Oatmeal Cake Recipe: The Ultimate Comfort Dessert with Irresistible Coconut Broiled Topping

Why You’ll Love This Oatmeal Cake Recipe

Looking for a dessert that screams comfort and nostalgia? This old-fashioned oatmeal cake is everything you want in a homestyle treat—incredibly moist, warmly spiced, and topped with the most amazing coconut-pecan broiled frosting that caramelizes to perfection. It’s the kind of cake that fills your kitchen with the most heavenly aroma and disappears from the pan within hours.

Table of Contents

What makes this recipe special? The oats create an incredibly tender, moist texture that stays fresh for days, while the unique broiled topping adds a delightful contrast of textures and flavors. Plus, it’s made with pantry staples you probably already have, uses just one bowl for mixing, and requires no fancy decorating skills. This is comfort baking at its finest—simple, satisfying, and absolutely irresistible!

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 mins	45 mins	1 hr 5 mins	12	Easy

What You’ll Need

For the Cake:

1 cup old-fashioned rolled oats
1¼ cups boiling water
1 cup packed brown sugar
½ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon vanilla extract

For the Coconut Broiled Topping:

⅔ cup packed brown sugar
6 tablespoons unsalted butter, melted
¼ cup heavy cream (or evaporated milk)
¾ cup sweetened shredded coconut
¾ cup chopped pecans (walnuts work too)
1 teaspoon vanilla extract
Pinch of salt

Possible Substitutions:

Gluten-Free: Use certified gluten-free oats and 1:1 gluten-free flour blend
Dairy-Free: Replace butter with coconut oil and use coconut cream instead of heavy cream
Nut-Free: Omit pecans and add extra coconut, or use sunflower seeds
Lower Sugar: Reduce each sugar measurement by ¼ cup (cake will be less sweet but still delicious)
No Brown Sugar: Use all granulated sugar plus 2 tablespoons molasses

Step-by-Step Directions

Prepare the oats first. Place rolled oats in a medium bowl and pour boiling water over them. Stir well and let stand for 20 minutes until softened and cooled to room temperature.
Preheat and prep. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter and lightly flour, or line with parchment paper.
Cream butter and sugars. In a large mixing bowl, beat softened butter with both brown and granulated sugars until light and fluffy, about 3-4 minutes with an electric mixer.
Add eggs and vanilla. Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Assemble the batter. Add the soaked oats (including any remaining liquid) to the butter mixture and stir well. Then gradually fold in the flour mixture until just combined. Don’t overmix!

Pro Tip: The batter will be quite thick and look different from typical cake batters—this is exactly what you want for that perfect dense, moist texture.

Bake the base. Spread batter evenly in prepared pan and bake for 35-40 minutes, or until a toothpick inserted in center comes out clean.
Prepare the topping while cake bakes. Mix all topping ingredients in a medium bowl until well combined. The mixture should look like a thick, chunky paste.
Apply the magic topping. When cake is done baking, remove from oven and immediately spread the coconut mixture evenly over the hot cake surface.
Broil to perfection. Turn oven to broil and return cake to oven. Broil for 2-4 minutes until topping is golden brown and bubbly. Watch carefully—it can go from perfect to burnt quickly!

Safety Note: Keep oven door slightly open and watch constantly during broiling. The topping should be golden and bubbling all over.

Cool and serve. Let cake cool for at least 30 minutes before cutting. The topping will set as it cools, creating that perfect chewy-crunchy texture.

How to Serve

This oatmeal cake is delicious on its own, but here are ways to make it even more special:

Classic Comfort Style:

Serve warm with a glass of cold milk
Add a scoop of vanilla ice cream for the ultimate indulgence
Pair with hot coffee or spiced tea for afternoon treats

Elegant Presentations:

Dust with powdered sugar for a bakery-style finish
Drizzle with caramel sauce for extra richness
Fresh berries add color and bright flavor contrast

Seasonal Variations:

Fall: Serve with whipped cream and a sprinkle of cinnamon
Winter: Warm individual slices and top with bourbon whipped cream
Spring: Fresh strawberries and a dollop of Greek yogurt

Make It Special: This cake is perfect for potlucks, bake sales, or whenever you need a crowd-pleasing dessert that travels well and feeds a bunch!

Expert Tips for Success

Oat Preparation: Don’t skip the soaking step! Hot water softens the oats and helps them integrate smoothly into the batter. Old-fashioned oats work best—quick oats will get mushy.

Storage Secrets: Store covered at room temperature for up to 4 days. The cake actually improves after the first day as flavors meld together.

Make-Ahead Magic: You can bake the cake base up to 2 days ahead. Store covered, then add topping and broil just before serving for the freshest results.

Topping Techniques:

Spread evenly for consistent browning
Use a fork to distribute chunky ingredients uniformly
Don’t make topping too far ahead—it can separate

Baker’s Secret: Room temperature ingredients mix more easily. Take butter and eggs out 30-60 minutes before baking for best results.

Texture Troubleshooting:

Dense cake: Don’t overmix once flour is added
Dry cake: Check oven temperature with thermometer—overheating dries out oat cakes quickly
Soggy topping: Make sure cake is fully baked before adding topping

Flavor Variations:

Add ½ cup raisins or dried cranberries to batter for extra sweetness
Try different nuts like almonds, hazelnuts, or mixed nuts
Boost spices with a pinch of cardamom or ginger

Common Questions

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are strongly recommended for the best texture. Quick oats will work but may make the cake slightly gummy. If using quick oats, reduce soaking time to 10 minutes.

My topping burned during broiling—what went wrong?

Broilers vary widely in intensity. Start checking after 1-2 minutes and adjust oven rack if needed. If your broiler runs hot, try setting it to a lower temperature or moving the rack further from the heat.

Can I make this cake without the coconut topping?

Absolutely! The cake is delicious on its own or with simple powdered sugar dusting, cream cheese frosting, or even just butter and cinnamon sugar while warm.

How do I know when the cake part is fully baked?

Insert a toothpick in the center—it should come out clean or with just a few moist crumbs. The cake should also spring back lightly when touched and start pulling slightly from the pan edges.

Can I freeze this cake?

Yes! Wrap the cooled cake (without topping) tightly in plastic wrap and freeze for up to 3 months. Thaw completely, then add topping and broil as directed.

Final Thoughts

This oatmeal cake represents everything wonderful about home baking—it’s comforting, delicious, and made with love and simple ingredients. The combination of tender, spiced cake and that incredible broiled coconut topping creates something truly special that brings people together around the kitchen table.

What makes this recipe a keeper is its forgiving nature and reliable results. Even beginning bakers will have success with this straightforward method, while experienced bakers will appreciate the perfect balance of flavors and textures. It’s the kind of recipe that gets passed down through families and shared with neighbors.

Ready to fill your home with the irresistible aroma of cinnamon, oats, and caramelized coconut? This cake is calling your name! Don’t be surprised when everyone asks for the recipe—this old-fashioned beauty has a way of winning hearts and creating lasting memories.