This oatmeal and spice layer cake recipe is packed loads of oat goodness, filled with the smoothest melt in your mouth buttercream, and is the perfect cake for autumn. Why not try it for yourself and see!
I was playing around with my favourite carrot cupcake recipe from BBC Good Food. I replaced some of the flour with loosely ground oats and was really surprised at how lovely the texture was.
It gave me an idea: Why not convert the recipe to a layer cake?
The idea seemed fine until I remembered the cake could not be a carrot cake.
We are currently experiencing a cream cheese scarcity where I live and to be honest, it is not carrot cake if there is no cream cheese frosting.
I quickly abandoned the idea of a carrot layer cake and began to think of an alternative.
Another idea came up: how about removing the carrots in the recipe to create an oat cake?
This idea sounded more appealing so I went with it.
I adapted the recipe further by removing the carrots in the recipe and then amending the oats in the recipe to create what we have now: a simple, yummy oat and spice layer cake. I paired it with my smooth, velvety buttercream recipe that I developed and have been using for years now.
Oatmeal lovers, you are gonna love this one.
Tips to have in mind: Oat and Spice Layer Cake
- This oat and spice cake is a very simple cake and is super easy to nail but there are still some important information that would guide you when making the recipe.
- This recipe would fit into either of the three; 3 6 inch round cake pans, 2 8 inch round cake pans or 18 cupcake cases
- The texture of this cake is VERY crumbly, due to the oats in the recipe. It can be pretty messy and tricky when its time to cut. To handle this, pop the cake into the fridge to chill for about 15-20 minutes before cutting. That way, you get a firmer texture to cut through.
- Although the texture of the cake is crumbly, it bakes pretty well as layers and the layers are firm enough to handle. Just make sure you allow it to cool for about 10 minutes in the pan after baking before attempting to remove it.
- The buttercream is smooth and silky. I live in a warm climate and I found the buttercream does not do very well in the heat. The solution? I placed the cake (frosted) in the fridge until it was ready to be served. This helped to prevent melting. If you live in a colder region, this might not be an issue.
- Another thing to note about the buttercream is that, it is a spreading buttercream. This means it is good for filling the layers of your cake as well as frosting the outside of your cake. I would not recommend it for piping.
- Beat your buttercream in your mixer for at least 10 minutes to get the smooth, velvety texture. The buttercream should literally ‘melt in your mouth’ when you taste it.
If you have any questions about this recipe, please let me know and I would be happy to help out.
I hope you try this recipe and if you do, share your creation with me on Instagram by using the #yenumcakery or tagging me directly. Would love to see your cake!
Don’t forget to share with others using the sharing buttons below as well!
Oatmeal and Spice Cake
- 3 6 inch pans
For the Cake
- 1 cup (95 grams) oats loosely ground
- 1⅓ cup (165 grams) plain flour sifted
- 3 tsp baking powder
- 1½ tsp baking soda
- ¾ cup (142 grams) dark brown sugar
- ½ Cup plus 2 tablespoons (120 grams) white sugar
- 3 tsp all spice powder
- 1½ tsp cinnamon
- zest of 1½ medium orange
- juice of 1½ medium orange
- 3 large eggs
- 1 cup (240 ml) vegetable oil
For the Frosting
- ¾ cup (200 grams) unsalted butter softened
- 3 cups (300 grams) icing sugar
- pinch of salt
- 3 tbsp milk
- juice of ½ orange
Make the Cake
- Grease and line 3 6-inch pans. You can use a baking spray or cake releaser as well. Preheat your oven to 180 degrees.
- Mix dry ingredients in a bowl and set aside. Mix your wet ingredients in a separate bowl with a whisk.
- Pour your wet ingredients into the dry ingredients and mix thoroughly until combined.
- Pour your batter into your prepared cake tins and bake for 20-25 minutes until a skewer inserted comes out clean.
- Allow your cakes to cool in the pan for ten minutes before removing and lowing to cool completely.
- Once your cakes have cooled, make your frosting.
Make the Frosting
- In stand mixer or with a hand mixer, cream butter and icing sugar for 3 minutes.
- Add your milk and orange juice and continue creaming for 10-15 minutes, scraping the sides occasionally. Your frosting should be smooth and have a melt-in your- mouth consistency.
Assemble your Cake
- Place the first cake layer on a board or plate. Spread some frosting on it.
- Pace the next cake layer on top of the frosted cake, (the bottom of the layer should be facing you). Spread some more frosting on the cake.
- Place you next and last layer on the frosted part of the second layer. Once again, the bottom should be facing you.
- Once you have put all the layers together, spread the remaining frosting all over the sides of the cake to seal the crumbs.
- Chill for 10-20 minutes before serving.