Oatmeal Cake With Frosting
A hearty oatmeal cake featuring warm cinnamon and nutmeg flavors, topped with sweet frosting. Perfect for cozy gatherings and those who love classic, comforting desserts.
Ingredients
Instructions
- Put oats in a mixing bowl and pour boiling water over oats. Set aside for 20 minutes.
- Cream vegetable shortening, sugar, and brown sugar until well blended.
- Beat in eggs one at a time until mixture is smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into a greased baking pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before frosting.
Tips & Substitutions
To enhance the flavor of the oatmeal cake, consider adding 1/2 cup of chopped nuts or raisins to the batter. If you don't have vegetable shortening, you can substitute with an equal amount of unsalted butter or coconut oil for a richer taste. Make sure to let the cake cool completely before frosting it to prevent the frosting from melting.
Serving Suggestions
This oatmeal cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a comforting afternoon treat. For a themed dessert night, consider serving it alongside Mint Swirl Brownies for a sweet variety.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake With Frosting contains roughly 1366 calories, with 19g protein, 229g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (77% of the Daily Value), iron (49% of the Daily Value), and protein (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1629mg per serving (71% 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 use quick oats instead of old-fashioned oats?
While you can use quick oats in a pinch, they won't provide the same texture and chewiness that old-fashioned oats do. For the best results, stick to old-fashioned oats for this oatmeal cake.
What type of frosting goes best with this cake?
A cream cheese frosting or a simple buttercream pairs wonderfully with this oatmeal cake. The tanginess of cream cheese complements the spices nicely, while buttercream adds a sweet richness. Feel free to experiment with flavors like vanilla or maple in your frosting for a unique twist.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just be sure to cool it completely before wrapping it tightly in plastic wrap. Frost it right before serving for the best texture and flavor. This makes it convenient for parties or gatherings.
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).