Old-Fashioned Oatmeal Cake

There’s something uniquely comforting about old-fashioned desserts that transcends time and place. These recipes, often rooted in family traditions, evoke warm memories of shared moments, gatherings, and the simple joy of home baking. They remind us of the love and care that goes into creating something delicious from scratch, using basic yet wholesome ingredients. Among these cherished recipes is the Hearty Old-Fashioned Oatmeal Cake, a delightful treat that perfectly marries simplicity with rich, satisfying flavors.

Discover the comforting delight of baking with the Hearty Old-Fashioned Oatmeal Cake. This timeless recipe combines wholesome rolled oats, sweet coconut, and crunchy nuts for a rich, flavorful treat that evokes nostalgia. Perfect for family gatherings or a simple dessert at home, this cake marries simplicity with nutrition, making it a cherished addition to any table. Join the baking tradition and create moments filled with love and deliciousness with this delightful cake.

Print Recipe Pin Recipe

Ingredients

For the Cake:

1 cup rolled oats

1 ½ cups boiling water

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon baking powder

For the Topping:

1 cup shredded coconut

1 cup chopped pecans or walnuts

½ cup unsalted butter, softened

1 cup brown sugar

4 tablespoons milk

1 teaspoon vanilla extract

Instructions

Prepare the Oats: In a medium bowl, combine the rolled oats and the boiling water. Stir well and let it sit for about 20 minutes to soften.

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Combine Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder.

Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Then, fold in the softened oats along with their water.

Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Prepare Topping: While the cake is baking, prepare the topping. In a saucepan, combine the unsalted butter, brown sugar, and milk. Cook over medium heat until it comes to a boil, stirring constantly. Remove from heat and stir in the coconut, nuts, and the additional vanilla extract.

Top the Cake: Once the cake is done baking, remove it from the oven and immediately spread the topping over the hot cake.

Final Bake: Return the cake to the oven for an additional 10-15 minutes, or until the topping is bubbly and golden brown.

Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, and enjoy!

Prep Time: 25 minutes | Total Time: 1 hour 5 minutes | Servings: 12