Recipe

Old-Fashioned Oatmeal Cake

Tender spice cake made with soaked oats, topped with a quick coconut-pecan broil that turns into a golden, buttery cap.

By Matt Campbell

•

4.8

A square slice of old-fashioned oatmeal cake on a small plate with a golden coconut-pecan topping, set on a simple wooden table in soft natural light

Oatmeal cake is what happens when a humble pantry dessert decides to put on a nice jacket. The crumb is soft and cozy thanks to oats that get soaked in hot water before they ever meet flour. Then you slide the baked cake under the broiler with a buttery brown sugar coconut topping and it turns into this golden, bubbly situation that tastes like a cross between spice cake and the best part of a toasted macaroon.

This is my kind of dessert. It is low-drama, forgiving, and it makes your kitchen smell like you absolutely have your life together. Serve it warm with coffee, cold from the fridge as a midnight “just a sliver,” or dressed up with vanilla ice cream if you want to be a hero.

Measured ingredients for oatmeal cake including rolled oats, brown sugar, flour, eggs, butter, coconut, and pecans

Why It Works

Soaked oats = tender cake. Pouring hot water over oats softens them so they melt into the batter instead of drying it out.
Brown sugar and cinnamon bring the cozy. You get warm, caramel-ish flavor without needing anything fancy.
Broiled topping for crisp edges and gooey center. The coconut and pecans toast while the butter and sugar bubble into a candy-like layer.
One pan, easy serving. It bakes in a simple 9x13, slices clean, and travels well for potlucks and school events.

Pairs Well With

Storage Tips

Room temp: Let the cake cool completely, then cover the pan tightly or store slices in an airtight container for up to 2 days.

Fridge: Refrigerate up to 5 days. The topping firms up in the best way. (If anything looks or smells off, trust your judgment.)

Freezer: Freeze individual slices (wrapped well) up to 2 months. Thaw overnight in the fridge or on the counter for 1 to 2 hours.

Reheat: Warm slices in the microwave for 10 to 20 seconds. If you want the topping a little crisp again, use a toaster oven at 300°F for 5 to 8 minutes.

Common Questions

Is oatmeal cake the same as baked oatmeal?

Not quite. Baked oatmeal is breakfast-forward and more scoopable. Oatmeal cake is a true cake with flour, leavening, and a lighter crumb, plus that signature broiled coconut topping.

Do I have to use quick oats?

Nope. Old-fashioned rolled oats are classic here. Quick oats also work, and the texture will be slightly smoother. I do not recommend steel-cut oats for this recipe.

Why soak the oats in hot water?

It softens them fast and lets them hydrate before baking. That keeps the cake tender and prevents a dry, chewy texture.

Can I skip the coconut or pecans?

Yes. If coconut is not your thing, you can replace it with more chopped nuts or just do a brown sugar and butter broil topping. If you need it nut-free, skip the pecans and add extra coconut, or leave both out and broil just butter, brown sugar, and a splash of milk until bubbly.

My topping got dark fast. What happened?

Broilers are chaotic. Keep the cake close to the broiler, but do not walk away. Start checking at 1 minute and rotate the pan if your broiler has hot spots. You want golden and bubbling, not scorched.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch metal baking pan (broiler-safe, avoid glass)
Mixing bowls (1 medium, 2 large)
Whisk and rubber spatula
Measuring cups and spoons
Small saucepan (for melting butter)
Oven broiler-safe rack position

I like desserts that feel a little retro, like they have been quietly winning potlucks for decades. Oatmeal cake is exactly that. The first time I made it, I thought, “Cute, oats in cake.” Then the broiled topping happened, and suddenly I was standing in front of the oven watching butter and brown sugar bubble like it was a live sporting event. It is the kind of recipe that makes you want to call someone over just to say, “Try this edge piece.”

Old-Fashioned Oatmeal Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 12

Ingredients

For the cake

1 cup old-fashioned rolled oats
1 1/4 cups boiling water
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 teaspoon vanilla extract

For the broiled topping

6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/4 cup milk (any kind)
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1/2 cup chopped pecans
Pinch of salt

Optional for serving: vanilla ice cream, whipped cream, or a little Greek yogurt for tangy contrast.

Instructions

Prep the pan and oven. Heat oven to 350°F. Grease a 9x13-inch metal baking pan (or line with parchment for easy lift-out).
Soak the oats. In a medium bowl, combine the oats and boiling water. Stir and let sit 10 minutes. The mixture should look thick and porridge-like.
Mix the wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in eggs one at a time, then whisk in vanilla.
Add oats, then dry ingredients. Stir the soaked oats into the wet mixture. In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Add dry ingredients to the wet and fold just until you do not see streaks of flour. Do not overmix.
Bake. Pour batter into the prepared pan and smooth the top. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Make the topping. While the cake bakes, melt 6 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, milk, vanilla, and a pinch of salt. Cook 1 to 2 minutes, just until cohesive and slightly thickened. Remove from heat and stir in coconut and pecans.
Top the hot cake. When the cake comes out of the oven, immediately spoon the topping over the surface and spread gently into an even layer.
Broil to finish. Turn the oven to broil. Set the pan 4 to 6 inches under the broiler and broil 1 to 3 minutes, watching constantly (some broilers go from "cute" to "charcoal" in seconds). Rotate the pan if needed for even browning.
Cool, slice, and attack. Let cool at least 15 minutes so the topping sets and firms up. Slice too early and it can slide a bit. Slice into squares and serve warm or at room temperature.