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OLD FASHIONED OATMEAL CAKE

Sana Umer
This old fashioned oatmeal cake is moist, hearty, and topped with a sweet coconut-pecan broiled topping. It’s a nostalgic, comforting dessert that's simple to make and perfect for any cozy occasion or family gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Comfort Food, Dessert, Snack
Cuisine American, Traditional
Servings 12 servings
Calories 390 kcal

Ingredients
  

For the Cake:

  • 1 cup old-fashioned rolled oats
  • 1 ¼ cups boiling water
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg optional

For the Topping:

  • ½ cup unsalted butter
  • ⅔ cup brown sugar packed
  • ¼ cup milk
  • 1 cup shredded sweetened coconut
  • ½ cup chopped pecans

Instructions
 

Soak the Oats:

  • In a bowl, combine oats with boiling water. Let sit for 20 minutes to soften and cool.

Prepare the Batter:

  • Cream butter with both sugars until fluffy. Beat in eggs one at a time. Stir in soaked oats.

Add Dry Ingredients:

  • In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the oat mixture, stirring until just combined.

Bake the Cake:

  • Pour batter into a greased 9x13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.

Make the Topping:

  • While cake bakes, combine butter, brown sugar, and milk in a saucepan. Bring to a simmer, then stir in coconut and pecans. Remove from heat.

Broil the Topping:

  • Spread topping evenly over warm cake. Broil for 1–2 minutes until bubbly and golden—watch closely to avoid burning.

Notes

Make Ahead: The cake can be baked and topped a day in advance. Store covered at room temperature or refrigerate for longer freshness.
Flavor Boost: Add ½ teaspoon of vanilla extract to the batter for extra depth. Raisins or chopped apples can also be added to the batter.
Serving Suggestions: Serve warm or room temperature. Perfect with coffee or a scoop of vanilla ice cream.
Allergy-Friendly Options: Use dairy-free butter and plant milk for a non-dairy version. Omit pecans if nut-free.
Storage Tips: Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm before serving if desired.
Keyword classic cake, coconut pecan topping, moist oatmeal cake, oatmeal cake, old fashioned oatmeal cake, vintage cake recipe