Old Fashioned Oatmeal Cake is a beloved treasure from the past—a supremely moist, spiced cake topped with a broiled coconut-pecan icing that makes it unforgettable. It’s the epitome of home-baked comfort.
Here’s the classic, tried-and-true recipe that yields a cake with incredible texture and flavor.
Old Fashioned Oatmeal Cake with Broiled Icing
This cake has two simple acts: the cake itself, which gets its moisture from soaked oats, and the iconic broiled topping.
For the Cake:
· 1 cup old-fashioned rolled oats (do not use instant or steel-cut)
· 1 ¼ cups boiling water
· 1 ½ cups all-purpose flour
· 1 tsp baking soda
· 1 tsp ground cinnamon
· ½ tsp ground nutmeg
· ½ tsp salt
· ½ cup (1 stick) unsalted butter, softened
· 1 cup granulated sugar
· 1 cup packed light brown sugar
· 2 large eggs
· 1 tsp vanilla extract
For the Broiled Icing (The Star of the Show):
· ¼ cup (½ stick) unsalted butter, melted
· ½ cup packed light brown sugar
· 3 tbsp heavy cream or milk
· 1 cup sweetened shredded coconut
· 1 cup chopped pecans or walnuts
· 1 tsp vanilla extract
· A tiny pinch of salt
Instructions:
Part 1: Make the Cake
- Soak the Oats: In a small bowl, combine the rolled oats and boiling water. Stir, cover, and let stand for 20 minutes. This is the secret to the cake’s moisture.
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Cream Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- Combine: Alternately add the flour mixture and the soaked oat mixture to the butter mixture, beginning and ending with the flour. Mix just until combined.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the icing.
Part 2: The Broiled Icing & Finish
- Mix Icing: In a medium bowl, stir together all the icing ingredients (melted butter, brown sugar, cream, coconut, nuts, vanilla, and salt) until well combined.
- Ice & Broil: As soon as the cake comes out of the oven, switch the oven to BROIL. Spread the icing evenly over the hot cake.
- Broil: Place the cake under the broiler, about 6 inches from the heat, for 2-4 minutes. WATCH IT CONSTANTLY. You want the topping to bubble and become golden brown—it can burn in seconds!
- Cool: Remove from the oven and let the cake cool completely in the pan on a wire rack. This allows the incredible caramel-like topping to set.
Why This Cake is a Classic:
· Texture Magic: The soaked oats give the cake a uniquely tender, almost velvety crumb that stays moist for days.
· The Topping: The broiled icing transforms into a chewy, crunchy, buttery, caramelized blanket that is utterly addictive.
· It Gets Better: This cake tastes even better the next day, making it a perfect make-ahead dessert.
Serve it at room temperature with a glass of cold milk or a cup of coffee for the perfect old-fashioned treat. Enjoy!