Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!
I love hot cinnamon oatmeal on a cold night. And yes, even though I live in Orlando, it gets cold here. There is nothing more warming to my heart than a warm cinnamon spice cake. But let’s take that one step further and mix in some oatmeal to make it hearty and dense….Then I am going to blow your mind by topping this old fashioned cake with some homemade toasted marshmallow frosting.
This recipe is old school, but I have tweaked and updated the ingredients to my liking. It is a unique cake with a large dense crumb and you can actually see the oatmeal throughout this sweet baby. Once you make it your tastebuds will be begging you for more on a weekly basis. And since it has oatmeal in the batter, it is technically breakfast. So, eating this cake at all hours of the day is acceptable in my book.
My little ladies adore this homemade marshmallow frosting. Now it is made on the stovetop, so they are not able to assist as much as usual. But as soon as this stuff is cool, they are up for licking the beaters, spoons, and dipping their fingers in the bowl. I am SO guilty of that myself!
Let’s start baking…
Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting
Yields: one 9×13 pan
For the cake
1 1/2 cups hot water
1 cup instant oatmeal
1 cup brown sugar
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 box french vanilla instant pudding
1 tsp pure vanilla extract
1 tbsp cinnamon
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1. Preheat oven to 350 degrees. Prep a 9×13 dish with nonstick spray.
2.In a bowl sift flour, baking soda, and salt. Set aside.
3. Add instant oatmeal to hot water and allow to thicken.
4. In a stand mixer, beat softened butter until smooth.Then add in both sugars and beat until fluffy.
5. Add in instant pudding mix. Next mix in eggs, one at a time until well combined.
6. Stir in vanilla and cinnamon.
7. Mix in thickened oatmeal.
8. On lowest setting mix in dry, sifted ingredients. When mostly mixed, turn off mixer and combine thoroughly by hand.
9. Pour cake batter into 9×13 prepared pan. Bake 350 degrees for 35-40 minutes until center springs back to touch.
10. Allow to cool. Please note that when this cake cools it WILL pull away from the sides of the pan and shrink some. This is fine because we will be covering it with my yummy toasted marshmallow frosting!
4 egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp clear imitation vanilla extract
1. In a double boiler, combine all ingredients EXCEPT clear vanilla.
2. Beat on high with hand mixer.
3. Mix until thick stiff peaks form cook about 6-8 minutes.
4. Remove from heat and add 1 tsp clear vanilla.
1. Pour entire batch of marshmallow frosting on top of cake. Using a spatula smooth evenly and then make peaks here and there.
2. Using a kitchen torch, toast marshmallow frosting over entire cake. It will look beautiful!
3. Take some cinnamon and sugar and garnish the top of the cake. This cake will have to be refrigerated, due to the marshmallow frosting. So eat up and if you have any left overs, place back into fridge!