Oatmeal Cake with Caramel Icing

This Oatmeal Cake with Caramel Icing is an old-fashioned, super easy cake for brunch or dessert with soft raisins and crunchy pecans in every bite. 

❤️ Why You’ll Love This Recipe:  This is an easy make-ahead recipe with a very simple frosting and hearty, warming flavor that everyone loves. 

Update: I love making this oatmeal cake with nuts and raisins for family and friends. So I’ve updated the recipe with new tips and photos to help you make it too. 

How to Make Oatmeal Cake

Before you start making this cake, make sure all your ingredients are room temperature. This will help your batter blend smoothly and uniformly. 

Reminder: The oats need to be soaked ahead of time!

In addition, you’ll also want to toast the pecans ahead of time. They should be fully cool before you add them to the batter. 

I like to use a slotted spoon to add the oatmeal to the cake batter. This allows any liquid that did not get absorbed by the oats to remain in the bowl. Too much extra liquid will water down your batter.

Once you have poured your batter into the prepared pan, check for any raisin clumps. Raisins tend to stick together. Just break up any clumps and scatter the raisins around as needed.

Caramel Icing Tips 

The beauty of this icing is how easy it is to make. One word of caution though: anytime you are heating sugar, always keep stirring the entire time. Sugar likes to stick to the bottom of the pot and burn. 

Once you add the powdered sugar to the hot brown sugar mixture, whisk well to remove any powdered sugar clumps. 

Decorating Oatmeal Cake

Once your cake is fully cooled and your frosting is ready to go, you can ice and decorate the cake. 

Remember that the icing is hot when you pour it over the cake, so be careful. If necessary, move icing into the corners or around the surface with a spatula to make sure the whole cake is covered. 

Note that the icing will start to set quickly, so move at a good pace if you need to use a spatula to spread the icing.

Once the icing is poured over the cake, sprinkle it with the remaining pecans. The icing will still be soft and warm and the pecans will stick to the icing.

Serving Suggestions

Before slicing and serving your oatmeal cake, let the decorated cake cool in the refrigerator. This will allow the icing to set completely. Once set, you should be able to swipe your finger across it gently and it will be sealed and smooth.

Storing Leftover Cake 

Any leftover oatmeal cake can be stored covered in plastic wrap in the refrigerator for up to three days. 

More Easy Cake Recipes

Here are more of our favorite cake recipes for celebrations:

• Corner Bakery Cinnamon Creme Coffee Cake is a copycat version of our favorite bakery-style coffee cake. 
• Hershey’s Perfectly Chocolate Cake is a classic birthday cake for chocolate lovers.
• Layered Strawberry Cheesecake from Pressure Cooking Today is a pretty pink cheesecake made in an Instant Pot. 

Print Recipe Pin Recipe Rate this Recipe

4.60 from 5 votes

Oatmeal Cake with Caramel Icing

This oatmeal cake with caramel icing is a pretty, dense and easy cake perfect for brunch or dessert. 

Cook Time1 hour hr

Total Time1 hour hr

Course: Cakes

Cuisine: American

Keyword: baking, Breakfast, Dessert

Servings: 12 -16 servings

Calories: 523kcal

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Equipment

• Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
• 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
• Nordic Ware Formed Bundt Pan, 6-Cup, Navy

Ingredients

Cake

• 1 cup chopped pecans toasted*
• 1 ⅓ cups boiling water
• 1 cup quick-cooking oats
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• ½ teaspoon salt
• ⅓ teaspoon ground nutmeg
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup 1 stick butter, softened
• 2 teaspoons vanilla extract
• 3 large eggs
• ½ cup sour cream I used low fat
• ¾ cup raisins

Caramel Icing

• ¼ cup 4 tablespoons butter
• ½ cup brown sugar
• ⅔ cup whipping cream
• 2 teaspoons vanilla extract
• 1 ½ cups powdered sugar

Instructions

• Preheat oven to 350°.
• Toast pecans. Combine boiling water and oats in a medium bowl. Set aside to cool, about 20 minutes.
• Grease and flour a 9 x 13 cake pan. (Or use non-stick spray with flour.) (You can also bake the cake in half size or full-size bundt pans.)
• In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
• In a large mixing bowl, beat granulated sugar, brown sugar, butter, and vanilla at medium speed for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, and beat until blended. Add sour cream and mix on low until blended. Add flour mixture and mix until well combined. Stir in raisins and ¾ cup chopped pecans. (¼ cup is reserved for decorating the top of the cake.)
• Pour the mixture into the prepared pan(s). Bake about 40 minutes (half size Bundt for 35 minutes; full-size Bundt for 50-60 minutes) until a toothpick comes out clean.
• Let cool completely before making the icing.
• Caramel Icing
• In a small saucepan, combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring occasionally. Cook 3 minutes; stirring constantly. Remove from heat and gradually whisk in powder sugar and vanilla. Whisk until smooth adding more cream or powdered sugar as needed to make a thin icing. (Icing will thicken as it cools.)
• Drizzle the hot icing on top of the cake. Sprinkle with remaining ¼ cup chopped pecans. Store the cake loosely covered in refrigerator.

Notes

*To toast pecans: In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.

High altitude adjustment: Increase oven to 375º. Reduce granulated and brown sugar to ⅔ cup. Bake for 30 minutes.

Nutrition

Serving: 1g | Calories: 523kcal | Carbohydrates: 86g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 271mg | Fiber: 3g | Sugar: 62g

This Oatmeal Cake with Caramel Icing is an old-fashioned, super easy cake for brunch or dessert with soft raisins and crunchy pecans in every bite. 

