Oatmeal Cake Old Fashioned Recipe

Love oat recipes? Be sure to try my Oatmeal Cookies too, they’re a reader favorite!

Oatmeal Cake

There are many reasons I love this cake. First, like I said, it reminds me of something my grandma would have made. Second, the taste is simply divine – talk about savoring every bite. And third could cake get any easier? You don’t even need to make a frosting, and bonus that means you don’t have to wait hours for a cake to cool.

Ingredients Needed for Oatmeal Cake

Boiling water Oats Butter Brown sugar and white sugar Eggs Vanilla Cinnamon and nutmeg Baking Soda Salt Flour Milk Coconut

How to Make the Best Oatmeal Cake

First you’ll add the boiling water to the oats and let them soak until the mixture cools.
Then in a separate mixing bowl (or the bowl of an electric stand mixer) whip together the butter and sugars until pale and fluffy.
Mix in eggs, cinnamon, nutmeg and vanilla.
Blend in that cooled oat mixture.
Sprinkle in baking soda, salt and flour and mix.
Pour into pan and bake.
Meanwhile stir together the topping mixture in a mixing bowl.
Once cake is set add the topping then return to oven and broil for a minute or two.
Let cool as long as you can handle then cut into slices and serve.

How to Store Oatmeal Cake

Store oatmeal cake covered at room temperature for up to 2 days Ir cover and chill in the refrigerator for about 5 days, bring to room temperature before serving. Cake can also be frozen for 2 months in an airtight container. Thaw overnight in the refrigerator.

Possible Variations

If you hate coconut it can be omitted. If you don’t like nuts those can be omitted, if you love them feel free to double them up. For a more caramely flavor in the cake use all brown sugar and omit the granulated. Add raisins if you like raisins in cake. Use cream or half and half in place of the milk for even more richness. Skip the nutmeg if you don’t have it.