Description
This Old Fashioned Oatmeal Cake is a comforting, classic dessert featuring hearty oats baked into a moist cake, topped with a rich coconut and walnut frosting. Its cinnamon-spiced batter is perfectly complemented by a toasted topping that adds texture and sweetness. Ideal for family gatherings or as a nostalgic treat, this cake offers timeless flavors with a delightful twist.
Ingredients
Cake
- 1 cup (90 g) old-fashioned oats
- 1 ¼ cups boiling water
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups (167 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Frosting
- 6 tablespoons unsalted butter, melted
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (60.5 g) half and half
- 1 teaspoon vanilla extract
- 1 ½ cups (139.5 g) sweetened coconut flakes
- 1 ½ cups (175.5 g) chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray and set it aside to ensure the cake won’t stick.
- Soak Oats: Place the old-fashioned oats in a small bowl and pour the boiling water over them. Stir to combine and let this mixture sit while you prepare the other ingredients; this softens the oats and adds moisture.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter, granulated sugar, and light brown sugar. With the mixer on low speed, cream until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then add the vanilla extract and mix until combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Combine Batter: Gradually add the dry ingredient mixture to the creamed butter, sugar, and eggs. Mix well. Then add the soaked oat mixture and mix until just combined, avoiding overmixing to keep the cake tender.
- Pour Batter into Pan: Pour the prepared batter evenly into the sprayed 9×13-inch baking dish, smoothing the top gently.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs but no wet batter.
- Prepare Frosting: While the cake bakes, make the frosting by combining the melted butter, packed light brown sugar, half and half, vanilla extract, sweetened coconut flakes, and chopped walnuts in a medium bowl. Stir until well mixed.
- Frost the Cake: Once the cake is done baking, remove it from the oven and immediately spread the frosting mixture evenly over the top while the cake is still hot.
- Toast the Topping: Place the frosted cake under the oven broiler for 3-4 minutes, watching carefully, until the nuts and coconut are toasted and golden brown. Be cautious to prevent burning.
- Serve: Allow the cake to cool slightly, then serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the oats soak fully in boiling water to achieve the right texture in the cake batter.
- Room temperature ingredients help the batter mix more evenly for a tender crumb.
- Watch the cake carefully while broiling to prevent burning the nuts and coconut topping.
- This cake is best served warm or at room temperature but can be stored covered at room temperature for up to 2 days.
- For a nut-free version, omit walnuts and increase coconut or add toasted seeds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
