Oatmeal Cake

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This Oatmeal Cake is a family recipe that I love sharing. It’s a sheet cake that simply couldn’t be easier to make. And it’s so unexpected! I worked in a corporate office for 21 years and I often brought this cake in for potlucks. I assure you there was never anything leftover to bring home. ?

My grandmother used to make this cake for me upon request. She was the greatest. My grandmother passed away when I was a young teenager but I still think of her almost daily. When I picture her, she’s in the kitchen baking or cooking. And humming. Always humming. ❤

As per usual, I’ve made some minor changes to the recipe. The original calls for shortening, and I’m not a big fan of shortening, so I replaced it with the greatest thing on earth – butter. I’ve added measurements by weight, because as you know, that’s the most accurate way to bake. I’ve also increased the measurements for the glaze, because it’s so good we needed more of it! You’ll understand when you taste it.

Pro Tips

Use regular oats; not quick oats. Pour the water over the oats and let them sit for at least 15 minutes.

Beat the butter and sugars for 4-5 minutes until smooth and creamy. If the butter is room temperature, it will only take 2-3 minutes.

I love this cake pan and use it for so many things, from cakes to brownies/blondies. Make sure your pan is at least 2″ deep.

This cake comes out perfectly at 24 minutes in my oven, but every oven is different. Start to check it around 22 minutes, using a toothpick inserted in the middle of the cake to check for doneness.

Be sure not to boil the glaze for too long. The goal is to allow the sugar crystals to dissolve. As soon as it starts to bubble, add the cream and continue to heat while whisking. Once all of the ingredients are smooth and no streaks remain, remove from the heat. Add the vanilla and coconut and stir until combined. Pour over the cake while still warm.

This cake is perfectly fine at room temperature, but it’s phenomenal if served warm. You can always plate it and microwave for 10-15 seconds before eating.

Happy Baking!

XOXOXO Amanda

Oatmeal Cake

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

412

kcal

Ingredients

  • Oats 80g
    (1 cup)

  • Water 300g
    (1 1/4 cups)

  • Butter 113g
    (1/2 cup)

  • Brown Sugar 150g
    (1 cup)

  • Sugar 230g
    (1 cup)

  • Eggs 2

  • All Purpose Flour 210g
    (1 1/3 cup)

  • Baking Soda 1 tsp

  • Salt 1/2 tsp

  • Cinnamon 1 tsp

  • Coconut Glaze (recipe follows)

Directions

  • Pour the water over the oats and let it set for at least 15 minutes.
  • Preheat oven to 350°. Prepare a 9×13 baking dish either with butter or baking spray.
  • In the bowl of a stand mixer, beat the butter and both sugars on medium-high speed for 4-5 minutes until creamy.
  • Add both eggs and continue beating for another 3-4 minutes, scraping down the sides of the bowl in between.
  • Add the oats and mix until combined. The mixture will look separated – don’t worry!
  • Add the flour, salt, soda and cinnamon and mix just until combined.
  • Pour into prepared pan and bake for 22-26 minutes.
  • When the cake has only 5 minutes left, start the glaze. Pour over the cake while the cake is still hot.

coconut glaze Directions

  • In a small saucepan, combine 140g butter (10 Tbsp) and 150g brown sugar (1 cup) over medium heat, stirring occasionally.
  • When the sugar has dissolved and the mixture starts to bubble, add 120g heavy cream (1/2 cup) and whisk until all ingredients are well combined. This should only take about one minute.
  • Remove from the heat and add 1 tsp of vanilla and 2 cups of shredded coconut. Stir until combined. Pour immediately over warm cake and spread evenly.

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