If you’re hunting for a cozy treat that blurs the line between breakfast and dessert, let me introduce you to my all-time favorite: the Baked Oatmeal Cake Recipe. This charming classic is everything you want in a comforting bake—tender oats, a whisper of warm spices, and just the right amount of sweetness. Whether you’re prepping for a brunch or craving an afternoon pick-me-up, this cake delivers homey flavor and nostalgia in every bite. I can’t wait for you to fall in love with it too!
Ingredients You’ll Need
This Baked Oatmeal Cake Recipe is delightfully straightforward, with each ingredient playing its part to create the perfect crumb, flavor, or aroma. Even the optional topping transforms the cake into something truly special—don’t skip it if you’re feeling decadent!
- Old-fashioned rolled oats: These give the cake a hearty texture and nutty undertones—quick oats won’t provide the same chew.
- Boiling water: Softens the oats so they meld seamlessly into the batter, ensuring moisture in every slice.
- Unsalted butter (softened): Adds richness and that irresistible melt-in-your-mouth quality; let it come to room temperature for easy blending.
- Brown sugar: Lends a deep, caramel-like sweetness that pairs perfectly with oats and spices.
- Large eggs: Help bind everything together and contribute to a tender, fluffy crumb.
- Vanilla extract: Infuses a subtle warmth that makes the cake taste bakery-fresh.
- All-purpose flour: Provides structure while keeping the cake soft and light.
- Baking soda: Gives the cake just the right lift for a delicate rise.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: Brings a cozy, spicy note that’s classic for oatmeal treats.
- Ground nutmeg: Adds depth and a gentle warmth to the spice profile.
- Chopped walnuts or pecans (optional): Lend crunch and a buttery flavor—highly recommended if you love texture!
- Shredded coconut (optional topping): Toasts beautifully under the broiler for a golden, chewy crown.
- Brown sugar (for topping): Caramelizes and blends with the coconut for a crave-worthy finish.
- Butter (melted, for topping): Helps the topping bubble and brown—don’t skimp!
- Milk or cream (for topping): Adds richness and ensures the topping is perfectly gooey.
How to Make Baked Oatmeal Cake Recipe
Step 1: Prepare and Soften the Oats
Start by preheating your oven to 350°F and greasing a 9×9-inch baking dish. In a small bowl, combine the rolled oats with boiling water. Let them soak for 15 to 20 minutes—this step is key for that ultra-moist, tender crumb that makes the Baked Oatmeal Cake Recipe so special.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This not only aerates the batter but also builds the cake’s signature melt-in-your-mouth texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract, which will heighten the cake’s aroma and flavor.
Step 4: Incorporate the Softened Oats
Gently stir in the soaked oats, along with any remaining liquid. This creates a luscious base, marrying the creamy oats with the rich, sweet batter.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leavening and spices—no one wants a mouthful of just nutmeg!
Step 6: Combine Wet and Dry Mixtures
Add the dry ingredients to the oat mixture and mix gently until just combined. Don’t overmix; a few streaks of flour are okay. If you’re using nuts, fold them in now for a little crunch in every bite.
Step 7: Bake the Cake
Pour the batter into your prepared baking dish and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly by now!
Step 8: Optional—Add the Coconut Topping
While the cake is still hot from the oven, stir together the shredded coconut, brown sugar, melted butter, and milk or cream. Spread this mixture evenly over the cake, then pop it under the broiler for 2 to 3 minutes. Watch it closely—it should be bubbly and golden, not burned. Let the Baked Oatmeal Cake Recipe cool slightly before slicing.
How to Serve Baked Oatmeal Cake Recipe
Garnishes
A dusting of powdered sugar, a dollop of whipped cream, or a few fresh berries can turn a humble slice into a showstopper. If you love a little extra crunch, sprinkle chopped nuts over the coconut topping just before serving.
