Okay y’all, let me tell you about this cake. It’s called an Omaha Cake, and oh my goodness-it’s so easy to make. Like, really, really easy. No mixer, no fancy stuff… just mix it in a bowl and bake.
You don’t even need a bunch of steps for this Old Fashioned Omaha Cake Recipe. You pour some batter in the pan, then add some yummy pie filling in the middle. Then you pour the rest of the batter on top and bake it. That’s it!
And when it comes out warm and fluffy, you drizzle some sweet icing on top. Mmm! It’s soft, fruity, and just so good. Perfect for when you want something sweet without a lot of work.
What Does Old Fashioned Omaha Cake Taste Like?
The Old Fashioned Omaha Cake has that old-school, made-from-scratch charm that warms your heart with every bite. It’s soft and fluffy, with just the right amount of sweetness to make it feel indulgent without being too rich.
Right through the center, you’ll get a layer of juicy pie filling-or preserves-that adds a burst of fruity goodness. Whether it’s cherry, peach, or homemade mulberry, that fruit makes each slice moist and flavorful.
Then there’s the icing. A thin drizzle of powdered sugar frosting melts into the warm cake, giving it a sweet glaze that ties everything together. It’s cozy, comforting, and downright delicious.
Ingredients Required for Old Fashioned Omaha Cake Recipe
Here’s the list of Ingredients you’ll need to make this Old Fashioned Omaha Cake
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup vegetable oil
For the Filling:
- 1 (21-ounce) can pie filling (your choice: cherry, apple, peach)
- 1 cup fruit preserves + 1 tablespoon cornstarch + ¼ cup water
For the Frosting:
- 2 cups powdered sugar
- 4 tablespoons milk
Kitchen Utensil You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
- 9×13-inch baking dish
- Small saucepan (if using preserves)
- Spoon (for drizzling frosting)
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: About 1 hour
Yields: One 9×13-inch cake (serves 12–15)
How to Make Old Fashioned Omaha Cake
Simply follow the steps given below to make your Old Fashioned Omaha Cake at home
Step 1: Preheat & Prep
Go ahead and preheat that oven to 350°F. Grease a 9×13-inch baking dish with a little butter or cooking spray.
Step 2: Mix the Cake Batter
In a big ol’ bowl, combine the flour, sugar, baking soda, and salt. Stir it together. Then add the eggs, vanilla, buttermilk, and oil. Mix everything just until smooth. No mixer needed-just your trusty spoon.
Step 3: Pour & Add Filling
Pour half of the batter into your greased baking dish and spread it out nice and even.
Step 4: Add the Fruity Layer
Spoon on your choice of pie filling. If you’re using preserves like I did, just mix them with a tablespoon of cornstarch and ¼ cup water in a small pan over low heat until thickened-then spread it over the batter.
Step 5: Top with Remaining Batter and Bake
Now pour the rest of the cake batter right on top of the filling. Gently spread it out to cover everything. Pop the pan in the oven and bake for 30–40 minutes, or until the top is golden and a toothpick comes out clean.
Step 6: Make the Frosting
While the cake is baking, mix powdered sugar and milk in a bowl until you get a thin, pourable icing. When the cake’s out of the oven and still warm, drizzle that icing right over the top with a spoon. You might not need it all-just enough to give it a sweet, glossy finish.
Some Tasty Ways To Customize and Serve This Old Fashioned Omaha Cake
1. With a Big Scoop of Vanilla Ice Cream
Oh honey, let me tell you-this cake with vanilla ice cream is a whole experience. That warm fruity center meets that cold creamy scoop and just melts into the most comforting dessert you’ll ever taste. We do this almost every time we serve it fresh outta the oven.
2. Drizzled with Warm Caramel Sauce
One night, I didn’t have any frosting left, so I grabbed a jar of caramel sauce from the pantry. I warmed it up and drizzled it over a slice-and it was divine! Especially if your filling is apple or peach. It’s like a cobbler and a cake had a sweet little baby.
3. Served with Whipped Cream and Fresh Berries
Sometimes when we’ve got guests over, we’ll dress it up a bit with whipped cream and a handful of fresh berries on top. It makes it feel extra fancy, even though it’s the simplest thing ever. Looks pretty on a dessert plate, too!
