Iced Oatmeal Cookie Bundt Cake Inspired by Mother’s Cookies

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

5 from 14 votes
Soft and chewy oatmeal cake with a cream cheese glaze.

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.

Notes

 
  1. 1.This recipe for frosting makes a little more than what I usually give you. I noticed that my normal amount of frosting didn’t quite give me enough to cover the entire cake since I added chocolate chips to it. The chocolate chips make the frosting a little thicker and to cover the entire cake and fill it, you’ll need three cups of butter and eight cups of powdered sugar. However, if you don’t want chocolate chips in your outter coat of frosting, reduce the butter to two cups, powdered sugar to six cups. The rest of the ingredients can stay the same.
  2. If you don’t use chocolate chips in the outter coat of frosting, you’ll only need ½ cups mini chocolate chips to add to two cups of frosting for the filling.
Cuisine Cake
Course Dessert
Keyword Bundt Cake, Iced Oatmeal Cookie, Iced Oatmeal Cookie Cake, Oatmeal Bundt Cake, Oatmeal Cake, Oatmeal Cookie Cake

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Comments

  1. 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.

    1. 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.

      1. 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.

    2. 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!

  2. Hey!
    In the recipe it says to use baking powder, but the ingredients say baking soda. Which do we use?
    Thanks

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    Another delicious cake! Thank you Courtney. It was an easy one to throw together for a mid-week treat.