Easy & Hearty Oatmeal Cake Recipe

This easy oatmeal cake recipe is moist, hearty, and uses basic ingredients found right in your pantry. The perfect cake for an afternoon snack!

*April 2020 update: this recipe was first published in 2014. I’ve updated it with new images and more information. Enjoy!

pieces of oatmeal cake on plates

I love recipes that don’t need any planning. Nothing needs added to the grocery list, and you don’t have to think ahead. This oatmeal cake recipe is exactly that. I’m willing to bet that you have all the ingredients needed to make it, right now, in your pantry. This cake is incredibly moist, because the oats are soaked before being added to the cake batter. It’s an easy step that takes just a minute, but makes a big difference.

oatmeal cake recipe batter in bowl

Easy Oatmeal Cake Recipe Variations

  • Add 3/4 cup raisins to the oatmeal/water mixture. The raisins will plump up, and add a sweet texture to the cake.
  • Add 1 cup chopped walnuts to the cake batter at the very end.
  • Instead of dusting the cake with powdered sugar, serve it with a dollop of whipped cream or Cool Whip.
pieces of oatmeal cake on plates

Easy & Hearty Oatmeal Cake Recipe

This easy oatmeal cake recipe is moist, hearty, and uses basic ingredients found right in your pantry. The perfect cake for an afternoon snack!
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5 from 2 votes
Servings: 9 pieces
Author: Ann Drake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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  • 1 cup uncooked oats (quick or old fashioned)
  • 1 cup boiling water
  • 1 cup brown sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup Flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter)
  • powdered sugar for dusting


  • Preheat oven to 350 degrees F.
  • Place the oatmeal in a medium bowl and add the boiling water.
  • Stir and let cool.
  • In a large mixing bowl, combine the brown sugar, butter, eggs, and vanilla. Mix until well combined and fluffy.
  • Add flour, baking powder, baking soda, cinnamon, and salt.
  • Mix well, making sure to scrape the bottom and sides of bowl.
  • Add oat mixture and mix until combined.
  • Pour into 8 x 8 inch prepared pan.
  • Bake 25 - 30 minutes until knife inserted in the middle comes out clean. Do not overbake.
  • Cool. Sprinkle with powdered sugar.


I use Baker's Joy to prepare my pans.
Like this recipe?Follow me at @onsuttonplace

oatmeal cake recipe in pyrix pan

This oatmeal cake recipe was on an old card in my recipe box, in my mother’s handwriting. It calls for a brown sugar frosting that is cooked on the stove, which I opted to leave off. The powdered sugar dusting makes the cake look pretty, and adds just the right finishing touch. There’s something about this recipe that reminds me of when I was a young girl…it’s homey and hearty, simple to make, and delicious.

You might also like: Peanut Butter Oatmeal Bars

oatmeal cake recipe on plates

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Recipe Rating


  1. Carla Powell says:

    5 stars
    This cake tastes like one my mother used it made. It will be delicious for breakfast.

  2. Oh, this sounds good! And I have a surplus of oatmeal at my house right now! As my SO has to be gluten free, I am gonna use GF flour; he has liked several oatmeal recipes that I’ve tried. Loved to hear people’s add-ins, too. I’d love chopped apriots and pecans….or cranberries….or blueberries!

  3. 5 stars
    I was delightfully surprised how good this plain and simple cake is, even without the add-ins!

  4. This cake looks amazing! I plan on making it in a few weeks when my kids come home to visit!
    Thanks Ann!
    Have an awesome day!

  5. Thank you for this recipe – I’m interested to know about the brown sugar topping that you mentioned – can you please share it? Thanks!

  6. Kathi Johnson says:

    Could you share the topping recipe! I used to buy a piece of oatmeal cake with a brown sugar coconut topping at the Metrolina Flea Market in Charlotte years ago. This brings back j the best memories sever.

  7. Ann, can you also share the topping recipe? Thank you so much.

  8. Nicole T. says:

    I made this cake today to give as a gift for my girlfriends 60th birthday. At this time of quarantining, it was a great idea to bake her something! As you said, I had everything I needed to make it! Thank you!

  9. Thank you for sharing this recipe, I made it for my husband’s birthday yesterday and it was a hit since he loves oatmeal cookies.
    I added chocolate chips and drizzled it with a little icing.
    Thank you 😊

  10. Diane Smith says:

    OOH! Instead of raisins, I’m going to throw in some chopped dates!

  11. THanks for sharing the oatmeal cake recipe. I was looking for my old copy. So this came at a good time. I’m making today. I’ll put chopped pecans in

    As always thank you for always sharing
    Stay safe

  12. I’ve been making this one for a while but I use 1/2 cup canola oil instead of the butter and whole wheat flour. Less guilt! I do use brown sugar and melted butter and unsweetened coconut with sliced hazelnuts in the topping though, and broil it on the hot cake for 4 minutes. Its the favourite cake here.

  13. This is a lovely recipe! I added a half cup of mini chocolate chips. Perfect for a lazy weekend breakfast or after school snack! Thank you for sharing.

  14. I’m going to try this in the morning and top it with fresh from the orchard peaches. So glad Kelly has fully recovered! Such a sweet pic of two pretty girls :)

  15. Karen On Bainbridge Island says:

    That cakes sounds good. I love to make simple cakes. And I love a cake that can get by with just a bit of powdered sugar dusted over top. I’m not much of a frosting/icing kind of girl.

    I will surely give this recipe a try out. I’m sure it’s grand with a cup of tea.

  16. Ann this truly looks and sounds so delicious! and yeah, somewhat healthy lol!

  17. Sounds yummy! Thanks for the recipe.


  18. I’m a big fan of simple and basic – so this is right up my alley! Pinning!

    1. Ann, just had to tell you that I made this today, and it was fabulous! I could have eaten half the cake in one sitting. I’m going to write a post about it (maybe even tomorrow), sending everyone your way for the recipe. Thanks!

      1. Thank you so much Amy! The last time I made it I shared it with my parents or I would have eaten most of it myself too!