Vanilla Oat Cake Recipes

BAKED OATS

Steps:

• Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
• In a blender combine all the ingredient until smooth and well-blended, about 1 minute.
• Transfer the batter into the prepared ramekin. Bake for 20-25 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.

OATMEAL CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9x13 inch baking dish with a cooking spray.
• Put the rolled oats in a small bowl and cover with boiling water. Set aside.
• In a large mixing bowl, cream together softened butter with granulated sugar and packed brown sugar using an electric mixer. Then, add eggs and vanilla extract and beat until well combined. Add cooled rolled oats. Beat until combined. Then, add all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Beat until combined.
• Pour the batter into the prepared baking dish. Bake in the preheated oven for 30 minutes or until oatmeal cake is set. You can also check the readiness of the oatmeal cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
• While the oatmeal cake is baking, prepare the topping. In a large bowl, mix together melted butter, flaked coconut, almonds, packed brown sugar, and evaporated milk.
• Remove the oatmeal cake from the oven and spread evenly the coconut topping over the top.
• Switch the oven mode to broil. Broil the oatmeal cake until the top is brown and the coconut is toasted. Let it cool in the pan. Then, slice and enjoy!

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

VANILLA OAT CAKE

Steps:

• (1 cup= 2 1/2 dl).
• Preheat oven to 400.
• Mix all the ingredients for the cake (in no special order) in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
• Mix all the ingredients for the topping and pour over the top.
• (the idea is to leave some patches bare and get a marble effect) cook for 20 minutes or until inserting a toothpick in the center comes out clean.
• (the cake may look undercooked).
• let the cake stand for about 10 minutes.

OAT CAKE WITH COCONUT TOPPING (LOW FAT)

Steps:

• Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
• Preheat oven to 350-degrees.
• Bring milk to a simmer in a small saucepan.
• Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
• Spoon mixture into a small bowl; let cool.
• Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
• Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
• Add applesuace, vanilla, and egg; beat until blended.
• Add flour mixture and oatmeal mixture; beat until well blended.
• Pour batter into prepared pan.
• Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack.
• Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds.
• Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
• Spread over cake; broil 2 minutes or until lightly browned.
• Let cool on wire rack.

GRANDMA SNYDER'S OATMEAL CAKE

Steps:

• Pour water over oats, let stand.
• Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
• Pour batter into a 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
• To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• Pour this coconut concoction over the hot cake.
• Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.