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Oatmeal Cake with Caramel Icing

This oatmeal cake recipe tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. —Summer Marks, Louisville, Kentucky
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    20 servings


  • 1-1/4 cups boiling water
  • 1 cup quick-cooking oats
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • ICING:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup fat-free milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar


  • In a small bowl, pour boiling water over oats; let stand 10 minutes.
  • Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan.
  • Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack.
  • For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.
Nutrition Facts
1 piece: 218 calories, 5g fat (3g saturated fat), 31mg cholesterol, 203mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 2g protein.
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Average Rating:
  • divachefrn
    Dec 9, 2014

    Loved it, simple to execute and took into the colleagues at work and it was devoured! Wouldn't change anything. A good crowd pleaser size dessert for sure! Debbie North Van Bc Canada

  • ConnieK
    Apr 5, 2014

    Very good. Certainly different. So moist and the icing added great flavor. Thanks for sharing.

  • TLPA
    Feb 23, 2014

    This is really good. I was skeptical of a cake recipe having so little fat, but it was moist and delicious! I added a little extra cinnamon, nutmeg, and vanilla. It's the flavor of oatmeal cookies in a cake. I didn't think it needed quite that much icing, so the next time I made 1 1/2 cakes with 1 recipe of icing. It's also good without the icing; I think it would be good plain for breakfast or maybe as muffins.

  • susanfishback
    Sep 27, 2013

    Delicious - I used old fashioned oats and the texture was fine. It's a new favorite to be made often!

  • cherylthebaker
    Sep 13, 2013

    sounds wonderfu. , Since I only use old fashion oats, would this change the texture?

  • ruthannesnyder
    Sep 13, 2013

    very good and moist

  • juelis
    Sep 13, 2013

    We loved this cake! I put in a heaping tbsp. of cinnamon because my family loves cinnamon. Next time I think I'll add raisins to this recipe.

  • manishs1
    Sep 13, 2013

    This is very easy to prepare!

  • Danash
    Sep 12, 2013

    I loved this recipe- easy to make and delicious.

  • ihrigk
    Sep 12, 2013

    No comment left