This Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is another heavenly cake of Irish origin that is a super easy dessert treat for St. Patrick's Day and certainly any day of the year!
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a super moist cake baked to perfection and topped with an easy stove-top caramel sauce frosting!
Old Fashioned Irish Oatmeal Cake Recipe
You need no excuse to enjoy such a delightfully tasty cake, topped with a super smooth and creamy caramel!
Use your choice of nuts, or omit them completely.
For those of you with family members that have nut allergies, the cake is still divine (even if the pecans are omitted)!
Or if you prefer walnuts, almonds, etc. any of those can be substituted with equally wonderful results!
The cake itself is a light and fluffy cake that is spiced beautifully with cinnamon and nutmeg. It is made absolutely perfect when topped with our easy stove top caramel frosting!
Add the ease of mixing it all up and baking in a single layer in your 9 x13 pan, and you have a crowd pleasing dessert whipped up in no time!!
Enjoy!
How To Make Irish Oatmeal Cake
Old Fashioned Irish Oatmeal Cake
- In a small mixing bowl, combine the old fashioned oats with boiling water. Allow to sit for 15-20 minutes before making your cake.
- Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x 13 baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together your butter with both white and light brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked oatmeal and combine.
- Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add the flour and mix until thoroughly incorporated.
- Add the wet ingredients to your flour mixture and mix just until all of the flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the middle rack of your preheated oven.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick inserted into the middle of your oatmeal cake comes out clean (or with a crumb or two on it, but not wet or 'gooey').
- Allow cake to cool in the pan while you make the frosting.
Caramel Pecan Frosting
- In a medium saucepan, melt your butter at medium heat. Add the light brown sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of the brown sugar has melted.
- Whisk frequently while the caramel mixture heats up, then constantly while cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and just barely bubbling.
- Continue to whisk for 5-10 minutes, or until your caramel has thickened and darkened to a golden light brown caramel coloring. It will be soft, creamy, and still pour-able (although very thick).
- Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve some for topping your cake, if desired) and allow to cool 10-15 minutes (but still slightly warm) before spreading over your cake.
- Finish with additional crushed pecans, if desired.
More Irish Recipes!
- Irish Lamb Stew
- Irish Nachos
- Corned Beef and Cabbage
- Irish Oatmeal Cake with Caramel Pecan Frosting (this page)
- Irish Apple Cake
- Traditional Irish Soda Bread
- Irish Soda Bread Pudding
- Irish Barmbrack
- Potato Leek Soup
- Apple Blackberry Crumble
Desserts with Oatmeal
- Oatmeal Molasses Raisin Cookies (aka WWII Cookies)
- Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting (this page)
- Peanut Butter Oatmeal No Bake Cookies
- Apple Oatmeal Muffins
- Chocolate No Bake Cookies (without peanut butter)
- Chocolate Oatmeal No Bake Cookies (without peanut butter)
- Peanut Butter No Bake Cookies
- Banana Chocolate Chip Oatmeal Cookies
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a super moist cake baked to perfection and topped with an easy stove-top caramel sauce frosting!
Servings: 15 servings
Calories: 322kcal
Prep 10 minutes
Cooking 30 minutes
Total Time 40 minutes
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Ingredients
Old Fashioned Irish Oatmeal Cake
- 1 cup old fashioned oats
- 1 ¼ cup boiling water
- ½ cup butter (1 stick, at room temperature)
- 1 cup sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- ½ tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
Caramel Pecan Frosting
- ½ cup butter
- ½ cup light brown sugar (packed)
- 1 14 oz can sweetened condensed milk
- ½ tablespoon vanilla extract
Instructions
Old Fashioned Irish Oatmeal Cake
- In a small mixing bowl, combine the old fashioned oats with boiling water. Allow to sit for 15-20 minutes before making your cake.
- Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x 13 baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together your butter with both white and light brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked oatmeal and combine.
- Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add the flour and mix until thoroughly incorporated.
- Add the wet ingredients to your flour mixture and mix just until all of the flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the middle rack of your preheated oven.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick inserted into the middle of your oatmeal cake comes out clean (or with a crumb or two on it, but not wet or 'gooey'). Allow cake to cool in the pan while you make the frosting.
Caramel Pecan Frosting
- In a medium saucepan, melt your butter at medium heat. Add the light brown sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of the brown sugar has melted.
- Whisk frequently while the caramel mixture heats up, then constantly while cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and just barely bubbling.
- Continue to whisk for 5-10 minutes, or until your caramel has thickened and darkened to a golden light brown caramel coloring. It will be soft, creamy, and still pourable (although very thick).
- Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve some for topping your cake, if desired) and allow to cool 10-15 minutes (but still slightly warm) before spreading over your cake. Finish with additional crushed pecans, if desired.
Video
Nutrition
Calories: 322kcal (16%) | Carbohydrates: 48g (16%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Cholesterol: 57mg (19%) | Sodium: 209mg (9%) | Potassium: 71mg (2%) | Sugar: 34g (38%) | Vitamin A: 415IU (8%) | Calcium: 32mg (3%) | Iron: 1.1mg (6%)
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
d nichols says
Where are are the ingredients list?: Can't follow instruction w/o them!
Hi there! The complete ingredients and instructions are in the recipe card toward the bottom, under the main text of the post. It's printable and you can scale desired servings on any recipe 🙂 Let me know if you have any questions, thanks and enjoy!!