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oatmeal cake with coconut pecan frosting on a cake stand and a slice on a plate.
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5 from 5 votes

Oatmeal Cake

This nostalgic oatmeal cake transforms humble pantry ingredients into a moist, cinnamon-spiced dessert crowned with a warm coconut pecan frosting. The secret lies in soaking quick oats before baking, creating an incredibly tender crumb that improves with time. Perfect for beginners and budget-conscious bakers, this versatile cake delivers old-fashioned comfort in every bite.
Course Dessert
Cuisine American
Keyword Cake Recipes, Oatmeal Cake, Oatmeal Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
Calories 579kcal
Author Stephanie Manley

Ingredients

Cake

  • 1 1/2 cups boiling water
  • 1 cup quick-cooking oatmeal
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Boiled Caramel Frosting

  • 1 cup brown sugar
  • 1/2 cup evaporated milk
  • 1 stick butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts
  • 1 can coconut

Instructions

Cake

  • Preheat the oven to 350°F. Grease and flour a Bundt pan.
  • Pour the boiling water over the oatmeal and let it stand while preparing the batter.
  • Combine the brown sugar, white sugar, eggs, and oil in a large mixing bowl.
  • In a separate bowl, sift together the flour, cinnamon, baking soda, and salt.
  • Add these dry ingredients to the sugar, egg, and oil mixture.
  • Add the oatmeal and mix well.
  • Pour the batter into the prepared Bundt pan.
  • Bake for 30 to 40 minutes.

Boiled Caramel Frosting

  • Dissolve the brown sugar into the milk over medium-high heat.
  • Add the butter and cook, stirring constantly until the mixture boils and becomes thick.
  • Remove from the heat.
  • Add vanilla, nuts, and coconut. Stir to combine.
  • Pour the frosting over the cake while it’s still hot.

Recipe Tips

You can use either quick-cooking oats or old-fashioned oats for this recipe. It makes no difference in this recipe. The old-fashioned oats will be thicker and give a more pronounced flavor.
You can use a 9-inch cake pan instead of a bundt pan.

Nutrition

Calories: 579kcal | Carbohydrates: 82g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 348mg | Potassium: 171mg | Fiber: 1g | Sugar: 64g | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1.7mg
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