This Mixed Berry Oatmeal Cake was was actually planned for a later posting, but it was so good I had to post it right away.
I brought this to Matt’s birthday picnic over the weekend and his sister went crazy for it—and admittedly, more so than what should have been the star of the day–Matt’s birthday cake—the Coconut Cream Cake. But in my defense, because I feel like I must, they are two very different types of cake, one being very subtly-sweet with bright bursts of berries and the other being much richer. More on this later in the week when I post the Coconut Cream Cake.
For now, let me just say, this Mixed Berry Oatmeal Cake is awesome. As I mentioned, the sweetness is subtle, so subtle I think it would be great for afternoon tea or a breakfast cake. And what I really love is how the oatmeal in the batter adds such a tenderness to the cake. Along with all of that, you can’t beat an easy-to-make cake that doesn’t require a stand mixer or heavy elbow grease for mixing.
The original recipe is actually for a Butterscotch Chip Oatmeal Cake from Better Homes and Gardens, but to see the modifications I made and other notes for flipping the cake to what you see above, hit the jump here.
Mixed Berry Oatmeal Cake
- 1 cup quick-cooking rolled oats
- 1 ¾ cups boiling water
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ½ cup butter, cut up and softened
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon grated orange peel
- ½ teaspoon salt
- 6 oz. blackberries (fresh or frozen)
- 2 oz. raspberries (fresh or frozen)
- ¾ cup chopped pecans
Preparation: Heat oven to 350 degrees F. Cover a 10 inch round pan with bake spray and dust with flour.
- For the remainder of the recipe click here. Keep in mind this recipe is an adaptation, so follow the instructions accordingly,
- To add the two berry ratios (rather than the butterscotch chips) at the end by dropping them on top of the batter along with the pecans. The berries will slightly sink during baking.
- The original recipe uses a 13x9x2 pan, I used a 10 inch round pan. If you do the same, increase the bake time to approximately 60-65 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs (not wet batter). You’ll want to start checking for doneness at about 55 minutes.
Averie @ Averie Cooks says
I love that there’s oats in the cake! I bet they add great texture and moisture and those berries – delish! 🙂 pinned
Love this! Berries are my favourite fruits and I love the addition of oats 🙂
Taylor @ Food Faith Fitness says
Was so excited for this recipe when is saw it on insta! Love the use of oats here…I can totally eat cake for breakfast!
Gorgeous photos. As always 🙂 Pinned!
That cake looks completely and utterly scrumptious… All that berry goodness and those crunchy oats… Gorgeous.
Nice variation with blackberries & raspberries . You put fruits on top of your uncooked blend ?
Could I use other fruits? Do you have any idea?
Thanks for recipe…
This looks amazing and I do plan on trying the recipe. However, just wishing you had put the complete recipe on you blog instead of sending us to another site for part of the other recipe……you do an amazing job with your photography…why would we ever want to leave your site! 🙂
Kevin @ Closet Cooking says
This looks amazing! I love the berries in the slices!
This cake looks gorgeous with all of those beautiful colored berries, and I love that there’s oatmeal in the cake! Pinning. 🙂
Beth @ bethcakes says
This looks like the perfect cake for a birthday picnic! It’s beautiful. 🙂
This is what I love about oats, the myriad of different delicious recipes that can be made with them. Those mixed berry oatmeal cakes look really tasty. Thanks for sharing 🙂
Krista @ Joyful Healthy Eats says
Love the fun burst of tart berries in this cake! Perfect for a birthday cake, I’m not a fan of the overly sweet rich ones anyways. 🙂 Pinned
Laura Dembowski says
I want to dive right into this cake. The photos are gorgeous with those berries. Plus, there’s nothing better than a cake that is acceptable to eat for breakfast 🙂
Laura (Tutti Dolci) says
Love the berries and pecan topping!
Angelyn @ Everyday Desserts says
I’m so intrigued by this! I love love love a good oatmeal topping, so this cake looks like it’s right up my alley!
This is my favorite kind of cake–full of deeply flavored grains and punched up with bursts of fruit. So good!
Zainab @ Blahnik Baker says
Oooo, I love the combination of oats and berries. I can see myself eating this for breakfast 🙂
Graham @ Glazed & Confused says
You never fail to make my mouth water.
I love this type of cake. It’s not one that I usually think of making, but everytime I stumble along a recipe I whip one up immediately. With that said, I’m going to make a grocery store run tonight just for this!
Catalina @ Baby on Board says
I like all the colors and how dense the cake looks, finally a dessert with berries during this cold winter, it instantly brings sunshine to me!
Kristi @ Inspiration Kitchen says
This looks amazing – and I always love the gorgeous photos – they make me hungry!
I love the addition of the berries and nuts, sounds perfect!
Tieghan Gerard says
The berries, oats and nuts sound incredible. I love all the textures going on!
can you use old fashioned oats?
What a beautiful looking cake – can’t wait to make it this weekend.
Di, Bluebell Cafe says
What a great looking cake! I have all the ingredients too, am definitely going to make this cake. Thanks x
Laura @ Laura's Culinary Adventures says
You had me at breakfast cake!