Oatmeal Birthday Cake


When I made this oatmeal cake for my father-in-law’s birthday back in April, I knew it was well-received but I had no idea that it would become the most requested birthday cake!  MONTHS ago, my brother-in-law requested this cake for his 30th birthday dinner held this weekend.  While we were eating it every single person was ooo-ing and ahhh-ing about how much they loved it.  More than one person claimed they could drink the frosting—and I had to agree!  If you haven’t made this cake yet–I suggest you give it a try!   

Oatmeal Cake with Cream Cheese Frosting:

  • 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 (optional)

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, one 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 one cake layer on a plate.  Pipe one thick circle of frosting around perimeter of cake.  Fill with a layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake.

Cream Cheese Frosting:

  • 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.


9 Responses

  1. I want a peak inside!! Cream cheese frosting is the best, isn’t it? I bet I could drink that frosting too 😆

  2. Elina–I know! It is always so hard to get “inside” photos of cakes made for special occasions! They are always served at the end of a meal (often in someone else’s house) and so it is dark and I never get a good shot! Maybe next time I will bring a cake to someone’s house with one slice taken out of it! That way I could take the “inside” photo in good light! 🙂

  3. ooh, i’ve been meaning to try an oatmeal cake! and you can’t beat cream cheese frosting 🙂

  4. That looks so delicious! I’ll have to make it for the next special occasion . . . you’re good at decorating!

  5. Thanks, Sarah. I actually grabbed the wrong decorating tip in haste and so the writing is a little thicker than it should be!

  6. Oatmeal and cake in one?! I’m in.

  7. Mmm. Like a giant oatmeal cookie with frosting!

  8. […] request it for most occasions and I am always happy to oblige! I love making it!  I made it for my brother-in-law’s 30th birthday, I have made it in cupcake form multiple times and I even demonstrated the recipe for […]

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