Can I used old-fashioned oats for this oatmeal cake?

While you can used rolled oats for this cake, they will not soak up liquid as readily, and result in a less tender result after baking. Feel free to pulse your rolled oats in the food processor a few times for a similar texture to quick oats.

Can I make this oatmeal cake gluten-free?

Use gluten-free oats, and swap the all-purpose flour for a gluten-free blend for a gluten-free version of this cake.

What is the difference between oatmeal cake and Lazy Daisy cake?

While the caramelized topping of this oatmeal cake and Lazy Daisy cake may be similar, Lazy Daisy cakes may have a base of an oatmeal cake, or a vanilla one.

Oatmeal Cake Recipe

Active Time:

15 mins

Total Time:

1 hr 10 mins

Servings:

12

I honestly don't remember when I first had the Oatmeal Cake, but I am sure it was made in the Ovenex pan. All sheet cakes and brownies were baked in that pan, so if you saw it out on the counter, you knew there'd be something for dessert.

My parents were both alive during the Depression, and that certainly shaped the way we ate. Most meals and baked goods were made at home using what was on hand. My grandparents always had a large garden, as well as grapevines and apple trees. Produce was picked then canned or frozen with lots of jams and homemade applesauce.

My sister and I learned to cook and bake from our mom. You always got to go to the linen cupboard, pick out an apron that was five sizes too big, pull up a chair to stand on, and then pretty much get in her way. — Pat Ynesta of Navarre, Florida

The History of This Oatmeal Cake

In the early 1920s, Snowdrift shortening company printed a Lazy Daisy Cake recipe in a newspaper advertisement. The cake featured a simple vanilla cake, topped with a mixture of coconut and brown sugar that was broiled until caramelized and golden. It was a simple cake (hence the name), and took off in popularity. Years later in the 1950s, Quaker Oats printed their own version of the cake, adding quick oats into the batter for a hearty cake that could be made and enjoyed any day of the week.

Ingredients for Oatmeal Cake

With only simple, pantry-friendly ingredients in the mix, this cake is truly a revelation. To make it, you'll need:

Quick-cooking oatmeal: The base of this cake, quick-cooking oatmeal soaks up liquid quickly for a tender result.
Baking soda: Helps give the cake its lift.
Hot water: Poured over the oatmeal to help soften it before mixing into the batter.
Butter or margarine: For a dense, tender crumb and rich topping.
Brown sugar: Sweetens the cake batter and topping for a caramelized finish.
Granulated sugar: Sweetens the cake batter.
Large eggs: Binds the batter.
Vanilla extract: Adds depth of flavor.
All-purpose flour: Works with the oatmeal to thicken the batter for a soft crumb.
Ground cinnamon: Adds a hint of spice.
Shredded coconut and chopped nuts: A mixture studded with coconut and chopped nuts is spread over the cake for a toasty, caramelized topping. Feel free to use any type of nuts you prefer, including almonds, walnuts, pecans, and more. If going nut-free, amp up the coconut quantity (if you're able to eat coconut), or leave off the topping entirely.
Milk: Thins the topping for a spreadable consistency.

How To Make Oatmeal Cake

This cake comes together quickly and easily for a simple dessert that's impressive and delicious enough to serve to guests. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make the Cake: Combine oatmeal, baking soda, and water; let stand 20 minutes. Cream butter and sugars in another bowl. Beat in eggs. Stir in oatmeal mixture and vanilla, then flour and cinnamon. Pour into a 13- x 9-inch baking dish and bake at 375°F for 35 minutes.
Step 2. Make the Topping: Combine all ingredients in a small saucepan; heat until melted. Spread over warm cake. Broil on low until coconut is golden brown.

How To Store Oatmeal Cake

This oatmeal cake deepens in flavor as it sits, so feel free to make it a day or two in advance. Store covered at room temperature for up to three days. For longer storage, refrigerate for up to five days, or freeze for up to two months. Bring to room temperature before serving.

Variations for Oatmeal Cake

To switch up this oatmeal cake, keep these variations in mind:

Spices: If serving this cake in the cooler months, feel free to amp up the spice with nutmeg, ginger, cardamom, or any preferred spice blends.
Omit the coconut: If needed, you can leave out the coconut and add more chopped nuts in its place.
Type of nuts: Almonds, pecans, walnuts, hazelnuts, or any other type of preferred nuts can be used. If going nut-free, leave the topping off completely, or substitute with additional coconut if applicable.
Brown sugar: Light brown sugar will provide a subtle flavor, while dark brown sugar will offer deeper molasses notes.
Brunch version: If you're looking for a lighter, less decadent version of this cake, leave off the topping and serve for brunch or as an afternoon snack with a dusting of confectioners' sugar or dollop of lightly sweetened whipped cream.
Add inclusions: Stir chocolate chips, flavored chips, shredded apples, or chopped dried fruit into the batter before baking for additional flavor and texture.

More Oatmeal Dessert Recipes You'll Love

Oatmeal isn't just great for breakfast. From cookies to pies and cakes, oatmeal plays a starring role in these dessert recipes:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

1 cup quick-cooking oatmeal
1 tsp. baking soda
1 1/4 cups hot water
1/2 cup butter or margarine
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 1/3 cups all-purpose flour
1 tsp. ground cinnamon

Topping:

1/2 cup butter or margarine
1 cup shredded coconut
1 cup brown sugar
1/2 cup chopped nuts (pecans)
1/4 cup milk

Directions

For Cake:

Combine oatmeal, baking soda, and water in a bowl. Let mix stand for 20 minutes. Cream butter and sugars in another bowl; add eggs, and beat thoroughly. Stir oatmeal and vanilla into creamed mixture. Gradually add flour and cinnamon; blend well, and pour into an oblong pan (13- x 9-inch baking dish). Bake at 375°F for 35 minutes.
For Topping:

Combine all ingredients in a small saucepan; heat over low flame until melted. Spread over warm Cake. Place topped Cake in oven under broiler set to low heat until bubbles form in the Topping.

Test Kitchen Tip

If your oven’s broiler doesn't have a low setting, bake the topped cake at 450°F until bubbles form in the topping. Keep a close eye on it so the coconut doesn’t burn.

Frequently Asked Questions

Can I used old-fashioned oats for this oatmeal cake?

While you can used rolled oats for this cake, they will not soak up liquid as readily, and result in a less tender result after baking. Feel free to pulse your rolled oats in the food processor a few times for a similar texture to quick oats.
Can I make this oatmeal cake gluten-free?

Use gluten-free oats, and swap the all-purpose flour for a gluten-free blend for a gluten-free version of this cake.
What is the difference between oatmeal cake and Lazy Daisy cake?

While the caramelized topping of this oatmeal cake and Lazy Daisy cake may be similar, Lazy Daisy cakes may have a base of an oatmeal cake, or a vanilla one.

Additional reporting by

Katie Rosenhouse

Oatmeal Cake