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Classic Oatmeal Cake

As they say, “an oldie, but a goodie”! Classic Oatmeal Cake is an soft, delicately spiced old-fashioned cake made with rolled oats and a delicious caramelized coconut pecan topping. 
Course Dessert
Cuisine American
Keyword oatmeal
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16
Author Sarah Kozowski

Ingredients

Cake

  • 1 stick butter
  • 1 cup old fashioned oatmeal
  • 1 1/2 cups boiling water
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 eggs

Topping

  • 1/2 cup evaporated milk
  • 1 stick butter
  • 1 cup brown sugar
  • 2 cups flaked sweetened coconut
  • 2 cups pecans chopped
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 F.  Spray a 9 x 13 baking pan with cooking oil spray. 
  • Melt butter ​in medium size bowl, add a cup of oatmeal. Carefully pour boiling water and stir until liquid is absorbed by oats. Allow oatmeal mixture to cool completely before proceeding, about 20 minutes.
  • Combine all-purpose flour, sugar, brown sugar, baking soda, spices and oatmeal-water-batter mixture in a large bowl. Stir well. Add in eggs combining completely.
  • Pour cake batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes until cake springs back to the touch.
  • Combine evaporated milk, butter and sugar in a saucepan over medium heat. Allow butter to melt completely then add coconut, nuts and vanilla.
  • Stirring until the mixture becomes thick and sticky. Pour topping onto hot cake and spread evenly.
  • Place under broiler, carefully watching, not to burn until the topping is bubbly and evenly browned. Allow cake to cool completely before slicing.