Oatmeal Cake with Penuche Frosting Recipe

Name: Oatmeal Cake with Penuche Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups unbleached flour; 1 cup oats, ground fine in a blender; 1 tablespoon baking powder; 1 teaspoon ground cardamom; 1/2 teaspoon salt; 1 cup milk; 6 tablespoons unsalted butter; 1/2 cup firmly packed light brown sugar; 1 1/2 tablespoons milk; 1 cup confectioners sugar; 1/2 teaspoon vanilla extract; 1/3 cup very finely ground pecans or walnuts

Servings: persons

8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups unbleached flour
1 cup oats, ground fine in a blender
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1 1/2 tablespoons milk
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1/3 cup very finely ground pecans or walnuts

1
Preheat the oven to 350 degrees.
2
Butter and flour a 9inch springform pan.
3
In a large mixing bowl cream the butter with an electric mixer until soft.
4
Add the sugar and beat until well blended.
5
Add the eggs and vanilla and beat until light and very fluffy.
6
Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl.
7
Beat these ingredients into the butter mixture, alternating with the milk, until well blended.
8
Scrape into the prepared pan and smooth the top.
9
Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean.
10
Do not overcook.
11
Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up.
12
Let the cake cool completely, about 2 hours.
13
When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat.
14
Add the brown sugar and stir until melted and blended with the butter.
15
Slowly pour in the milk, mix well, and bring the mixture to a boil.
16
Scrape it into a medium bowl and cool 10 minutes.
17
Add the confectioners sugar and vanilla and beat with an electric mixer until smooth.
18
Spread all over the cooled cake.
19
Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare.
20
Wait at least 15 minutes before serving to allow the frosting to set

1279

kcal

Calories

Fat

184

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: 8 tablespoons (1 stick) unsalted butter, softened, 1 cup sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract, and more.

Yes, Oatmeal Cake with Penuche Frosting 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!

Oatmeal Cake with Penuche Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions