Aunt Laura's Oatmeal Cake Recipe

Name: Aunt Laura's Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb butter; 1 cup oats (regular plain oats); 1 ¼ cups boiling water; 1 cup white sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon cinnamon; 1 ⅓ cups flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla; ½ cup light brown sugar; 6 tablespoons butter; 1 cup chopped walnuts; ½ cup shredded coconut; 1 teaspoon vanilla

Servings: persons

14 lb butter
1 cup oats (regular plain oats)
1 ¼ cups boiling water
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon cinnamon
1 ⅓ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
½ cup light brown sugar
6 tablespoons butter
1 cup chopped walnuts
½ cup shredded coconut
1 teaspoon vanilla

1
In a small bowl add 1/4 pound of butter softened, and 1 cup of regular oats (not the quick cooking kind), add 1 1/4 cups of boiling water and mix together and let stand 20 minutes.
2
Preheat oven to 350 degrees.
3
While the oats are cooking take a large mixing bowl add 1 cup white sugar, 1 cup light brown sugar, 1 teaspoon cinnamon, 1 1/3 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla, and 2 eggs (mixing after you add each).
4
Beat well.
5
When the oats are done cooking, add them to the bowl with the other ingrediants, beat them together well with a mixer.
6
Grease a 13X9 pan and pour mixture into pan.
7
Bake at 350 degrees for about 55 minutes, you should be able to insert a toothpick into the center and it come out clean.
8
When the cake is almost done cooking, place a pot on the stove.
9
Add 6 tablespoons of butter and heat on medium heat, once melted add 1/2 cup light brown sugar, 1 cup of chopped walnuts, 1/2 cup shredded coconut, and 1 teaspoon vanilla.
10
Stir constantly as it burns.
11
When the cake is done cooking and is still hot pour coconut/walnut mixture over the top.
12
Spread over cake evenly.
13
Place cake in the oven and put it on broil.
14
Broil the top of the cake until the coconut/walnut mixture is bubbly and lightly browned.
15
Watch because it burns easily.

13210

kcal

Calories

1404

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 14 lb butter, 1 cup oats (regular plain oats), 1 ¼ cups boiling water, 1 cup white sugar, and more.

Yes, Aunt Laura's Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Laura's Oatmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions