Oatmeal Cake II: A Delicious and Moist Dessert Recipe
Oatmeal cake might not be the first thing that comes to mind when you’re craving cake, but trust me, this Oatmeal Cake II recipe will change your perception of what a truly satisfying dessert can be. This isn’t your average dry, bland cake; it’s surprisingly moist, flavorful, and has a delightful texture that will keep you coming back for more. The simple ingredients combine to create a comforting and delicious treat perfect for any occasion, from afternoon tea to a family gathering. Forget what you think you know about oatmeal – this cake is a game-changer.
This recipe, often called Oatmeal Cake II to distinguish it from other variations, stands out because of its richness and the wonderful way the oatmeal interacts with the other ingredients. It’s also incredibly easy to make, which makes it a fantastic choice for both seasoned bakers and those just starting out. The moistness comes from a combination of the soaked oatmeal, the melted butter, and the buttermilk, while the spices add a warm, inviting flavor that complements the sweetness perfectly.
Let’s dive into what makes this cake so special and, more importantly, how to bake it yourself.
Why Oatmeal Cake II is a Must-Try
Before we get to the recipe, let’s talk about why you should give this oatmeal cake a try:
* **Moist and Tender Texture:** Soaking the oatmeal before baking ensures that it absorbs moisture, which translates into a super moist and tender cake that stays fresh for days.
* **Unique Flavor:** The combination of oatmeal, spices (like cinnamon and nutmeg), and brown sugar creates a depth of flavor that’s both comforting and complex.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy equipment or complicated techniques. It’s perfect for beginners.
* **Versatile:** You can easily customize this cake with different toppings, frostings, or add-ins like nuts or dried fruit.
* **Perfect for Any Occasion:** Whether you’re serving it as a dessert after dinner, bringing it to a potluck, or enjoying it with a cup of coffee, oatmeal cake is always a hit.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delectable Oatmeal Cake II:
* **1 ½ cups rolled oats:** Use old-fashioned rolled oats, not instant oats. The texture of rolled oats is crucial for the cake’s structure.
* **1 ½ cups boiling water:** This is for soaking the oats.
* **½ cup (1 stick) unsalted butter, melted:** Melted butter adds richness and moisture to the cake.
* **1 cup packed light brown sugar:** Brown sugar adds a caramel-like flavor and contributes to the cake’s moistness.
* **2 large eggs:** Eggs bind the ingredients together and add structure.
* **½ cup buttermilk:** Buttermilk adds a tangy flavor and helps to tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk.
* **1 ½ cups all-purpose flour:** Flour provides structure to the cake.
* **1 teaspoon baking soda:** Baking soda helps the cake rise and gives it a light, airy texture.
* **½ teaspoon ground cinnamon:** Cinnamon adds a warm, comforting flavor.
* **¼ teaspoon ground nutmeg:** Nutmeg complements the cinnamon and adds depth to the flavor profile.
* **½ teaspoon salt:** Salt enhances the other flavors and balances the sweetness.
* **Optional: 1 cup chopped nuts (walnuts, pecans), ½ cup raisins, or chocolate chips:** These are optional but can add extra texture and flavor.
Equipment You’ll Need
* **9×13 inch baking pan:** This is the standard size for this cake.
* **Mixing bowls:** You’ll need a large mixing bowl for the wet ingredients and a medium bowl for the dry ingredients.
* **Whisk:** For combining the wet ingredients.
* **Spatula:** For folding the dry ingredients into the wet ingredients.
* **Measuring cups and spoons:** For accurate measurements.
* **Parchment paper (optional):** Lining the baking pan with parchment paper makes it easier to remove the cake.
Step-by-Step Instructions for Baking Oatmeal Cake II
Now, let’s get to the fun part: baking! Follow these step-by-step instructions to create a perfect Oatmeal Cake II.
**Step 1: Prepare the Oatmeal**
* In a large mixing bowl, combine the rolled oats and boiling water.
* Stir well to ensure all the oats are submerged.
* Let the mixture stand for at least 20 minutes, or up to 30 minutes. This allows the oats to soften and absorb the water, which is crucial for the cake’s moist texture.
**Step 2: Preheat the Oven and Prepare the Pan**
* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking pan with butter or cooking spray. For easy removal, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides. This will act as handles to lift the cake out easily after baking.
**Step 3: Combine the Wet Ingredients**
* To the soaked oatmeal mixture, add the melted butter, brown sugar, eggs, and buttermilk.
* Whisk everything together until well combined. Make sure there are no lumps of brown sugar.
**Step 4: Combine the Dry Ingredients**
* In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
* Make sure everything is evenly distributed. This is important for the leavening and flavor of the cake.
**Step 5: Combine Wet and Dry Ingredients**
* Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
* Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until the dry ingredients are just incorporated, and there are no visible streaks of flour.
**Step 6: Add Optional Ingredients (If Using)**
* If you’re using nuts, raisins, or chocolate chips, gently fold them into the batter until evenly distributed.
**Step 7: Pour into the Prepared Pan**
* Pour the batter into the prepared 9×13 inch baking pan.
* Spread the batter evenly with a spatula.
**Step 8: Bake the Cake**
* Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
* The baking time may vary depending on your oven, so start checking for doneness at 30 minutes.
**Step 9: Cool the Cake**
* Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes.
