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Super Moist Oatmeal Cake: A Slice of Nostalgia

The scent of cinnamon and warm sugar still transports me back to my grandmothers’ kitchens. Both of them, unbeknownst to each other, held the secret to this incredibly moist oatmeal cake. It was a staple at family gatherings, a comforting presence amidst the laughter and stories. Now, whenever I bake this cake, I feel connected to them and those cherished memories, eager to share this piece of my history with everyone I know.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 42 minutes
Total Time: 1 hour 7 minutes
Servings: 15
Yield: One 9×13 inch cake
Dietary Type: Not specified

Ingredients

Cake:

1 1/4 cups boiling water
1 cup quick-cooking oats
1 cup white sugar
1 cup brown sugar
8 tablespoons shortening
2 eggs
1 1/3 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla

Icing:

12 tablespoons butter, melted
1/2 cup evaporated milk
2 egg yolks
2 cups brown sugar
2 cups grated coconut
1 cup pecans, chopped

Equipment Needed

9×13 inch casserole dish
Mixing bowls
Electric mixer
Measuring cups and spoons
Oven

Instructions

Begin by pouring the boiling water over the quick-cooking oats in a mixing bowl. Let this mixture stand for 20 minutes to allow the oats to soften and absorb the water. This step is crucial for the cake’s signature moist texture.
While the oats are soaking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your oven rack is positioned in the center for even baking. Grease a 9×13 inch casserole dish thoroughly to prevent the cake from sticking. You can use shortening, butter, or cooking spray.
In a separate, large mixing bowl, cream together the white sugar, brown sugar, and shortening using an electric mixer. Beat until the mixture is light and fluffy. This step incorporates air, which contributes to the cake’s tender crumb.
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Ensure the eggs are fully incorporated before adding the next.
Pour the oatmeal mixture into the creamed sugar mixture and beat until just combined. Be careful not to overmix at this stage.
In a separate bowl, whisk together the plain flour, cinnamon, and baking soda. This ensures even distribution of the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla. Again, avoid overmixing; a few streaks of flour are okay.
Pour the batter into the prepared 9×13 inch casserole dish, spreading it evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the cake, as baking times can vary depending on your oven.
While the cake is baking, prepare the icing. In a saucepan, mix together the melted butter, evaporated milk, egg yolks, and brown sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
Remove the cake from the oven after the initial baking time (30-35 minutes). Immediately spread the icing evenly over the hot cake.
Sprinkle the grated coconut and chopped pecans over the icing.
Place the cake back in the oven for an additional 7-10 minutes, or until the icing is bubbly and golden brown.
Remove the cake from the oven and let it cool completely before serving. The cake will continue to set as it cools.

Expert Tips & Tricks

For an even richer flavor, use melted butter instead of shortening in the cake batter.
If you don’t have evaporated milk, you can substitute it with whole milk, but the icing might be slightly thinner.
Toast the coconut and pecans before adding them to the icing for a more intense flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
If the icing starts to brown too quickly in the oven, loosely tent the cake with foil.
To make the cake ahead of time, bake the cake as directed, let it cool completely, and then wrap it tightly in plastic wrap. Store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Add the icing just before serving.

Serving & Storage Suggestions

Serve this super moist oatmeal cake at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream. Store leftover cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat frozen cake, thaw it overnight in the refrigerator and then warm it in a low oven (200°F or 95°C) for about 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	574.3 kcal	N/A
Calories from Fat	277 g	48%
Total Fat	30.9 g	47%
Saturated Fat	15.3 g	76%
Cholesterol	80.2 mg	26%
Sodium	190.8 mg	7%
Total Carbohydrate	73.1 g	24%
Dietary Fiber	3.5 g	13%
Sugars	57 g	227%
Protein	5.3 g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular plain flour.
Nut-Free: Omit the pecans from the icing.
Dairy-Free: Substitute the melted butter in the icing with a dairy-free butter alternative, and use a dairy-free evaporated milk substitute (such as coconut evaporated milk). Check the ingredients on your shortening as some brands may contain dairy.
Spice it Up: Add a pinch of ground nutmeg or cloves to the cake batter for a warmer, spicier flavor.
Fruity Twist: Add 1/2 cup of raisins or chopped dried cranberries to the cake batter.

FAQs (Frequently Asked Questions)

Q: Can I use regular rolled oats instead of quick-cooking oats?
A: Quick-cooking oats are recommended for their finer texture and ability to absorb moisture more readily. If using regular rolled oats, you may need to soak them for a longer period.

Q: Why is it important to let the oats soak in boiling water?
A: Soaking the oats softens them and allows them to absorb moisture, which contributes to the cake’s moist and tender texture.

Q: Can I make this cake without the icing?
A: Yes, you can. The cake is delicious on its own, but the icing adds a rich and decadent touch.

Q: How do I know when the cake is done baking?
A: Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Q: Can I freeze the entire cake after it’s baked and iced?
A: Yes, you can freeze the entire cake. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.

Final Thoughts

This Super Moist Oatmeal Cake is more than just a dessert; it’s a slice of comforting nostalgia. I encourage you to bake this recipe and experience the warmth and joy it brings. Feel free to experiment with variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear about your baking adventures! Pair it with a cup of hot coffee or tea for the perfect afternoon treat, and let its comforting flavors transport you to cherished memories. Happy baking!

Super Moist Oatmeal Cake Recipe