Description
A moist and tender oatmeal ginger cake made with soaked rolled oats, brown sugar, ginger, and cinnamon. This simple homemade cake is warmly spiced and perfect for breakfast, afternoon tea, or dessert.
Ingredients
1 cup (90g) old-fashioned rolled oats
1 cup (240ml) hot water
½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1¼ cups (160g) all-purpose flour
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
Powdered sugar, optional topping
Whipped cream, optional topping
Chopped nuts, optional topping
Light vanilla glaze, optional topping
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or a 9-inch round cake pan and line it as needed for easy removal.
- Place the rolled oats in a bowl and pour the hot water over them. Let stand for about 15 minutes to soften and absorb the water.
- While the oats soak, cream the softened butter and brown sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the vanilla extract.
- Add the softened oat mixture to the butter mixture and stir until evenly combined.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing only until no dry streaks of flour remain. Do not overmix.
- Transfer the batter to the prepared baking pan and spread it into an even layer.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling.
- Serve plain or finish with powdered sugar, whipped cream, chopped nuts, or a light vanilla glaze.
Notes
For extra crunch, fold about ½ cup chopped walnuts or pecans into the batter before baking.
For stronger ginger flavor, slightly increase the ground ginger or add a small amount of finely grated fresh ginger.
Raisins or golden raisins can be folded into the batter for additional sweetness and texture.
For extra warmth, add a small pinch of nutmeg, cloves, or allspice.
Quick oats can be substituted for old-fashioned rolled oats, although the cake may have a slightly softer texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Individual slices can be wrapped securely and frozen for 2–3 months.
To reheat, microwave an individual slice for about 10–15 seconds. Remove temperature-sensitive toppings such as whipped cream first.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
