Oatmeal Cake with Caramelized Frosting

I do not cook to become the most innovative person around. I have no official training or professional means, but what I do have are recipes and food that connect me to family and bring warm memories. I grew up side-by-side with my mom: in the kitchen, garden and yes, of course, at flea markets. Not only was my mom there but both grandmas were also usually close by helping shell peas, cut beans or shucking corn. I realize this sounds way too idyllic (hey – I don’t live too far from the American Gothic house), but this was my life. While doing these chores, I would always ask about food: what my grandmas made as they were raising their families, what they grew in their gardens and what they remember their mothers making before them. This was my training.

When you’re working outside all day long or canning in the kitchen, you need quick and delicious recipes that your family will love. For my grandmas, this cake was the answer: ingredients sure to be in the pantry and a quickly caramelized frosting.

Enjoy this on its own or with a scoop of ice cream. Honestly, this would be delicious for breakfast too!

Watch how to make this oatmeal cake:

Oatmeal Cake + Caramelized Frosting | Wyse Guide
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Oatmeal Cake with Caramelized Frosting

Course: Dessert
Cuisine: American
Keyword: cake, oatmeal
Difficulty: Intermediate
Method: Baking
Author: Kaleb


For the cake

  • 1 cup old fashioned oats
  • 1 ¼ cups boiling water
  • ½ cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups flour

For the frosting

  • ½ cup butter
  • ½ cup light brown sugar
  • ¼ cup heavy cream
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract
  • ½ tsp salt


For the cake

  • Preheat oven to 350°F.
  • Pour boiling water over oats in a small bowl and let it steep two minutes.
  • While the oatmeal is steeping, cream the butter and sugars until light and fluffy, 3 minutes.
  • Add eggs and vanilla. Mix to incorporate and scrape the sides of the bowl to ensure even mixing.
  • Pour in slightly cooled oats and water and mix one minute.
  • Add cinnamon, baking soda, salt, and flour. Mix until there are no dry streaks.
  • Grease a 9×13 baking dish with nonstick spray and pour batter into dish.
  • Bake until set and a light golden color. A skewer inserted into the middle of the cake should come out mostly clean, 35-40 minutes. While baking, prepare the frosting.

For the frosting

  • Melt the butter. Add brown sugar, cream, coconut, nuts, vanilla, and salt. Stir together to combine and set aside until the cake is ready.
  • When the cake is removed from the oven, turn the broiler to high.
  • Evenly spread the prepared frosting over the hot cake. Place under broiler. Do not walk away as this is a very quick process. Allow the frosting to caramelize and turn golden brown, 1-3 minutes.
  • Remove from oven and cool for 15 minutes.


Serving: 1 serving
Oatmeal Cake + Caramelized Frosting | Wyse Guide
Oatmeal Cake + Caramelized Frosting | Wyse Guide
Oatmeal Cake + Caramelized Frosting | Wyse Guide
Oatmeal Cake + Caramelized Frosting | Wyse Guide
Oatmeal Cake + Caramelized Frosting | Wyse Guide

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