Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake with cream cheese frosting. So simple and so so good!

This Old Fashioned Oatmeal Cake is so super simple! It’s soft, cinnamony and topped with creamy cream cheese frosting.

You know that whole thing about eating cake for breakfast? So now’s the time for that.

This super soft and simple cake is packed with oatmeal which I think makes it healthy…and might I mention it’s topped with cream cheese frosting  so you’ve got oatmeal and cream cheese. Yep, breakfast.

Also, can I just say how hard it is to make brown food look delicious? I took 12 trillion photos of this piece of cake to no avail. I tried red hand towels, I tried all white backgrounds, I tried cake in the pan, cake out of the pan… cake without frosting, cake with frosting. Anyhow, brown food’s not so photogenic.

But with that said, let’s see past it’s blah, boring appearance and get to the heart of the matter. This is a cake that your Gram probably made, which automatically makes it the best, and it’s both dense and soft and kinda like banana bread, but not banana-y. Still with me?

The cooked oatmeal that’s baked in gives it a great texture without really tasting like oatmeal. And I should mention you could TOTALLY use leftover oatmeal. Like if you’re that person who makes a big batch of oatmeal and eats it for breakfast throughout the week, you could use that here…even flavored oatmeal would work, I’m thinking brown sugar cinnamon…oh yeahhh!

So let’s get to it. You can whip this up in minutes and it’s perfect for a weeknight dessert, or a potluck meal. Love homey recipes like this one.

Old Fashioned Oatmeal Cake with cream cheese frosting. So simple and such a great way to use up extra oatmeal!

Just soak a cup of oats in some boiling water…


It will make a scant 2 cups of oatmeal if you’re using leftovers…


The cake batter is really easy and when you add the flour, just add the oatmeal too. The moisture from the oats is what keeps your cake moist!


Let the cake cool in the pan and then frost it with cream cheese frosting!


Like I said, this easy cake is perfect for anytime of day!

Old Fashioned Oatmeal Cake with cream cheese frosting!

ps ~ we eat this with our fingers around here! Snack cake all the way!


Old Fashioned Oatmeal Cake

  • Author: Cookies & Cups
  • Yield: serves 9 1x



  • 1 1/4 cups water
  • 1 cup rolled oats
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups all purpose flour


  • 4 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon milk or cream


  1. Preheat the oven to 350Β°F/175Β°C
  2. Spray a 9×9 pan with nonstick spray and set aside.
  3. In a small pot bring the water to a boil. Add in the oats, stir and remove the pot from the heat. Allow the oats to soak for 20 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. With the mixer still on medium speed add in the salt, baking soda and cinnamon and mix until incorporated.
  5. Turn the mixer to low and add in the oats and the flour, mixing until just combined.
  6. Spread the cake batter into the prepared pan and bake for 35-40 minutes or until the cake is set in the center and a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan.


  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together on medium speed until smooth, 2 minutes. Turn the mixer to low and add in the powdered sugar and milk. Mix for another minute until the frosting is creamy.
  2. Spread the frosting on top of the cooled cake.
  3. Serve immediately or store airtight for up to 3 days.


recipe adapted from food.com


37 Responses

  1. Carm

    This looks so good. I’m going to try to make these into muffins to make them more portable for the kids lunches. Maybe stuff the centre with some of that delicious cream cheese goodness? Yeah, that’s what I’m gonna do πŸ™‚ Thanks for the recipe!

  2. Tina

    Silly question… if I wanted to take this to a potluck – which I do – can I double the recipe and use a 9×13 pan? Not too good at these conversions. Or double and bake in a bundt pan? Hmmm… What do you advise?

  3. Sam

    Cant wait to try this later tonight, if you use the quick 1-Minute oats still use one cup and should we still soak for 20 minutes? thank you.

  4. I’ve always loved old fashioned oatmeal cake. No matter how many time my ex told me to try a newer recipe I said “No”. My love with him may end but with this cake is everlasting, you can tell.

  5. Robert

    The biggest problem with this blog is that it is virtually impossible to get any actual comments on the recipes. I’m curious, does anyone on this blog ever actually bake any of these cakes or recipes? I mean you all spend your valuable time oohing and ahhing at the pictures…but do any of you actually make the cake and try it? Here’s my suggestion, get off the computer or your couch, roll up your sleeves, stop the inane comments and actually bake a cake or two. These are some really great recipes, but you could spend a lifetime sifting through the silly chatter to find a comments from someone who actually baked it.

    1. Simran Kaur

      Of course some of us follow em πŸ™‚
      I’ve tried at least 3 from this blog till now.
      I’m actually gonna bake this one tomorrow! Hope it turns out great ^_^

  6. Sara

    I made this for work today and it was very good! Many compliments and there is none left! I did add an extra egg yolk since I like a really dense cake but fabulous recipe! πŸ™‚

  7. Kelly

    I would not make this again. The cake was a weird texture, mine did not turn out quite like the photo. I baked it for 35 minutes and took it out without the benefit of a toothpick test, but the whole cake was firm. The icing recipe is WAY too sweet. I should have payed more attention, but the recipe should have called for only one cup of powdered sugar, not two. I have a cream cheese frosting recipe that I always use and it is identical except for just one cup of sugar and a tsp of vanilla. If anyone makes it I would suggest you cut the frosting sugar in half!. I added nuts on top of my frosting just for more flavor. With the weird oatmeal texture of the cake and the overly sweet frosting I would not recommend this recipe to anyone.

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