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Oatmeal Cake close up square image on white plate
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5 from 3 votes

Old-Fashioned Oatmeal Cake

Love desserts? Then this Old-Fashioned Oatmeal Cake is just what you need. Delicious flavors collide making this easy, tasty and perfect for any time of the year.
Prep Time15 minutes
Cook Time40 minutes
Cool1 hour 30 minutes
Servings: 15
Calories: 375kcal
Author: Tornadough Alli

Ingredients

Cake:

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cups boiling water
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 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 tsp vanilla extract

For the frosting:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Place the oatmeal into a medium-sized heat-proof bowl. Pour the boiling water on top of the oats and let it sit until it comes down to room temperature, about 90 minutes.
  • Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside. Mix together the flour, baking soda, baking powder, cinnamon, and salt in a medium-sized bowl, set aside.
  • Add the sugar, brown sugar, and butter into a large bowl and mix until combined with an electric hand mixer.
  • Add the cooled oatmeal and mix until combined.
  • Add the eggs and vanilla, mix until combined, scrape down the sides.
  • Add the flour mixture to the wet and stir it in just until combined.
  • Pour the batter into the prepared baking dish and smooth out the top. Bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Place the baking dish on a wire rack to cool completely.
  • While the cake cools, make the frosting by placing the cream cheese and the butter in a large bowl and whip it with an electric hand mixer until smooth.
  • Add in the powdered sugar a little at a time until fully combined.
  • Add the vanilla and cinnamon and mix it in, whip for 2 minutes until light and fluffy.
  • Once the cake is cooled completely, smooth the frosting on top and serve.

Notes

  1. Yes you really do have to let the oats sit for 90 minutes, we really want to get them as soft as possible so they are blended into the cake nicely.
  2. This cake is very moist yet slightly crumbly from the addition of the oats. The oats give a slight chew that adds more texture than a regular cake.
  3. The cream cheese frosting is addictive and the cinnamon in it is the perfect accompaniment to the oatmeal cake.
  4. You can use any frosting that you like, I have linked a traditional frosting for Oatmeal Cake above.
  5. I suggest allowing the cake to come back to room temperature before serving leftovers. The cake is moister at room temperature.
  6. You can use quick cooking oats, see my tips above on how to do that.

Nutrition

Calories: 375kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 137mg | Potassium: 95mg | Fiber: 1g | Sugar: 37g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg