LAZY DAISY OATMEAL CAKE
This classic oatmeal cake has been around a very long time. It is a hit at any potluck and will quicky become a family favorite.
If you are a fan of recipes that include oats you will want to give this delicious Oatmeal Swirl Bread a try! It’s wonderful with coffee.
❤️WHY WE LOVE THIS RECIPE
We love the frosting on this cake, in my opinion it makes the cake and is one of the best you will ever make. It’s been around for a very long time for a reason. We put this cake under the broiler at the end so the frosting gets a little crispy. It’s incredible! This is the best potluck cake, it is one that people will rave and rave about. Read the comments, there are so many great ones on this recipe.
SWAPS
The last time I made this cake I cut the brown sugar from 2 cups to 1 in the cake. I could not tell the difference. If you read the comments there are versions without the coconut too! We prefer this cake with walnuts but I am sure you could use pecans too.
This is one of the best
tasting cakes ever! I had this recipe years and years ago and lost it. So thankful you published it. It is so good. When I say years and years ago, I mean like 56 years ago. ⭐⭐⭐⭐⭐
⭐TIP
This cake is better the next day, so you can definitely make it in advance. It is “heavy,” as in, when you pick up the pan, you will say, “This weighs 5 lbs.” This cake definitely FILLS the pan and its heavy but the cake it’s self is amazing.
OTHER POPULAR OATMEAL DESSERTS
STORING & SERVING SIZE
We store this cake in a cool place. It is made in a 9X13 and makes about 15 servings.
Lazy Daisy Oatmeal Cake
Video
Ingredients
Cake Ingredients
- 2 1/2 cups boiling water
- 2 cups quick cooking oats
- 1 cup butter or margarine
- 2 cups sugar
- 2 cups brown sugar
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose flour
- 2 tsps. baking soda
- 1 tsp salt
- 1 1/2 tsps. cinnamon
- 1/2 tsp. nutmeg
Frosting Ingredients
- 1 cup butter melted
- 2 cups brown sugar
- 6 tablespoons half and half or can use evaporated milk
- 1 cup chopped or broken walnuts can use pecans
- 3 cups shredded or flaked sweetened coconut
Instructions
- Preheat oven to 350. Pour boiling water over oats, cover and let stand for 20 minutes. Beat butter until creamy; slowly add sugars; beat until fluffy. Blend in vanilla and eggs. Add oats mixture and mix well.
- Add flour, baking soda, salt, cinnamon and nutmeg. Mix well. Pour into a sprayed 9 x 13 inch cake pan and bake in preheated 350 degree oven for 1 hour. Let cool.
Frosting Directions
- Mix all ingredients together, spread over cake. Place cake under broiler in oven until frosting becomes bubbly. Serve cake warm or cold.
Notes
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Love love love your recipes! Thx for sharing!!
You’re very welcome, we are so glad you are enjoying them!
The cake has 4 cups sugar. Anyone tried 2 cups (1 white, 1 brown)?
What about adding crushed pineapple using some of the juice in the water measurement?
Hi Stephanie, please read the NOTES in the recipe card and you’ll see that we have made this with reducing the sugar. 🙂
Hello! Thank you for sharing this recipe. I cannot wait to try it! I do have a question. I live in France, and it is impossible to find the sweetened shredded coconut that is readily available back in the states. The shredded coconut is much finer here and unsweetened. Can you suggest what I can add to the recipe, or how to sweeten the coconut as it is packaged in the US? Thank you in advance
Hi! You can google “how to sweeten unsweetened coconut” and there is a video on how me some people sweeten it. This cake has a lot of sugar in it, so honestly you may not need to sweeten it. I havent tried it with unsweetened coconut but honestly it may be just fine. ❤️
This recipe is almost identical to a family recipe my mom had, right down to the name, except all but one of the ingredient amounts in yours are double the amounts I have. My recipe (which I’ve never made, myself) calls for 1 1/3 C flour wich us slightly less than half of yours. It says to bake it in an “oblong pan” at 350° for 35-40 minutes. I actually don’t remember the pan but assumed it was the most commonly used 9″x13″ size. So, I’m wondering if yours would fill the pan double what mine would. Just has me wondering…
This is a very heavy thick cake, so I am not sure, but this fills the pan completely as written, then you pile the frosting on the top. Its such a wonderful cake!
