Reviewed: Sep. 14, 2009

I love oatmeal cake and this one is a winner. Very moist with the right blend of spices. The coconut topping completes it.

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jelene

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

This cake is ok. I used chocolate frosting instead of the topping since I was out of coconut. The texture is nice and moist and you'd never know there is oatmeal in it, but I didn't care much for the flavor. Next time I'll add more spices to make it more like a spice cake and try the coconut topping which sounds great. The kids liked it but they never say no to cake.

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Missy

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

My husband and I both LOVED this cake. It is very sweet, so I could see how some might think there was too much sugar, but we like it as is :) I might double the topping next time too. This is definitely a keeper though!

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Melanie

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Reviewed: May 6, 2009

Wow! What a fabulous, moist, well spiced, simple cake. I didn't change a thing and wouldn't.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Mar. 28, 2009

A very moist cake! I have made numerous oatmeal cakes but never where I have soaked the oats ahead of time. I think it is the pre-soaked oats that make it so moist. I did cut the sugars by 1/8 to 1/4. There is a lot of sugar in this recipe and I figured a little missing here, and a little missing there would not hurt it, and it didn't. I also cut the nutmeg by about 1/4 teaspoon. I don't like the over powering flavor of nutmeg. This will be one of my regulars!

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GIANT17

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Reviewed: Feb. 2, 2009

Yummy, moist cake! I would call it "Spice Cake", because I couldn't even taste the oatmeal.

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LISARJENNINGS

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

All i can say is that I was nervous at first because that was my first time baking anything from scratch. But to my surprise and delight it turned out great! Will make again.

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VIRGOVIXEN1

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Mableton, Georgia, USA

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Reviewed: Dec. 5, 2008

Immensely delicious! Made this for dessert over the holidays and it was a hit. Extremely moist with a unique flavor. A new favorite!

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MANDIMAMA

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

Very good cake. But I cut down on the sugar as others said, too.

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GENJIRO

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Reviewed: Aug. 7, 2008

My favorite cake. Have been making this cake since childhood (40 yrs)ago.It was my job as an 8 yr old in my grandmothers kitchen to watch the cake under the broiler (back in those days the broiler was where the drawer is under the stove).Moist and delicious!

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Noles

Cooking Level: Expert

Home Town: Arcadia, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Aug. 2, 2008

This cake is sooooo wonderful!! I take it regularly to our Wed. night dinners at church and it is always gone in a flash. I have reduced the butter and sugar by half that is in the topping and it tasted just as good.

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Alisa

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

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Reviewed: Jul. 13, 2008

This definitely gets five stars without a doubt. I used 1 3/4 cups boiling water and substituted milk for cream because I didn't have any cream. My whole family loved it (although my husband thought it was too sweet) and they all want me to make it at least once a week from now on. Also, I just turned up the oven temp to 450 after the topping was spooned on and left it in there for several minutes. after the coconut mixture/frosting started browning it was perfect. I didn't mess with the broiler. Thanks for the recipe!

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melodee

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

This made for a really ugly birthday cake. The cake does not rise at all. It looks more like a browinie. It is a nice moist cake but I was dissappointed in the appearance. It has a good spice flavor but I doubled the cinnamon and cut the nutmeg in half. More like a snack cake. I can't imagine cooking the topping for more than an minute or two. I pulled mine out at 1 1/2 minutes.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 18, 2008

Quite Yummy! I forgot to add the salt, but it came out just fine. I made two 9" round cakes using a double recipe iced them both. I put the bottom layer under the broiler for a shorter time.

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GAYLYNK

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Reviewed: May 8, 2008

Based on the comments in the reviews I made the following changes: white sugar in cake reduced from 1 cup to 2/3 cup, nutmeg reduced from 1t to 2/3t, white sugar in frosting reduced from 1/2 cup to 1/4 cup, cream increased from 1/4 cup to 1/4 cup plus 1T. I broiled the cake for 2 minutes and it seemed enough. Cake was excellent!

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Maryg

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Reviewed: Mar. 6, 2008

Excellent! If you are looking for a moist, heavy, homemade cake, look no more, you have found it!! Yummmmmmy!!

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gardengirl3642

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

Oh my goodness...this cake is absolutely wonderful. I doubled the icing, and am glad I did, but other than that I followed the recipe exactly. I have never had oatmeal cake and didn't really know what to expect but I can't say enough about it!!! When baking, make sure to test with a toothpick because my cake did not look done but it was. I am glad that I checked, otherwise it would have been overbaked. I will be making this again to take to a family visit this weekend!!!

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love2cook

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

Next time maybe double the topping.

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Reviewer:

Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

This was exellent using nearly double the topping. Charlie suggested adding raisins - Paul suggested soft nuts in topping - the guys wanted even MORE topping. If I use the dark pan, decrease baking time radically

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