Dessertscopykat5.0
Oatmeal Cake
This nostalgic oatmeal cake transforms humble pantry ingredients into a moist, cinnamon-spiced dessert crowned with a warm coconut pecan frosting. The secret lies in soaking quick oats before baking, creating an incredibly tender crumb that improves with time. Perfect for beginners and budget-conscious bakers, this versatile cake delivers old-fashioned comfort in every bite.
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Cake
2
Preheat the oven to 350°F. Grease and flour a Bundt pan.
3
Pour the boiling water over the oatmeal and let it stand while preparing the batter.
4
Combine the brown sugar, white sugar, eggs, and oil in a large mixing bowl.
brown sugar1 cupwhite sugar1 cupeggs2
5
In a separate bowl, sift together the flour, cinnamon, baking soda, and salt.
cinnamon1 teaspoonbaking soda1 teaspoon
6
Add these dry ingredients to the sugar, egg, and oil mixture.
7
Add the oatmeal and mix well.
8
Pour the batter into the prepared Bundt pan.
9
Bake for 30 to ⏱️ 40 minutes.
10
Boiled Caramel Frosting
11
Dissolve the brown sugar into the milk over medium-high heat.
brown sugar1 cup
12
Add the butter and cook, stirring constantly until the mixture boils and becomes thick.
13
Remove from the heat.
14
Add vanilla, nuts, and coconut. Stir to combine.
coconut1 can
15
Pour the frosting over the cake while it’s still hot.
Nutrition Facts
calories
579 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
64 g
sodium Content
348 mg
protein Content
5 g
cholesterol Content
60 mg
carbohydrate Content
82 g
saturated Fat Content
7 g
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