Classic Old-Fashioned Oatmeal Cake with Irresistible Coconut Topping
While this old-fashioned Oatmeal Cake may not be the flashiest dessert, one bite reveals a deeply comforting, moist, and flavorful treat that will instantly become a cherished family favorite!
There’s something uniquely satisfying about recipes featuring oats, and in our home, they’re always a surefire hit. From these delightful Oatmeal Raisin Muffins to classic Oatmeal Cookies, the wholesome goodness of oats brings a rustic charm and delicious texture that we simply adore. Today, we’re diving into a dessert that truly embodies the spirit of home baking: the humble yet extraordinary Oatmeal Cake.
If you’ve followed our culinary journey at Taste and Tell for some time, you’ll know my deep affection for old-fashioned, often under-appreciated recipes. These are the gems that may not boast elaborate presentations or trendy ingredients, but they hold an irreplaceable spot in our recipe books for their sheer reliability and comforting flavor. They are the kinds of dishes your grandmother likely cherished, recipes passed down through generations, each iteration adding a layer of love and tradition. This Oatmeal Cake perfectly fits that description – a true heirloom recipe that delivers on taste every single time.
This isn’t a cake designed for grand displays or Instagram fame; it’s a testament to simple, honest baking. Yet, with just one bite, its rich, moist texture and warm, spiced flavor will captivate you. Topped with a gooey, caramelized coconut topping, it creates an irresistible combination that makes it incredibly hard to stop at just one slice. Prepare for this cake to become a beloved staple in your household, eagerly requested by friends and family alike.
Why This Old-Fashioned Oatmeal Cake Will Become Your Family’s Favorite
What makes this Oatmeal Cake so special? It’s more than just a dessert; it’s a hug in cake form. The secret lies in the humble oats, which, once soaked, contribute an incredible moistness and tender crumb to the cake. Infused with warming cinnamon, it evokes a sense of nostalgia with every forkful. The texture is perfectly balanced – not too dense, not too airy – just right. But the real showstopper is the luscious coconut topping. Baked to a beautiful golden brown under the broiler, it forms a slightly crispy, chewy, and intensely flavorful layer that complements the cake’s wholesome base beautifully. This combination of tender cake and sweet, toasted coconut creates a harmonious blend of textures and tastes that is truly unforgettable.
Unlike many modern desserts that require extensive techniques or exotic ingredients, this Oatmeal Cake embraces simplicity. Its straightforward preparation makes it an ideal choice for bakers of all skill levels. It’s the kind of cake you can whip up for a casual family dinner, a cozy afternoon treat, or to share with loved ones during the holidays. Its unfussy nature and comforting flavors ensure it’s always a crowd-pleaser, delivering warmth and satisfaction with every bite. Get ready to experience a cake that proves classic recipes often hold the most profound deliciousness.
Essential Ingredients for Your Oatmeal Cake
Creating this irresistible Oatmeal Cake requires a handful of common pantry staples. Each ingredient plays a crucial role in achieving the perfect texture and flavor profile. Here’s a closer look at what you’ll need and why:
- Water: Essential for soaking the oats. Using warm water helps the oats soften more quickly and thoroughly, ensuring they release their natural starches and contribute maximum moisture to the cake batter. This step is key to a wonderfully moist cake.
- Oats: For the best results, I highly recommend using old-fashioned rolled oats. These oats retain their shape and provide a pleasant chewiness to the cake. While some readers have experimented with quick oats, I have only personally tested and perfected this recipe with old-fashioned oats. If you do use quick oats, be aware that the texture might be slightly different.
- Sugars: This recipe calls for a blend of both brown sugar and granulated sugar. Brown sugar adds a deep, molasses-rich flavor and helps retain moisture, contributing to the cake’s tender crumb and the topping’s rich caramelization. Granulated sugar provides foundational sweetness and structure.
- Butter: You’ll need softened butter for the cake batter, which creams beautifully with the sugars to create a light and airy base. For the topping, more butter is used to create that rich, decadent caramel-like sauce. I prefer unsalted butter to control the overall salt content of the cake.
