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!
Some Tips to help:
- 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.