Ready to bake a cake that feels like a warm hug? This old fashioned oatmeal cake is your ticket to comfort town. Rich, moist, and topped with a broiled coconut pecan frosting, it’s a classic that never goes out of style.
Why This Recipe Works
- The oatmeal adds moisture and a subtle chewiness that makes this cake stand out.
- Broiled coconut pecan frosting creates a crispy, caramelized topping that’s irresistible.
- Simple ingredients come together for a deeply flavorful cake that’s easier to make than you’d think.
- Perfect for any occasion, from weeknight desserts to special celebrations.
- A great way to use up that bag of oats sitting in your pantry.
Ingredients
- 1 cup old-fashioned oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For the frosting: 1/4 cup unsalted butter, 1/2 cup packed brown sugar, 1/4 cup heavy cream, 1 cup sweetened shredded coconut, 1/2 cup chopped pecans
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Broiler-safe baking sheet
Instructions
Step 1: Prep the Oats
Start by combining the old-fashioned oats with boiling water in a small bowl. Let this mixture sit for about 20 minutes. This step hydrates the oats, ensuring your cake is moist and tender. Tip: Cover the bowl with a plate to keep the heat in and speed up the process.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The mixture should look pale and feel creamy to the touch.
Step 3: Add Eggs and Oat Mixture
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the oat mixture until well combined. The batter might look a bit curdled at this point, but don’t worry—it’ll come together once you add the dry ingredients.
Step 4: Incorporate Dry Ingredients
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake, so stop as soon as you no longer see streaks of flour.
Step 5: Bake and Broil the Frosting
Pour the batter into a greased 9×13 inch pan and bake at 350°F for 30-35 minutes, or until a toothpick comes out clean. While the cake bakes, prepare the frosting by melting butter, brown sugar, and cream together. Stir in coconut and pecans. Spread over the warm cake and broil for 2-3 minutes until bubbly and golden. Watch closely to prevent burning!
Tips and Tricks
For an even moister cake, try substituting half the butter with applesauce. This not only adds moisture but also cuts down on fat. If you’re out of pecans, walnuts make a great substitute in the frosting. And for a twist, add a teaspoon of vanilla extract to the cake batter for extra flavor. Always let the cake cool slightly before adding the frosting to prevent it from soaking in too much. Lastly, if you’re short on time, you can skip the broiling step and simply sprinkle the coconut and pecans over the frosting for a different texture.
Recipe Variations
- Chocolate Chip Oatmeal Cake: Fold in a cup of chocolate chips into the batter before baking for a chocolatey twist.
- Apple Cinnamon Oatmeal Cake: Add a cup of finely chopped apples and an extra teaspoon of cinnamon to the batter.
- Gluten-Free Oatmeal Cake: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Vegan Oatmeal Cake: Use plant-based butter and eggs, and substitute the heavy cream in the frosting with coconut cream.
- Spiced Oatmeal Cake: Add a pinch of cloves and allspice to the dry ingredients for a more complex spice profile.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the cake will be slightly different. Quick oats are more finely ground, so they absorb water faster and result in a less chewy texture. If using quick oats, you might want to reduce the soaking time to 10 minutes.
How do I store leftover oatmeal cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week, but be aware that the frosting might harden. To serve, let it come to room temperature or warm it slightly in the microwave.
Can I freeze this cake?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before adding the frosting and broiling. You can also freeze individual slices for a quick treat.
Summary
This old fashioned oatmeal cake is a moist, flavorful dessert topped with a crispy, caramelized coconut pecan frosting. Easy to make and endlessly adaptable, it’s a comforting classic that’s perfect for any occasion.
