Oatmeal Cake

Oatmeal Cake

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Serves: 9,Yield: 19×13 pan
  • About This Recipe

    “This cake recipe was given to me in 1967 when I was a brand new bride by a neighbor, Ethelda Wagner. What a dear woman she was. And her cake is fantastic!”


  • 1 1/2 cupsboiling water
  • 1cupoatmeal
  • 1cupwhite sugar
  • 1cupbrown sugar
  • 1/2 cupbutter
  • 1 1/3 cupsflour
  • 1teaspoonbaking soda
  • 1teaspooncinnamon
  • 2eggs
  • 1teaspoonvanilla
  • 1cupraisins, chopped dates,and nuts can be added
  • Icing

  • 3tablespoonsbutter
  • 2/3 cupbrown sugar
  • 1/4 cupcream
  • 1/2 teaspoonvanilla
  • Directions

  • Pour boiling water over oatmeal.
  • Set aside to cool.
  • Cream sugars and butter.
  • Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
  • Bake at 350 for 30-40 minutes in a greased and floured 9×13 pan.
  • Make icing.
  • Mix all icing ingredients,and spread on hot cake.
  • Put under broiler for a few minutes til bubbly.
  • Reviews

  • “A very good cake, and my family loves oatmeal, so this is exactly what we were looking for.I cut the sugar by about 1/3 of a cup, based on the reviews, and we didn’t miss it at all.It all disappeared within hours!”

  • “I know this recipe hardly needs another positive review, but I’m supplying it anyway.I just had a piece of this cake and it is wonderful!It is moist and has just the right sweetness, and the icing is delicious.I followed the recipe exactly as written, except I added a few tablespoons additional water to the oatmeal as it seamed it had dried out some while I was preparing everything else for the cake.I baked it for a total of 38 minutes before the toothpick came out clean, but a bit sticky.For the icing, I melted the butter and brown sugar and cream over low heat in a small saucepan, then took it off the heat and added the vanilla before pouring it over the cake.Under my broiler, the icing was done in two and a half minutes.This recipe most definitely goes into my forever tried and true recipe collection and will be made again and again for years to come.”

  • “Loved it! I took the advice of another reviewer and reduced both the sugars by 1/3 of a cup. I baked it for the full 40 mins. and it came out perfect and excellent served with a good cup of coffee. I know I’ll be be making this again. Thanks for sharing the recipe!”

  • “This is the exact recipe I have been using for 20-plus years.It was my late father’s favorite cake and I made it for him often.Good with coconut frosting, cooked frosting, or plain with ice-cream.You can also use left-over oatmeal!”

  • “I was disappointed with this cake after reading so many good reviews.It didn’t raise well (and I’m pretty sure it wasn’t because of leavening agents that were past their prime) which resulted in a very short, dense, sticky mess.Sorry–it just didn’t work for me.”

  • “I didnt make any changes & I added raisins (not nuts). It was delicious. It was weird though as the oats seemed to disappear after cooking – you couldnt see them so didnt know they were there! This cake was so moist it had everyone trying to guess what the mystery ingredient was! Everyone thought it was made with applesauce – they were blown away to learn it was oatmeal!”

  • “Moist and delicious. I had to bake it about 10 minutes more to get it to set. Like some others, I found the cake a little too sweet, and will cut down 1/2 cup on both sugars on the next try. I added coconut, about 1 cup, as I didn’t have raisins, and even the coconut-hater in our house loved it!”

  • “Very good. I might cut the cinnamon down a little and I didn’t add the raisins. The icing was awesome. Thank you”

  • “I have a recipe similar to this that I’ve made for years, but without the glaze. Let me just say, the glaze makes it so much better! So simple to make, ingredients on hand and it lasts a long time and stays so moist (if you can keep it for that long!) Very nice recipe.”

  • “This was WONDERFUL!! we made this while our son and his friends were here visiting.. our son just kept saying he didnt like oatmeal so this was not at all apealing to him… well once it was done it was gone soooo fast I couldnt even get a picture of it!! I think he has changed his opinion about oatmeal! thank you for sharing we are making this again very soon. (addition 7/16/2010)>> I have made this several time and taken it to work, this is one of my co-workers favorites! I have even used buttermilk in the glaze with excellent results after discovering one day that i had ran out of regular cows milk… thanks for a wonderfull recipe.”

  • “Have tried several oatmeal cake recipes but this one wins out and it will be made again. Thanks for a great contribution to my files. I did make one change and that was to cut back on white sugar by 1/2 cup. This is because of our personal tastes.”

  • “I’ve made this cake several times now, and we love it. It did take a bit longer to bake than the time mentioned, and I just broiled the topping long enough to bubble. I added one cup of frozen blueberries, rather than raisins, otherwise followed the recipe exactly as given. Thanks Ann Arber, it’s a keeper.”

  • “Great cake! I think next time I will bake it for a tad longer, maybe 35-36 minutes so it won’t be quite so moist. This makes a great dessert to make the day before. So, so easy to make. Made exactly as stated except no raisins or nuts. Broiled just until bubbly- was afraid to broil any longer.Usually the prep time listed is much less than it takes me. Not this one! Made it in less than 15 minutes start to finish. Had everything on hand (subbed 1/2 1/2 for cream), easy to make and tastes yummy…..who could ask for anything more!! Nice to make something not chocolate for a change. Thanks!!”

  • “Fantastic! I didn’t have the cream, so used 1% milk. I imagine its much thinner than it would have been with the cream, but still delicious!”

  • “I finally tried this recipe today. I found the cake had a very mushy texture…it was too moist for my liking…I also reduced the white sugar and added only 1/2 cup. Overall, it ended up being a very light tasting cake…I dont’ think I will be making it again…as I didn’t find it as outstanding as the others here..”

  • “My husband uses this exact recipe his grandmother gave him. It’s EXCELLENT!! a big favorite in our house.”

  • “Very moist and yummy!I used finely diced walnuts and some chocolate chips, although I think next time I’ll use dates.I didn’t have cream to make the icing.Used milk instead which I knew would be too thin, but it tasted good and we used it as a drizzle.It actually thickened up nicely after a couple days in the fridge.Tasted just as good without the icing though!THANKS!”

  • “This recipe is great!I made a fewadjustments: margarine instead of butter, 1 cup chocolate chips instead of raisins,poured into bundt pan, instead of frosting i let the cake cool and drizzle dark chocolate on top.I will post a picture soon.(I doubled the recipe except for the chocolate chips).Thank you for sharing this!I will use it again and again!”

  • “This cake is fantastic!My mom used to make it for me when I was a kid, only instead of frosting it, she poured honey on top while it was still warm.YUM!:)”

  • “I made a few changes though so take my rating for what it’s worth :)I used all whole wheat flour instead of white flour, and applesauce instead of butter.I only used about 3/4 cup brown sugar and no white sugar and the cake was plenty sweet, especially with the icing (which I cut down to 1/2 a cup of sugar) I added a cup of raisins and 2 small diced apples.I also added 1/2 tsp each of allspice, cloves and nutmeg.This was an incredibly yummy, healthy dessert that I didn’t mind giving to the kids.(usually I save my desserts till after they’re asleep 😉 )It stayed moist and fresh for the whole 3 days it was in the house.”

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