If you’re searching for the ultimate cozy treat that transforms humble pantry staples into something special, look no further than this Baked Oatmeal Cake Recipe. This classic, old-fashioned dessert beautifully blends tender oats, warming spices, and a crackly, caramel-coconut topping that’s simply irresistible. Whether served fresh from the oven or enjoyed at room temperature with a cup of coffee, every bite of this Baked Oatmeal Cake Recipe feels like a warm hug from the inside out.
Ingredients You’ll Need
This Baked Oatmeal Cake Recipe comes together with a handful of familiar ingredients, each one essential for building layers of flavor, moist texture, and a gorgeous golden finish. Let’s take a closer look at what you’ll need and why these choices matter.
- Old-fashioned rolled oats: These provide a hearty bite and unbeatable texture—always use rolled, not instant!
- Boiling water: Softens the oats, ensuring the cake bakes up tender and moist.
- Unsalted butter (softened): Adds richness while letting you control the salt content.
- Brown sugar (packed): Offers deep caramel notes and keeps both cake and topping moist.
- Granulated sugar: Balances out the sweetness without overpowering molasses flavors.
- Large eggs: Help bind the batter, creating that classic cake structure.
- Vanilla extract: Rounds out the flavor, adding a sweet, aromatic boost.
- All-purpose flour: The sturdy base for a cake that rises beautifully but stays fluffy.
- Baking soda: Gives the cake its lovely lift and keeps it light.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Ground cinnamon: Brings warmth and hominess—think classic oatmeal cookie vibes.
- Ground nutmeg: Adds a gentle, sweet-spicy background note.
- Brown sugar (topping, packed): Caramelizes under the broiler for that signature crunch.
- Unsalted butter (topping, melted): Helps create a gooey, golden layer.
- Milk (topping): Makes the topping spreadable and luscious.
- Shredded sweetened coconut: Toasts under the broiler, giving sweetness and chew.
- Chopped pecans or walnuts: For nutty crunch; try toasting them first for extra flavor!
How to Make Baked Oatmeal Cake Recipe
Step 1: Prep the Pan and Oats
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This initial prep ensures your cake slides out effortlessly later. In a small bowl, pour 1 1/4 cups of boiling water over the rolled oats. Let them soak for about 20 minutes—this step is where the magic starts, transforming the oats into a perfectly soft, cake-ready base.
Step 2: Cream Together the Wet Ingredients
Grab a large mixing bowl and cream the softened butter with both the brown sugar and the granulated sugar. Use an electric mixer for extra fluffiness! Once the mixture turns pale and airy, add the eggs and vanilla extract, beating just until combined. This ensures a rich, custard-like base for your Baked Oatmeal Cake Recipe.
Step 3: Bring in the Oats
Fold the soaked oats—water and all—into your creamed mixture. Don’t worry if it looks a little rustic; that’s exactly what you want. This step ensures the oats are evenly distributed and you get a moist cake crumb in every bite.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. These are your game-changers for structure and spice! Pour the dry mixture into the wet batter and gently stir until just combined. Avoid over-mixing to keep the cake extra tender.
Step 5: Bake
Spread the cake batter into your greased dish and smooth out the top for even baking. Slide it onto the middle rack of your oven and bake for 30 to 35 minutes, or until a toothpick poked into the center emerges clean. Let the aroma fill your kitchen—it’s one of the joys of baking the Baked Oatmeal Cake Recipe!
Step 6: Prepare the Topping
While the cake bakes, stir together the topping: brown sugar, melted butter, milk, coconut, and pecans or walnuts. This mixture will become gooey, crackly, and perfectly golden after a quick blast under the broiler.
Step 7: Broil to Finish
When the cake finishes baking, remove it from the oven and, while still hot, immediately spread your topping evenly all over. Return the cake to the oven on broil for 2 to 3 minutes, watching closely to prevent burning. Once the topping is bubbling and toasty, remove the cake and let it cool slightly before slicing. Grab a fork—you’ve earned it!
