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Sara Jane's Oatmeal Cake


"This is the BEST CAKE I have ever eaten! A moist cake made with oats, and lightly spiced with nutmeg is topped with a broiled coconut icing. Not too sweet, not too dry, just amazing."
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1 h 10 m servings 434 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 - 8 inch square cake)


  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  3. In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
  4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
  5. In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.

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Read all reviews 24
  1. 26 Ratings

Most helpful positive review

This cake IS very good, but I'm only giving it 4 stars because the directions are wrong. I checked my cake @ 30 min. (because I never want to overcook anything) and it was pretty far away from ...

Most helpful critical review

Cake was very dense but enjoyable, topping was more like a thin macaroon than a frosting? We all liked it, all ate it - but it was a bit odd.

Most helpful
Most positive
Least positive

This cake IS very good, but I'm only giving it 4 stars because the directions are wrong. I checked my cake @ 30 min. (because I never want to overcook anything) and it was pretty far away from ...

This IS yummy. I cut way back on the sugar, though, - 1/2 cup white and 1/2 cup brown. And I added cinnamon to the batter and baked it in a 9 x 13 pan for about 45 minutes. Some chopped nuts ...

yum yum yum !! I did try variuos adaptations also only improved it. Like using a fruit juice like pineapple,apple etc. Instead of all the boiled water. Enjoy it !!!! I do.

Delicious. Just cook the topping on top of the stove first, it will thicken up then spread and broil.

Excellent cake. Mine also took closer to 50 minutes to bake. I added about 1/4 tsp of cinnamon in addition to the nutmeg. Very easy and very yummy!

This is close to the old Quaker Oats "Sunshine" Cake...which uses 1 C boiling H2O to 1 C Quick Oats, 1 t cinnamon and 1 1/3 C flour with the broiled icing! Alway been a favorite staple at our ho...

Great tasting cake, with a caramel flavour. I had to cook mine 10 min extra. Used desicated coconut for topping, but found the topping a little greasy. Next time I'll try the flaked coconut, ...

A very old favorite recipe! We always used cinnamon rather than nutmeg. My daughter took this recipe, as an assignment, to a Bethesda, MD Junior High cooking class. Her teacher "insisted" that ...

The cake was great, but the 'frosting' top wasn't so thrilling. Definitely too much butter. After spreading it on, I waiting a minute for it to settle & then I had to get paper towels to blot up...