Easy Oatmeal Cake
A moist, hearty oatmeal cake with warm cinnamon and brown sugar flavors, perfect for breakfast or dessert, appealing to those who love comforting, wholesome baked goods.
Ingredients
Instructions
- Save the egg yolks for icing.
- Mix dry ingredients in a small bowl.
- Add shortening, sugars, egg whites, and whole egg to the oatmeal mixture and mix well.
- Add the dry ingredients to the wet mixture and combine thoroughly.
- Stir in vanilla extract.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Top with Oatmeal Cake Icing once cooled.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you want to make this cake even more moist, add a mashed banana or applesauce. You can also substitute half of the brown sugar with maple syrup for a unique twist. To enhance the cinnamon flavor, try adding some nutmeg or cloves. Make sure to let the cake cool completely before applying icing for the best texture.
Serving Suggestions
Serve the oatmeal cake as a delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with the Oatmeal Cake Icing, enhancing its rich flavors. For a fun variation, consider serving it alongside a warm cup of coffee or tea. This cake is perfect for gatherings and can be enjoyed with friends and family, making it a great addition to any American recipes collection.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to three months. When ready to eat, thaw at room temperature and reheat in the microwave for a few seconds to enjoy the fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Oatmeal Cake contains roughly 435 calories, with 6g protein, 71g carbohydrates, and 16g fat. It is an excellent source of iron (34% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the oatmeal cake a day in advance. Just make sure to let it cool completely before covering it to prevent moisture buildup. Store it in an airtight container at room temperature. If you're icing it, wait until just before serving to add the icing for the best texture and flavor.
What can I use instead of quick oatmeal?
If you don't have quick oatmeal, you can use old-fashioned rolled oats. Just pulse them in a blender or food processor a few times to break them down slightly, making them closer in texture to quick oats. This will help maintain the cake's moisture and texture while still delivering that delicious oatmeal flavor.
How can I make this cake gluten-free?
To make a gluten-free version of this oatmeal cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oats are labeled gluten-free as well, as regular oats can be cross-contaminated. The baking time may vary slightly, so keep an eye on the cake as it bakes to achieve that perfect, moist texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).