Old-fashioned Oatmeal Cake

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This Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing. This type of cake has been popular for years and has stood the test of time, but considering how good it is, I don’t think people (including me) make it nearly enough.


Old-fashioned Oatmeal Cake with coconut and pecan broiled topping.


Oatmeal Cake isn’t the prettiest or most glamorous cake, but it is plenty sweet and delicious and just the thing to satisfy any sweet tooth.

Old-fashioned Oatmeal Cake with broiled coconut and pecan topping.


Oatmeal Cake is super easy to make in a 9×13-inch pan and you can be sure this classic cake will bring a smile to everyone who tries it.

The cake batter is made from a mixture of oatmeal, all-purpose flour, whole wheat flour along with butter, eggs, granulated sugar, and brown sugar. The list of ingredients is fairly long, but they are all common items that you most likely have on hand.

I love using White Lily’s new Wheat Flour for this. You can learn all about it here.

A little cinnamon and nutmeg give this Oatmeal Cake some fall flavor and make it smell heavenly.

Old-fashioned Oatmeal Cake with broiled coconut and pecan topping


The icing, which is made from butter, half-and-half, brown sugar, coconut, and pecans is the perfect compliment to the cinnamon and nutmeg flavored oatmeal batter. Once the icing gets spread on the cake, it’s placed under the broiler to get the icing gooey and warm and the coconut and pecans nicely browned.

Since this cake has oats in it and is named Oatmeal Cake, it can be eaten for breakfast don’t ya think?

Old-fashioned Oatmeal Cake with coconut and pecan broiled topping.

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Old-fashioned Oatmeal Cake with coconut and pecan broiled topping.

Oatmeal Cake

Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 16 servings
Author: Christin Mahrlig
Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing.
Print Recipe


  • 1 1/2 cup quick cooking oats
  • 1 1/4 cups boiling water
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg


  • 1/2 cup butter
  • 1 1/3 cups packed light brown sugar
  • 1/2 cup half-and-half
  • 1 1/2 cups coconut
  • 1 1/2 cups chopped pecans
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350 degrees and grease a 9X13-inch pan.
  • In a small bowl combine oats and boiling water. Let sit 15 minutes.
  • In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • With electric mixer, beat butter until creamy. Add 1 cup light brown sugar and 3/4 cup granulated sugar. Beat until mixed well.
  • Beat in eggs one at a time.
  • Beat in vanilla.
  • With mixer on low speed, add flour mixture, alternating with oatmeal, mixing just until incorporated. Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
  • In a medium saucepan, melt 1/2 cup butter. Stir in 1 1/3 cup light brown sugar and half-and-half and stir until sugar is melted. Remove from heat and stir in coconut, pecans, and 1/2 teaspoon vanilla extract.
  • Pour icing on top of hot cake. Place under broiler until icing is bubbly and starting to brown, about 2 to 3 minutes. Cool in pan. Serve warm or at room temperature.

More Old-Fashioned Desserts

Humingbird Cake

Old-Fashioned Chocolate Meringue Pie

Chocolate Meringue Pie

Old-Fashioned Egg Custard Pie

Old-Fashioned Egg Custard Pie

18 thoughts on “Old-fashioned Oatmeal Cake

  1. I love this cake. I made it for my kids when they were growing up and would like to make for my grandkids but they are so into healthy and carbs etc. can you tell me the breakdown of calories and carbs?
    Thank you

  2. I have had this cake all my life… it’s wonderful. My mother made this cake in a snap, Being from the South we always had expected unexpected company, and being from the South my Mama fix three meals a day, breakfast, dinner and supper. This cake was always a staple , along with all the country fixings, fried okra, pinto beans, fried potatoes sliced home grown tomatoes, green onions, cucumbers. I could go on and on. Yes, we had a lot of fried food lol. And a meal was not complete without cornbread

  3. Yes I do remember this recipe. It’s associated with a very good, but now lost friend. Only lost track of her.
    But her cake lives on with me Very popular cake at pot lucks. Frankly I have forgotten about it. Thanx for the reminder and the recipe. Not sure where mine is.

  4. Awesome cake. Took it out of the oven 45 mins ago. My sister came over a couple of minutes ago (she’s my neighbor) and begged for a piece. I gave her about a third of it. She just called me. And all I could hear is blissful moaning and groaning. It taste divine and it’s so easy to make. I had everything on hand except pecans so I used walnuts. Perfect cake. This recipe is a keeper.

  5. This looks so gooey and delicious, and I love that the frosting is like german chocolate (my favorite!). And oats in the cake make it healthy right? 🙂

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