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caramel being poured on the first layer baked of the oatmeal cake
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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 hr
Total Time1 hr
Course: Cakes
Cuisine: American
Servings: 12 -16 servings
Calories: 523kcal
Author: Barbara Schieving



  • 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
  • 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
  • cup whipping cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups powdered sugar


  • 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.


*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.


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