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One slice of oatmeal cake with cream cheese frosting on a white plate with blue trim with a partial view of a 2nd piece of oatmeal cake in the upper left corner. On the right is a partial view of a glass of milk.

Oatmeal Cake

This old fashioned Oatmeal Cake is so moist and delicious that it will remind you of Grandma's oatmeal cake. This one has a cinnamon cream cheese frosting too!
Course Dessert
Cuisine American
Keyword oatmeal cake, old fashioned oatmeal cake
Prep Time 15 minutes
Cook Time 40 minutes
Cool: 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 15
Calories 347kcal


Oatmeal Cake

Cream Cheese Frosting


  • 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 9x13 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.



  • 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.


Calories: 347kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 618IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg