Oatmeal Cake

Reinventing an old family classic. Dive into this gooey crust and reveal a soft and slightly spiced center. A no-fuss fall favorite, this sweet cake is great anytime of year. 

HOW TO MAKE OATMEAL CAKE

*Note: The full printable recipe card is below

Prep: Start by preheating the oven to 350 degrees. Grease a 13×9 inch pan with butter or cooking spray. Add oatmeal to boiling water and set aside to cool.

Cake: In a large bowl, beat granulated sugar, brown sugar, and shortening with electric mixer on medium speed until light and fluffy. Beat in 2 eggs and vanilla. On low speed beat in flour, baking soda, cinnamon, salt and oats until combined. Spread batter evenly in pan. Bake for 20 minutes. 

Icing: In a small bowl, beat softened butter, brown sugar, and eggs until smooth. Stir in coconut and pecans. Spoon over warm cake; spread to cover.  

Bake: Bake for 40 minutes longer. Let cake stand for 10 minutes and enjoy. ♥

RECIPE TIPS

• Once the cake has completely cooled, transfer it to an airtight container. Store at room temperature for 2 days and up to 5 days in the fridge. 

• If you hate coconut…it can be omitted! 

Oatmeal Cake

Reinventing an old family classic. Dive into this gooey crust and reveal a soft and slightly spiced center. A no-fuss fall favorite, this sweet cake is great anytime of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Dessert

Servings 12

Ingredients

  

• 1 1/3 cup boiling water
• 1 cup old-fashioned rolled oats
• 1 cup granulated sugar
• 1 1/3 cup brown sugar
• 3/4 cup shortening
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cup flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt

Icing

• 3 Tbsp butter softened
• 1 1/2 cup brown sugar
• 1 cup shredded coconut
• 1 cup chopped pecans

Instructions

 

• Start by preheating the oven to 350 degrees. Grease a 13×9 inch pan with butter or cooking spray.
• Add oatmeal to boiling water and set aside to cool.
• In a large bowl, beat granulated sugar, brown sugar, and shortening with electric mixer on medium speed until light and fluffy. Beat in 2 eggs and vanilla. On low speed beat in flour, baking soda, cinnamon, salt and oats until combined. Spread batter evenly in pan. Bake for 20 minutes. 
• In a small bowl, beat softened butter, brown sugar, and eggs until smooth. Stir in coconut and pecans. Spoon over warm cake; spread to cover.  
• Bake for 40 minutes longer. Let cake stand for 10 minutes and enjoy.