❤️ Why You’ll Love This Recipe:  This is an easy make-ahead recipe with a very simple frosting and hearty, warming flavor that everyone loves. Sort of like a cross between an oatmeal cookie with the texture of a carrot cake. 

Update: I love making this oatmeal cake with nuts and raisins for family and friends. So I’ve updated the recipe with new tips and photos to help you make it too. 

How to Make Oatmeal Cake

Before you start making this cake, make sure all your ingredients are room temperature. This will help your batter blend smoothly and uniformly. 

Reminder: The oats need to be soaked ahead of time!

In addition, you’ll also want to toast the pecans ahead of time. They should be fully cool before you add them to the batter. 

I like to use a slotted spoon to add the oatmeal to the cake batter. This allows any liquid that did not get absorbed by the oats to remain in the bowl. Too much extra liquid will water down your batter.

Once you have poured your batter into the prepared pan, check for any raisin clumps. Raisins tend to stick together. Just break up any clumps and scatter the raisins around as needed.

Caramel Icing Tips 

The beauty of this icing is how easy it is to make. One word of caution though: anytime you are heating sugar, always keep stirring the entire time. Sugar likes to stick to the bottom of the pot and burn. 

Once you add the powdered sugar to the hot brown sugar mixture, whisk well to remove any powdered sugar clumps. 

Decorating Oatmeal Cake

Once your cake is fully cooled and your frosting is ready to go, you can ice and decorate the cake. 

Remember that the icing is hot when you pour it over the cake, so be careful. If necessary, move icing into the corners or around the surface with a spatula to make sure the whole cake is covered. 

Note that the icing will start to set quickly, so move at a good pace if you need to use a spatula to spread the icing.

Once the icing is poured over the cake, sprinkle it with the remaining pecans. The icing will still be soft and warm and the pecans will stick to the icing.

Serving Suggestions

Before slicing and serving your oatmeal cake, let the decorated cake cool in the refrigerator. This will allow the icing to set completely. Once set, you should be able to swipe your finger across it gently and it will be sealed and smooth.

Storing Leftover Cake 

Any leftover oatmeal cake can be stored covered in plastic wrap in the refrigerator for up to three days. 

More Easy Cake Recipes

Here are more of our favorite cake recipes for celebrations:

• Corner Bakery Cinnamon Creme Coffee Cake is a copycat version of our favorite bakery-style coffee cake. 
• Hershey’s Perfectly Chocolate Cake is a classic birthday cake for chocolate lovers.
• Layered Strawberry Cheesecake from Pressure Cooking Today is a pretty pink cheesecake made in an Instant Pot. 

Print Recipe Pin Recipe Rate this Recipe

4.60 from 5 votes

Oatmeal Cake with Caramel Icing

This oatmeal cake with caramel icing is a pretty, dense and easy cake perfect for brunch or dessert. 

Cook Time1 hour hr

Total Time1 hour hr

Course: Cakes

Cuisine: American

Keyword: baking, Breakfast, Dessert

Servings: 12 -16 servings

Calories: 523kcal

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Equipment

• Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
• 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
• Nordic Ware Formed Bundt Pan, 6-Cup, Navy

Ingredients

Cake

• 1 cup chopped pecans toasted*
• 1 ⅓ cups boiling water
• 1 cup quick-cooking oats
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• ½ teaspoon salt
• ⅓ teaspoon ground nutmeg
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup 1 stick butter, softened
• 2 teaspoons vanilla extract
• 3 large eggs
• ½ cup sour cream I used low fat
• ¾ cup raisins

Caramel Icing

• ¼ cup 4 tablespoons butter
• ½ cup brown sugar
• ⅔ cup whipping cream
• 2 teaspoons vanilla extract
• 1 ½ cups powdered sugar

Instructions

• Preheat oven to 350°.
• Toast pecans. Combine boiling water and oats in a medium bowl. Set aside to cool, about 20 minutes.
• Grease and flour a 9 x 13 cake pan. (Or use non-stick spray with flour.) (You can also bake the cake in half size or full-size bundt pans.)
• In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
• In a large mixing bowl, beat granulated sugar, brown sugar, butter, and vanilla at medium speed for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, and beat until blended. Add sour cream and mix on low until blended. Add flour mixture and mix until well combined. Stir in raisins and ¾ cup chopped pecans. (¼ cup is reserved for decorating the top of the cake.)
• Pour the mixture into the prepared pan(s). Bake about 40 minutes (half size Bundt for 35 minutes; full-size Bundt for 50-60 minutes) until a toothpick comes out clean.
• Let cool completely before making the icing.
• Caramel Icing
• In a small saucepan, combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring occasionally. Cook 3 minutes; stirring constantly. Remove from heat and gradually whisk in powder sugar and vanilla. Whisk until smooth adding more cream or powdered sugar as needed to make a thin icing. (Icing will thicken as it cools.)
• Drizzle the hot icing on top of the cake. Sprinkle with remaining ¼ cup chopped pecans. Store the cake loosely covered in refrigerator.

Notes

*To toast pecans: In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.

High altitude adjustment: Increase oven to 375º. Reduce granulated and brown sugar to ⅔ cup. Bake for 30 minutes.

Nutrition

Serving: 1g | Calories: 523kcal | Carbohydrates: 86g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 271mg | Fiber: 3g | Sugar: 62g