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Oatmeal Cake
Old-Fashioned Oatmeal Cake is a moist, spiced dessert made with simple ingredients you already have at home. It’s the perfect comforting treat for family gatherings or cozy nights in.
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Enjoy a slice of warm, old-fashioned oatmeal cake that’s rich, moist, and perfectly spiced. This classic dessert uses simple ingredients you probably already have in your kitchen. It’s ideal for any gathering or just a cozy night at home, and it’s ready in no time.
This easy recipe is simple to follow, with step-by-step photos and directions included below. We’ve also added pro tips and tricks to ensure the best results, along with answers to the most frequently asked questions!
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This homemade Oatmeal Cake is ready in just under an hour, making it perfect for busy weeknights or special occasions. The cake’s moist, spiced base paired with a sweet topping creates a delicious flavor combination everyone will love. It’s an ideal dessert for potlucks, family gatherings, or cozy evenings at home. Try this easy-to-make cake and enjoy a nostalgic treat that stands out with its comforting flavors and unique texture.
Ingredients
What you'll need to make this Oatmeal Cake:
For The Oatmeal Cake:
- 1½ cups of boiling water
- 1 cup of quick-cooking oats
- 1½ cups of shortening
- 1 cup of brown sugar
- 1 cup of white sugar
- 2 eggs
- 1⅓ cups of all-purpose flour
- ½ teaspoon of salt
- ½ teaspoon of ground nutmeg
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
For The Frosting:
- 1 cup of milk
- ¼ cup of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of margarine
- ½ cup of shortening
- 1 teaspoon of vanilla extract
Substitutions and Additions
Personalize your Old-Fashioned Oatmeal Cake recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cake uniquely yours. Here are some top substitutions and additions:
Substitute Brown Sugar: Use coconut sugar or maple syrup for a different sweetness in your Old-Fashioned Oatmeal Cake.
Substitute Butter: Swap butter with margarine or applesauce to change the texture and make your cake lighter.
Add Nuts: Fold in chopped walnuts or pecans for extra crunch and a nutty twist to your cake.
Add Dried Fruit: Mix in raisins or dried cranberries to add a burst of sweetness and texture.
How to Make Oatmeal Cake
Follow along with our pictures, step-by-step instructions, and helpful tips and tricks below to make this best oatmeal cake recipe. Let’s get started and create a delicious, comforting dessert that everyone will love!
Pro Tip
You can also put the oatmeal cake mixture into a cupcake or muffin pan and bake for 15 to 20 minutes to have oatmeal muffins.
FIRST STEP: Preheat the oven to 325°F. Put the oats into a small bowl and pour the boiling water over the oats.
Cover the bowl and leave the oat mixture to stand for 20 minutes so they swell and thicken.
SECOND STEP: While the oats are soaking, in a large bowl with an electric mixer at medium speed, cream together the shortening, white sugar, and brown sugar.
Then mix in the eggs, flour, salt, nutmeg, baking soda, and cinnamon.
THIRD STEP: Once all the ingredients are combined, uncover your oatmeal mixture and mix all the ingredients together in a bowl.
FOURTH STEP: Transfer the cake batter to a large, greased 9 × 13-inch pan and bake in the preheated oven for 40 to 45 minutes.
Pro Tip
Before removing the oatmeal cake from the oven, stick a knife into the center of the cake and make sure it comes out clean.
That way, you know the middle of your oatmeal cake is cooked.
For The Frosting
FIRST STEP: Start making the frosting while the cake is baking.
In a two to two-and-a-half-quart saucepan, whisk together the flour and sugar until blended and there are no lumps. Continue whisking while slowly adding the milk.
SECOND STEP: Cook over medium-low heat, whisking almost constantly at first and then constantly as the mixture starts to thicken.
Continue cooking until the mixture thickens to a pudding-like consistency. This process can take 25-30 minutes.
To test for doneness, use a wooden spoon to scrape across the bottom of the pan, separating the mixture.
