You’ll love this old-fashioned oatmeal cake because it tastes like an oatmeal creme cookie that was transformed into a cake.
Rolled oats enhance the texture of the traditional cake, and when combined with a luscious cream cheese frosting on top of the cake, it is irresistible.
If this reminds you of your grandma’s oatmeal cake, then you’re right. Give this moist oatmeal cake recipe a try as I’m sure it will become one of your favorite cakes, as well as become a family favorite.
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Why You’ll Love This Recipe
- Flavor. You’ll love the flavor of this oatmeal cinnamon cake, especially with the sweet cream cheese frosting.
- Texture. The rolled oats give this cake a little more of a chewy texture than a regular cake.
- Easy to Make. It is very easy to make this cake and you likely have all the ingredients in your pantry or fridge; and, if not, then all the ingredients are readily available at most grocery stores.
- Budget-Friendly. This cake is inexpensive to make and helps stretch your food dollars.
Why This Recipe Works
- Tried and True. This recipe is well-tested and so you can trust it to turn out for you.
- Recipe Tips. To help ensure success, I’ve included recipe tips to avoid potential issues.
- Customization. I’ve included some ideas for variations of this recipe to help you personalize it to your taste.
- FAQs. Get your questions answered before you ask. I have included some answers to frequently asked questions so you have all the information you need to make this recipe.
What You’ll Need To Make This Recipe
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Old fashioned Rolled Oats – You can also use quick oats. However, it will change the texture of the cake. On the other hand, it will shorten the amount of soaking time.
- Boiling Water
- All-purpose flour – You can use whole wheat flour or white whole wheat flour if you prefer.
- Baking soda – Be sure to check the date on the baking soda to make sure it is still fresh.
- Baking powder – Like the baking soda, please check the date on the baking powder before making the recipe to make sure it is still fresh. If it is not, then the cake may not rice.
- Ground cinnamon
- Sea salt
- Granulated sugar
- Light brown sugar
- Unsalted butter
- Eggs
- Vanilla extract – I recommend using pure vanilla instead of imitation vanilla for the best flavor.
How To Make Oatmeal Cake
Add the oatmeal into a medium-sized heat-proof bowl. Pour boiling water over the oats and let the oatmeal mixture sit for about 90 minutes or until it comes down to room temperature.
Stir together the flour, baking soda, baking powder, cinnamon, and salt in a medium-sized bowl and set aside.
- Add the sugar, brown sugar, and butter into a large bowl.
- Mix until combined with an electric hand mixer.
- Add the cooled oatmeal.
- Mix until combined.
- Add the eggs and vanilla.
- Mix until combined, and then scrape down the sides.
Add the flour mixture to the wet ingredients. Stir it in just until combined.
Pour the batter into a 9×13 cake pan and bake for 30 to 40 minutes or until a toothpick comes out clean. Remove from the oven and place on a wire rack to cool.
How To Make Cream Cheese Frosting
- Make the frosting by placing the cream cheese and the butter in a large bowl.
- Whip the cream cheese and butter with an electric hand mixer until smooth.
- Add in the powdered sugar a little at a time.
- Mix until fully combined.
- Add the vanilla and cinnamon and mix it in.
- Whip for 2 minutes until light and fluffy.
After the cake has cooled to room temperature, spread the cinnamon cream cheese frosting evenly over the top of the oatmeal cake.
Recipe Tips
- Soaking Oats. Sorry, soaking the oats in boiling water before making the cake is required to get the right texture. However, if you use quick oats instead of rolled oats, then you will only need to soak in the boiling water for about 15 minutes.
- Quick Oats. Yes, you can use quick oats instead of rolled oats. However, it will give the cake a different texture. See above about soaking the quick oats.
- Room Temperature. For the most moist cake, serve the cake at room temperature.
- Cinnamon Cream Cheese Frosting. If you prefer traditional cream cheese frosting, then you can leave out the cinnamon.
Variations
- Apple Oatmeal Cake – Add 2 cups of chopped Granny Smith apples to the cake batter.
- Banana Oatmeal Cake – Add 1 mashed banana to replace the butter in the cake batter.
