Description
Moist and delicious oatmeal cake topped with a creamy vanilla frosting and optional pecans or walnuts. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups rolled oats (not instant)
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons (¾ stick) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine oats and boiling water: In a large bowl, combine the rolled oats and boiling water. Stir well and let sit for 20 minutes.
- Cream butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the oat mixture. Begin and end with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan: Pour the batter into the prepared 9×13 inch baking pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Cream butter (frosting): In a large bowl, cream the softened butter until smooth and creamy (2-3 minutes).
- Gradually add powdered sugar (frosting): Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add milk and vanilla (frosting): Add the milk and vanilla extract and beat until the frosting is light and fluffy. Adjust milk/powdered sugar for consistency.
- Stir in nuts (optional): If desired, stir in the chopped pecans or walnuts.
- Frost the cake: Once the cake is completely cool, frost it with the prepared frosting.
- Serve: Cut the cake into squares and serve.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Check for doneness with a toothpick.
- Cool completely before frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Variations: Add fruit, use different nuts, add chocolate chips, make it gluten-free, spice it up.
- Troubleshooting: Cake is dry (don’t overbake, use enough butter/eggs), cake is dense (don’t overmix, fresh baking soda), frosting too thick (add milk), frosting too thin (add powdered sugar).
- Prep Time: 25 minutes
- Cook Time: 35 minutes