Oatmeal Cake with Cream Cheese Frosting and Pecans
I baked this cake for my father-in-law’s birthday and it was a hit! Everyone loved it! It was so incredibly moist. It tasted similar to carrot cake except without the carrots. And topped with cream cheese frosting, this cake was just delicious. (Well, you know how I feel about cream cheese frosting!)
Based on the feedback I received, I have a feeling I will be making this cake quite often!
Oatmeal Cake with Cream Cheese Frosting and Pecans:
- 1 tablespoon all-purpose flour
- 1 1/3 cups boiling water
- 1 cup quick-cooking oats
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1/3 cup vegetable shortening
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
- Cream Cheese Frosting
- pecans for garnish
Preheat oven to 350 F.
Coat bottoms and sides of 2 (9-inch) round cake pans with shortening and dust well with flour.
Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.
Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.
Place 1 cake layer on a plate; spread layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Decorate with pecan halves. Store the cake loosely covered in refrigerator.
- Two 8-ounce package of cream cheese, at room temperature
- 12 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth. Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time. Continue to beat until all lumps are gone. Add the vanilla and mix until fully combined.
Oatmeal Cake recipe adapted from Cooking Light. Frosting recipe adapted from Crazy About Cupcakes by Krystina Castella.