Oatmeal Cake
This delightful Oatmeal Cake combines the comforting flavors of brown sugar, cinnamon, and hearty oats, creating a nostalgic dessert that’s perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups Rolled oats You can substitute with quick-cook oats if necessary.
- 1 cup Brown sugar Provides a rich sweetness.
- 1 cup Granulated sugar Balances sweetness.
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda Helps the cake rise.
- 1 teaspoon Baking powder Works with baking soda.
- 1 teaspoon Ground cinnamon Adds warmth and flavor.
- 2 Eggs Acts as binding agents.
- 1 cup Milk Adds moisture and creaminess.
- 1 teaspoon Vanilla extract Enhances flavor.
Optional Toppings
- Cream cheese frosting, shredded coconut, nuts, or chocolate chips Add for versatility.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.
- In a bowl, combine the rolled oats and boiling water and let them sit for about 20 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and a pinch of salt.
- In a large bowl, beat together the brown sugar, granulated sugar, and softened butter until the mixture is light and fluffy (about 2-3 minutes).
- Add the eggs one by one, mixing well after each addition, and then stir in the vanilla extract.
- Alternately add the dry mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined, then stir in the soaked oats.
Baking
- Pour the batter into the prepared pan and spread it evenly. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Frost with cream cheese frosting if desired.
- Optionally, top each slice with toasted coconut or chopped nuts before serving.
Notes
Storing Oatmeal Cake in an airtight container allows it to last for up to 3 days at room temperature or a week in the refrigerator. It can also be frozen for up to three months. Use whole oats or try different flavor variations to customize your cake.