 minutes to allow the topping to set before slicing.

Pro-Tips for Success

  • Don’t overmix: When you add the flour, stir just until the white streaks disappear. This keeps the cake light rather than chewy.

  • Storage: This cake is famous for staying moist. Store it covered at room temperature for 2 days, or in the fridge for up to 5 days.

  • The “Crunch” Factor: If you aren’t a fan of coconut, you can double the pecans for a “Pecan Pie” style topping instead!

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