When it takes a couple of seconds for the mixture to fill back in, the mixture is done. It will be very, very thick.
THIRD STEP: Once the mixture thickens, remove it from the heat and pour it into a glass, heat-resistant bowl to cool. Stir the mixture periodically while it’s cooling.
Pro Tip
It can take a couple of hours for the mixture to completely cool, and the mixture will continue to thicken as it cools.
FOURTH STEP: Once the mixture has cooled, use a stand mixer to cream together the margarine, shortening, and vanilla for about two minutes.
Switch to a whisk attachment and add the cooled sugar, flour, and milk mixture.
Whisk on high for ten minutes until the frosting has reached a thick, fluffy frosting consistency.
FIFTH STEP: When the cake has cooled, generously spread the oatmeal cake frosting over the top of the cake. All that’s left to do is cut into portions, serve, and enjoy.
How To Serve This Cake with Oatmeal
This easy oatcake recipe is versatile and works for various occasions. Whether for family gatherings or cozy evenings, this dessert is always a hit. Kids and adults alike will love its comforting flavors!
Family Gatherings
This cake is perfect for potlucks and family dinners, offering a comforting and nostalgic dessert everyone can enjoy. Pair it with vanilla ice cream for a classic combo that complements the cake’s sweetness.
Holiday Celebrations
Serve this cake at holiday parties for a warm and spiced treat that fits perfectly with fall and winter festivities. It pairs well with hot apple cider or mulled wine for a cozy holiday vibe.
Casual Weeknight Dessert
For an easy, everyday dessert, this oatmeal cake satisfies without being overly sweet. A side of fresh fruit or whipped cream makes it a delightful, light option after dinner.
Why You'll Love This Oatmeal Cake Recipe
Old-Fashioned Oatmeal Cake is a time-honored favorite, loved for its comforting flavors and simple ingredients. Here's why our readers keep coming back for more.
A Warm, Cozy Dessert: This cake delivers the perfect blend of warm spices and hearty oats, making it an ideal dessert for any occasion. The moist texture and delicious flavors create a nostalgic feel in every bite.
Perfectly Balanced Sweetness: The natural sweetness from the oats pairs beautifully with a touch of cinnamon and brown sugar, creating a balanced, not-too-sweet treat. It’s the ideal cake to enjoy with a cup of coffee or tea.
Simple Ingredients, Big Flavor: With pantry staples like oats, flour, and butter, this cake packs big flavor without needing complicated ingredients. It’s easy to make but tastes like you spent hours in the kitchen.
Old-Fashioned Oatmeal Cake isn’t just a dessert—it’s a comforting classic that will make everyone feel right at home!
Recipe FAQ
Why do you need to soak the oats before making Old-Fashioned Oatmeal Cake?
Soaking the oats softens them, helping them blend smoothly into the cake batter for a moist, tender texture.
Can I use quick oats instead of old-fashioned oats in this cake recipe?
You can use quick oats, but old-fashioned oats provide a better texture and heartier flavor in the finished cake.
How can I ensure my Old-Fashioned Oatmeal Cake stays moist after baking?
Avoid overbaking the cake. Stick to the recommended baking time, and check for doneness with a toothpick.
What makes Old-Fashioned Oatmeal Cake different from other cakes?
The unique combination of oats and cinnamon gives this cake its hearty texture and comforting, nostalgic flavor.
Serving FAQ
How should I serve Old-Fashioned Oatmeal Cake for the best presentation?
Let the cake cool completely before slicing. Serve with a dusting of powdered sugar for a simple, elegant touch.
Can I serve Old-Fashioned Oatmeal Cake warm or cold?
You can serve this cake warm or cold, but many enjoy it warm for its comforting, rich flavors.
How do I cut Old-Fashioned Oatmeal Cake without it crumbling?
Use a sharp, serrated knife, and slice carefully to prevent crumbling. Let the cake cool fully before cutting.
Is Old-Fashioned Oatmeal Cake suitable for special occasions or everyday treats?
