Oatmeal Cake

Looking for a cozy dessert that feels like a warm hug in every bite? This Oatmeal Cake is a soft, moist treat topped with a buttery coconut-pecan glaze. With wholesome oats and a comforting blend of cinnamon and vanilla, it’s the perfect bake for family gatherings, potlucks, or just an afternoon craving.

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Why You’ll Love This Recipe
Comfort Food Classic – A nostalgic cake that tastes like home.
Easy Ingredients – Pantry staples come together effortlessly.
Moist & Flavorful – Soaked oats keep it extra tender.
Crowd-Pleaser – Perfect for holidays or casual coffee breaks.
Freezer-Friendly – Great for make-ahead baking.

Ingredients You’ll Need

For the Cake:
1 cup old-fashioned rolled oats
1 ¼ cups boiling water
1 ½ cups brown sugar (packed)
½ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg

For the Coconut-Pecan Topping:
½ cup unsalted butter
⅔ cup brown sugar
¼ cup milk
1 cup shredded sweetened coconut
½ cup chopped pecans
1 tsp vanilla extract

Tools You’ll Need
Mixing bowls
Hand mixer or stand mixer
9×13-inch baking pan
Medium saucepan
Rubber spatula or wooden spoon
Cooling rack

Step-by-Step Instructions

Step 1: Soak the Oats
In a medium bowl, pour the boiling water over the oats.
Let it sit for 20 minutes so the oats absorb the water and soften.
This step ensures the cake stays tender and moist.

Step 2: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.

Step 4: Add Oats to the Batter
Once the oats have cooled slightly, add them to the creamed mixture.
Mix until well combined.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add this dry mix to the wet mixture, stirring just until combined.
Don’t overmix to keep the cake tender.

Step 6: Bake the Cake
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly while preparing the topping.

Step 7: Make the Topping
In a medium saucepan over medium heat, melt the butter.
Stir in brown sugar and milk, bringing the mixture to a gentle boil.
Add shredded coconut, chopped pecans, and vanilla extract.
Cook for 2–3 minutes, stirring constantly, until slightly thickened.

Step 8: Broil the Topping
Spread the topping evenly over the warm cake.
Place the cake under the broiler for 2–3 minutes, watching carefully, until the topping is bubbly and lightly golden.
Remove from oven and cool slightly before serving.

Tips for Perfect Oatmeal Cake
Use Old-Fashioned Oats – Quick oats won’t give the same texture.
Don’t Skip Soaking – This step is key to achieving that signature moist crumb.
Let It Rest – The cake tastes even better after it sits for a few hours.
Watch the Broiler – The topping can go from golden to burnt in seconds, so stay close.
Add a Twist – Mix in raisins or chopped apples for added flavor and texture.

Serving Suggestions
Warm with a scoop of vanilla ice cream
Drizzled with caramel sauce
With a hot cup of coffee or chai
Sliced into squares for a dessert platter
Packed for lunchbox treats or bake sales

How to Store & Reheat

Storing:
Room Temp: Keep covered for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days.

Freezing:
Cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil.
Freeze for up to 2 months. Thaw at room temperature before serving.

Reheating:
Microwave: Warm slices for 15–20 seconds.
Oven: Reheat at 300°F (150°C) for about 10 minutes for a fresh-baked taste.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
   Not recommended—rolled oats give the cake its hearty texture and hold up better.
2. Can I make this dairy-free?
   Yes, use plant-based butter and milk alternatives for both the cake and topping.
3. Can I make cupcakes instead of a cake?
   Absolutely! Adjust the baking time to 18–22 minutes and keep an eye on doneness.
4. Can I leave out the pecans?
   Yes, feel free to skip the pecans or replace with sunflower seeds for a nut-free option.
5. What if I don’t have a broiler?
   You can bake the topping on the cake at 375°F (190°C) for 5–6 minutes until it’s golden and bubbly.

Final Thoughts

This Oatmeal Cake is one of those classic recipes that never go out of style. It’s homey, rich, and easy to throw together, yet it feels like a special indulgence every time. Whether you’re serving it up for guests or enjoying a quiet slice with your coffee, it’s bound to become a go-to dessert in your kitchen.

Give it a try, and don’t forget to leave a review or share your cake pics on Pinterest. Happy baking!

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 5g | Carbohydrates: 47g | Fat: 23g | Fiber: 2g | Sodium: 290mg

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