Inspired by the Mother’s classic Iced Oatmeal Cookie, my new Iced Oatmeal Cookie Bundt Cake is an easy-to-make, delicious oatmeal cake with cream cheese glaze.
Iced Oatmeal Cookie Bundt Cake
When I think of visiting my grandma Sylvia’s house when I was a little girl, I immediately have memories of going straight to her pantry, finding her blue cookie jar, and reaching in for a Mother’s Iced Oatmeal Cookie. Do you remember these? I loved these, but I only ever had them at my grandma’s house. I love that they were something special to my visits there.
The flavors are simple, but delicious, and they work beautifully in a cake!
Oatmeal Cake Ingredients
The oatmeal cake recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:
- Cake flour
- Baking soda
- Cinnamon
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Old fashioned rolled oats
You may remember this recipe from my Magnolia Cookie Cake. It’s been one of your favorites. The only real change I made was omitting the chocolate chips and using cake flour. I can’t wait for you to try this simple and easy to make Iced Oatmeal Cookie Bundt Cake.
Pro Tips for Making Bundt Cakes
- Use room temperature ingredients – the butter and eggs in this cake should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
- Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
- Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
- Allow the bundt cake to cool completely before removing it from the pan.
Frequently Asked Questions About Bundt Cakes
What bundt pan did you use for the Iced Oatmeal Cookie Bundt Cake?
I used THIS 10 cup bundt pan and it was barely big enough for the batter. You can use this size, or go up to a 12-cup bundt pan.
What Can I Serve with Oatmeal Cake?
I think this cake is completely delicious and perfect on its own with a little glaze, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream.
How do I store leftovers?
No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.
Iced Oatmeal Cookie Bundt Cake
Ingredients
FOR THE CAKE
- 2 1/2 cups (590 g) water
- 2 1/2 cup (225 g) uncooked old-fashioned rolled oats, divided
- 3 cups (345 g) cake flour
- 2 teaspoon (8 g) baking soda
- 2 teaspoon (5.2 g) cinnamon
- 1 teaspoon (6 g) salt
- 1 cup (226 g) butter
- 3/4 cup (150 g) granulated sugar
- 1 cup (200 g) brown sugar
- 1 tablespoon (13 g) vanilla
- 4 eggs, room temperature
FOR THE GLAZE
- 1 cup (125 g) powdered sugar, measured and then sifted
- 3 tablespoons (45.6 g) milk
- 2 tablespoons (30 g) cream cheese
- 1 teaspoon (4.2 g) vanilla extract
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray a 10-12 cup bundt pan with nonstick cooking spray, sprinkle turbinado sugar or flour around the sides.
- In a medium pot, bring water to a boil. Add in 2 cups of the oats, stir, and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
- In a medium sized mixing bowl, combine the cake flour, remaining ½ cup oats, baking soda, cinnamon, and salt. Stir to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. Turn mixer to medium-high and beat the mixture for about 2 to 3 minutes, until smooth in texture and slightly lighter in color.
- Turn the mixer to low and add in the cooled cooked oats, followed by the flour mixture, mixing until just combined.
- Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Allow the cake to cool in the bundt pan completely before inverting it onto a cake plate for serving.
FOR THE GLAZE
- Combine all of the ingredients in a bowl and stir until smooth.
Are the notes above in regards to this cake? I don’t see chocolate chips mentioned in this recipe, but I remember them from the magnolia cookie cake.
Yes, these notes are for the Iced Oatmeal Cookie Cake, which is similar to the Magnolia one, but I omitted the chocolate chips in this cake, used more vanilla and cake flour instead of all purpose flour.
I’m also confused by the notes. About the chocolate chips and the Kodiak oat mix? There isn’t any mention of it except in the notes section.
Ignore!! I took it out.
I have a similar question.
The notes refer to a Kodiak cinnamon mix but it is not mentioned in the ingredients…
The ingredients listed in the actual recipe are all that we need, correct? We don’t need to add extra flour and cinnamon?
Thanks!
Ignore! I took it out!
Hey!
In the recipe it says to use baking powder, but the ingredients say baking soda. Which do we use?
Thanks
Sorry. Just fixed that. Soda 🙂
Can I not use oats at all?
Can you use a hand mixer
Sure!
Can you help me with the glaze mine is creamy clear definitely not white?
Add a little more cream cheese to thicken!
I am retired and have made a plan to make a Bundt cake a week. This one will go to the head of the class and I am looking forward to more recipes to follow. Thank You.
Yay! Happy baking!
This cake was easy and so delicious. My icing was runny though. Any tips/suggestions? Thank you!!
Maybe add a little more cream cheese to thicken it!
Rave reviews from my coworkers – the plate was scraped clean and I’ve already shared the recipe with a few who immediately asked for it (and there are only 10 of us). My glaze was on the runny side, but consensus was it didn’t matter and I think some of them liked it more as it soaked into the cake and the extra that dripped onto the plate was scooped eagerly onto their already dense and delicious slices. (I just ignored the notes – they seem like they might be for a buttercream or a previous recipe I don’t know and this recipe itself was perfectly clear and easy to follow). This was a simple crowd pleaser I’m sure I will return to many times! Thank you!
I’m so glad!
Another delicious cake! Thank you Courtney. It was an easy one to throw together for a mid-week treat.
Do you think I could add raisins to the batter? Would they sink?
can you use quick oats since thats all I have
Yes
What happens if the oats are still warm when you add? Is it critical that they are cooled??
Yes cool
Can this be made in a regular cake pan, such as a 6 or 8″ round?
Yes 3 8-inch pans or 4 6-inch
Can I use all purpose flour instead of cake flour? Will this change the consistency of the cake?
Yes it will. I would follow the recipe.
Should I wait to put the glaze on if I am making it the day before serving?
yes!
This looks so yummy, can’t wait to make it, when using metric, which measurement do I use, as there are two very different weights in grams?!
Use the cups measurements
Use the cups. I’ll fix that!
I have made this cake twice. Although my family enjoys the flavor, it came out crumbly both times. The flavor is pretty similar to the cookies, just a bit blander. Probably won’t make this one again.