- Chocolate Oatmeal Cake – Reduce the all-purpose flour to 1 cup and add 1/3 cup cocoa.
- Microwave Oatmeal Cake – Instead of baking, microwave the oatmeal cake uncovered at 50% for 6 minutes and then microwave on high for 6 minutes.
What To Serve With Oatmeal Cake
Serve this delicious oatmeal cake for dessert or an afternoon snack with a big glass of milk.
FAQs
Can I Make This Recipe In Advance?
Yes. You can make this oatmeal cake up to 3 days in advance. However, I recommend leaving the cake unfrosted until the day you are going to serve the cake.
How Do I Store This Cake?
Store this cake in an airtight container in the refrigerator for up to 3 days. I recommend that you remove the cake from the refrigerator about 30 minutes before serving to allow it to come up to room temperature.
More Cake Recipes
- Cinnamon Roll Cake
- Coconut Fudge Swirl Cake
- Pumpkin Sheet Cake
- Zebra Cake with Cream Cheese Frosting
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Recipe
Oatmeal Cake
Ingredients
Oatmeal Cake
- 1 cup old fashioned rolled oats
- 1-1/2 cups boiling water
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch of fine sea salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Add the rolled oats into a medium-sized heat-proof bowl. Pour boiling water over the oats and let the oatmeal mixture sit for approximately 90 minutes or until it comes to room temperature.1 cup old fashioned rolled oats, 1-1/2 cups boiling water
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium-sized bowl whisk together flour, baking soda, baking powder, cinnamon, and salt, and then set aside.1-1/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 pinch of fine sea salt
- In a separate large bowl add sugar, brown sugar, and butter and mix until combined with an electric hand mixer.3/4 cup granulated sugar, 3/4 cup light brown sugar, 1/2 cup unsalted butter
- Add the cooled oatmeal mixture to the flour mixture and mix until combined. Then add the eggs and vanilla and mix until combined. Then scrape down the sides of the bowl. Add the flour mixture to the butter and sugar mixture and stir until just combined.2 large eggs, 2 teaspoons vanilla extract
- Pour the cake batter into the prepared cake pan and smooth out the top. Bake the cake for about 30-40 minutes or until a toothpick inserted into the center comes out clean. When finished baking, carefully remove the cake from the oven and place it on a wire rack to cool completely.
- While the cake is cooling, make the cream cheese frosting by adding the cream cheese and butter in a large bowl and, using an electric hand mixer, whip the two together until the mixture is smooth. Add in the powdered sugar a little at a time until fully combined. Add the vanilla and cinnamon and mix them in, whip for 2 minutes until the frosting is light and fluffy.8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon ground cinnamon
- Once the cake is cooled completely, spread the cinnamon cream cheese frosting evenly over the top of the cake and serve.
Video
Notes
- Make Ahead. Yes, you can make this oatmeal cake up to 3 days in advance. However, I recommend leaving the cake unfrosted until the day you are going to serve the cake.
- Storing Cake. Store this cake in an airtight container in the refrigerator for up to 3 days. I recommend that you remove the cake from the refrigerator about 30 minutes before serving to allow it to come up to room temperature.
- Soaking Oats. Sorry, soaking the oats in boiling water before making the cake is required to get the right texture. However, if you use quick oats instead of rolled oats, then you will only need to soak in the boiling water for about 15 minutes.
- Quick Oats. Yes, you can use quick oats instead of rolled oats. However, it will give the cake a different texture. See above about soaking the quick oats.
- Room Temperature. For the most moist cake, serve the cake at room temperature.
- Cinnamon Cream Cheese Frosting. If you prefer traditional cream cheese frosting, then you can leave out the cinnamon.
Dana says
Oatmeal cake! I’m into cake for breakfast 😉 This was delicious!
Sue says
The texture of this cake looks PERFECT!
Gus says
Great oatmeal cake recipe! It was sooo delicious! Thanks for the recipe!
Heather says
Oatmeal cream pie in cake form?! Sign. Me. UP! This cakes looks wonderfully delicious especially with that cream cheese frosting on top.
Beth says
I can never say no to a cream cheese frosting! This cake is utterly delicious.