Essie- I must have the same oatmeal cake recipe as you. My recipe is from my 94 y/o aunt who is still living. I checked with her & she has never doubled the recipe for a 9×13” pan & she says the cake is a hit at card club I guess I will just need to try both recipes- sure there’ll be no complaints from hubby!
I love the recipes from this site❤️
Following the recipe I used a 9×13 pan. There was too much batter; it rose so much there was no room left for the amount of frosting made. Next time I will use a little larger pan.
This is a very dense cake and you just pile the frosting on. We have made this 100’s of times in a 9X13.
My mom made this cake and I make it too. I take it to church potlucks and there is zero left. My family loves it and yes it’s even better the next day or 2. Can’t go wrong with this one.
Judy, obviously not the frosting, but would this cake work with oil in place if butter? My daughter cannIt have dairy.
Thank you
I can’t say it with 100% certainty but I dont see why it wouldn’t.
Judy, obviously not the frosting, but would this cake work with oil in place if butter? My daughter cannIt have dairy.
Thank you
Hi girls, thanks for the recipe, i cant wait to make it. Im in Australia and have a couple of questions, What exactly is ‘Half and Half’and also what is a ‘Broiler…?’
Thank you…
half and half is a product that is equal parts cream and milk. You can use evaporated milk, which may be easier to find. The broiler is the part of the oven that heats from the top, not the bottom. It gets very hot, quickly and it just browns the frosting a little. Hope you love this cake.. it really is amazing!
I’m looking for the old fashioned coconut cake that my great grandmother would make for every holiday. It has gotten lost after she passed away years ago. ☹️
There are about 10 coconut cakes on this website, simply use the search box and see if we have a similar recipe.
This looks amazing. Can you substitute gluten free flour?
I have never tried it but I think it would work.
Was delicious but huge I will cut recipe in half next time. I know I will be sharing this cake hubby and I can’t eat the whole thing
What would you recommend for egg replacement?
Can u cut in 1/2 – make a smaller one?
I have never tried it, but it may work just fine.
I would make the whole thing. Cut into pieces and freeze to enjoy at different times or when someone pops by for coffee.
Yes, this recipe can be cut in half! Bake in a 9×13 pan for 30 minutes at 350 degrees. We have been making it that way for years (decades!)
So you are taking half of the ingredients and still baking it in a 9X13? Why not an 8X8 or 9×9? Have you tried it that way?
This is a great cake. Like many reviewers said , it is a biggie. I filled the 9×13 pan to the 2/3 mark and the remainder in a loaf pan. The loaf pan makes a nice smallish cake as a special treat for me! The big cake is a fab pot luck addition. I have one baking right now. Instead of the frosting recipe given here, I use your wonderful brown sugar cream cheese frosting. I don’t like things overly sweet so use only half recipe and freeze the second half for the next time a truly “lazy” day cake is in the offing. Yum yum!
I don’t know what happened but in the middle of the cake is not done. Maybe I over mixed it? Back in oven for another 20 minutes. Otherwise it smells amazing and the flavor is very good
Maybe so, I have never had an issue with this cake not cooking.
Well, all the recipes I have tried have been great. I’m still waiting and hoping you will come up with the old-fashioned cake called Apple and Orange Filling cake. It’s really an old favorite. I’m 66 and my grandma used to make it all the time and so did my mother, The recipe got misplaced And no one in the family seems to have it just hoping your family might. Thank you for great Southern recipes.
Delicious – everyone absolutely loves this cake!
YES!! It’s the best!!
Would it be ok to make a day in advance of a get together, or is it better the day it’s made? Thank you
Yes, you can make it a day in advance. I actually think its better the next day.
I’ve been making this cake for over 50 years several times a year ! I’ve turned it into great cupcakes as well and I’ve never had the cake rise up really high as others have mentioned. The original recipe from Quaker Oats showed that you can add oatmeal to the topping to make it crunchy on top rather than or in addition to nuts and coconut 😉 Absolutely one of our favourite cakes ever! Thnx so much for posting it again for others to try and fall in love with it too ⭐️⭐️⭐️
Made it for Christmas and I honestly think it’s one of the best cakes ever. My entire family raved. Not one crumb left and it’s so easy. If you can’t make this cake, I’d be worried! 10 stars!
