cake/ In The Kitchen/ recipe

Raisin Oatmeal Sheet Cake

This Raisin Oatmeal Sheet Cake is a family favourite.  It’s moist, cinnamon-y and oat-y. Great as a breakfast or snack cake.

But I think what I love the most about this cake, aside from how delicious it is, is the fact that the ingredients are simple and I almost always have them in my pantry.  That, and you can have it assembled and baking in the oven in no time…it’s just an uncomplicated and delicious cake.  The simplicity of this cake actually makes me wonder if generations before us have been passing a similar recipe down to their families.  It just reminds me of a cake that you would find the recipe for in old community church cookbooks.

I have a soft spot for this cake, that’s for sure.

This Raisin Oatmeal Sheet Cake is moist, cinnamon-y and oat-y.  Those are totally words, right?  Oh, and have I talked about the icing yet?  The gooey toasted brown sugar and coconut icing?  Well, let’s just say it’s the icing on the cake…the perfect topping for this delicious oatmeal sheet cake.



Raisin Oatmeal Sheet Cake

This Raisin Oatmeal Sheet Cake is a family favourite.  It’s moist, cinnamon-y and oat-y. Great as a breakfast or snack cake.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes




  • 1 1/4 cups boiling water
  • 1 cup old fashioned rolled oats
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 cup raisins


  • 3 tbsp butter
  • 3 tbsp milk or cream
  • 1/2 cup packed brown sugar
  • 1 cup flaked coconut


Making the cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a 9×9 baking pan, by lightly oiling it or lining it with parchment paper.
  3. Add the oats to the hot water, and let sit for at least 5 minutes. Set aside.
  4. With a mixer cream together the butter and brown sugar.
  5. Add the eggs, mixing them in one at a time.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  7. Add the flour mixture to the butter mixture and combine.
  8. Stir in the oats.
  9. Then add the raisins.
  10. Transfer the batter to the prepared baking tin and bake for 50 – 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Making the topping:

  1. When the cake is 5 minutes from being done, you can make the topping.
  2. Melt the butter in a small saucepan, then add the cream, sugar and coconut. Combine and remove from heat.
  3. Once the cake is done baking, spread the topping on the cake, then put the cake under broil in your oven for about one minute. Just enough to lightly toast the coconut.

Recipe from Robin Hood

More Delicious Sheet Cake Recipes:

I hope you love this recipe as much as we do!

Have a delicious day!

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  • Reply
    March 17, 2015 at 3:39 AM

    Hey Jo-Anna,

    I was searching for some great recipes and found your blog while searching. You have shared a delicious recipe of cake with us. Looking forward for more tasty recipes which are easy likewise.


  • Reply
    Brandi Clevinger
    May 13, 2015 at 2:32 PM

    This looks so yummy! And I happen to have all these ingredients on hand, so I can make it tonight for dessert! Yummy! Perfect!

    Thanks for sharing your delicious cake recipe at #SmallVictoriesSundayLinkup !

  • Reply
    Hannah @ eat, drink and save money
    May 14, 2015 at 12:02 PM

    I’ve never thought to do raisin in a sheet cake. Great idea!

    Thanks for linking up with Share the Wealth Sunday. Hope to see you again next week!

  • Reply
    Lisa Savage
    May 17, 2015 at 1:21 AM

    This sounds delicious! I love cinnamon any time of the year, so am definitely adding this to my baking ideas for the summer. Thank you so much for linking up to #AllAboutYou

  • Reply
    Karren Haller ♥ Oh My Heartsie Girl
    May 17, 2015 at 5:53 AM

    Oh My Gosh===I was just thinking about this cake the other day, I have not made this since my kids we under 15, that would be a long time ago. I had to read the icing recipe to see if it went under the broiler and sure enough, I knew it was the recipe I used to make. now I dont have to hunt for the recipe. 🙂

    Thanks for stopping by to linkup on Friday Features Linkup this week on Oh my Heartsie Girl!! You are welcome to stop by every week Wednesday and Friday to share your posts.
    I have Pinned and Tweeted!
    I hope you enjoy your weekend!

  • Reply
    Theresa @DearCreatives
    May 19, 2015 at 12:00 AM

    Thanks for sharing your recipe at the Inspiration Spotlight party. Shared & Pinned. Hope to see you again soon.

  • Reply
    Dee @CupcakesandCrowbars
    May 19, 2015 at 12:15 PM

    Thank you so much for sharing this with Awesome Things Tuesday last week! Come party with us again, we’d love to have you!

  • Reply
    Brittanie @Simplistically Living
    May 20, 2015 at 12:18 AM

    I’ve never had raisins in cake before but this looks good. Thanks for sharing at the #HomeMattersParty. We hope you will party again with us this Friday.

  • Reply
    June 10, 2015 at 6:35 PM

    A cake very similar to this has been on my ‘to bake’ list for a while, seeing yours has pushed it right to the top — this looks fabulous!

  • Reply
    Grísel Salazar
    August 3, 2015 at 4:15 PM

    Hi, from Mexico! I was wondering if you added the oatmeal with or without the water.

    • Reply
      August 21, 2015 at 2:31 PM

      Hi Grisel! You have to add the oats to the hot water and let them sit for at least 5 minutes before adding them to the rest of the ingredients. Happy baking!

      • Reply
        Clarissa Contreras
        July 22, 2018 at 1:46 PM

        Hello Jo-Anna I think they’re asking if you add the oats with the water or without the water once they are done soaking. 🙂

  • Reply
    March 16, 2016 at 7:48 PM

    Where did you get that baking tin? I love it! Who makes it? Would love to find it on Amazon.

    • Reply
      March 17, 2016 at 9:20 AM

      Hi! I found it at Target a while ago, so I’m not sure if they are still available…the brand is Threshold. Happy baking!

  • Reply
    Lauren Chavez
    February 14, 2018 at 5:42 PM

    I saw your recipe and I can’t wait to try it out! However I would like to make them as cupcakes instead of the cake. Do I need to alter anything from your recipe to accomplish this or do I just substitute a cupcake tin instead of a cake tin?

  • Reply
    Lauren Teneriello
    December 19, 2018 at 9:04 AM

    Hello, I am wondering if I can leave the coconut out of the topping? Would I need to later anything I put in the topping if I leave out the coconut? Thanks!

    • Reply
      Jo-Anna Rooney
      December 19, 2018 at 12:45 PM

      Hi Lauren! The coconut keeps the frosting together so leaving it out would make it too runny. Maybe a buttercream icing would work better?

  • Reply
    Yaritsa Rodriguez
    February 1, 2020 at 6:06 PM

    I would love to do this cake in cupcake form and top it with a maple buttercream or vanilla buttercream, or cream cheese buttercream. which one would you suggest?

    • Reply
      Jo-Anna Rooney
      February 4, 2020 at 12:33 PM

      Hi Yaritsa! I think all of those frostings sound amazing…I would probable do the cream cheese one though only because I love a cream cheese frosting. But I still do think the coconut frosting is my favourite with this cake! Enjoy!

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