This old-fashioned Oatmeal Cake is the kind that grandma used to make. The warm spices all pull together with a crunchy broiled coconut and pecan topping that makes it a delicious treat to enjoy with a cup of coffee. Enjoy a slice of warm cake for dessert or to satisfy a breakfast sweet tooth or an afternoon snack on a chilly fall day.
This humble old school oatmeal cake recipe is a family favorite. It’s that perfect dessert you’d find in your family recipe box in your grandmother’s handwriting. Grandma’s oatmeal cake has been to church functions, bake sales and most certainly a long time popular cake at Sunday dinners and holiday tables.
It’s similar to Lazy Daisy Cake in that it has a broiled shredded coconut topping. Though this is an oatmeal cake, the cake does not taste like oatmeal. The oats simply give this a soft texture to the cake.
The warm butter, brown sugar, coconut, pecan broiled topping on top of the cake makes us remember why this old-fashioned cake has never gone out of style.
Grandma’s Oatmeal Cake is a simple recipe for a delicious cake that will become one of your favorite recipes. It’s affordable to make, easy and out of the ordinary. Try our Iced Oatmeal Cookies too!
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Recipe Ingredients Notes
Old-fashioned oats. Also called rolled oats. You’ll need 1 cup. Regular or gluten-free old fashioned oats can be used. Do not use quick oats or instant oats for this recipe.
Unsalted butter. One half cup butter (one stick in the U.S.) is needed for the cake and 3 tablespoons of melted butter for the cake topping. Start with softened or room temperature butter for best results.
Eggs. Use 2 large eggs.
All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour can be used. For gluten-free baked goods we use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend.
Sweetened shredded coconut. This is used in the topping. Be sure to use sweetened coconut.
Pecans. Chopped pecans are used in the topping (1/2 cup).
Milk. We used whole dairy milk though any milk should work.
How to make Oatmeal Cake
STEP 1. Preparation
Pre heat oven to 350 degrees F. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray (photo 1).
STEP 2. Prepare the oats
In a small bowl, combine the oats and boiling water (photo 2). Mix together, cover, and set aside while continuing with the recipe (photo 3).
STEP 3. Make the cake batter
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter and granulated white sugar until light and fluffy (photo 4). Mix in the vanilla extract and eggs to the creamed mixture (photo 5). Set aside.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg (photo 6). Set aside.
Using a spoon or spatula, fold the softened oatmeal mixture into the wet ingredients mixture (photo 7). Add the flour mixture into the wet ingredients mixture and fold it all together until combined scraping bowl as needed (photo 8). Don’t overmix.
Spoon into the prepared baking dish (photo 9).
STEP 4. Bake
Bake for 40-50 minutes, until a toothpick inserted into the middle comes out clean (photo 10).
STEP 5. Make topping
While the old fashioned oatmeal cake bakes, prepare the topping mixture.
In a small bowl, combine all of the topping ingredients (melted butter, light brown sugar, shredded coconut, pecans, milk and vanilla extract) and fold it together with a fork until combined (photo 11).
When the cake comes out of the oven spread the topping mixture over the top of the hot cake.
Place the cake back into the oven with the broiler on and cook for 2-5 minutes, until the top is golden brown (photo 12). Watch carefully as this process will go quickly and the topping will burn if left for too long.
STEP 6. Cool
Allow the classic cake to cool on a wire rack for 15 minutes before serving. Best served warm, still delicious served cooled.
Expert Tips
Closely monitor during broiling. When broiling food can go from fine to burnt in a few seconds so really monitor the cake topping when broiling.
How to Store
Store covered in an airtight container at room temperature for up to two days or refrigerated for up to five days. If chilling the cake allow it to warm to room temperature before serving for best flavor.
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Recipe
Old Fashioned Oatmeal Cake
Ingredients
Oatmeal Cake
- 1 cup old fashioned oats regular or gluten-free; do not use quick oats or instant oats
- 1 ¼ cup boiling water
- 1/2 cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cup all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
Topping
- 3 tablespoons unsalted butter melted
- 1/3 cup light brown sugar
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray.
- In a small bowl, combine the oats and boiling water. Mix together, cover, and set aside while continuing with the recipe.1 cup old fashioned oats, 1 ¼ cup boiling water
- In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter and granulated white sugar until light and fluffy.1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar
- Mix in the vanilla extract and eggs to the creamed mixture. Set aside.1 teaspoon vanilla extract, 2 large eggs
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Set aside.1 ½ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg
- Using a spoon or spatula, fold the softened oatmeal mixture into the wet ingredients mixture. Add the flour mixture into the wet ingredients mixture and fold it all together until combined scraping bowl as needed. Don’t overmix.
- Spoon into the prepared baking dish.
- Bake for 40-50 minutes, until a toothpick inserted into the middle comes out clean.
- While the cake bakes, prepare the topping mixture. In a small bowl, combine all of the topping ingredients (melted butter, light brown sugar, shredded coconut, pecans, milk and vanilla extract) and fold it together with a fork until combined.3 tablespoons unsalted butter, 1/3 cup light brown sugar, ½ cup sweetened shredded coconut, ½ cup chopped pecans, 2 tablespoons milk, ½ teaspoon vanilla extract
- When the cake comes out of the oven spread the topping mixture over the top of the hot cake.
- Place the cake back into the oven with the broiler on and cook for 2-5 minutes, until the top is golden brown.Watch carefully as this process will go quickly and the topping will burn if left for too long.
- Allow the classic cake to cool on a wire rack for 15 minutes before serving. Best served warm, still delicious served cooled.
wilhelmina says
We love this for Fall breakfasts! So cozy and hearty!
Kathleen says
Love all the ingredients in this cake. Delicious.
Teresa w says
My whole family loved this!! Best texture and delicious!
Kim says
This cake was so moist and delicious, and the recipe is fairly easy, too. I’ll definitely be making it again!
Stephanie says
The topping on this cake is absolutely amazing. My grandma never made one like this, but I sure wish she did! Delicious!
Dannii says
What a delicious budget friendly cake. So much flavour too.
Michelle says
I love the spices in this cake! Makes the whole house smell like fall!
Jess says
I love the topping with the coconut and pecans. Yummmm!