Thank you!! I agree, this classis is out of this world good and simple to prepare! There is a reason it’s been around so long. We’re thrilled you and your family enjoyed it.
I am 63, this has been my favorite cake since I was a child. I always asked for it for birthday.
This would be my choice, but I’ve never had a birthday cake, gift or party.
That is so sad! If you lived in my hometown, I would give you a birthday party! Along with this cake!
This cake tasted fantastic. It rose so high in the pan, I couldn’t put the lid on! It is very dense but moist.
Several people mention not wanting to use coconut in the frosting. My grandmother used to make this for me substituting finely chopped pecans or walnuts for the coconut.
Coconut in the frosting adds moistness. It’s toasted as the cake bakes and ends up almost nutlike. Try the cake with it first even if you’re not a coconut lover I think you’ll enjoy it.
Had this cake at a gathering. Will certainly keep it in mine always. Stunningly delic melt in your mouth.
I made this cake and it took only 50 minutes in my oven. I used a 9x 13 cake pan. The cake was almost 6 inches high right out of the oven. It went down a little during cooling but in order to get the frosting on it, I had to cut some off the top of the cake.
I would not call this a Lazy Daisy Cake as it is a lot of ingredients and steps.
I expected it to be delicious but I have to say I thought it was bland and needed more spice or something. It was too much work for such disappointing results. I have always had wonderful success with your recipes, so I was surprised with this one.
Thank you
I’m gonna be honest Jane.. I can’t imagine not liking this cake. It’s been around for many many years for a reason. This cake is very heavy and and loaded in flavor, so not sure how it could need anything else, however not every recipe is for everyone. I’ve made things I wasnt a fan of, that just means I didnt like that particular recipe, it didnt make the recipe bad. Hopefully the next one you try is better 🙂
Jane, how on earth could your cake be “six inches tall coming out of the oven”? I GUARANTEE your 9×13″ pan is only 2″ high or 3″ max, if its a cake pan. Sounds like you were frustrated and taking it out on the recipe. To say that it has no flavor is RIDICULOUS! You might not care for the flavor, but millions of people disagree with you.
I have been making this cake for 60 years, starting with mother, who got recipie from Quaker oatmeal box, when I was very young. It has become a favorite of my wife. I always use milk, regular or low-fat for the frosting, with excellent results, since I don’t have half and half on hand
I made this cake for church picnic and everyone loved it!
YAY!! We love this classic!
Allergic to coconut. What could I substitute or do you think the cake would not be as good without it?
The coconut is in the frosting, not the cake. You can certainly put a cream cheese frosting on it. I’ve never had this cake with a different frosting but give it a try!
I have made it with brown sugar frosting. Delicious!!
My mother never made it with coconut either, she just added extra nuts in place of the coconut. Have been making this cake since I was about 7 years old and I’m now 63!
I have been searching for this recipe for so long. My Grandma would make it for all holidays, my birthday and church cake walks. It’s so yummy I plan to make it for St. Patrick’s Day, I’ll probably make two and hide one so I can enjoy it after my guest are gone. Thanx so much!! Love Kexie
Best Cake ever!! Old recipe and glad you published it. I lost mine from 56 years ago. It is worth making again and again.
This is one of the best tasting cakes ever! I had this recipe years and years ago and lost it. So thankful you published it. It is so good. When I say years and years ago, I mean like 56 years ago.
This is my standard cake for funerals. Old-fashioned comfort!!
My mother used to make this for my Girl Scout meetings — I’m 70 now so that was awhile ago . . . When word spread that there would be a BBQ celebration of life for our best neighbor I knew this is what I had to take. Back in the day it was on the oatmeal box. Somehow I couldn’t find it on that website & The Southern Ladies saved the day & brought my memories to life. Of course it’s been printed & shared so my neighbor is continuing his good deeds. Does it any better than this? Many warm thank yous to the Southern Ladies continuing our ways.
Thank you so much for the kind comment! We’re thrilled you found the recipe. This cake is so delicious and definitely one of our favorites.
