Cake/ Dessert

Warm Oatmeal Cake with Custard Glaze

Warm Oatmeal Cake with Custard Glaze

By Valerie Kukahiko Serves: 8X8 cake


  • 1 cup old fashioned oats
  • 1 cup boiling water
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla



1. Pour oats into a medium-small bowl. Pour boiling water over oats. Cover with foil and let sit 20 minutes.


2. Preheat oven to 350 degrees.


3. In the bowl of a stand mixer, beat butter, sugar, and brown sugar with a paddle attachment on medium-high for 2 minutes, scraping down the bowl as needed.


4. Add eggs, vanilla, and cinnamon. Mix until combined.


5. Add flour, baking soda, and salt. Mix until almost combined.


6. Pour in cooked oats and mix just until combined.


7. Spray an 8x8 baking dish with non-stick cooking spray. Pour batter into baking dish and spread evenly.


8. Bake 40-50 minutes, or until a toothpick comes out almost clean.


9. In the meantime, make Custard Glaze. In a small bowl, whisk together cornstarch and water. Set aside.


10. Combine remaining ingredients in a medium saucepan.


10. Stir and melt over high heat. Bring to a boil, while stirring. Pour in cornstarch mixture. Boil while whisking until sauce is thickened, about 2 minutes.


11. Serve over warm or cooled cake. Top with whipped cream if desired.


If you have leftovers and want to save it for later, cover cake and store at room temp. Pour glaze into a bowl and press plastic wrap onto the top of the glaze, so that the plastic wrap is touching the entire surface of the glaze. This will prevent a "skin" forming on top of the glaze. Store in the refrigerator.

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