Meta Info
Servings: 12
Total Time: ~1 hour
Difficulty: Easy
Calories per Serving: ~320
Protein: ~6 g | Carbs: ~42 g | Fat: ~14 g
Intro
This is the kind of cake that quietly steals the show. Nothing fancy, nothing trendy—just warm, cozy flavors that feel like home from the very first bite. Family-favorite homemade oatmeal cake is soft, moist, lightly spiced, and deeply comforting, the kind of dessert that disappears faster than you expect.
What makes this oatmeal cake special is the texture. The oats soak up hot water first, turning tender and almost custardy, which keeps the cake incredibly moist without feeling heavy. Add cinnamon, brown sugar, and vanilla, and you get a dessert that feels nostalgic and deeply satisfying.
It’s perfect for casual gatherings, Sunday dinners, or those moments when you want a simple, dependable bake that everyone genuinely loves.
Look at the Recipe
- Ultra-moist crumb thanks to soaked oats
- Warm cinnamon flavor with balanced sweetness
- Simple pantry ingredients, no special tools
Ingredients Needed
For the Cake
- 1 cup rolled oats
- 1½ cups boiling water
- ½ cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-Ins
- Chopped walnuts or pecans
- Raisins or dried cranberries
- Pinch of nutmeg
How to Make Our Homemade Oatmeal Cake
1. Prep the Pan
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan and set aside.
2. Soak the Oats
Place oats in a bowl and pour boiling water over them.
Let sit for 20 minutes until soft and plump.
3. Cream the Base
In a large bowl, cream butter and both sugars until light and fluffy.
Beat in eggs one at a time, then mix in vanilla.
4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Combine
Gradually stir dry ingredients into the butter mixture.
Fold in the soaked oats until just combined—don’t overmix.
6. Bake
Pour batter into prepared pan.
Bake 30–40 minutes, until a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let cool slightly before slicing. Serve warm or at room temperature.
Storage & Serving Suggestions
- Store covered at room temperature for 2 days or refrigerate up to 5 days
- Reheat slices briefly in the microwave for a just-baked feel
- Serve with whipped cream, vanilla yogurt, or a spoon of Greek yogurt for extra protein
- Excellent with coffee or tea
Tips & FAQs
Can I toast the oats first?
Yes—lightly toasting adds a deeper, nutty flavor.
Can I make it ahead?
Absolutely. The flavor actually improves the next day.
Can I make it more protein-forward?
Serve with high-protein yogurt or add chopped nuts to boost protein and texture.
Can I freeze it?
Yes. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
Final Thoughts
This family-favorite homemade oatmeal cake is proof that simple recipes endure for a reason. It’s comforting, reliable, and deeply satisfying—exactly the kind of dessert that turns into a tradition. Whether you serve it plain, dress it up, or enjoy it quietly with a cup of coffee, this cake always feels like home.
