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.

Raisin Oatmeal Sheet Cake {A Pretty Life}

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

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4 from 1 review

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.

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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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  1. 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.


  2. 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 !

  3. 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

  4. 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!

      1. 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. 🙂

  5. 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?

  6. 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!

  7. 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?

    1. 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!