- Eggs: Large eggs are best for this recipe. Bringing them to room temperature before mixing ensures they emulsify better with the butter and sugar, resulting in a smoother, more uniform batter and a finer-textured cake.
- Flour: All-purpose flour is the standard for this cake, providing structure without being too heavy. Interestingly, several readers have successfully made this cake using gluten-free flour blends, demonstrating its versatility.
- Cinnamon: While not overtly strong, a teaspoon of cinnamon adds a warm, inviting background note that perfectly complements the oats and sugars. It’s the subtle spice that brings out the “old-fashioned” character of the cake.
- Baking Soda: This leavening agent reacts with the acidic components in the brown sugar to give the cake its necessary lift and a tender, open crumb structure.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors in the cake, making them more pronounced and harmonious.
- Milk (for topping): Just a tablespoon of milk helps create the perfect consistency for the luscious coconut topping. Any milk you have on hand will work, including 2% or whole milk, and even non-dairy alternatives if preferred.
- Coconut (for topping): Sweetened, shredded coconut is my go-to for the topping, providing a delightful sweetness and chewiness. If you prefer a less sweet topping, unsweetened shredded coconut is an excellent alternative.
Step-by-Step: Crafting Your Perfect Oatmeal Cake
Making this Oatmeal Cake is a straightforward process, but following these steps carefully will ensure a beautifully moist and flavorful result with that irresistible coconut topping.
STEP 1: Prepare Your Oven and Pan. Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter. This ensures the cake comes out easily and prevents sticking.
STEP 2: Soak the Oats. In a small bowl, combine the old-fashioned oats with the hot water. Give it a quick stir and set it aside to soak. This crucial step allows the oats to soften and plump up, contributing to the cake’s signature moist and tender texture. Let them soak while you prepare the rest of the batter.
STEP 3: Cream Butter and Sugars. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream these ingredients together until the mixture is light, fluffy, and well combined. This process incorporates air, which is essential for a tender cake.
STEP 4: Add Eggs. Beat in the large eggs, one at a time, mixing well after each addition. Continue beating until the mixture is smooth and evenly incorporated. Room temperature eggs blend more easily, preventing the batter from curdling.
STEP 5: Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt until they are fully combined. Whisking dry ingredients together helps to distribute the leavening agents and spices evenly, ensuring a consistent texture and flavor throughout the cake.
STEP 6: Alternate Wet and Dry Mixtures. Gradually add the dry ingredient mixture to the wet mixture in two stages. First, add half of the flour mixture and mix until just combined. Then, stir in the soaked oatmeal (including any remaining water). Finally, add the remaining flour mixture and mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
STEP 7: Bake the Cake. Pour the prepared batter into your greased 9×13-inch baking dish, spreading it evenly. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with just a few moist crumbs attached. The cake should be golden brown and spring back lightly when touched.
STEP 8: Prepare the Coconut Topping. While the cake is baking (or immediately after it comes out of the oven), begin preparing the topping. In a small saucepan, combine the butter, brown sugar, and milk. Bring this mixture to a rolling boil over medium heat, stirring constantly to prevent scorching. Boil for exactly 1 minute, continuing to stir. This step creates a rich, syrupy base for the topping.
STEP 9: Add Coconut and Broil. Remove the saucepan from the heat and stir in the shredded coconut until it’s fully coated. Immediately pour this warm coconut mixture evenly over the top of the hot, baked cake. Spread it gently to cover the entire surface.
STEP 10: Broil for a Golden Finish. Turn your oven broiler on (watch carefully, as broilers vary greatly in intensity). Place the cake under the broiler for about 1 minute, or just until the topping turns golden brown and slightly bubbly. This step lightly toasts the coconut, adding an incredible depth of flavor and a slight crispness. Be extremely vigilant during broiling to prevent burning.