4. Warmed Up for Breakfast with Coffee
Don’t knock it till you try it! This cake is amazing the next morning with a strong cup of coffee. We’ve warmed up slices in the microwave and had it for breakfast more times than we can count. It’s soft, sweet, and just enough to start the day right.
5. With a Scoop of Lemon Sorbet
This might sound a little different, but trust me-lemon sorbet cuts right through the sweetness and adds a tangy little zing that wakes up your taste buds. Especially good if you used cherry or mulberry preserves in your filling!
6. Toasted Under the Broiler with a Butter Glaze
Okay, this one’s a secret trick. We once took a leftover slice, brushed it with melted butter, and popped it under the broiler for a minute. Got this crispy, caramelized top that was just unreal. Almost like a bread pudding vibe.
7. With a Dusting of Cinnamon Sugar
One evening we were out of icing but still wanted a little something on top-so we sprinkled cinnamon sugar over warm cake slices. Instant magic. So simple, so good.
8. Alongside a Scoop of Mascarpone or Cream Cheese Spread
This one’s for when you want a little creamy contrast. We’ve served it with a dollop of sweetened mascarpone or cream cheese mixed with a bit of vanilla and sugar. Especially yummy if you’re using preserves with a wine-like flavor, like mulberry or blackberry.
9. Topped with Chopped Nuts and Maple Syrup
We’ve done this when we had company over for brunch. Added a few chopped pecans on top and drizzled a little maple syrup right before serving. It felt like a Southern café dish. Everyone asked for seconds.
10. Turned Into a Trifle
Y’all, if you’ve got leftover cake, cube it up and layer it in a trifle bowl with whipped cream and extra fruit filling. It’s a showstopper. We made one last Christmas and not a single spoonful was left.
Some Tips on This Old Fashioned Omaha Cake Recipe
1. Don’t worry about a mixer.
I promise-you don’t need a fancy mixer for this one. I just used a big spoon and a bowl, and it came out just fine!
2. Grease that pan good.
Make sure you grease your baking dish well so the cake doesn’t stick. I like to use butter or cooking spray.
3. Pick your favorite pie filling.
Peach, cherry, apple… you can use any kind you like. I once used homemade mulberry preserves, and oh my, it was good!
4. Use what you’ve got.
If you don’t have pie filling, don’t panic. I just stirred a little cornstarch and water into my preserves, and it worked great.
5. Spread the batter nice and even.
When you pour the batter into the pan, try to smooth it out so it cooks evenly.
6. Don’t overbake it.
Start checking at 30 minutes. If the top is golden and a toothpick comes out clean, you’re good to go!
7. Make the icing while it bakes.
I like to mix my powdered sugar and milk while the cake is in the oven-it’s ready to drizzle when the cake’s still warm.
8. Only use some of the icing.
The recipe makes a lot of icing. I usually just spoon on half-it’s plenty sweet that way.
9. Let it cool a little before cutting.
If you slice it too soon, it might fall apart. I wait about 10–15 minutes so it sets up a bit.
10. Store leftovers the easy way.
Just cover the pan with foil or plastic wrap. If we don’t eat it all in a day or two, I stick the rest in the fridge-or even freeze it!
How to Store and Reheat Old Fashioned Omaha Cake
Let the cake cool completely before covering it. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate it if your kitchen gets warm. It also freezes beautifully-just wrap individual slices in plastic wrap and pop ’em in the freezer for up to a month.
Old Fashioned Omaha Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 21-ounce can pie filling (your choice: cherry, apple, peach)
- 1 cup fruit preserves + 1 tablespoon cornstarch + ¼ cup water
- 2 cups powdered sugar
- 4 tablespoons milk
Instructions
- Go ahead and preheat that oven to 350°F. Grease a 9×13-inch baking dish with a little butter or cooking spray.
- In a big ol’ bowl, combine the flour, sugar, baking soda, and salt. Stir it together. Then add the eggs, vanilla, buttermilk, and oil. Mix everything just until smooth. No mixer needed-just your trusty spoon.
- Pour half of the batter into your greased baking dish and spread it out nice and even.
