If you’ve ever yearned for a cake that feels like a warm hug from your grandma, look no further than this Old Fashioned Oatmeal Cake Recipe. It’s a nostalgic blend of tender oats, cozy spices, and a luscious cinnamon glaze that perfectly balances sweet and tangy notes. Every bite offers a delightful texture with the crunch of toasted pecans and coconut, making it an unforgettable treat that’s both comforting and exciting. Whether you’re baking for a special occasion or a quiet afternoon teatime, this recipe brings an old-world charm that’s simply irresistible.
Ingredients You’ll Need
This Old Fashioned Oatmeal Cake Recipe relies on humble, straightforward ingredients that come together to create a rich and textured masterpiece. Each component plays a vital role in providing flavor depth, moisture, or that signature crumbly oatmeal texture you’ll love.
- Quick oats (1 cup): Adds heartiness and a tender crumb while infusing that classic oatmeal flavor.
- Unsalted butter (½ cup + 6 tablespoons): Essential for richness and moisture across both the cake and the glaze.
- Boiling water (1¼ cups): Softens the oats and deepens the texture of the cake.
- All-purpose flour (1â…“ cups): Provides structure while keeping the cake tender.
- Baking soda (1 teaspoon): Helps the cake rise just right for a light yet substantial crumb.
- Kosher salt (1 teaspoon + ¼ teaspoon): Balances sweetness and intensifies flavors.
- Freshly grated nutmeg (¼ teaspoon): Adds a warm, aromatic depth and subtle spice.
- Apple pie spice (1 teaspoon): Brings cozy cinnamon, clove, and allspice notes perfect for autumnal vibes.
- Ground cinnamon (1 teaspoon): Amplifies the comforting, warm flavor profile.
- Granulated sugar (1 cup + ½ cup): Sweetens both the cake and the glaze with a balanced touch.
- Dark brown sugar (1 cup): Contributes a lovely molasses hint and moisture.
- Large eggs (2): Bind everything together for perfect texture and lift.
- Heavy cream (¼ cup): Enriches the glaze, making it silky and luscious.
- Sweetened shredded coconut (½ cup, toasted): Adds a toasty crunch and tropical flair to your glaze.
- Chopped pecans (1 cup, toasted): Gives a nutty texture and robust flavor contrast.
- Pure vanilla extract (1 teaspoon): Rounds out all the spices with warm, sweet aroma.
- Freshly squeezed lemon juice (1 tablespoon): Brightens the glaze with a fresh tangy twist.
How to Make Old Fashioned Oatmeal Cake Recipe
Step 1: Soften the Oats
Start by pouring the boiling water over the quick oats in a medium bowl. Let this soak for about 10 minutes. This step is key—hydrating the oats softens their texture, ensuring the cake remains tender yet distinctively hearty.
Step 2: Prepare the Dry Ingredients
While your oats soak, whisk together the all-purpose flour, baking soda, kosher salt, freshly grated nutmeg, apple pie spice, and ground cinnamon in a large bowl. This aromatic mix is your cake’s foundation, bringing that signature warm spice blend that makes this Old Fashioned Oatmeal Cake Recipe truly special.
Step 3: Cream Butter and Sugars
In a separate bowl, beat the room-temperature unsalted butter with both granulated sugar and dark brown sugar until the mixture becomes light and fluffy. This step incorporates air to create a delicate, tender crumb while ensuring the cake is perfectly sweet.
Step 4: Incorporate Eggs and Oats
Beat in the eggs one at a time, followed by the pure vanilla extract. Then gently fold in the soaked oats along with their liquid. Combining these creates a batter that’s rich, moist, and full of texture, setting the stage for a cake that’s chewy in all the right ways.
Step 5: Blend in Dry Ingredients
Slowly add the dry ingredients to the wet mixture, folding carefully until just combined. Overmixing can make the cake dense, so be gentle to keep that light texture.
Step 6: Bake to Perfection
Pour the batter into a greased or parchment-lined 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 50 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with the most inviting aroma of cinnamon, nutmeg, and oats.
Step 7: Prepare the Cinnamon Glaze
While the cake cools slightly, whisk together the remaining butter, heavy cream, granulated sugar, kosher salt, toasted shredded coconut, toasted pecans, vanilla extract, and freshly squeezed lemon juice in a saucepan over medium heat. Simmer until slightly thickened and glossy. This luscious glaze is the crowning glory that makes this Old Fashioned Oatmeal Cake Recipe unforgettable.
Step 8: Glaze and Cool
Pour the warm glaze evenly over the still-warm cake so it seeps into every nook and cranny. Allow the cake to cool completely before slicing to let those flavors meld beautifully.
How to Serve Old Fashioned Oatmeal Cake Recipe
Garnishes
To make your oatmeal cake even more inviting, sprinkle a few extra toasted pecans or a dusting of cinnamon atop the glaze just before serving. These simple touches add lovely texture and deepen the cozy vibe of the cake.
Side Dishes
Pair slices of this oatmeal cake with a dollop of whipped cream or a scoop of vanilla ice cream. A hot mug of chai tea or freshly brewed coffee works beautifully to complement the warm spices in the cake, making for an uplifting snack or dessert experience.
