By Becky Hardin
Published Dec 20, 2019
This old fashioned oatmeal cake recipe is topped with a delicious coconut and pecan frosting. Easy to make, this lightly spiced cake can be eaten hot or cold, and it’s always a crowd pleaser.
- Pin this recipe for later!
When it comes to cake, you can’t beat an old fashioned recipe that has been passed down through the generations, and this oatmeal cake has been made in my family for years. Subtly spiced and the frosting is to die for!
How to Make This Old Fashioned Oatmeal Cake Recipe
- Place the oats and butter in a large bowl with boiling water and let stand for 20 minutes.
- In a separate bowl mix the flour, baking soda, salt, nutmeg, apple pie spice and cinnamon.
- Once the oatmeal has rested add in the sugars and eggs and mix. Add the flour mixture and combine.
- Pour into a pan and bake.
- Remove the baked cake and pour the frosting over the top.
- FOR THE COCONUT-PECAN FROSTING: In a pan on a medium hit, bring the cream, sugar and salt to a boil. Remove from the heat and stir in the coconut, pecans vanilla and lemon juice.
How long does this cake keep?
Once the cake has completely cooled, transfer it to an airtight container. Keep it in the fridge and it will keep well for two days. The cake can then be eaten cold, or you can gently reheat it in the oven just before serving.
What do oatmeal cakes taste like?
This oatmeal cake recipe is so perfectly moist with a soft crumb texture, it’s just like Grandma used to make! The cake itself is lightly spiced with cinnamon, nutmeg and apple pie spice and it’s perfectly soft. The coconut and pecan frosting adds a delicious sweetness to the cake, as well as a crunchy texture.
What do you serve with this cake?
This oatmeal cake recipe is perfect on its own with a mid afternoon cup of coffee, or served as a dessert. However, I love serving it warm out of the oven with a generous scoop of ice cream. Heaven! It’s perfect with any of these homemade ice cream recipes:
- Red Velvet Ice Cream (Cream Cheese Ice Cream)
- Easy Homemade Pumpkin Ice Cream Recipe
Top tips to make this oatmeal cake recipe
- Be sure to grease your pan before adding the cake mixture for easy removal.
- Don’t over mix when adding the dry ingredients to the wet, as this could cause the cake to become too stiff.
- The frosting should be warm when you pour it over the cake.
- If making ahead of time, allow the cake to cool fully before storing.
For more delicious cake recipes:
- Salted Caramel No Bake Cheesecake Recipe
- Iced Lemon Loaf Cake Recipe
- Tres Leches Cake
- Pecan Pie Pound Cake Recipe
- Hummingbird Cake Recipe with Dried Pineapple Flowers
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Oatmeal Cake
- ▢ 1 cup quick oats 89 grams
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ 1¼ cups water 284 grams, boiling (212°F)
- ▢ 1⅓ cup all-purpose flour 160 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ ¼ teaspoon freshly grated nutmeg
- ▢ 1 teaspoon apple pie spice 3 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ 1 cup dark brown sugar 213 grams
- ▢ 2 large eggs 100 grams, room temperature and lightly beaten
For the Coconut-Pecan Frosting
- ▢ 6 tablespoons unsalted butter 85 grams (¾ stick)
- ▢ ¼ cup heavy cream 57 grams
- ▢ ½ cup granulated sugar 100 grams
- ▢ ¼ teaspoon kosher salt
- ▢ ½ cup sweetened shredded coconut 43 grams, toasted
- ▢ 1 cup chopped pecans 114 grams, toasted
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
Instructions
For the Oatmeal Cake
- Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9-inch round cake pan with nonstick baking spray (I used the Nordic Ware Charlotte Cake Pan).
- Place oats and butter in a large bowl and pour boiling water on top. Stir, cover and let the oatmeal mixture stand 20 minutes. 1 cup quick oats, ½ cup unsalted butter, 1¼ cups water
- In a separate medium bowl, whisk the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon together. 1⅓ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, 1 teaspoon apple pie spice, 1 teaspoon ground cinnamon
- After the oatmeal mixture has rested 20 minutes, add granulated sugar, brown sugar and eggs; stir until incorporated. 1 cup granulated sugar, 1 cup dark brown sugar, 2 large eggs
- Add flour mixture to the wet ingredients and mix just until the flour in incorporated.