- Spoon on your choice of pie filling. If you’re using preserves like I did, just mix them with a tablespoon of cornstarch and ¼ cup water in a small pan over low heat until thickened-then spread it over the batter.
- Now pour the rest of the cake batter right on top of the filling. Gently spread it out to cover everything. Pop the pan in the oven and bake for 30–40 minutes, or until the top is golden and a toothpick comes out clean.
- While the cake is baking, mix powdered sugar and milk in a bowl until you get a thin, pourable icing. When the cake’s out of the oven and still warm, drizzle that icing right over the top with a spoon. You might not need it all-just enough to give it a sweet, glossy finish.
Video
Notes
Common Queries on This Old Fashioned Omaha Cake Recipe
Here, we’ve got you covered with some common questions about the Old Fashioned Omaha Cake that people often ask.
1. What is an Omaha cake, exactly?
From what we’ve gathered over time-and from some handwritten recipe cards-Omaha cake is one of those old-fashioned, hand-me-down recipes that’s been baked in kitchens for generations. It’s a simple sheet cake with a layer of fruit filling right in the middle, topped with a thin powdered sugar icing. No fuss, no mixers, and always crowd-pleasing. We think it’s called “Omaha” because it likely came from the Midwest, where pantry-style baking like this was a staple.
2. Can I use any kind of pie filling for Omaha cake?
Yes, you sure can! We’ve made it with cherry, peach, and apple-all delicious. We even tried it with homemade mulberry preserves once, and it turned out beautifully. The key is using about 21 ounces of filling, whether it’s from a can or your own homemade blend.
3. What if I don’t have pie filling on hand?
No problem! We’ve often used fruit preserves instead. Just stir in a tablespoon of cornstarch and ¼ cup of water, heat it gently, and it thickens right up like pie filling. It’s a great way to use what you already have in the pantry.
4. What was Queen Elizabeth’s favorite cake?
Well now, this one’s not quite related to Omaha cake, but it’s a fun fact! Queen Elizabeth II was famously fond of a chocolate biscuit cake-a no-bake cake made with tea biscuits and chocolate. It’s rich, crunchy, and served in slices like a traditional cake. We’ve made it once or twice, but we’ll stick with fruit-filled cakes for our Southern-style kitchen!
5. What is the world’s most famous cake?
In our experience (and from what we’ve seen folks searching for), the title probably goes to the Black Forest Cake-that German beauty made with layers of chocolate sponge, cherries, and whipped cream. But we’ll tell you what-when you serve Omaha cake warm with a drizzle of icing, it gives any fancy dessert a run for its money.
6. What’s the oldest cake in history?
Would you believe that honey cakes date all the way back to ancient Egypt and Greece? Those early cakes were more like sweet breads, made with flour, honey, and nuts. While Omaha cake isn’t quite that old, it sure carries that same spirit of simple, hearty baking passed down through the years.
7. Can I make Omaha cake ahead of time?
Yes ma’am! We’ve made it a day ahead plenty of times. Just let it cool completely, then cover it tight. The flavors even get better by the next day, and that icing settles in just right.
8. Can I freeze Omaha cake?
Absolutely! We’ve frozen slices wrapped in plastic wrap and stored in freezer bags for up to a month. Just thaw it at room temperature and enjoy. It’s still moist and flavorful-just like fresh baked.
9. Is Omaha cake good for potlucks and family gatherings?
Oh yes-this is potluck gold. It’s easy to slice, travels well, and folks always go back for seconds. It’s the kind of no-fail recipe we keep in our back pocket for reunions, church socials, and Sunday dinners.
10. Do I have to use frosting?
Not necessarily. We’ve had it both ways. The thin powdered sugar frosting adds just a bit of extra sweetness and makes the cake look lovely, but if you’re short on time, you can skip it. The cake is sweet and fruity enough to stand on its own.
That’s it, y’all! This Old Fashioned Omaha Cake is the kind of recipe that makes you feel like you’ve stepped back in time-in the best way. Whether you’re using store-bought pie filling or homemade preserves, the results are always tender, sweet, and full of charm. Perfect for potlucks, Sunday suppers, or just because.
Go on and bake it-you won’t be sorry!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
Looks delicious
Thanks
Thanks for the recipe
Welcome