Grandma’s Oatmeal Cake

Grandma’s oatmeal cake is a classic homemade dessert made with rolled oats, brown sugar, warm spices, and a soft, moist crumb. Finished with a toasted coconut and nut topping, this old-fashioned oatmeal cake is baked in a simple 9×13 pan, making it perfect for family gatherings, potlucks, and holiday desserts. Easy to prepare with pantry ingredients, it’s a comforting cake that pairs well with coffee or tea and keeps well for make-ahead baking.

Ingredients

Cake

• 1 cup old-fashioned rolled oats
• 1/2 cup butter
• 1 1/2 cups boiling water
• 2 large eggs
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Topping

• 6 tablespoons butter, softened
• 1 cup shredded sweetened coconut
• 1/2 cup evaporated milk
• 1/2 cup light brown sugar
• 1 cup chopped nuts
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan.
2. Place the oats and butter in a bowl. Pour the boiling water over them, stir, and set aside to soften.
3. In a large mixing bowl, beat the eggs with the brown sugar and granulated sugar until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt.
5. Add the dry ingredients to the egg mixture and stir until just combined.
6. Stir in the oatmeal mixture until the batter is smooth.
7. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, mix all topping ingredients in a bowl until well combined.
9. Remove the cake from the oven and switch the oven to broil.
10. Spread the topping evenly over the warm cake and return it to the oven. Broil for 2–4 minutes, watching closely, until the coconut is golden brown.
11. Remove from the oven and allow to cool slightly before serving.

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Tips

• Watch the cake closely while broiling to prevent burning.
• Use old-fashioned oats for the best texture.
• Let the cake cool slightly so the topping sets before slicing.

Variations and Substitutions

• Use pecans or walnuts for the nut topping.
• Replace coconut with chopped almonds if preferred.
• Swap evaporated milk for heavy cream if needed.
• Add raisins to the batter for extra sweetness.

FAQs

Can oatmeal cake be made ahead of time?
Yes, it keeps well and can be baked a day in advance.

How should leftovers be stored?
Store covered at room temperature for 2 days or refrigerate up to 4 days.

Can this cake be frozen?
Yes, freeze without the topping for best results.

Serving Suggestions

• Serve warm or at room temperature.
• Pair with vanilla ice cream or whipped cream.
• Enjoy with coffee or tea.

Why You’ll Love This Recipe

• Soft, moist texture with warm spices
• Classic coconut and nut topping
• Simple ingredients and easy preparation
• A timeless dessert perfect for family gatherings