Description
Oatmeal Ginger Cake is a warm, comforting dessert that blends hearty oats with the bold, spicy flavor of ginger. Moist, tender, and slightly chewy from the oats, this cake is perfect for cool evenings, holiday gatherings, or simply when you crave something nostalgic and deeply flavorful.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a small bowl, combine oats and boiling water. Let sit for 10–15 minutes until oats are soft.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- Add the dry ingredients to the creamed mixture, alternating with the soaked oats. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Serve plain or with whipped cream or a dusting of powdered sugar.
Notes
- For added texture, stir in 1/2 cup chopped nuts or raisins before baking.
- This cake tastes even better the next day as the flavors deepen.
- Pairs beautifully with a warm cup of chai or spiced tea.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: oatmeal ginger cake, spiced cake, ginger dessert, old-fashioned cake, holiday cake, moist gingerbread cake