Side Dishes
This cake shines alongside a creamy Greek yogurt parfait, a bowl of fresh fruit, or a hot mug of coffee or tea. For brunch, serve it with crisp bacon or eggs for a sweet-and-savory spread that everyone will rave about.
Creative Ways to Present
Cut the Baked Oatmeal Cake Recipe into squares and serve on a rustic wooden board for a cozy, farmhouse vibe. Or, use a biscuit cutter to create round “cakes” and stack them with layers of whipped cream and fruit for an elegant dessert parfait.
Make Ahead and Storage
Storing Leftovers
Leftover slices should be cooled completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life. The flavors deepen as it sits, making each bite even better the next day!
Freezing
To freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag or container. The Baked Oatmeal Cake Recipe freezes beautifully for up to 2 months—just thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Warm slices in the microwave for 15-20 seconds, or in a 300°F oven for about 10 minutes. If your cake has the coconut topping, reheating in the oven will help re-crisp the top while keeping the interior moist and delicious.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats give the cake its amazing texture, but in a pinch, quick oats can work—they’ll just make the crumb a bit softer and less chewy. I wouldn’t recommend steel-cut oats for this recipe.
Is the coconut topping necessary?
Not at all! While the coconut topping adds a lovely, caramelized finish, the Baked Oatmeal Cake Recipe is still delicious without it. Feel free to experiment with nuts or leave it plain for a simpler treat.
Can I make this cake gluten-free?
Yes, simply swap in a cup-for-cup gluten-free flour blend. Make sure your oats are certified gluten-free as well, and you’ll have a cake everyone can enjoy!
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready. The edges should be golden and the center set but still tender.
Can I double the recipe for a crowd?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly, so check for doneness after 35 minutes and add more time as needed.
Final Thoughts
If you’ve been searching for a treat that brings warmth and nostalgia to your table, this Baked Oatmeal Cake Recipe is it. I hope you’ll try it soon and share it with those you love—there’s nothing quite like the comfort of a freshly baked cake, especially when oats and spices are involved!
Print
Baked Oatmeal Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Oatmeal Cake Recipe is a moist, lightly spiced cake perfect for breakfast or dessert. Made with rolled oats, warm spices, and a tender crumb, it can be topped with a sweet coconut and brown sugar mixture for added flavor and texture. Easy to prepare and bake, this vintage-style oat cake offers a wholesome, comforting treat that can be enjoyed any time of day.
Ingredients
Main Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Optional Topping
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk or cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to ensure easy removal of the cake after baking.
- Soften Oats: Combine the rolled oats and boiling water in a small bowl. Let the oats soak for 15 to 20 minutes to soften, which helps create a tender texture in the final cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar using a hand mixer or whisk until the mixture is light and fluffy. This aeration is key for a light crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Incorporate well to combine the flavors evenly throughout the batter.
- Mix in Oats: Fold the softened oats and their soaking liquid into the creamed butter and sugar mixture, creating a moist base for the cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet oat mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Add Nuts: If using, fold in the chopped walnuts or pecans to provide crunch and flavor contrast.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare the Topping: While the cake bakes, mix shredded coconut, brown sugar, melted butter, and milk or cream in a small bowl if you want the optional topping.
- Add and Broil Topping: When the cake is done, immediately spread the topping evenly over the hot cake. Return the cake to the oven and broil for 2 to 3 minutes until the topping is bubbly and golden brown. Watch closely to prevent burning.
- Cool and Serve: Remove the cake from the oven and let it cool slightly before cutting into 9 servings and serving warm or at room temperature.
Notes
- This baked oatmeal cake is moist and lightly spiced, perfect for breakfast or dessert.
- You can omit the nuts or topping to suit dietary preferences or avoid allergens.
- Store the cake at room temperature for up to 3 days or refrigerate for longer freshness.
- The cake can be served warm for best texture or chilled if preferred.
- Watch carefully during broiling the topping to avoid burning as it can brown quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
