April 7, 2022
Review RecipeOatmeal Cake
Table of Contents
Super easy to bake from scratch, this oatmeal cake recipe has been a family favorite ever since I can remember. An oatmeal cake is an old-fashioned sponge-like dessert that has a moist, sweet taste and is topped with a thick layer of creamy white frosting.
Oatmeal Cake Ingredients
You’ll need:
For the Oatmeal Cake
- 1½ cups boiling water
- 1 cup quick-cooking oats
- 1½ cups shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
For the Frosting
- 1 cup milk
- ¼ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup margarine
- ½ cup shortening
- 1 teaspoon vanilla extract
SUBSTITUTIONS AND ADDITIONS
TOPPINGS: Add a sprinkle of chopped walnuts or coconut flakes on top of the frosting for an extra crunch.
How To Make This Oatmeal Cake Recipe
For the Cake
OUR RECIPE DEVELOPER SAYS
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.
STEP ONE: 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.
STEP TWO: 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.
STEP THREE: Once all the ingredients are combined, uncover your oatmeal mixture and mix all the ingredients together in a bowl.
STEP FOUR: Transfer the cake batter to a large greased 9 × 13-inch pan and bake at 325°F 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
STEP ONE: To make the oatmeal cake frosting, you need to cook the milk and flour in a saucepan over the stove on low heat until the mixture becomes thick.
STEP TWO: Once the milk and flour thicken, remove it from the stove and leave it to cool. Cream together the sugar, margarine, and shortening.
STEP THREE: Once the milk and flour mixture has cooled, beat together with the creamed sugar, margarine, shortening, and 1 teaspoon of vanilla.
STEP FOUR: 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
Grandma’s oatmeal cake is the perfect dessert for a simple afternoon snack along with a cup of tea or latte. This tasty cake is also a welcome addition to any potluck table.
Looking for some other delicious cake options? Make sure you try our chocolate poke cake and our lemon poke cake.
MORE CAKE RECIPES
Storage
ON THE COUNTER: If your oatmeal cake is unfrosted, you can use plastic wrap to tightly seal the cake. You will be able to keep the oatmeal cake at room temperature for up to five days in this way. Just be sure to let the cake cool completely before you wrap it.
When the cake is iced, don’t worry about wrapping it up. Your frosted oatmeal cake will keep at room temperature for up to five days
IN THE FRIDGE: If you’re not planning to serve your oatmeal cake right away, it’s also best to keep it stored in the refrigerator in an airtight container so it will last a few more days.
IN THE FREEZER: You can also keep this cake in the freezer wrapped in plastic wrap or stored in an airtight container for up to two months.
Because this type of cake is so easy to make, some people refer to it as a lazy cake. No matter the name, nothing beats a slice of this wonderful oatmeal cake recipe made from scratch with oats, warm spices, and topped off with a generous smothering of frosting and a nice warm drink.
FREQUENTLY ASKED QUESTIONS
Can I freeze this homemade cake?
This delicious cake freezes well and will keep in the freezer for up to two months.
Can I make this wonderful recipe ahead of time?
You can make this tasty cake ahead of time and wrap it with plastic wrap. Store it in the fridge until you are ready to serve.
Can I store the cake on the counter?
You can store the cake for up to five days at room temperature.
More Recipes You’ll Love
- Red Wine Chocolate Cake
- Berry Upside Down Cake
- Pineapple Upside Down Cupcakes
- Banana Pudding Cake
- Jello Poke Cake
- Cheesecake
- Banana Upside Down Cake
- Coconut Poke Cake
Oatmeal Cake
This easy to bake homemade oatmeal cake is a family favorite from my grandmother!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
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
Instructions
Cake
- 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 at 325°F for 40 to 45 minutes.
Frosting
- To make the oatmeal cake frosting, you need to cook the milk and flour in a saucepan over the stove on low heat until the mixture becomes thick.
- Once the milk and flour thicken, remove it from the stove and leave it to cool. Cream together the sugar, margarine, and shortening.
- Once the milk and flour mixture has cooled, beat together with the creamed sugar, margarine, shortening, and 1 teaspoon of vanilla.
- 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.
- 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
Sodium: 304mg | Calcium: 56mg | Vitamin C: 1mg | Vitamin A: 411IU | Sugar: 52g | Fiber: 1g | Potassium: 113mg | Cholesterol: 30mg | Calories: 677kcal | Trans Fat: 5g | Monounsaturated Fat: 18g | Polyunsaturated Fat: 12g | Saturated Fat: 11g | Fat: 44g | Protein: 4g | Carbohydrates: 70g | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Robin Whitesell says
My 10 year old and 6 year old grandsons LOVED! They don’t care for cakes, pies., homebaked goods… But they fought over the last piece. I will be baking again!
Carrie says
This was such a moist and delicious cake! I did sub in an equal amount of butter for the shortening in the cake recipe, and decided to go with a glaze vs. frosting because I was short on confectioner’s sugar. Will definitely add this to my go-to cake recipe collection!
Treena says
Great recipe! Didn’t last long though as my kids were big fans too!
Marilyn says
Is the 1 1/2 cups of shortening a misprint? Thanks for the recipe 😊
Layne Kangas says
It’s correct, enjoy 🙂
Bridget says
First I read loaf pan, which seemed wrong to me then the printout version of the recipe says to use a 9″ x 13″ pan. So the posted pics look like a 13x 9 cake pan too….Clarify, please. Thank you.
Layne Kangas says
I’m so sorry for the confusion – it’s definitely a 9×13 pan. I fixed it in the post – thanks for pointing it out! Enjoy 🙂
Cindy says
This cake look SOOO delicious. I don’t have shortening at home. Can I replace it all with margarine ?
Thanks !!
Jamie says
Wow, great cake! I think it is like a homemade oatmeal cream pie
Monica says
The best cake, so very delicious!