Fabulous Oatmeal-Bran Cake

Fabulous Oatmeal-Bran Cake

39 Reviews 4 Pics
Carol Farrington
Recipe by  Carol Farrington

“Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly.”

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Adjust Servings

Original recipe yields 2 - 8 or 9 inch layer cake



  1. Pour boiling water over oats and bran cereal, and let stand 10 minutes.
  2. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
  3. Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.

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Reviews (39)

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Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.

Sally S.

Sally S.

My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins.



People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous!

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Amount Per Serving (24 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Oatmeal Cake I


next recipe:

Magic Spice Cake