Oat and Spice Layer Cake Recipe

8 Servings
1 hr 10 min

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.

Oat and Spice Layer Cake Recipe

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 25-30 Minutes Total time: 1 hr 10 min
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Ingredients

For the cake

  • 95 g rolled oats, loosely ground
  • 165 g plain flour, sifted
  • 3 tsp baking powder
  • 11/2 tsp baking soda
  • 142 g dark brown sugar
  • 120 g white sugar
  • 3 tsp all spice powder
  • 11/2 tsp cinnamon
  • zest of 1½ medium orange
  • juice of 1½ medium orange
  • 184 g eggs, weighed in shell
  • 187 g vegetable oil
  • 3 tbsp water, room temperature

For the frosting

  • 200 g unsalted butter softened
  • 300 g icing sugar
  • pinch of salt
  • 3 tbsp milk
  • juice of ½ orange

Instructions

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 allowing to cool completely.
Once your cakes have cooled, make your frosting.

For the Frosting

In a 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 texture/consistency.

Assemble the cake

Place the first cake layer on a board or plate. Spread some frosting on it.
Place 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 your 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.

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