Tastes really yummy.. but…boy was this a large large cake,! The topping (oh so good) hardly had room, I had to pile it on….so good and BIG!
Could you substitute cooking oil such as canola or vegetable oil in place of the melted butter? I actually prefer cake texture when made with oil instead of butter. And would you use the same amount of oil or half? Love your website and have made many of your cakes for family and friends!
Thank you! We’re thrilled you’re enjoying the recipes. We’ve only made this cake as the recipe is written, but you can certainly try it. Thanks!
We love this cake. We don’t like the frosting on it so instead we use cool whip or whip cream on top. Been making it for many years
Thank you for the oatmeal cake recipe. I’ve been looking for my mother’s recipe and this is so much like it.
I made this cake yesterday. I cut the recipe in half because of concerns it would overflow my baking dish. It turned out great, especially the topping/frosting, which was outstanding! One question: how do you store this cake, in the fridge or leave out covered with foil? Thanks!
So glad it was a hit! We leave it out and just cover it with foil.
My grandmother always made this oatmeal cake and called it old fashioned oatmeal cake,believeing she used regular oats. When you cut brown sugar in half, was that in the cake or the frosting? Thanks, Sherry
Per the recipe, “The last time I made this cake I cut the brown sugar from 2 cups to 1 in the cake.” thanks!
I made this cake the other day and it is an excellent cake. It is a very large cake, filled my 9×13 cake pan and when iced, it over flowed. You could probably cut both the batter and topping in half and still have a wonderful cake — or better yet, make 2 cakes and freeze one. Thanks
Thank you for posting this!! My mom use to make this or angel food cake for my birthday because I didn’t like chocolate and I didn’t like most sweets when I was a kid…. She has given me her recipes but you know how it goes when you want to make something and can’t find the recipe, but now I have it again. People ask me what it tastes like with a name like oatmeal cake so I just tell them if you like spice cake or carrot cake you will probably like this! Going to make it this afternoon.
my mom used to make a cake that looks just like this but had apples in it. Ever heard or seen that before? any idea on a recipe?
Have your tried any substitute for the coconut in the icing? Nobody in my family likes coconut but I think they would love the cake.
I’ve never changed the icing on this cake. I’ve always made it how the recipe is written. You could certainly use a cream cheese frosting if you like.
Bev, My family didn’t like coconut when i was growing up so my mom substituted oatmeal. It was great.
I’ve just made this cake but am not sure if I let the cake cool completely before putting on the frosting. The recipe says to let the cake cool. But I know the cake has to stay in the pan so that it can go under the broiler. Can you please clarify? Can’t wait to dig in!
I would let it at least cool for a bit before icing the cake. You don’t have to let it cool completely but I would let it cool some.
The best dessert! I make this for every potluck and church function. Thank you for these recipes. This is one of my favorites.
Just made this today. So scrumptious I’ll definitely be making it again
Hi. I love your recipes. I want to see if you know of a recipe that my great grandmother used to make. She called it vanilla pudding but it was like a white/yellow cake with coarse texture kind of like a cornbread but it wasn’t cornbread. She made a wonderful vanilla sauce that we would pour over the top of the dry cake. I wish I had her recipe but I never got it and she passed away in 1986 at the age of 85. She was from Bradsfordville/Lebanon KY and a wonderful cook and I doubt she even had her recipes written down. If you know of any recipe like that if you could post it I would appreciate it. Thank you! Heather
Thank you for the kind comment Heather. I don’t know of a recipe like that, but it sure sound delicious!
I will definitely have to make this cake. so easy and love anything with oatmeal and coconut.. Also, something the family will enjoy.. Looks like a cake with a long life too, as it should stay moist.. thank you for this recipe..
You’re very welcome Sue. Enjoy!
I have a Czech heritage and my mom was a great cook. In 1964 I was taking a ninth cooking class. My teacher was very big on entering contests. I used my mom’s oatmeal cake recipe (which was our go to recipe to take to all family reunions) and changed the spices and the name to enter the French’s Spice Contest. Because of the nature of the contest I added more spices but this is the same recipe. Because presentation was a part of the contest I cut the cake up and arranged it on a plate with extra coconut in the middle and renamed it Lazy Daisy Oatmeal Cake. I took first prize in the Jr. High division. In 1980 Family Circle printed the almost identical recipe with the same name.