Creative Ways to Present
For gatherings, consider cutting the cake into small squares and serving them on a rustic wooden board alongside fresh fruit like sliced apples or pears. You can also assemble mini dessert parfaits by layering cake chunks with Greek yogurt and cinnamon-spiced fruit compote for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Old Fashioned Oatmeal Cake in an airtight container at room temperature for up to 3 days. Keep it covered well to preserve the glaze’s moisture and prevent the cake from drying out.
Freezing
To freeze, wrap individual pieces tightly in plastic wrap, then seal in a freezer-safe bag or container. Frozen oatmeal cake will keep beautifully for about 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Reheat slices gently in the microwave for about 15-20 seconds or in a warm oven to revive that freshly baked warmth and soften the glaze slightly. Enjoy it just as you would freshly baked!
FAQs
Can I use old-fashioned oats instead of quick oats?
Absolutely! Using old-fashioned oats will give your cake a chewier, more textured bite. Just soak them a bit longer in the boiling water to soften thoroughly before mixing into the batter.
Is this recipe gluten-free?
The original recipe uses all-purpose flour which contains gluten. However, you can substitute with a gluten-free flour blend to accommodate gluten sensitivities. Just be sure your blend includes xanthan gum for proper structure.
Can I make this cake dairy-free?
You can swap the butter for a good-quality plant-based margarine and use coconut cream instead of heavy cream in the glaze to create a dairy-free version while maintaining richness and moisture.
What is the secret to getting a moist oatmeal cake?
The key is soaking the oats in boiling water and using both granulated and brown sugars. The brown sugar adds moisture thanks to its molasses content, while soaking the oats ensures they’re tender, resulting in a moist, flavorful cake.
How long does the cinnamon glaze last?
The glaze can be stored separately in the refrigerator for up to 5 days. Warm it gently before spreading on the cake to restore its luscious texture.
Final Thoughts
This Old Fashioned Oatmeal Cake Recipe carries the magic of a comforting classic with a modern twist that’s sure to become a staple in your baking repertoire. It’s perfect for sharing with loved ones or simply indulging in a moment of sweet nostalgia. Go ahead and bake a batch—you’ll feel like you’ve captured a little slice of cozy happiness in every bite.
Print
Old Fashioned Oatmeal Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old Fashioned Oatmeal Cake is a delightful, moist cake packed with hearty oats, warm spices, and a luscious butter-cream topping studded with toasted coconut and pecans. Its tender crumb and rich flavors make it perfect for a comforting dessert or afternoon tea treat.
Ingredients
Cake
- 1 cup quick oats (89 grams)
- ½ cup unsalted butter (113 grams, room temperature; 1 stick)
- 1¼ cups water (284 grams, boiling at 212°F)
- 1â…“ cup all-purpose flour (160 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon apple pie spice (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup dark brown sugar (213 grams)
- 2 large eggs (100 grams, room temperature and lightly beaten)
Frosting
- 6 tablespoons unsalted butter (85 grams; ¾ stick)
- ¼ cup heavy cream (57 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut (43 grams, toasted)
- 1 cup chopped pecans (114 grams, toasted)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon freshly squeezed lemon juice (14 grams, from ½ lemon)
Instructions
- Prepare the Oats: Combine the quick oats, unsalted butter (½ cup, room temperature), and boiling water in a medium bowl. Stir well to combine, then let the mixture sit until the oats have absorbed the water and the mixture cools to room temperature.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, kosher salt, freshly grated nutmeg, apple pie spice, and ground cinnamon to distribute the spices evenly.
- Cream Sugars and Eggs: In another bowl, beat the granulated sugar, dark brown sugar, and eggs until fully combined and slightly thickened.
- Combine Batter: Add the oat mixture to the sugar and egg mixture, stirring until fully incorporated. Gradually fold in the dry ingredients until just combined; be careful not to overmix to ensure a tender cake texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined 9×13-inch cake pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.
- Toast Coconut and Pecans: While the cake is baking, toast the shredded coconut and chopped pecans in a dry skillet over medium heat. Stir frequently for about 5-7 minutes until golden and fragrant. Set aside to cool.
- Prepare Frosting: In a saucepan over medium heat, combine the 6 tablespoons of unsalted butter, heavy cream, granulated sugar, and kosher salt. Stir frequently until the sugar dissolves and the mixture begins to boil. Reduce heat and simmer gently for a few minutes until it thickens slightly, then remove from heat.
- Finish Frosting: Stir in the toasted coconut, toasted pecans, pure vanilla extract, and freshly squeezed lemon juice into the warm butter mixture until well combined.
- Frost the Cake: Once the cake is completely cooled, spread the coconut-pecan butter frosting evenly over the top of the cake. Let the frosting set slightly before slicing.
- Serve and Enjoy: Cut the cake into 12 equal pieces and serve. Store any leftovers covered at room temperature or in the refrigerator for up to 3 days.
Notes
- Make sure the oat mixture cools to room temperature before adding to the batter to prevent cooking the eggs prematurely.
- To toast coconut and pecans evenly, keep stirring constantly and watch closely as they can burn quickly.
- This cake pairs wonderfully with a hot cup of coffee or tea for breakfast or dessert.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store any leftovers in an airtight container to keep the frosting fresh and prevent the cake from drying out.
