Easy Oatmeal Cake Recipe | Moist And Delicious

Enter: Oatmeal Cake. It’s sweet, cozy, and ridiculously easy. Basically, it’s the dessert equivalent of sweatpants—comforting, low effort, and somehow still makes you look like you have your life together. Plus, it has oats, so you can technically tell yourself it’s healthy. (Spoiler: it’s still cake.)

Why This Recipe is Awesome?

• It’s idiot-proof. Seriously, if you can stir, you can make this cake.
• It uses pantry staples. You probably already have everything—no emergency grocery run required.
• It’s got old-school vibes. This is the kind of recipe your grandma probably made, but now it’s “retro cool.”
• The topping is dangerously good. Coconut, brown sugar, butter—need I say more?
• It tastes even better the next day. Which means breakfast cake is a thing now.

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Ingredients

For the Cake:

• 1 cup quick oats – Old-fashioned oats work too, just don’t use steel-cut unless you want dental work.
• 1 1/4 cups boiling water – Not just warm. Actually boiling.
• 1/2 cup unsalted butter – Softened. Salted is fine if you like a rebellious cake.
• 1 cup brown sugar – Packed in tight like your jeans after Thanksgiving.
• 1 cup granulated sugar – White stuff, not powdered.
• 2 large eggs – Room temp if you’re feeling fancy.
• 1 1/3 cups all-purpose flour – Regular baking flour, not bread flour.
• 1 tsp baking soda – Not baking powder. (They are not the same. Trust me.)
• 1/2 tsp salt – Just enough to keep it balanced.
• 1 tsp cinnamon – Optional, but makes it smell like a cozy blanket.

For the Topping:

• 1/4 cup unsalted butter – Melted into gooey perfection.
• 1/2 cup brown sugar – Again, packed.
• 2 tbsp milk – Whole milk makes it richer, but use whatever you have.
• 1/2 cup sweetened shredded coconut – The star of the topping show.

Step-by-Step Instructions

1. Soak the oats. In a medium bowl, pour boiling water over the oats. Let them sit for 20 minutes. This gives them that soft, melt-in-your-mouth texture.
2. Preheat the oven. 350°F (175°C). Yes, do it now. Don’t wait until halfway through. Rookie mistake.
3. Cream butter & sugars. In a large bowl, beat the butter, brown sugar, and white sugar until it’s all fluffy and blended. Your arm workout for the day.
4. Add the eggs. One at a time, mixing well between each. No rogue shell bits, please.
5. Combine oats with wet mixture. Stir the soaked oats into your butter-egg-sugar happiness.
6. Add the dry stuff. Mix flour, baking soda, salt, and cinnamon in another bowl. Then gently stir into the wet mixture until just combined. Don’t overmix unless you like chewy, dense sadness.
7. Pour into a pan. Grease a 9×13-inch pan and spread the batter evenly.
8. Bake. 30–35 minutes or until a toothpick comes out clean.
9. Make the topping. While the cake bakes, melt butter in a small saucepan. Add brown sugar, milk, and coconut. Stir until smooth and delicious-smelling.
10. Top and broil. Spread the topping over the baked cake, then broil for 1–2 minutes until bubbly. Watch it like a hawk—burnt coconut is a crime.

Common Mistakes to Avoid

• Skipping the oat soak. That step isn’t optional unless you enjoy crunchy cake.
• Overmixing the batter. This is cake, not bread dough.
• Forgetting to preheat the oven. You’ll ruin the bake time and your mood.
• Walking away during the broil. Don’t even think about it. That topping goes from “perfect” to “charcoal” in seconds.
• Using stale coconut. Nothing says “sad dessert” like old, chewy coconut bits.

Alternatives & Substitutions

• No coconut? Use chopped pecans, walnuts, or even sliced almonds.
• Want it dairy-free? Swap butter for vegan margarine and milk for almond or oat milk.
• Need more spice? Add nutmeg or allspice to the batter.
• Gluten-free? Use a good 1:1 gluten-free baking flour. The oats are naturally gluten-free—just check the label.
• Extra indulgent? Add chocolate chips to the batter. Yes, I’m enabling you.

FAQs

1. Can I use instant oats instead of quick oats?

Yep, but they’ll get mushier. Not a dealbreaker, just a texture thing.

2. Can I make this ahead?

Absolutely. It’s actually better the next day.

3. Do I have to use both white and brown sugar?

Nope, but the combo gives better flavor. All brown = more caramel vibes, all white = sweeter but less rich.

4. Can I freeze it?

Yes. Wrap tightly in plastic wrap and freeze for up to 2 months. Just don’t freeze the topping—it gets weird.

5. Can I double the topping?

Yes, but don’t blame me when you eat it with a spoon.

6. Is this breakfast food?

Technically no, but I won’t tell if you don’t.

Related Recipe:

• Lemon Poke Cake with Coconut Recipe
• Easy Homemade Crumpet Recipe | Soft & Buttery
• Parmesan Crusted Tilapia Recipe – Easy And Crispy

Final Thoughts

There you have it—Oatmeal Cake in all its simple, nostalgic glory. No complicated steps, no obscure ingredients, no “Wait, I need a candy thermometer?!” moments. Just straightforward, sweet, comforting goodness.