How to Serve Baked Oatmeal Cake Recipe
Garnishes
Turn this rustic treat into a showstopper with a simple dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel sauce. A few extra toasted nuts and some toasted coconut flakes on top will make every serving extra-sparkly and irresistible.
Side Dishes
The Baked Oatmeal Cake Recipe shines on its own, but it’s heavenly alongside a steaming mug of coffee or chai tea. For a brunch gathering, pair it with fresh fruit salad or a dollop of creamy Greek yogurt for a lovely contrast of flavors and temperatures.
Creative Ways to Present
Try cutting your cake into bars and serving them on a wooden platter for a rustic, artisanal look. Or, slice into hearts or stars with a cookie cutter to charm little ones (or the young at heart). A sprinkle of edible flowers or a swirl of whipped cream can elevate this homespun classic into a centerpiece-worthy dessert.
Make Ahead and Storage
Storing Leftovers
If you have any Baked Oatmeal Cake Recipe left (which is never guaranteed!), allow it to cool completely before covering tightly with foil or plastic wrap. Store at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days. The topping helps keep the cake moist, so it tastes just as wonderful on day three as it does on day one.
Freezing
This cake actually freezes beautifully! After cooling, cut into individual servings, wrap each in plastic, and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or reheat straight from the freezer for an instant comfort fix.
Reheating
To refresh that just-baked warmth, pop a slice in the microwave for about 20–30 seconds, or heat in a 300°F oven for 8–10 minutes. Don’t forget to add an extra scoop of ice cream or a little dollop of whipped cream—it makes leftovers feel brand new.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats give the Baked Oatmeal Cake Recipe its signature chew and texture, but you can use quick oats if needed. The texture will be a bit softer, so keep an eye on your bake time and check for doneness.
Is the topping necessary?
While the cake is delicious on its own, the topping takes it to the next level with a sweet, nutty crunch and caramelized coconut flavor. It’s easily the star of the Baked Oatmeal Cake Recipe experience, so I highly recommend keeping it!
Can I make this cake dairy-free?
Absolutely! Substitute plant-based butter and non-dairy milk for the butter and milk in both the cake and topping. Just note that the flavor and browning may differ slightly, but you’ll still have a delicious result.
Is there a way to reduce the sugar?
For a less-sweet option, try reducing both the brown sugar and granulated sugar in the cake by up to 1/4 cup each, and use unsweetened coconut in the topping. The texture will remain moist, and you’ll still get plenty of flavor from the spices and oats.
Can I add fruit or other mix-ins?
Definitely! Chopped apples, dried cranberries, or raisins pair perfectly with the oatmeal and spices. Just fold them in with the oats for extra bursts of flavor and color in every slice.
Final Thoughts
There’s something timeless and comforting about a warm, spiced slice of Baked Oatmeal Cake Recipe, especially when it comes with a caramel-crunchy coconut topping. Whether you’re introducing it to your family table or sharing it with friends over coffee, give this nostalgic recipe a try—you just might make it a tradition!
Print
Baked Oatmeal Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and delicious Baked Oatmeal Cake that combines the wholesome goodness of oats with a sweet, coconut and nut topping. This easy-to-make dessert is perfect for any occasion and sure to be a crowd-pleaser.
Ingredients
Main Cake:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated 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
- 1/2 teaspoon ground nutmeg
For the Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven and prepare the oats: Preheat the oven to 350°F and grease a 9×13-inch baking dish. In a small bowl, soak the oats in boiling water for 20 minutes.
- Mix wet and dry ingredients: Cream butter with sugars, beat in eggs and vanilla. Add soaked oats and mix. In a separate bowl, whisk dry ingredients. Combine wet and dry mixtures.
- Bake the cake: Pour batter into the dish and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare and add topping: Mix all topping ingredients. Spread over hot cake and broil for 2-3 minutes until golden brown.
- Cool and serve: Allow the cake to cool slightly before serving.
Notes
- For a nuttier flavor, toast the pecans or walnuts before adding to the topping.
- This cake is delicious warm or at room temperature and pairs well with vanilla ice cream or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