I have never heard of this cake.. no one in my family knew enough to teach me to really cook… so now in my older ages, I am trying to do new things in cooking. it looks and sounds delicious. I am still able to work, so I am going to test it on my husband for our anniversary late nov and then take to work if he likes it, and he usually likes my cooking, and try it on them. thanks for posting recipes easy enough for me to try.
I think you will love this cake, it is wonderful!
My neighbour makes this cake for me after I do a favour for her. It is delicious , I have a hard time not eating it all day. I have made it without cinnamon, because my sons girl friend is allergic to cinnamon.It tastes a little different and is still good.
I’ve been enjoying your postings for months now..and have gotten great reviews on those I made…was concerned about the amount of sugar in this recipe, and wonder if I can cut out some sugar or replace with stevia; and do you think i would have to change something else to compenstate? ie:more flour,eggs or oats etc…. I read your comment about cutting out one cup of brown sugar; I will most likely make it the right way the first time and experiment with the sugar problem, just wanted to get some advice from more experincenced bakers. Thanks and have a great New Year!!
I have not tried it with a sugar substitute or any way other than stated but if I did, I would not change anything else in the recipe. I would think you could replace some but not all.
Made it today,,,A little on the sweet side for me, but delicious nonetheless,,cut receip in half as my first trial, next time will cut back on sugar or use a sub..making the frosting now,,,but using unsweetened coconut and sl less brown sugar. Taste great on its own, lol…thanks again for your postings.
It is better to use sugar, due to the chemicals used in artificial sugar,even Stevia and as you read below you can cut the brown sugar down to 1 cup
I get so many requestss to make this cake when we are having pot-lucks at work. Fabulous recipe. Thanks for sharing
Another great recipe. Thanks so much.
I have baked this cake and it is wonderful
That is correct. You can try cutting the sugar if you want.
Hi
This looks lovely, but I think I have some terminology problems (in uk) 2 tsps soda? Could you explain please as this cake looks amazing x
It is baking soda, Claire, to make it rise.
This was my mother’s “go to” recipe whenever she needed a cake for a bake sale or the church pot luck and we all loved it. About 40 years ago, we moved and a few years later, when the ladies of the church decided to write a cookbook, someone said “You know, we really need to include Nita’s Oatmeal cake, even if she doesn’t live here any more. By this time, my mom had passed away, but her best friend had the recipe so it was included. My sisters and I are still making the cake and still loving it just as much as we did 50 years ago.
What a beautiful memory!
Made this cake for years.little different recipe.started making muffins with it doesn’t last very long .family loves it.
I too have made this cake for over 30 years. However, my family likes less cake, more icing, so I bake it in a larger pan which makes it much thinner, so I adjust the cooking time and double the icing.
Moist and yummy!
I am going to make this cake for our church meeting on Thursday. Am I correct in reading that you can use quick or old fashioned oats? Thanks in advance. Joan
I have always used the quick cooking oats in this recipe, Joan.
Thank you for your response; I will pick some up. I am going to make this for our next church dinner and I know it’s going to be a sell-out 😉
Soda….baking soda or regular pop? Sorry if that is a stupid ?
baking soda
Do I have to let the cake cool to put the icing on? Thanks.
No, I don’t.
My step grandmother always made this cake @ Christmas. I’ve been making it for over 30 years. It’s one of those ultimate “comfort” desserts.
You brought a smile to my face, I’ve made this cake for nearly 40 years. It never ceases to amaze me how people like it! We just called it Oatmeal Cake and I melt the butter with the water & oats, it doesn’t effect the end result, just speeds up the process. Also you can use quick or old fashion oats, same amount of either. It’s great on a busy day, I use to cook for the farm hands & I’d get a request for this at least once a week. I use to have to make it as birthday cake for my two sons & three of their friends. Thanks for bringing back great memories.
This is my favorite cake, I have been eating it for over 35 years. In fact I just had a piece a few minutes ago! 🙂
It freezes well too!
I know I’m late to the party, but this was moms “company” cake. She served this with hand whipped sweetened cream. Everyone loves this. Whenever we had company during the 70s & 80s she served this…although she is deceased, the memories are many & lovely!
