Grandma’s old-fashioned oatmeal cake is a comforting, classic dessert that brings together the perfect combination of moist, spiced cake and a rich, coconut-nut topping. It’s a simple yet satisfying treat, perfect for any occasion.
The hearty texture of the oats pairs wonderfully with the sweet flavors of cinnamon, nutmeg, and brown sugar, while the topping adds a delightful crunch. Here’s how you can make this beloved cake at home!
1. Grandma’s Old Fashioned Oatmeal Cake
Ingredients
For the Cake
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½ cup butter (softened)
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1 ½ cups boiling water
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2 large eggs
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1 cup light brown sugar
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1 cup granulated sugar
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1 ⅓ cups all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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½ teaspoon ground nutmeg
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½ teaspoon salt
For the Topping
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6 tablespoons butter (room temperature)
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1 cup shredded sweetened coconut
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½ cup evaporated milk
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½ cup light brown sugar
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1 cup nuts (chopped walnuts or pecans work well)
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1 teaspoon vanilla extract
Instructions
Step 1. Prepare the Cake
Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×9-inch baking pan. This will ensure the cake comes out easily after baking.
Prepare the Oats: In a medium bowl, pour 1 ½ cups of boiling water over the 1 cup of rolled oats. Stir and let them sit for about 10 minutes to soften and absorb the water.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer or by hand with a whisk.
Add Eggs: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, nutmeg, and salt. This helps evenly distribute the dry ingredients.
Mix Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture, alternating with the soaked oats. Start with the dry ingredients and then add the oats, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into your prepared baking pan and spread it out evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool while you prepare the topping.
Step 2. Make the Topping
Melt the Butter: In a medium saucepan, melt the 6 tablespoons of butter over medium heat.
Add the Topping Ingredients: Once the butter is melted, stir in the shredded coconut, evaporated milk, light brown sugar, chopped nuts, and vanilla extract. Continue to cook for about 2-3 minutes, stirring occasionally, until the mixture is smooth and well combined. The sugar should dissolve, and the mixture will thicken slightly.
Step 3. Top the Cake
Once the cake has cooled for about 10-15 minutes, spread the topping evenly over the cake. You can use a spatula to ensure it’s spread to the edges.
Final Baking: Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is golden and bubbly. Keep an eye on it to prevent burning, especially the coconut.
Step 4. Cool and Serve
After the second round of baking, allow the cake to cool completely in the pan. Once cooled, cut into squares and enjoy!
2. Tips for Perfect Old-Fashioned Oatmeal Cake
Use Old-Fashioned Rolled Oats: For the best texture, always use old-fashioned rolled oats. Instant oats won’t provide the same hearty texture and can affect the overall consistency of the cake.
Don’t Skip the Soaking Step: Allowing the oats to soak in the boiling water is essential to softening them and integrating the texture into the cake. The oats will blend into the cake better when they’ve absorbed the water first.
Monitor the Topping: The coconut topping can burn easily if left in the oven for too long. Keep an eye on it after about 10 minutes, and be ready to remove it when it turns golden and the mixture is bubbly.
Room Temperature Ingredients: Make sure your butter is softened before mixing it with the sugar. Room-temperature butter blends more evenly and helps create a smooth, airy batter. Also, bringing the eggs to room temperature helps them blend into the batter better, resulting in a fluffier cake.
Let the Cake Cool Before Serving: This cake has a delicious flavor that improves as it cools. It’s best to let it rest for at least 30 minutes to let the flavors settle in.
3. How to Store Oatmeal Cake Properly
Oatmeal cake can stay fresh and delicious with the right storage methods. Here’s how to keep it at its best:
At Room Temperature: Once the cake has cooled completely, cover it with plastic wrap or store it in an airtight container. It will stay fresh for about 4-5 days. This is a great option for keeping it handy for a quick snack or dessert.
In the Refrigerator: If you live in a warmer climate or want to keep the cake fresh for a little longer, storing it in the fridge can extend its shelf life. It will last up to a week when properly covered.
Freezing: For longer storage, you can freeze this oatmeal cake. Wrap it tightly in plastic wrap and then in foil, or store individual pieces in a freezer-safe container. The cake will keep for up to 3 months. To enjoy, simply thaw it overnight in the fridge or leave it on the counter for a few hours.
This grandma’s old-fashioned oatmeal cake recipe has a rustic charm that makes it feel like home. The combination of the tender cake and the rich, toasted coconut-nut topping brings both sweetness and texture in every bite. It’s simple, comforting, and a great way to satisfy a sweet tooth without being overly decadent.
Personally, I love this cake for its ability to hold up well over time. It’s perfect for baking ahead and enjoying throughout the week. The cake also feels like a great way to slow down and savor the little things, especially when shared with friends and family.
Enjoy baking this nostalgic treat and bring a little bit of the past into your kitchen!
