Lazy Daisy Oatmeal Cake Recipe: Moist, Toasty, and Perfect Warm From the Oven
Our Oatmeal Cake Recipe brings rich oat aroma, a moist bite, toasty crunch, and warm-from-oven comfort. Bake with basics, follow simple tips, serve with coffee.
RECIPES & COOKING
Shari Smith
10/14/20255 min read
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Do you remember your mama making this? If not, now is the time to start the tradition.
This classic oatmeal cake recipe comes together fast, bakes in a sheet pan, and gets topped with a rich coconut-pecan icing that turns sticky and toasty under the broiler.
It is easy, comforting, and best served warm. Many folks simply call it oatmeal cake.

Old Fashioned Oatmeal Cake
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Why This Cake Deserves a Spot in Your Family Traditions
There is nothing better than a lazy daisy oatmeal cake. That sums it up. It is simple to make, quick to bake, and you do it all in a 13x9 pan.
Mix the batter, bake the cake, cook the icing on the stove, then broil it for a minute to get that beautiful finish. Serve it warm and watch it disappear.
This recipe is perfect for weeknights, potlucks, and holidays. The batter uses pantry staples. The topping is rich but easy.
It is the kind of cake that feels like home and tastes even better the next day. You will find it in Volume 2 of the cookbook, cake on page 61, icing on page 95.
The Cake’s Irresistible Appeal
The first bite often gets the same reaction, this might be the best cake you have ever tasted. The crumb is moist, thanks to the soaked oats.
The top is sticky from the caramel-like icing. The pecans turn toasty under the broiler and bring a little crunch to every bite.
Quick prep and simple steps
Baked in a sheet pan, easy to frost and serve
Warm, nostalgic flavor that fits family traditions
Gathering Your Ingredients for the Cake Batter
Here is everything you need for the cake. Use these amounts as written so you get the right texture and rise.
1¼ cups water, for boiling
1 cup oatmeal
1 cup room temperature butter
1 cup regular sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
¾ teaspoon cinnamon
¼ teaspoon nutmeg, optional
½ teaspoon salt
1 teaspoon baking soda
1½ teaspoons baking powder
2 cups White Lily flour
Spray a 13x9x2 inch sheet cake pan with Baker’s Joy or a similar baking spray. White Lily flour helps the crumb stay tender and soft.
Prepping the Oatmeal Soak
Start by softening the oats. Bring 1¼ cups water to a boil in a saucepan. Stir in 1 cup oatmeal, turn off the heat, and let it sit while you make the batter. This step hydrates the oats so they blend into the batter and keep the cake tender.
Tip: Don't rush this, let the oats sit and absorb the water while you mix the rest.
Mixing and Baking the Cake Step by Step
Follow these steps for a smooth batter and even bake.
Cream 1 cup butter with 1 cup regular sugar and 1 cup brown sugar until light and creamy.
Add 2 eggs and 1 teaspoon vanilla; mix well until smooth.
Stir in ¾ teaspoon cinnamon, ¼ teaspoon nutmeg (optional), ½ teaspoon salt, 1 teaspoon baking soda, and 1½ teaspoons baking powder.
Incorporate the soaked oatmeal and any remaining liquid from the pan.
Fold in 2 cups White Lily flour until just combined. Do not overmix.
Pour the batter into the sprayed 13x9x2 pan. Bake at 350°F for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
Tips for Perfect Baking Results
The cake rises nicely and can have a lightly crunchy top before the icing goes on. Watch the cake closely at the end of baking so it does not dry out.
Use room temperature butter for a creamy start.
White Lily flour gives a soft, tender crumb.
Creating the Signature Lazy Daisy Icing
This is the famous topping. It is rich, sweet, and made to bubble under the broiler. Coconut, pecans, vanilla, and butter come together for a caramel-style finish. In this recipe, evaporated milk is called canned cream.
¾ cup butter, melted (1½ sticks)
¾ cup brown sugar, lightly packed
½ cup coconut
½ cup chopped pecans
1 teaspoon vanilla
⅓ cup evaporated milk (canned cream)
Optional note: A monk fruit brown sugar alternative works, but it may not thicken like regular brown sugar.
Step-by-Step Icing Preparation
Make the icing on the stovetop while the cake finishes baking.
Melt ¾ cup butter in a saucepan over low heat.
Stir in ¾ cup brown sugar and cook gently until the sugar starts to dissolve. You want a smooth texture.
Add ⅓ cup evaporated milk and keep it on low until the sugar fully dissolves. Avoid a hard boil at this stage.
Bring the mixture to a slow boil to finish melting the sugar, then raise the heat to a full boil for a total of about 3 minutes. Cover for the last 2 minutes once it reaches a full boil to control splatter and heat. Do not rush the boil.
Remove from heat, then stir in ½ cup coconut, ½ cup pecans, and 1 teaspoon vanilla.
If using a monk fruit brown sugar substitute, the icing may be a little looser. It will still taste great.
Assembling, Broiling, and Serving Your Cake
Pour the warm icing over the hot cake. If you like extra stickiness, lightly poke a few holes across the top of the cake with a skewer before adding the icing. This helps the topping soak in a bit.
Set the pan under low broil until the top is bubbly and toasty. This usually takes about a minute. Do not walk away. Watch it the whole time so it does not burn.
Cut into squares and serve warm. The cake smells like butter, brown sugar, and toasted nuts. It tastes even better.
Imagine a bolded callout: Before and after broiling to show the perfect golden top.
Finish it off by sharing a slice with someone you love. This cake has a way of turning into a family favorite.
Final Touches and Storage Ideas
The best bites bring together the moist crumb, the sticky icing, and the toasty pecans. It is comfort in a pan.
Cover leftovers and keep at room temperature for a day or two.
For extra stickiness, poke a few holes before icing.
Broil only until golden and bubbling. Keep a close eye on it.
Why This Oatmeal Cake Recipe Works
The trick is the oatmeal soak. Hydrated oats add moisture and body without making the cake heavy. The batter has a classic base of butter, sugar, eggs, and warm spices, so it bakes up soft and tender.
The icing acts like a quick caramel that sets into a glossy, sticky layer. A short broil brings the coconut and pecans to life and deepens the flavor.
Want to try a lighter sugar? A monk fruit brown sugar alternative can work in the icing. The texture will be a bit looser, but the flavor stays sweet and buttery.
Make It Your Own
Small touches make this cake fit your crowd.
Prefer no nutmeg? Leave it out. The cinnamon carries the spice.
Like more coconut? Add an extra tablespoon to the icing.
Need more crunch? Sprinkle a few extra pecans on top right before broiling.
Serving a crowd? Bake two pans side by side, rotating halfway through.
Serving Ideas
This cake is at its best warm from the oven. The icing is glossy and the nuts are crisp. Serve with coffee or a cold glass of milk. If you have leftovers, warm a slice for 10 to 15 seconds in the microwave to bring back that soft crumb and sticky top.
For a party, cut the cake into small squares and arrange on a tray. The sheet pan format makes it easy to serve and share. No need for frosting bags or layers. Just slice and enjoy.
Conclusion
This oatmeal cake recipe brings comfort, speed, and that old-fashioned flavor you remember. The soaked oats keep it moist. The coconut-pecan icing turns sticky and toasty.
It is simple, quick, and ideal for family nights and friendly get-togethers. Start the tradition at your house and enjoy it warm from the oven tonight. If you try it, share a slice and pass it on.
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Rayville, La 71269
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