The Best Oatmeal Cake
Indulge in the nostalgic flavors of "The Best Oatmeal Cake," a moist and tender dessert loaded with wholesome ingredients and topped with a decadent caramelized coconut-pecan layer. Made with softened old-fashioned rolled oats and a fragrant blend of cinnamon and vanilla, this cake strikes the perfect balance between homey comfort and rich decadence. A broiled topping of buttery brown sugar, shredded coconut, and crunchy pecans creates a golden, bubbly finish that’s impossible to resist. Quick and easy to whip up in just under an hour, this crowd-pleasing cake is perfect for family gatherings, potlucks, or simply satisfying your sweet tooth. Serve it warm for an unbeatable treat, and watch it disappear in no time!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1.25 cups boiling water
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup sweetened shredded coconut
- 0.75 cup chopped pecans
- 0.5 cup unsalted butter
- 0.5 cup brown sugar, packed (for topping)
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a medium bowl, combine the rolled oats and boiling water. Let the mixture sit for 20 minutes to soften.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the softened oats and mix until evenly incorporated.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping by combining the coconut, chopped pecans, brown sugar, heavy cream, melted butter, and vanilla extract in a medium bowl.
Once the cake is done baking, remove it from the oven and immediately spread the topping evenly over the warm cake.
Switch the oven to broil. Place the cake back into the oven and broil on low for 2-3 minutes, or until the topping is bubbly and golden brown. Keep a close eye to avoid burning.
Remove the cake from the oven and let it cool slightly before cutting into squares and serving.
Enjoy warm or at room temperature. This cake can also be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 735.1 g | 267% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 522.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 447 mg | 34% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
