Remember last year when I made this cake for the first time for my father-in-law’s birthday? It was a huge hit and has been the most requested cake ever since. My husband’s family especially LOVES this cake! They 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 How2Heroes!
My father-in-law’s birthday is this week and for the celebration the family requested that I make this cake again this year and I was very happy to! This time I decided to jazz it up by adding some crushed candied pecans to the sides of the cake. As usual, it received the typical moans, “ooos,” and “ahhhs” but there was one new quote by a family member who shall remain nameless:
“I could SWIM in it!”
Yes, my friends, the frosting is THAT good!
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.