Hearty oats, warm vanilla tones, butter and cinnamon spice give Old-Fashioned Oatmeal Cake it's perfectly sweet and balanced flavor. Moist and oh so tender this cake is every bit fluffy and soft.
And though it may not be the prettiest looking dessert on the block, boy oh boy, does it taste heavenly! This easy three-step recipe is a real favorite for our family.
Surprisingly good for how simple it is, every slice of Old-Fashioned Oatmeal Cake is homey and comforting in the best way. With the perfect balance of texture and sweetness it is a truly humble cake.
There are so many nutritional benefits to using oatmeal in more of your recipes. In fact we add it to many of our smoothies and shakes for a more filling treat.
So if you are also a lover of all things oatmeal be sure to check out these other yummy recipes like our Homemade Granola, Sunshine Oatmeal Cookies, Baked Oatmeal, or Peanut Butter Mocha Protein Shake.
With oatmeal being a key ingredient we even like to enjoy leftover slices of this Old-Fashioned Oatmeal cake for breakfast. And I don’t feel one bit guilty because of all the oatmeal – I mean it’s basically like a muffin, right?!
And with just a few other pantry staple ingredients it's simple and easy to get this recipe baking in the oven quickly.
- Old-Fashion Rolled Oats
- Boiling Water
- Melted Butter
- Brown Sugar
- White Sugar
- Baking Soda
🍳 Step-by-Step Instructions
In a bowl combine the melted butter, oatmeal and hot water for your Old-Fashioned Oatmeal Cake. Set the bowl aside and let your oatmeal mixture stand for 20 minutes so the oats can soak and soften.
Soaking the oatmeal will help it to soften and make the cake that much moister and more tender when done baking.
In a second bowl combine both kinds of sugar, the eggs and vanilla. Then using a hand mixer cream the ingredients together.
Next in a third bowl combine your flour, salt, baking soda and cinnamon for your Old-Fashioned Oatmeal Cake. Once done you will need to preheat the oven to 350°F.
Afterwards it is time to get the pan ready, butter or generously grease the angel food cake pan.
After the oats have soaked for 20 minutes you can add everything from each of the bowls together. Using a spatula gently stir your Old-Fashioned Oatmeal Cake batter until it is completely combined.
When ready pour the batter into the prepared pan and place it in the preheated oven to bake for 30 minutes. When the cake is done go ahead and remove the pan from the oven.
Set aside the pan and allow your Old-Fashioned Oatmeal Cake to cool on the counter a bit before removing it from the pan.
🍽 How to Serve
Served as an enticing dessert, filling snack or sweet breakfast this Old-Fashioned Oatmeal Cake is good anytime of the day.
I especially love that this is a frosting free cake. I mean one big bonus is that it can be eaten as soon as it comes out of the oven. Served warm, this cake is magical!
Wether served warm or cooled, Old-Fashioned Oatmeal Cake is beautifully sweet on its own. So much so, that we like to serve it with an unsweetened fresh whipped cream. The unsweetened cream provides the perfect balance to this delicious cake.
But if you want to pair your cake with a simple frosting or glaze you totally can. It would also be delicious served with your favorite fresh berries.
💭 Top Tips
Making it Your Own - If looking to change things up you might consider adding toasted pecans, shredded coconut or shredded apples to the batter before cooking for a richer more flavorful bite.
Baking Pan - We definitely suggest cooking your Old-Fashioned Oatmeal Cake in an angel food cake pan. Truly it is perfect for this recipe.
Using an angel food cake pan gives your cake a beautifully sweet, crunchy and caramelized crust while still keeping a soft, tender and moist center. And if you don't have an angel food cake pan you can also use a 9x9 cake pan or a bundt pan too.
Greasing the Pan - You will want to be sure to generously grease the baking pan. We like to use butter and feel it works best. You don't want to risk the Old-Fashioned Oatmeal Cake from sticking to the sides of the pan and prevent it from rising properly.
Leftover cake can be kept in an airtight container and left on the counter for two to three days. Wrapping or covering the cake in plastic wrap will also help to keep it from drying out.
In addition to keeping on the counter this Old-Fashioned Oatmeal cake freezes great if wanting to save it for another time. Just be sure to let your cake cool completely before wrapping in plastic wrap.
Once wrapped tightly each slice of cake should be good for up to 3 to 4 months if kept in the freezer.
- ½ cup butter, melted
- 1 cup rolled oats
- 1¼ cups boiling water
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- In a bowl combine the melted butter, oatmeal and hot water. Set bowl aside and let mixture stand for 20 minutes so that the oats can soak and soften.
- In a second bowl combine both kinds of sugar, the eggs and vanilla. Using a hand mixer cream the ingredients together.
- In a third bowl combine flour, salt, baking soda and cinnamon.
- Preheat the oven to 350°F. Then butter or generously grease your angel food cake pan.
- After the oats have soaked for 20 minutes add everything in each of the bowls together. Using a spatula gently stir batter together until combined.
- Pour batter into your prepared pan and place in the oven to bake for 30 minutes.
- When done remove the pan from the oven and allow cake to cool on the counter a bit before removing it from the pan.
- Be sure to generously grease the baking pan. We like to use butter and feel it works best. You don't want to risk the cake sticking to the sides of the pan and prevent it from rising properly.
- If you don't have an angel food cake pan you can also use a 9x9 cake pan or a bundt pan too.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 272mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 4g