Oatmeal Sheet Cake
A hearty oatmeal sheet cake with warm cinnamon and sweet oats, perfect for a comforting dessert or snack that appeals to both kids and adults alike.
Ingredients
Instructions
- Combine the boiling water, softened oleo, and uncooked quick oats in a covered bowl and set aside.
- In a separate bowl, mix together the brown sugar, sugar, baking powder, soda, vanilla, eggs, salt, flour, and cinnamon until well combined.
- Add the oat mixture to the dry ingredients and mix well.
- Pour the batter into a greased and floured sheet cake pan.
- Bake at 350°F (175°C) for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Leave unfrosted or top with a light buttercream frosting if desired.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. You can also use melted butter instead of oleo for a more traditional taste. If you prefer a chunkier texture, add nuts or dried fruits to the batter. This oatmeal sheet cake is also great for breakfast, similar to Grandma's Old-Fashioned Oatmeal.
Serving Suggestions
This oatmeal sheet cake is delicious on its own, but you can elevate it with a light buttercream frosting or serve it with a scoop of vanilla ice cream. Pair it with a warm cup of coffee or tea for a delightful dessert experience. It also makes a great snack alongside the Coffee Chocolate Almond Mousse.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warm, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Sheet Cake contains roughly 605 calories, with 5g protein, 145g carbohydrates, and 3g fat. It is a good source of calcium (19% of the Daily Value) and iron (13% 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 rolled oats instead of quick oats?
Yes, you can use rolled oats, but your cake may have a different texture. Quick oats absorb more moisture and help create a softer crumb, while rolled oats will give a heartier texture. If using rolled oats, consider pulsing them in a blender for a finer consistency.
How can I make this cake healthier?
To make this oatmeal sheet cake healthier, you can replace half of the flour with whole wheat flour and reduce the sugar by using a sugar substitute or natural sweeteners like honey or maple syrup. Adding in fresh fruits like mashed bananas or applesauce can also enhance moisture and sweetness.
Is this cake suitable for freezing?
Yes, this oatmeal sheet cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container before freezing. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).