Old-Fashioned Oatmeal Cake works beautifully for casual family gatherings and special celebrations, making it a versatile dessert.
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of your Old-Fashioned Oatmeal Cake. From making ahead to reheating, we’ve got you covered to ensure your cake stays fresh and delicious!
Can I prepare Old-Fashioned Oatmeal Cake ahead of time?
Yes, bake the cake ahead and store it in an airtight container at room temperature for up to two days.
What’s the best way to store leftover Old-Fashioned Oatmeal Cake?
Store leftovers in an airtight container at room temperature. The cake stays moist and flavorful for up to two days.
Can I freeze Old-Fashioned Oatmeal Cake?
Yes, you can freeze the cake in an airtight container for up to one month.
How do I reheat Old-Fashioned Oatmeal Cake?
To reheat, warm the cake in the oven at 300°F for 10 minutes or microwave individual slices for 15-20 seconds.
Oatmeal Cake
Old-Fashioned Oatmeal Cake is a moist, spiced dessert made with simple ingredients you already have at home. It’s the perfect comforting treat for family gatherings or cozy nights in.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cake
- 1½ cups boiling water
- 1 cup quick oats
- 1½ cups shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1⅓ cups flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Frosting
- 1 cup milk
- ¼ cup flour
- 1 cup granulated sugar
- ½ cup margarine
- ½ cup shortening
- 1 teaspoon vanilla extract
DIRECTIONS
Cake
- Preheat the oven to 325°F.
- Put the oats into a small bowl and pour the boiling water over the oats. Cover the bowl and leave the oat mixture to stand for 20 minutes so they swell and thicken.
- While the oats are in the hot water soaking, in a large bowl with an electric mixer at medium speed, cream together the shortening, white sugar, and brown sugar. Then mix in the eggs, flour, salt, nutmeg, baking soda, and cinnamon.
- Once all the ingredients are combined, uncover your oatmeal mixture and mix all the ingredients together in a bowl.
- Transfer the cake batter to a large greased 9 × 13-inch pan and bake in the preheated oven for 40 to 45 minutes.
Frosting
- Start making the frosting while the cake is baking. In a 2 to 2½-quart saucepan, whisk together the flour and sugar until blended and there are no lumps. Continue whisking while slowly adding the milk.
- Cook over medium-low heat, whisking almost constantly at first and then constantly as the mixture starts to thicken. Continue cooking until the mixture thickens to a pudding-like consistency. This process can take 25-30 minutes.
- To test for doneness, use a wooden spoon to scrape across the bottom of the pan, separating the mixture.
- When it takes a couple of seconds for the mixture to fill back in, the mixture is done. It will be very, very thick.
- Once the mixture thickens, remove it from the heat and pour it into a glass, heat-resistant bowl to cool. Stir the mixture periodically while it’s cooling.
- Once the mixture has cooled, use a stand mixer to cream the margarine, shortening, and vanilla together for about two minutes. Switch to a whisk attachment and add the cooled sugar, flour, and milk mixture. Whisk on high for ten minutes until the frosting has reached a thick, fluffy frosting consistency.
- When the cake has cooled, generously spread the oatmeal cake frosting over the top of the cake. All that’s left to do is cut into portions, serve and enjoy.
Notes
- You can also put the oatmeal cake mixture into a cupcake or muffin pan and bake for 15 to 20 minutes to have oatmeal muffins.
- It can take a couple of hours for the frosting mixture to completely cool, and the mixture will continue to thicken as it cools.
- Before removing the oatmeal cake from the oven, stick a knife into the center of the cake and make sure it comes out clean. That way you know the middle of your oatmeal cake is cooked.
Nutrition
Calories: 678kcal | Carbohydrates: 70g | Protein: 4g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 5g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 113mg | Fiber: 1g | Sugar: 52g | Vitamin A: 411IU | Vitamin C: 0.03mg | Calcium: 56mg | Iron: 1mg
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