Oatmeal Cake Recipe Using Quick Cooking Oats
:: Cook Me Food ::

This recipe results to an amazingly soft and moist oatmeal cake that everyone will surely love. Finished with rich and caramelized walnut icing glaze topping that adds sweetness and crunch to every bite!

Cake:
• 1 ¾ cups boiling water
• 1 cup (109g) quick cooking oats
• ½ cup (112g) unsalted butter (room temperature)
• 3/4 cup (150g) white sugar
• 3/4 cup (165g) light brown sugar
• 2 tsp vanilla extract
• 2 large eggs (room temperature)
• 1 ½ cup (188g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

Frosting:
• ¼ cup (56g) unsalted butter (melted)
• 3 tbsp evaporated milk
• 3/4 cup (165g) light brown sugar
• 3/4 cup (93g) roasted finely chopped walnuts/pecans
• 1 tsp vanilla extract

Using an 8x8-inch round baking pan in the video

:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of the cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

Happy baking!
Thanks for watching!