* If you lined the pan with parchment paper, use the overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. If you didn’t use parchment paper, run a knife around the edges of the cake to loosen it before inverting it onto a wire rack.
**Step 10: Frost or Dust (Optional)**
* Oatmeal cake is delicious on its own, but you can also frost it or dust it with powdered sugar.
* Cream cheese frosting is a classic pairing with oatmeal cake, but a simple vanilla buttercream or even a dusting of powdered sugar will work well.
Tips for the Perfect Oatmeal Cake II
Here are a few tips to ensure your Oatmeal Cake II turns out perfectly every time:
* **Use the Right Oats:** Always use old-fashioned rolled oats for this recipe. Instant oats will become too mushy, and steel-cut oats won’t soften enough.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix until the dry ingredients are just incorporated.
* **Measure Accurately:** Accurate measurements are essential for successful baking. Use measuring cups and spoons designed for baking, and level off the ingredients.
* **Don’t Overbake:** Overbaking can dry out the cake. Start checking for doneness at 30 minutes and bake until a toothpick inserted into the center comes out clean.
* **Let the Cake Cool Completely:** Allow the cake to cool completely before frosting or serving to prevent the frosting from melting.
* **Buttermilk Substitute:** If you don’t have buttermilk, you can use a substitute. Add 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk, stir, and let it stand for 5 minutes before using.
* **Storage:** Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for longer storage.
Variations and Add-Ins
One of the best things about Oatmeal Cake II is its versatility. Here are a few variations and add-ins you can try:
* **Nuts:** Add 1 cup of chopped walnuts, pecans, or almonds to the batter for a nutty flavor and added texture.
* **Dried Fruit:** Stir in ½ cup of raisins, cranberries, or chopped dried apricots for a chewy, fruity element.
* **Chocolate Chips:** Add ½ cup of chocolate chips (milk, dark, or white) for a touch of chocolatey goodness.
* **Spices:** Experiment with different spices like ground cloves, ginger, or cardamom to customize the flavor.
* **Citrus Zest:** Add the zest of an orange or lemon for a bright, citrusy flavor.
* **Coffee:** Substitute coffee for some of the boiling water to give the cake a subtle coffee flavor.
* **Apple Oatmeal Cake:** Add diced apples and cinnamon for an apple-infused oatmeal cake.
* **Maple Glaze:** Drizzle with a homemade maple glaze for extra sweetness and flavor.
Serving Suggestions
Oatmeal Cake II is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With Coffee or Tea:** Serve a slice of warm oatmeal cake with a cup of coffee or tea for a comforting afternoon treat.
* **With Ice Cream:** Top a slice of oatmeal cake with a scoop of vanilla or cinnamon ice cream for a decadent dessert.
* **With Fruit Compote:** Serve the cake with a homemade fruit compote (such as berries, apples, or peaches) for a fresh and fruity twist.
* **For Breakfast or Brunch:** Enjoy a slice of oatmeal cake as part of a hearty breakfast or brunch spread.
* **As a Snack:** Pack a slice of oatmeal cake in your lunchbox for a satisfying snack.
Cream Cheese Frosting Recipe (Optional)
If you want to frost your Oatmeal Cake II, cream cheese frosting is a classic choice. Here’s a simple recipe:
**Ingredients:**
* 8 ounces cream cheese, softened
* ½ cup (1 stick) unsalted butter, softened
* 3-4 cups powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract.
4. Continue adding powdered sugar until the frosting reaches your desired consistency.
5. Frost the cooled cake and enjoy!
Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Per serving (based on 12 servings):
* Calories: Approximately 300-350
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-250mg
* Carbohydrates: 40-50g
* Fiber: 2-3g
* Sugar: 25-30g
* Protein: 4-5g
Frequently Asked Questions (FAQs)
**Q: Can I use quick oats instead of rolled oats?**
A: No, quick oats are not recommended for this recipe. They will become too mushy and won’t provide the right texture.
**Q: Can I use a different type of milk instead of buttermilk?**
A: Yes, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar, or you can use plain yogurt thinned with milk.
**Q: Can I make this cake gluten-free?**
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that contains xanthan gum for binding.
**Q: How long does the cake last?**
A: The cake will last for up to 3 days at room temperature or up to a week in the refrigerator. Make sure to store it in an airtight container.
**Q: Can I freeze the cake?**
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
**Q: My cake is dry. What did I do wrong?**
A: Overbaking is the most common cause of a dry cake. Make sure to start checking for doneness at 30 minutes and avoid overbaking. Also, make sure you measured the ingredients accurately.
**Q: Can I add a frosting other than cream cheese frosting?**
A: Absolutely! Vanilla buttercream, chocolate frosting, or even a simple glaze would all be delicious on this cake.
Conclusion
Oatmeal Cake II is a delightful and versatile dessert that’s perfect for any occasion. Its moist texture, unique flavor, and easy preparation make it a winner in my book. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new family favorite. Enjoy!
This recipe is a testament to the fact that simple ingredients can create extraordinary results. The combination of oatmeal, spices, and brown sugar creates a flavor profile that is both comforting and sophisticated. The moistness of the cake ensures that every bite is a delight, and the versatility of the recipe allows you to customize it to your liking. So, don’t hesitate to experiment with different add-ins and toppings to create your own signature version of Oatmeal Cake II. Happy baking!