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Oatmeal Cake
Indulge in our irresistible old-fashioned oatmeal cake, where every moist, cinnamon-infused bite brings you a taste of home.
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Super easy to bake from scratch, this oatmeal cake recipe has been a family favorite ever since I can remember. The cake is an old-fashioned sponge-like dessert that has a sweet taste and is topped with a thick layer of creamy white frosting.
Oatmeal Cake Ingredients
The blend of chewy oatmeal and warm notes of cinnamon and brown sugar are perfectly complemented by the light texture of the cake.
The frosting on top adds a creaminess that ties everything together, making each bite feel like a sweet and satisfying indulgence.
Oatmeal cake may sound simple, but the combination of flavors and textures is anything but.
You’ll need:
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
TOPPINGS: Add a sprinkle of chopped walnuts or coconut flakes on top of the frosting for an extra crunch.
OATS: If you’re looking to switch up the oats in this cake, you can experiment with different types like rolled oats, quick oats, or even steel-cut oats.
Keep in mind that the texture and consistency of the cake may vary slightly depending on your choice.
Rolled oats will give you a classic oatmeal texture, while quick oats will yield a softer crumb.
FLOUR: While the recipe calls for all-purpose flour, you can get creative with your flour choices.
Whole wheat flour can add a nuttier flavor and extra fiber, while almond flour or coconut flour can introduce a subtle nuttiness and make the cake gluten-free.
Just remember that different flours absorb liquids differently, so you may need to adjust the moisture level if you make a substitution.
MILK: The milk can be swapped out for your favorite milk alternatives, such as almond milk, soy milk, or oat milk, to make it suitable for vegans or those with dairy allergies.
These substitutions will maintain the cake’s moisture and flavor, so no adjustments are necessary.
BROWN SUGAR: Instead of brown sugar, you can use coconut sugar or maple syrup.
Coconut sugar will impart a caramel-like flavor, while maple syrup will infuse a rich maple sweetness.
Keep in mind that liquid sweeteners like maple syrup may slightly affect the cake’s moisture level, so adjust your dry ingredients accordingly.
EGGS: If you’re vegan or allergic to eggs, try using a flaxseed or chia seed egg substitute.
Mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water for each egg required in the recipe.
Let it sit for a few minutes until it thickens, and then use it as you would regular eggs. This substitution will maintain the binding properties of eggs in the cake.
VANILLA EXTRACT: While vanilla extract is a classic flavor enhancer, you can experiment with other extracts like almond, maple, or even a touch of lemon extract for a unique twist.
These alternatives can add depth and complexity to the cake’s flavor without altering its structure.
NUTS: Feel free to add your favorite nuts for an extra layer of crunch and flavor. Chopped pecans, walnuts, or almonds work beautifully in this recipe.
You can also toast them for a deeper nuttiness. Just fold them into the batter before baking for a crunchy texture.
DRIED FRUITS: To introduce a fruity sweetness and chewy texture, consider adding dried fruits like raisins, cranberries, or chopped apricots.
About half a cup of your preferred dried fruit can be gently folded into the batter before baking.
SPICES: Experiment with different spices to customize the flavor profile of your oatmeal cake.
Nutmeg, allspice, or cardamom can be used in addition to or in place of cinnamon for a unique twist.
How To Make This Oatmeal Cake Recipe
Let’s walk through the step-by-step instructions on how to make this vintage cake and frosting.
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: 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.
STEP TWO: 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.
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 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
STEP ONE: 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.
STEP TWO: 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.
STEP THREE: 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.
STEP FOUR: 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.
STEP FIVE: 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 Oat Cake
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.
If you’ve got a sweet tooth, a dollop of whipped cream or a scoop of vanilla ice cream would be the ideal finish.
Transform your leftover cake into a hearty breakfast or brunch option. Slice it into squares and lightly toast them in a pan with a touch of butter until golden brown.
Looking for some other delicious cake options? Make sure you try our chocolate poke cake and our lemon poke cake.
When To Serve
FAMILY DESSERT NIGHT: The warm and comforting flavors of the oatmeal cake make it a perfect treat for sharing after a hearty meal.
BRUNCH: Host a brunch with friends and serve slices of oatmeal cake alongside coffee and fresh fruit.
POTLUCK OR PICNIC: Bring this cake to a potluck or picnic. Its portability and crowd-pleasing flavor make it an excellent choice for outdoor gatherings.
HOLIDAY DESSERT: Serve it as a dessert option during holidays like Thanksgiving or Christmas.
AFTERNOON TEA: Pair slices of oatmeal cake with a pot of tea for an elegant afternoon tea party.
COFFEE BREAK: Enjoy a slice of oatmeal cake with your morning or afternoon coffee. It’s a sweet and satisfying treat to brighten up your day.
Storage
This cake is an easy treat to store either in the fridge, freezer, or at room temperature. Here’s how.
MAKE AHEAD: If you’re short on time or planning for a future craving, you can make this oatmeal cake ahead of time.
Once baked and completely cooled, wrap the cake tightly in plastic wrap or aluminum foil. Store it at room temperature for up to two days.
If you want to keep it fresh for longer, consider freezing it. Making it ahead can save you time when you have guests or simply need a quick dessert fix.
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 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 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.
Why We Love This Recipe
HOMESTYLE COMFORT: This cake embodies warm and comforting flavors. The combination of oats, cinnamon, and brown sugar creates a nostalgic and cozy experience that’s hard to resist.
SIMPLE INGREDIENTS: The recipe uses basic pantry staples, making it easy to whip up with what you likely already have on hand.
BEGINNER FRIENDLY: The step-by-step instructions ensure success, and the results are consistently delicious.
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 and warm spices and topped off with a generous layer of frosting.
FREQUENTLY ASKED QUESTIONS
Can I make this cake gluten-free?
You can make this cake gluten-free by using certified gluten-free oats and a gluten-free flour blend as a replacement for all-purpose flour.
Make sure to check all ingredient labels for potential sources of gluten.
How can I tell when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it.
It should also have a golden-brown color and spring back when gently pressed in the center.
How can I prevent the cake from sticking to the pan?
Ensure that you properly grease and flour the baking pan or use parchment paper to line the bottom.
This will help prevent the cake from sticking to the pan.
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Oatmeal Cake
Indulge in our irresistible old-fashioned oatmeal cake, where every moist, cinnamon-infused bite brings you a taste of home.
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
- 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: 677kcal | 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: 1mg | Calcium: 56mg | 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 ๐
Layne Kangas says
It’s correct, enjoy ๐
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 ๐
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!
Bev Crowl says
I’ve made this cake for 40 years and find it sometimes difficult to cook the very dense center completely. I found a cone at a craft store that you grease inside and out, insert into middle of cake, pour batter into it the cone and cake bakes beautifully. When done remove cone and plug hole with baked batter from the cone.