STEP 11: Cool Before Serving. Once broiled, remove the cake from the oven and let it cool completely on a wire rack before slicing and serving. Cooling allows the cake to set fully and the topping to firm up slightly, making it easier to cut and ensuring the flavors meld beautifully. Enjoy your deliciously moist and flavorful Oatmeal Cake!
Oatmeal Cake Video Tutorial
For a visual guide to making this mouthwatering Oatmeal Cake, be sure to check out the video tutorial above. Watching the process can be incredibly helpful, especially for new bakers or if you prefer to see each step demonstrated.
Expert Tips & Creative Variations for Oatmeal Cake
This classic Oatmeal Cake is wonderful as is, but a few simple tips and variations can make it even better or cater to different preferences. Here’s how to elevate your baking experience:
- Customize the Topping: Not a fan of coconut? You’re in good company! Many readers have found delicious success by substituting chopped nuts (like pecans or walnuts) for the coconut in the topping. The nuts toast beautifully under the broiler, adding a delightful crunch and nutty flavor. Alternatively, you could skip the topping entirely and opt for a classic cream cheese frosting, which pairs wonderfully with the spiced cake. A drizzle of caramel sauce or a sprinkle of powdered sugar are also simple yet elegant options.
- “No-Boil” Topping Method: For a slightly quicker approach to the topping, some readers have shared a clever shortcut. Instead of boiling the butter, brown sugar, and milk, simply combine all topping ingredients (butter, brown sugar, milk, and coconut) in a bowl and mix them well. Spread this mixture over the baked cake and then broil for 1-2 minutes until golden and bubbly. This method still achieves a fantastic toasted coconut layer with minimal fuss.
- Storage and Longevity: This cake stores remarkably well, often tasting even better the next day as the flavors deepen. Store any leftover Oatmeal Cake covered tightly in the refrigerator for up to 3-4 days. While it might last longer, experience shows it’s usually devoured long before then! For longer storage, slices can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a quick treat.
- Perfect Serving Temperatures: While delicious at room temperature, many find this Oatmeal Cake particularly comforting when served slightly warm. A quick zap in the microwave can enhance its moistness and bring out the warm spice flavors. It’s fantastic on its own, but a scoop of vanilla bean ice cream or a dollop of fresh whipped cream takes it to another level of indulgence.
- Enhance the Spice Profile: If you love a richer spice flavor, consider adding a pinch of nutmeg or a tiny amount of ground cloves to the cake batter alongside the cinnamon. These warm spices complement the oats beautifully.
- Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature when preparing the cake batter. This helps them emulsify properly, creating a smoother batter and a more uniform, tender cake crumb.
More Easy Family Favorite Cakes You’ll Love
If you’ve fallen in love with the comforting simplicity of this Oatmeal Cake, you’ll surely enjoy these other easy and delicious family-favorite cake recipes:
- Pumpkin Pie Cake
- Cinnamon Roll Sheet Cake
- Banana Cake with Cream Cheese Frosting
- Zucchini Cake with Cream Cheese Frosting
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Oatmeal Cake
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Ingredients
Cake
- 1 1/2 cups hot water
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup butter at room temperature
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1/2 cup butter
- 1 cup brown sugar
- 1 tablespoon milk
- 1 cup coconut
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a small bowl, combine the hot water and old-fashioned oats. Set aside to soak while you prepare the remaining ingredients.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time until smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt. Add half of the flour mixture to the creamed butter mixture and mix until just combined. Stir in the soaked oatmeal (including any remaining water). Finally, mix in the remaining flour mixture until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- While the cake is baking, prepare the topping. In a small saucepan, combine the butter, brown sugar, and milk. Bring to a rolling boil over medium heat, stirring constantly, and boil for one minute. Remove from heat and stir in the coconut until well combined.
- Once the cake is baked, spread the warm coconut topping evenly over the hot cake. Turn your oven to broil and place the cake under the broiler for 1 minute, watching carefully, until the topping is golden and bubbly.
- Let the cake cool completely on a wire rack before slicing and serving.