Desserts

Oatmeal Cake

Oatmeal Cake is an incredibly moist vintage cake that is covered in a sweet, buttery crunchy topping. It is out of this world delicious!

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

Oatmeal Cake

Oatmeal Cake is a well-loved dessert passed down from generation to generation. It’s an old-fashioned recipe that my grandma used to make. Do you agree that grandma has the BEST recipes? Tried and true.

The addition of oatmeal to a cake may sound strange, but let me tell you that it makes it incredibly moist. It’s not dry oats that you are adding. It’s actual cooked oatmeal. Who knew? 

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

The topping is a mixture of walnuts, coconut, brown sugar, vanilla, butter and cream. It’s sooooo decadent! It reminds me a little of the topping on a German Chocolate Cake…minus the chocolate, of course.

It is spread on after the cake is baked and then you broil it for a couple minutes to cook it. It melts and bubbles and is ready to eat shortly afterwards.

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

How to Make Oatmeal Cake

Start by greasing a 3 quart baking dish. 

The next step is to make the oatmeal. Pour boiling water over quick rolled oats and stir together. Let it cool.

With a mixer, cream the butter, sugar and brown sugar. Add eggs and beat mixture until it’s fluffy.

In another bowl, sift together flour, baking soda, cinnamon and salt.

Add the dry ingredients alternately with the oatmeal to the butter mixture and stir to combine everything.

Spread into the prepared baking dish. Bake for 45 minutes at 350F or until a toothpick comes out of the centre clean. 

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

How to Make Oatmeal Cake Topping

While the cake is baking, mix together the Oatmeal Cake topping. 

Stir together melted butter, brown sugar, coconut, walnuts, cream and vanilla extract.

Spread the mixture on top of the baked cake. 

Broil 4 inches from the burner until just melted and bubbly. My cake took about 2 minutes under the broiler.

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

Helpful Kitchen Tools

These kitchen tools will help you make this recipe.

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Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

Oatmeal Desserts

I have several more yummy oatmeal desserts to try.

You might also like this Fool’s Cake.

Are you a fan of Oatmeal Cake? I’d love to hear what you thought of the recipe.

Oatmeal Cake - This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

Oatmeal Cake

Oatmeal Cake

Yield: 8
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!

Ingredients

  • 1 cup quick rolled oats
  • 1 1/3 cup boiling water
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt

Topping

  • 6 tbsp butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup walnuts, chopped
  • 1/4 cup cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Grease a 3 quart baking dish.
  2. Pour boiling water over the quick rolled oats in a small bowl. Stir together and then let cool.
  3. Cream together butter, sugar and brown sugar. Add in eggs and beat until fluffy.
  4. Sift flour, baking soda, cinnamon and salt into a large bowl.
  5. Add dry ingredients alternately with oatmeal to butter mixture and stir to combine.
  6. Spread mixture into baking dish. Bake for 45 minutes or until a toothpick comes out of the centre clean.

Topping

  1. In a medium bowl, stir together butter, brown sugar, coconut, walnuts, cream and vanilla extract.
  2. Spread mixture on top of cooked cake. Broil 4 inches from the burner until just melted and bubbly, about 2 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1 piece
Amount Per Serving:Calories: 647 Total Fat: 31g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 108mg Sodium: 655mg Carbohydrates: 88g Fiber: 3g Sugar: 61g Protein: 7g

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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