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A cake on a cake stand with a slice cut out. Two plates of cake sit nearby.

Oatmeal Cake

  • Author: Shannon Emery
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 slices 1x


This perfectly divine and flavorful gluten-free, double-layer cinnamon oatmeal cake is topped with an easy, lightly-spiced cinnamon cream cheese frosting. It’s a popular cake frequently requested at family birthday parties!



Oatmeal Cake

Cinnamon Cream Cheese Frosting

  • 1/2 cup (112 grams) unsalted butter, room temperature
  • 8 ounces (226 grams) full-fat cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 4 cups, packed (480 grams) powdered sugar

Optional topping decorations

  • sprinkle of cinnamon
  • cinnamon sticks


  1. Preheat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper, grease the sides, and set aside.
  2. Place oats in a large mixing bowl. Pour boiling water over oats and let stand for 20 minutes.
  3. After oats have soaked, add butter, white sugar, brown sugar, and vanilla to the oats and mix until combined with an electric mixer (or a stand mixer with a paddle attachment).
  4. Add eggs to the oat mixture and mix until combined.
  5. In a separate bowl, whisk together gluten-free flour, baking soda, cinnamon, and salt. Then add to oat mixture and mix well.
  6. Pour batter into prepared pans. Bake 25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow the cake layers to rest in their pans for several minutes. Then gently remove cakes from their pans and place on a wire rack to cool completely.
  7. With an electric hand mixer (or a stand mixer with a paddle attachment), cream the butter and cream cheese in a large bowl until light and fluffy, about 2 minutes. Add in the vanilla extract and cinnamon. Add the powdered sugar, one cup at a time (so you don't have a powdered sugar explosion when you turn on the mixer) and whip to combine, about 1 minute more.
  8. Place the first cake layer on a plate and top with a large dollop of frosting. Spread the frosting across the top of the cake evenly. Add the second cake layer and top with frosting. Finish by frosting the outside of the cake with the remaining frosting.
  9. If you’d like, decorate the top of your cake with a sprinkling of cinnamon and top with an arrangement of cinnamon sticks. Enjoy!


The equipment section above contains affiliate links to products I use or recommend.

How to frost a layer cake: I prefer to leave both of my cake rounds intact versus slicing off their rounded tops to make them flat. So to make my cake still look flat once finished, I place the first cake layer top-side-up on the cake plate. Once I frost the top of that layer, I place the second cake layer top-side-down on the first cake. Then I just fill in the space between the layers with more frosting and continue frosting until the sides and top of the cake are covered completely and evenly with frosting. There are definitely other 'professional' methods to frosting a layer cake which can be found with a quick Google search if you desire.

To prevent your bottom cake layer from sliding on the cake plate when frosting just add a small dollop of frosting to the center of the cake plate before laying the first cake layer down.

If you need to refrigerate your cake prior to serving, make sure to remove it from the refrigerator about an hour beforehand. Room temperature cake is usually more enjoyable to eat than cold cake straight from the refrigerator.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Keywords: oatmeal cake, dessert, gluten-free cake recipe, gluten-free dessert recipe, cream cheese frosting

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