Breakfast/ Sweets

Oatmeal Cake with Maple Glaze

Once upon a time, there was small local bakery that made the most delicious Oatmeal Cake with a Maple Glaze. It was an unexpected treat, and perfect for a sweet breakfast. Sadly, this bakery closed and I found myself cake-less. With a little bit of trial & error and a lot of Oatmeal Cake testing later, this recipe was born. And FINALLY I have Oatmeal Cake (ahem, breakfast).

This recipe is developed to be a short, dense cake loaded with oatmeal in every bite. I’ve added oatmeal in two forms, half of it is soaked for 30 minutes in a liquid blend (buttermilk + syrup) and half is folded in dry at the end. I use Bob’s Red Mill Old Fashioned Rolled Oats and GRADE B Dark Maple Syrup. These are both kind of important. Well, other oats might work, but I have not tested with them. As for the syrup, pure Maple Syrup comes in two grades, which do not reflect the quality but rather the grade of intensity of the syrup. Grade A is an amber color and lighter flavor syrup, which is what most of us drizzle on pancakes. Grade B is a darker more intense maple flavor, which is ideal for baking. In this recipe I use 100% Pure Maple Syrup, Grade B.

This cake tastes best with the glaze after sitting for a few hours. I also recommend serving with fresh berries. It can be stored in an airtight container at room temperature for 2 days. I’ve also kept it in my fridge and eaten it both cold (meh) and warmed in the toaster for a few minutes at 200 degrees (the better idea lol).  I have a few pieces I wrapped in plastic wrap in individual servings and froze for later. I will update this post if that works well.

Oatmeal Cake with Maple Glaze

Print Recipe
Serves: 9 x 13 Cake Cooking Time: 30 min


  • For the Cake:
  • 1 cup Sugar
  • 1/4 cup Pure Maple Syrup, Grade B Dark
  • 1/2 cup (1 stick) + 2 tbsp Unsalted Butter, melted
  • 2 Eggs, lightly beaten
  • 2 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Oatmeal +1 cup Oatmeal (old fashioned rolled, Bob’s Red Mill)
  • 1/3 cup Buttermilk
  • 2 tbsp Pure Maple Syrup, Grade B Dark
  • For the Glaze:
  • 1/4 cup Pure Maple Syrup, Grade B Dark
  • 1/4 cup Confectioners (Powdered) Sugar



In a small bowl, mix to combine 1/3 cup Buttermilk with 2 tbsp Maple Syrup. Add 1 cup of the oats, stir to combine and fully coat the oats in the liquid. Set aside and let soak for 30 min.


Preheat Oven to 350°. Prepare a 9 x 13 baking pan by fully lining in parchment paper (bottom and sides) or grease well & flour.


In a medium bowl combine Flour, Baking Soda & Salt. Stir with a whisk or fork to fully incorporate.


In a large bowl using an electric mixer on low speed beat melted Butter, Sugar, 1/4 cup Maple Syrup, Eggs & Vanilla Extract until just combined.


Add the 1/2 of the flour mixture into the butter/sugar mixture, mixing on low speed (use a stirring motion with a beater on lowest speed or by hand with a wooden or other firm spoon) until just incorporated. Then add the wet oat mixture stirring in on low speed until just combined. Add the remaining 1/2 of the flour mixture, on low speed until fully incorporated but do not over mix. With a spoon by hand fold in the remaining 1 cup of dry oats, stirring until just combined.


Pour into prepared 9 x 13 baking pan. Spread out to fill the pan and smooth the top using a spatula. Bake 25-30 minutes, or until golden brown on top, the sides should slightly pull away from the edges and middle is set.


Let the cake cool in the pan for 30 minutes before removing. Them remove and let finish cooling before you glaze.


To make the glaze, mix 1/4 cup Maple Syrup with 1/4 cup Confectioners Sugar in bowl beating with a whisk. Use the whisk to drizzle the glaze over the top of the cake. If you want more glaze, you can just mix equal parts syrup and sugar, tablespoon at a time until you have the desired amount.

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