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Maple-Oatmeal Cake

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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A recipe so timeless and so delicious, it’s bound to become an heirloom. This simple cake gets its perfectly moist texture from oats that are soaked in milk and then folded into the batter. A luscious maple frosting completes the treat with cozy sweetness.
Updated Sep 1, 2017
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  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In 1-quart saucepan, heat milk to boiling over medium-high heat. Stir in oats; remove from heat, and let stand 10 minutes.
  • 3
    In large bowl, beat cake mix, brown sugar, melted butter, eggs, vanilla and oatmeal mixture with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 4
    Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
  • 5
    In medium bowl, beat frosting, maple syrup and maple extract with spoon until well blended. Spread over cake. Cut into 4 rows by 3 rows. Serve each piece with remaining ingredients. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure best results in this recipe, use quick-cooking oats.
  • tip 2
    To make 2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until whipped cream forms soft peaks.


Nutrition Facts are not available for this recipe
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