My mama and I love your site. We can’t wait to try the cake. We live reading the comments because we get so tickled at some of the questions you get asked. 🙂
Thank you Jen. I know exactly what you mean about the questions. It never ceases to amaze me when people change the recipe and then get upset when it does not work for them. Not every recipe is going to work for everyone and not everyone is going to like every recipe. I just post them. lol
Loooove this recipe.. I used to make this when my boys were young, (back in the good ole days) Sure does bring back good memories.. Actually, have been looking for this recipe, also.looking for another one, from that same time period.. the Fruit Cocktail Cake.. Do you have that one? Annnd, I cannot make it work, to print this one out….
I realize that this comment is almost 6 years old, but I thought I’d reply anyway… on the off chance you’ll see it.
There is s recipe called Texas Tornado cake. A few versions use fruit cocktail. A quick search on Pinterest will bring up several recipes. I hope this helps!
Thank you so much its lovely. For frosting I feel one ingredient is missing u mentioned 6 table spoons half and hafl or can use evaporated milk … what is it pls. Thank you.
Nothing is missing. It means you can use either half and half or evaporated milk either one. Not both.
The coconut, sweet or unsweet?
Sweet!
Been making this cake for years. It’s a family favorite here. I make it in 2 layers.
was the brown sugar cut from the cake or frostiing
Can you leave out the coconut in icing?
I always make this cake like the recipe. Have never made it any other way.
My mom used to make this cake. I think it was the only one she made “from scratch”. I always liked this cake, but haven’t had it in years. I’m going to make this soon. Amazing how many memories one cake can evoke!
One of my closest friends used to make this cake for me. It became my birthday cake. I know the recipe as Hurricane Oatmeal Cake. My friend has been in Heaven for two and half years. Another friend made it for me this past year, wasn’t the same and it brought back so many sweet memories. And, it hurt too. If this cake lasts, the longer it does it becomes even more moist! Amazing recipe that everyone must try!
My Mother also used to make this recipe. But I have embellished it to my liking. I use Orange juice and heat it instead of water to soak the oats. Sometimes I use steel cut. I also have taken 1 apple and diced it up and added golden raisins. The topping remains the same. I brought this to a birthday party that they had already purchased a store bought cake and mine was warm still and the pan was empty in 10 minutes upon arrival. Sorry to say the store bought still sat there with the sugary royal icing and bland cake. This is great for potlucks because you can take it strainght from the oven and go. Sure to please…….
this cake is sooo good. A lady at our Gem show made this and gave my the recipe..She said it was a very old recipe..If you haven’t made it, you must , it is so delicious !!!
I have been looking for this recipe for years ! Thank you so much for posting, I just need a frosting that doesn’t have coconut ….. Do you have 1 ?
This sounds like a great cake and fairly easy to make. Thanks for sharing it. Cheers Mr.CBB
My mother has been making this cake for at lease 45 years. It is the most requested cake for birthdays even today!
it all sounded great till the coconut bit, any ideas what i can have instead as i cant eat coconut but would love to try this recipe out.
Hi Jenny, You could put whatever frosting you like on this cake. Here is a link where you can find a Cream Cheese Frosting if you want to check that out. You can find a Cream Cheese Frosting here: https://thesouthernladycooks.com/2008/11/20/fresh-apple-cake-with-cream-cheese-frosting/
This is an old family recipe for me as well. We call it Mrs. Schlictemyers Oatmeal cake, as that is the lady that my Mom got the recipe from when she was a young Mother. 🙂
I’ve been making this cake since back in the early 70’s and I never get tired of it.
This is very close to my grandma’s cake, one of those flash back memories at first taste. Made my dad smile remembering!! Thanks.
Funny thing…I found Grandma’s recipe…made it the other day …its not the cake I remember. I think she made a white cake mix and put the icing on….anyways its dad’s birthday next week and I asked him what kind of cake he wanted. …he said that one with the coconut icing on it…..so he get the memories of Grandma with the icing and your delicious cake. Win win in my books.
Love this Oatmeal Cake.
It was my favorite of my mama’s recipes, and she would always make this for my Birthday, rather than more traditional Birthday Cakes.
I make it myself at least a few times per year, but it will never be as good as mama’s