If you’re looking for a cozy, nostalgic treat that fills your kitchen with the warm scent of spices and toasty oats, this Baked Oatmeal Cake Recipe is just what you need. Rich with the classic flavors of cinnamon, brown sugar, and butter, and finished with a luscious coconut-pecan topping, this cake tastes like an irresistible cross between your favorite spice cake and a homestyle oatmeal breakfast. Whether you serve it warm for dessert or sneak a piece with your morning coffee, the Baked Oatmeal Cake Recipe promises delight in every single bite.
Ingredients You’ll Need
The ingredient list for this Baked Oatmeal Cake Recipe keeps things simple but flavorful. Each component plays a distinct role: oats add heartiness, brown sugar brings a caramel depth, spices infuse warmth, and the signature topping packs in sweetness and crunch.
- Old-fashioned rolled oats: These are the star, soaking up water for a tender, chewy crumb.
- Boiling water: Pours over the oats to hydrate them, ensuring a moist cake.
- Unsalted butter (softened): Adds richness to both the cake and the signature topping.
- Packed brown sugar: Provides deep sweetness and a light molasses flavor.
- Granulated sugar: A touch of classic sweetness for balance.
- Large eggs: Bind everything together and lend structure.
- All-purpose flour: Forms the sturdy base of your cake.
- Baking soda: Lifts the cake, creating a soft crumb.
- Salt: Enhances all the other flavors.
- Cinnamon: Adds gentle warmth that pairs perfectly with oats.
- Nutmeg: A small amount brings extra cozy spice.
- Vanilla extract: Rounds out the flavor with aromatic sweetness.
- More unsalted butter (for topping): Melted with sugar for a sticky, decadent finish.
- Brown sugar (for topping): Caramelizes under the broiler for extra depth.
- Milk (for topping): Loosens the topping and helps everything meld.
- Shredded sweetened coconut: Toasts up golden, making every bite extra special.
- Chopped pecans (optional): Adds a beautiful crunch and nutty flavor to the topping.
How to Make Baked Oatmeal Cake Recipe
Step 1: Prep Your Baking Dish and Oats
Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. In a medium bowl, pour the boiling water right over the oats. Let this mixture soak for about 20 minutes; this step is key for developing that signature soft, moist texture in every square of cake.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This hard-to-resist base will ensure your Baked Oatmeal Cake Recipe is beautifully tender and flavorful.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Splash in the vanilla extract and mix just until combined for warmth and aroma that permeates each piece.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This method ensures even distribution of leaveners and spices throughout the batter, so every bite is perfectly seasoned.
Step 5: Bring It All Together
Add your slightly cooled, soaked oats (with all the soaking liquid) to the creamed butter mixture. Gradually fold in the dry ingredients, mixing until you see a cohesive and thick batter form. Pour everything into your prepared baking dish and use a spatula to smooth the top.
Step 6: Bake
Slide the pan into the oven and bake for 35 to 40 minutes. The Baked Oatmeal Cake Recipe is ready when a toothpick poked in the center comes out clean or with just a few moist crumbs. Your kitchen will fill with the mouthwatering aroma of cinnamon, oats, and sugar mingling together.
Step 7: Prepare the Topping
While the cake is baking, make the decadent topping. Combine butter, brown sugar, and milk in a small saucepan over medium heat and stir until everything has melted into a golden pool. Off the heat, fold in the shredded coconut and, if you like, the pecans. This gooey-sweet topping takes this cake over the top!
Step 8: Finish Under the Broiler
As soon as the cake leaves the oven, immediately spread the warm coconut-pecan topping over the hot cake. Pop the cake under the broiler for just 2 to 3 minutes. Keep a close eye so the topping becomes bubbly and caramelized but doesn’t burn. Let it cool slightly so everything can set before slicing into squares.
How to Serve Baked Oatmeal Cake Recipe
Garnishes
A simple dusting of powdered sugar, a dollop of freshly whipped cream, or even a small scoop of vanilla ice cream turn each slice into something celebration-worthy. For a hint of freshness, a few fresh berries make a festive and colorful topping.
Side Dishes
Pairing this sweet, hearty cake with something light is always a hit. Try serving with a bowl of Greek yogurt, some sliced seasonal fruit, or a cup of strong coffee or tea. These sides help balance the richness and make your Baked Oatmeal Cake Recipe feel like a complete meal—especially lovely for brunch.
Creative Ways to Present
For special gatherings, cut the cake into tidy bars and arrange on a pretty platter, or serve warm in bowls with a splash of cream. If you’re hosting brunch, consider making mini cakes in muffin tins for personal servings—always a hit with guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that’s rare!), wrap the cake tightly or cover the pan and keep it at room temperature for up to three days. The topping keeps everything moist and delicious, so you can happily enjoy it day after day.
Freezing
This Baked Oatmeal Cake Recipe freezes beautifully! Slice individual squares and wrap tightly in plastic, then pop them in a freezer-safe bag or container. When you’re ready, just thaw on the counter or in the fridge overnight and enjoy a homemade treat anytime.
Reheating
Warm leftover cake in the microwave in 15-second bursts or in a 300°F oven until heated through. The topping will get gooey again, and the flavors will taste just as comforting as the day you made it.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While old-fashioned rolled oats provide the best texture, you can use quick oats in a pinch. Just note that the cake may be slightly softer and a bit less chewy, but it’ll still taste fantastic.
Is it necessary to use both brown sugar and granulated sugar?
Yes, each type Dessert. Using both gives the cake its signature taste and texture.
Can I leave out the coconut or pecans in the topping?
Absolutely! If you’re not a fan of coconut or need to skip nuts for allergies, just leave them out or substitute with extra oats or even chocolate chips for a fun twist on the Baked Oatmeal Cake Recipe.
How do I know when the cake is done baking?
The easiest way is to insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. Be careful not to overbake or the texture could dry out.
Is this cake best served warm or at room temperature?
Warm from the oven is heavenly, but this Baked Oatmeal Cake Recipe is just as delicious at room temperature. If you love a gooey topping, definitely try it slightly warm!
Final Thoughts
This Baked Oatmeal Cake Recipe is the very definition of comfort baking—a simple, soul-satisfying treat with a hint of nostalgia and plenty of heart. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. I truly hope you’ll give it a try and make it your new go-to recipe for cozy moments at home.
Print
Baked Oatmeal Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this Baked Oatmeal Cake, a delightful dessert that combines the wholesomeness of oats with a rich coconut-pecan topping.
Ingredients
Main Cake Ingredients:
- 2 cups old-fashioned rolled oats
- 2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 3/4 cup shredded sweetened coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the oats: In a medium bowl, pour boiling water over oats and let soak for 20 minutes.
- Make the batter: Cream together softened butter, brown sugar, and granulated sugar in a large mixing bowl. Add eggs and vanilla. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Combine wet and dry ingredients, then pour batter into the pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Prepare the topping: In a saucepan, melt butter, brown sugar, and milk. Stir in coconut and pecans.
- Finish the cake: Spread the topping over the baked cake and broil for 2–3 minutes until golden. Cool slightly before serving.
Notes
- This cake is best enjoyed warm or at room temperature.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for a longer shelf life.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
