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Fabulous Oatmeal-Bran Cake

Fabulous Oatmeal-Bran Cake

"Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly."
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servings 148 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 114 mg
  • 5%

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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  1. Pour boiling water over oats and bran cereal, and let stand 10 minutes.
  2. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
  3. Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.

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Read all reviews 45
  1. 52 Ratings

Most helpful positive review

Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.

Most helpful critical review

Sorry but mine turned out dense and it because I used baking powder instead of soda? Ah well, my toddler thought they were pretty tasty at least. Looks like he'll be the one eating th...

Most helpful
Most positive
Least positive

Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.

My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small m...

People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate...

I used 1 tsp cinnamon, reduced the sugar to 3/4 c (it had a perfect level of sweetness), used 1/2 whole wheat and 1/2 white flour, and added walnuts. It was very good, and I imagine that shredd...

This recipe is so nice for a healthy treat. I look forward to having a muffin with coffee in the morning completely guilt free!! I substituted shortning for low fat sour cream with a tablespoon ...

I made this tonight trying to find a healthier alternative for Thanksgiving cake. This was fabulos! I added 1 tsp vanilla, 1/2 white and brown sugars, and 1/2 cp vanilla ff yogurt w/1 tbsp can...

Great low-carb recipe! I added rasins. Don't worry when the mix feels really thick - as soon as you add the oatmeal & bran it becomes a perfect batter. Plenty sweet and moist.

This was great--very moist and I loved the texture from the bran and oatmeal. I added a tsp of vanilla like others suggested. Also, I used quick oats and regular All Bran.

I used this recipe to make wonderful oatmeal bran muffins. I usually don't make changes to a recipes without trying it first. However, I added an extra 2/3 Cup flour to thicken the batter. Th...

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