Start to Finish: 45 minutes Servings: 12 Difficulty Level: Beginner
Oatmeal cake was a staple in many kitchens in the mid-20th century. The oatmeal cake itself is a crumble cake, similar to a coffeecake style. Making it a moist oatmeal cake is achieved by a combination of letting the oats fully cook and soften before mixing them in, and the addition of a buttery coconut frosting on top.
- 1 1/2 cups quick-cooking rolled oats
- 1 3/4 cups boiling water
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup melted butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
Oatmeal Cake Directions
Preheat the oven to 375 degrees Fahrenheit. Grease a 9-by-13-inch pan as well.
Mix the oatmeal into the boiling water. This will cook and soften the oatmeal. Remove from heat and let the oatmeal cool.
Mix the butter, sugar and brown sugar together in a bowl. Once the butter and sugars are creamed together, add the eggs and vanilla and stir completely.
Mix the flour, cinnamon, baking soda and salt in a separate bowl and sift into the butter mixture. Add the cooled oatmeal and mix together.
Pour the cake batter into the greased pan, spreading the batter evenly across the pan. Bake for 35 minutes.
Cream the butter and brown sugar together in a mixing bowl.
Add the milk, vanilla and coconut and stir until the frosting is fully combined. This particular frosting shouldn't be liquid, but it will be of a thinner consistency.
Spread the frosting immediately after you remove the cake from the oven.
Tips & Variations
Oatmeal cake will remain moist even as it cools, but for a moist, decadent taste, serve the cake immediately after frosting. The coconut frosting melts and soaks into the cake itself, making it truly rich and moist. Nut fans can try adding chopped walnuts or pecans to the frosting before it's spread over the cake. Some recipes suggest broiling the cake for 2 to 3 minutes after you frost it to crispen the coconut and caramelize the frosting. This will slightly decrease the moistness of the cake, however.