This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

You have to make this oatmeal cake. Itโ€™s an old-school recipe that doesnโ€™t look like much, but that buttery pecan and coconut topping? Itโ€™s gooey, crunchy, and totally addictive!

Angle shot of a slice of oatmeal cake on a plate.

A Reader’s Review

“I made this cake several years ago while tending to my mother who was sick I actually made if for her after receiving some from a party. Let me say this, this cake was divine and Iโ€™m going to the store to buy the ingredients I donโ€™t have on hand. I love love love this cake … “

– Ginger

Your New โ€œBring This to the Partyโ€ Cake

  • It tells a story: This is the kind of recipe that gets passed down, scribbled on a stained card, and made when you need a little coziness in your life.
  • The Topping is a Full-Blown Moment! The frosting gets a little broil that transforms it into a caramelized, coconut-pecan shell thatโ€™s so addictive.
  • Itโ€™s Banana Breadโ€™s Spiced-Up Cousin: Same cozy vibes, but with nutmeg, cinnamon, and brown sugar, and of course, no bananas.

Oatmeal Cake Ingredients

Overhead shot of labeled oatmeal cake ingredients.
  • Stick With Rolled Oats: Trust me on this. Quick oats are too thin and wimpy. Rolled oats give the cake that perfect chewy texture that makes every bite so satisfying.
Overhead shot of labeled oatmeal cake frosting ingredients.
  • Nuts: No Pecans? No problem, you can swap in walnuts or your fave nut instead. Itโ€™s still going to taste amazing.
  • Obsessed With The Topping? Same! Double the frosting for an extra-thick, gooey, golden layer. You wonโ€™t regret it.

How to Make Nostalgic Oatmeal Cake

I love old-fashioned recipes that have been passed along for years! You must try my grandma’s perfect fluffy pancakes, her delicious homemade bread, or her simple but perfectly delicious pie crust. You can’t go wrong with tried and true recipes!

  1. Prep:ย Preheat the oven to 350ยฐF. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. Addย the oatsย and boiling waterย to a medium bowl and let them sit while the rest of the batter is prepared.
  2. Combine & Beat: Add the butter, sugar, and brown sugar to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs and mix until combined.
  3. Dry Ingredients: Whisk togetherย the flour, baking soda,ย salt,ย cinnamon, andย nutmegย in a medium bowl.
  4. Combine: Add the flour mixture to the butter mixture and mix until combined. Addย the vanillaย and the soaked oats and mix until combined.
  5. Bake: Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.
  6. Make Frosting: While the cake is baking, prepare the frosting by stirring together the melted butter, milk, vanilla, brown sugar, coconut, and pecans.
  7. Frost & Broil: Once the cake has finished baking, spread the frosting over the hot cake. Switch the oven to the broiler on high and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so keep a close eye on it.
  8. Cool: Let the oatmeal cake cool for at least 20-30 minutes before slicing and serving.

Alyssa’s Pro Tip

Donโ€™t walk away during the broil! That gooey topping turns golden fast. Keep a close eye so it melts into the oatmeal cake without burning. A minute too long and it can go from dreamy to crispy real quick.

Slice of oatmeal cake on a plate with a fork.

Make Ahead & Leftover Instructions

  • Make Ahead? Absolutely. This oatmeal cake actually gets better with time. Letting it sit for a day or two gives the topping time to really soak into the cake.
  • Room Temp: Just cover the cake tightly with plastic wrap and store at room temperature for up to 5 days.

Pin this now to find it later

Pin It

Old-Fashioned Oatmeal Cake

4 from 3 votes
By: Alyssa Rivers
My old-fashioned oatmeal cake is cozy, spiced, and has a gooey coconut-pecan topping. Easy to make, even better the next day!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings

Ingredients 

Frosting

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray, and set aside.
  • Add 1 cup rolled oats and 1 ยผ cup boiling water to a medium bowl and let it stand while the rest of the batter is prepared.
  • Add ยฝ cup softened unsalted butter, ยฝ cup granulated sugar, and ยฝ cup packed light brown sugar to a large bowl and beat it on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy. Add the 2 large eggs and mix until combined.
  • Whisk together 1 โ…“ cup all-purpose flour, 1 teaspoon baking soda, ยฝ teaspoon salt, 1 teaspoon ground cinnamon, and ยผ teaspoon ground nutmeg in a medium bowl. Add the flour mixture to the butter mixture and mix until combined. Add 1 teaspoon vanilla extract and the soaked oats and mix until combined.
  • Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Frosting

  • While the cake is baking, prepare the frosting by stirring together ยผ cup melted salted butter, 3 tablespoons milk, 1 teaspoon vanilla extract, ยฝ cup packed light brown sugar, 1 cup sweetened shredded coconut, and ยฝ cup chopped pecans. Once the cake has finished baking, spread the frosting over the hot cake.
  • Switch the oven to the broiler on high and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so keep a close eye on it.
  • Let the cake cool for at least 20-30 minutes before slicing and serving.

Notes

Updated June 9, 2025
Leftover Instructions: This cake gets even better with time. Cover it tightly and store at room temperature for up to 5 days.

Nutrition

Calories: 365kcalCarbohydrates: 46gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 260mgPotassium: 130mgFiber: 2gSugar: 30gVitamin A: 409IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cake, Dessert
Cuisine: American, vintage
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

More Old-Fashioned Oats Recipes To Try

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. I love oatmeal cake, but my oven is a very old one. the broiler is a fan shaped pan under the oven, will the topping turn out if I can’t broil it?I wanted to make it on Sundfay for guests.

  2. 2 stars
    Thereโ€™s no acidic ingredient therefore baking soda makes no sense. I advise to replace it with baking powder instead if fluffiness is the goal.

    1. Isn’t salt both acid and base? I’m pretty sure that the salt is what will activate the baking soda. Like in most cake recipes with baking soda.

  3. This makes a VERY flat cake–so little batter for a 9″ x 13″ pan! If I make this again, I will use a 9″ x 9″ pan and increase baking time.

  4. 5 stars
    I made this cake several years ago while tending to my mother who was sick I actually made if for her after receiving some from a party Let me say this,this cake was divine and I’m going to the store to buy the ingredients I don’t have on hand I love love love this cake It’s just me now so I’ll have to freeze some Thanks again for the recipe

  5. Are you using light brown or dark brown sugar in the cake portion of the recipe? What are you using in the frosting recipe , light or dark brown sugar?

  6. Hi
    When i soaked the oats, some water didn’t absorb and remained in the bowl.
    The question is, add a soaked oats with the remained water or without to main bowl

    1. I haven’t tried that before but I imagine that you could. You would have to adjust the cooking time to be less.

  7. 5 stars
    My great grandma made this cake for years. Every time I make it, it’s a big hit. I like to cook my frosting and just pour it on top of the cake without baking it further. I also prefer walnuts.

    I love your recipes. I swear we could be from the same family. Thanks for all you share with us.

  8. Hi,
    I want to make this cake! It sounds wonderful. If I were to cut the measurements in 1/2 and use an 8/8 pan, then watch my bake time very carefully, do you think it would work?
    I never need a bigger cake, and havenโ€™t much freezer space.
    Just wondering!
    Thanks so much.
    Donna

  9. Love your recipes! Are there any instructions for high altitude baking for this particular cake. Iโ€™m in Colorado at 6,600 ft. Thank you for your reply

    1. Hello! I actually cook this at a high altitude so just follow these instructions and it should work out great for you!

    1. 1 1/3 cup all-purpose flour. The recipe card is at the bottom of the post and has all of the exact measurements! ๐Ÿ™‚