Slice of moist oatmeal cake recipe with coconut-pecan topping on floral plate

Old-Fashioned Oatmeal Cake

This moist and nostalgic oatmeal cake recipe is packed with hearty oats, warm spices, and topped with a rich coconut topping. It’s easy to make, perfect for gatherings, and even better the next day.

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Course: Dessert

Cuisine: American, Vintage

Prep Time: 20

Cook Time: 35

Topping Bake Time: 15

Total Time: 1 10

Servings: Slices

Calories: 350kcal

Cost: $7–9

Equipment

1 9x13-inch metal baking pan Recommended over glass for even baking
1 Stand mixer or hand mixer For creaming butter and sugars
1 Medium mixing bowls For oats and topping
1 Measuring cups and spoons
1 Rubber spatula For folding and spreading topping

Ingredients

1 cup Rolled oats Use old-fashioned oats
1.25 cups Boiling water To soak oats
0.5 cup Butter Softened
0.75 cup Granulated sugar
0.75 cup Brown sugar
2 Eggs
1.33 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
0.5 teaspoon Salt
1 teaspoon Vanilla extract
0.5 cup Brown sugar (for topping)
0.25 cup Butter (for topping) Melted
0.75 cup Flaked coconut
0.5 cup Chopped walnuts or pecans Optional
2 tablespoons Heavy cream or evaporated milk

Instructions

Soak the rolled oats in boiling water for 20 min
Preheat oven to 350°F and grease 9x13 pan
Cream butter, granulated sugar, and brown sugar
Add eggs and vanilla to the creamed mixture
Mix flour, baking soda, cinnamon, and salt
Combine dry ingredients and soaked oats with wet
Pour batter into pan and spread evenly
Bake for 30–35 min until toothpick comes out clean
Mix topping: melted butter, brown sugar, coconut, nuts, and cream
Spread topping on hot cake and bake 10–15 min more
Cool before slicing and serving

Notes

Let the cake rest before serving for best texture. Great for next-day leftovers too!

Nutrition