How to Make Oatmeal Cake: A Warm and Cozy Treat

Oatmeal cake. The very name evokes a sense of warmth, comfort, and nostalgia. It’s a classic dessert that’s been enjoyed for generations, and for good reason. Oatmeal cake is incredibly moist, flavorful, and surprisingly easy to make. Whether you’re an experienced baker or just starting out, this recipe will guide you through every step to create a delicious oatmeal cake that will impress your family and friends.

Ingredients You’ll Need:

For this recipe, we’ll be making a classic oatmeal cake with a sweet and gooey topping. Here’s what you need:

For the Cake:

• 1 1/2 cups rolled oats (not instant)
• 1 cup boiling water
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

For the Topping:

• 1/2 cup packed light brown sugar
• 1/4 cup milk
• 1/4 cup unsalted butter
• 1/2 cup chopped pecans or walnuts (optional)

Tools You’ll Need:

• Two 9-inch round baking pans
• Parchment paper
• Mixer
• Medium saucepan
• Measuring cups and spoons
• Spatulas
• Whisk

Baking the Perfect Oatmeal Cake: A Step-by-Step Guide

Getting Started:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. For a perfectly smooth cake bottom, line the bottom of each pan with parchment paper.
2. Combine oats and boiling water: In a large bowl, combine the rolled oats and boiling water. Let it sit for about 20 minutes to allow the oats to soften. This step is essential for achieving that wonderfully moist texture.

Making the Batter:

1. Cream butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. Incorporate eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the leavening agents are evenly distributed, leading to a cake that rises beautifully.
4. Gradually add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the batter. Overmixing can lead to a tough cake.
5. Add oats to the batter: Stir in the oat mixture until fully incorporated.

Baking and Adding the Finishing Touch:

1. Pour batter into prepared pans: Divide the batter evenly between the two prepared baking pans.
2. Make the topping: While the cake bakes, prepare the topping. In a medium saucepan, combine the brown sugar, milk, and butter. Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, let it cook for 1 minute without stirring. Remove from heat and stir in the chopped nuts, if using.
3. Add the topping: After 15 minutes of baking, carefully remove the cakes from the oven. Pour the hot topping evenly over the cakes. This is what gives oatmeal cake its signature gooey, caramelized topping.
4. Bake: Return the cakes to the oven and bake for an additional 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean.

Cooling and Serving:

1. Cool the cake: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Oatmeal Cake FAQs:

Q: Can I use quick-cooking oats instead of rolled oats?

A: While you can use quick-cooking oats in a pinch, keep in mind that they will result in a slightly different texture. Quick-cooking oats are more processed and tend to break down more easily, so your cake may be a bit denser. If you do use quick-cooking oats, reduce the boiling water to ¾ cup to prevent the batter from becoming too thin.

Q: Can I freeze oatmeal cake?

A: Absolutely! Oatmeal cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. To thaw, simply let it sit at room temperature for several hours or overnight.

Tips for Oatmeal Cake Success:

• Don’t skip soaking the oats: Soaking the oats in boiling water is crucial for a soft and moist cake.
• Use room temperature ingredients: Using room temperature ingredients, especially the butter and eggs, helps create a smooth and well-combined batter.
• Avoid overmixing: Overmixing the batter can result in a tough cake. Mix until just combined.
• Let the cake cool completely: Allow the cake to cool completely before frosting or serving to prevent the topping from melting or the cake from crumbling.