- Pour mixture into the prepared pan and bake at 350°F for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake bakes, make the frosting. Beat the butter, cream, sugar, and salt together in a medium saucepan set over medium heat. Bring to a boil and cook 15 seconds. 6 tablespoons unsalted butter, ¼ cup heavy cream, ½ cup granulated sugar, ¼ teaspoon kosher salt
- Remove from the heat and add coconut, pecans, vanilla, and lemon juice. Mix well. ½ cup sweetened shredded coconut, 1 cup chopped pecans, 1 teaspoon pure vanilla extract, 1 tablespoon freshly squeezed lemon juice
- Reheat and stir the frosting to warm right before pouring over the warm cake.
- Remove the cake from the oven and pour the warm frosting over the top. Spread out the frosting to cover the entire cake.
- The cake can be served after 15 minutes (delicious with a scoop of ice cream) or served cold. I love it both ways.
- Allow cake to cool completely before covering for storage.
Equipment
- Kitchen Scale (optional)
- 9-inch Round Cake Pan
Becky’s Tips
- You can use half-and-half in place of the heavy cream in the frosting.
- Be sure to grease your pan before adding the cake mixture for easy removal.
- Don’t over mix when adding the dry ingredients to the wet, as this could cause the cake to become too stiff.
- The frosting should be warm when you pour it over the cake.
- If making ahead of time, allow the cake to cool fully before storing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Old Fashioned Oatmeal Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Round Cake Pan
Ingredients
For the Oatmeal Cake
- 1 cup quick oats 89 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1¼ cups water 284 grams, boiling (212°F)
- 1⅓ cup all-purpose flour 160 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon apple pie spice 3 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 cup granulated sugar 200 grams
- 1 cup dark brown sugar 213 grams
- 2 large eggs 100 grams, room temperature and lightly beaten
For the Coconut-Pecan Frosting
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- ¼ cup heavy cream 57 grams
- ½ cup granulated sugar 100 grams
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut 43 grams, toasted
- 1 cup chopped pecans 114 grams, toasted
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
Instructions
For the Oatmeal Cake
- Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9-inch round cake pan with nonstick baking spray (I used the Nordic Ware Charlotte Cake Pan).
- Place oats and butter in a large bowl and pour boiling water on top. Stir, cover and let the oatmeal mixture stand 20 minutes. 1 cup quick oats, ½ cup unsalted butter, 1¼ cups water
- In a separate medium bowl, whisk the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon together. 1⅓ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, 1 teaspoon apple pie spice, 1 teaspoon ground cinnamon
- After the oatmeal mixture has rested 20 minutes, add granulated sugar, brown sugar and eggs; stir until incorporated. 1 cup granulated sugar, 1 cup dark brown sugar, 2 large eggs
- Add flour mixture to the wet ingredients and mix just until the flour in incorporated.
- Pour mixture into the prepared pan and bake at 350°F for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake bakes, make the frosting. Beat the butter, cream, sugar, and salt together in a medium saucepan set over medium heat. Bring to a boil and cook 15 seconds. 6 tablespoons unsalted butter, ¼ cup heavy cream, ½ cup granulated sugar, ¼ teaspoon kosher salt
- Remove from the heat and add coconut, pecans, vanilla, and lemon juice. Mix well. ½ cup sweetened shredded coconut, 1 cup chopped pecans, 1 teaspoon pure vanilla extract, 1 tablespoon freshly squeezed lemon juice
- Reheat and stir the frosting to warm right before pouring over the warm cake.
- Remove the cake from the oven and pour the warm frosting over the top. Spread out the frosting to cover the entire cake.
- The cake can be served after 15 minutes (delicious with a scoop of ice cream) or served cold. I love it both ways.
- Allow cake to cool completely before covering for storage.
Notes
- You can use half-and-half in place of the heavy cream in the frosting.
- Be sure to grease your pan before adding the cake mixture for easy removal.
- Don’t over mix when adding the dry ingredients to the wet, as this could cause the cake to become too stiff.
- The frosting should be warm when you pour it over the cake.
- If making ahead of time, allow the cake to cool fully before storing.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
