If you are craving something utterly comforting yet effortlessly simple, this Lazy Day Oatmeal Cake Recipe is your new best friend in the kitchen. Imagine a moist, tender cake packed with hearty old-fashioned oats, warmed by cinnamon and nutmeg, and crowned with a luscious coconut and pecan topping that transforms a humble dessert into a crave-worthy treat. This cake isn’t just about flavor—it’s about making life easier without sacrificing that homemade goodness we all adore. Trust me, once you try this Lazy Day Oatmeal Cake Recipe, it will become your go-to for those relaxed afternoons or when you want to impress without the fuss.
Ingredients You’ll Need
Getting started with this Lazy Day Oatmeal Cake Recipe is a breeze thanks to its simple, pantry-friendly ingredients that work together harmoniously. Each element brings something special, whether it’s the oats providing texture, the spices warming the palate, or the topping delivering a perfect sweet crunch that finishes it all off.
- 1 cup old-fashioned oats: Soaked in boiling water to create a tender, hearty base that’s soft yet textured.
- 1 1/4 cups boiling water: Used to soften the oats perfectly without any extra effort.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake, making every bite delightful.
- 1 cup granulated sugar: Balances the oats and spices with a clean sweetness.
- 1 cup packed brown sugar: Deepens the flavor with caramel notes and keeps the cake moist.
- 2 large eggs: Bind all the ingredients beautifully and help the cake rise.
- 1 1/3 cups all-purpose flour: The foundation that gives structure and lightness to the cake.
- 1 teaspoon baking soda: Provides the perfect lift for a tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors without being salty.
- 1 teaspoon cinnamon: Adds a warm, cozy spice that complements the oats perfectly.
- 1/2 teaspoon nutmeg: Brings a subtle, nutty aroma that elevates the cake’s flavor profile.
- For the topping: 1/2 cup unsalted butter, 2/3 cup brown sugar, 1/4 cup milk, 1 cup sweetened shredded coconut, 1/2 cup chopped pecans (optional), 1/2 teaspoon vanilla extract – these create that iconic gooey, crunchy topping that makes this cake unforgettable.
How to Make Lazy Day Oatmeal Cake Recipe
Step 1: Soften the oats
Pour the boiling water over the old-fashioned oats and allow them to soak for 20 minutes. This step is key because it transforms the oats from hard and chewy into a soft, creamy component that gives the cake its signature moist texture.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This aeration step ensures your cake will be delightfully tender and sweetly rich.
Step 3: Add eggs and oats
Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then fold in the soaked oats carefully — this is where the cake’s promises start to come together in texture and taste.
Step 4: Combine dry ingredients and mix
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing and to maintain a tender crumb.
Step 5: Bake the cake
Pour the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the cake surface is set and slightly golden.
Step 6: Make and apply the topping
While the cake bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and milk until combined, then mix in coconut, pecans if you’re using them, and vanilla extract. Once out of the oven, spread this warm topping generously over the cake.
Step 7: Broil to finish
Set your oven’s broiler on and broil the cake for 1 to 2 minutes. Keep a close eye as the topping bubbles and turns a glorious golden brown—this final touch creates a wonderfully sticky and crunchy contrast to the soft cake beneath.
How to Serve Lazy Day Oatmeal Cake Recipe
Garnishes
This cake shines beautifully on its own, but if you want to dress it up, a dollop of whipped cream or a scoop of vanilla ice cream on the side pairs wonderfully. Fresh berries can add a bright and juicy contrast that cuts through the sweetness delightfully.
Side Dishes
Serve slices of this Lazy Day Oatmeal Cake Recipe with a steaming cup of coffee or tea for a cozy afternoon break. It’s also fantastic alongside a fresh fruit salad or a light glass of milk for a nostalgic touch that’s bound to warm your heart.
Creative Ways to Present
For a fun twist, try cutting the cake into bite-sized squares and serve on a platter for a party or gathering. Drizzle with a little caramel sauce or sprinkle extra toasted coconut on top for added flair and texture that guests will adore.
Make Ahead and Storage
Storing Leftovers
This cake actually tastes better the next day as the flavors develop and the texture mellows beautifully. Store leftovers covered at room temperature for up to three days to keep it moist and fresh.
Freezing
Got more cake than you can eat right away? Wrap slices tightly in plastic wrap and place in an airtight container or freezer bag. It freezes very well for up to two months and defrosts nicely overnight in the fridge.
Reheating
To revive the cake’s warmth and softness, microwave individual slices for about 15-20 seconds or warm in a low oven before serving. This helps bring back that freshly baked feel and makes the topping wonderfully gooey again.
FAQs
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used in a pinch, old-fashioned oats produce the best texture with a nice chew that stands up to soaking without getting mushy. The Lazy Day Oatmeal Cake Recipe shines brightest with old-fashioned oats.
Is there a way to make this cake nut-free?
Absolutely! Simply omit the chopped pecans from the topping for a nut-free version that’s perfect for those with allergies or preferences, while still maintaining the delicious coconut crunch.
Can I substitute butter with a dairy-free alternative?
Yes, you can swap unsalted butter with a plant-based margarine or coconut oil to make this cake dairy-free. Keep in mind that the flavor and texture may vary slightly but it will still be delicious.
How long does the topping stay soft and gooey?
The topping is at its peak gooeyness right after broiling and cooling slightly. It will firm up as the cake rests but remains wonderfully moist and flavorful for days when stored properly.
Can I double this recipe for a larger batch?
Definitely! Just double all ingredients and bake in a larger pan, adjusting the baking time accordingly. Keep an eye on it and test with a toothpick; larger cakes may need more time to cook through.
Final Thoughts
There is something truly special about a recipe that feels like a warm hug from the inside out, and this Lazy Day Oatmeal Cake Recipe definitely fits that bill. It’s easy enough for any baker to whip up on a casual afternoon but rich and flavorful enough to impress. So go ahead, give it a try—your kitchen and taste buds will thank you!
Print
Lazy Day Oatmeal Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lazy Day Oatmeal Cake is a moist, flavorful dessert featuring soaked old-fashioned oats blended into a spiced batter and topped with a rich coconut and pecan topping. Its simplicity and comforting textures make it perfect for an easy treat that improves in flavor the next day.
Ingredients
Cake
- 1 cup old-fashioned oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oats: Pour boiling water over the old-fashioned oats in a bowl and let them soak for 20 minutes to soften, allowing the oats to absorb the water and become tender.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which incorporates air and creates a smooth texture.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, for a smooth batter.
- Combine oats with wet mixture: Stir the soaked oats into the creamed mixture until evenly distributed.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet oat mixture, mixing gently until just combined to avoid overmixing which could toughen the cake.
- Bake the cake: Pour the batter into a greased 9×13-inch baking pan and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and milk, then add shredded coconut, chopped pecans if using, and vanilla extract. Remove from heat once combined.
- Top and broil: When the cake finishes baking, remove it from the oven and immediately spread the warm topping evenly over the surface. Turn on the oven broiler and broil the cake for 1 to 2 minutes, watching closely, until the topping is bubbly and golden brown.
- Cool and serve: Allow the cake to cool slightly before slicing and serving to let the topping set a bit and the flavors meld.
Notes
- This cake is very moist and will taste even better the next day as the flavors develop.
- Store covered at room temperature for up to 3 days or refrigerate to extend shelf life.
- For a nut-free version, omit the pecans from the topping.
