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Spiced Oat Cake on a white stand

Spiced Oat Cake

Delicious spiced oat cake made with oats, cinnamon and nutmeg, along with brown sugar. The cake come out darker and look like a chocolate cake, but it does not contain any chocolate at all.
Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 20 servings


For the cake:

  • ¾ cup all-purpose flour
  • cups oat flour
  • ½ cup oats
  • 1⅓ cup brown sugar
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1⅓ cup milk

For the buttercream:

  • 8 oz. (225 grams) cream cheese
  • 2 sticks (200 grams) unsalted butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  • To make oat flour, place some oats in a food processor or blender and ground the oats up. It's okay if it’s not completely ground.
  • Preheat the oven to 180°C / 350°F.
  • Spray and line three 6- inch cake pans.
  • In a bowl, combine the flour, oat flour, ground oats, brown sugar, baking soda, salt, nutmeg, and cinnamon and mix together.
  • In another bowl, combine the oil, eggs, milk and vanilla and whisk together until fully combined.
  • Add the wet mixture to the dry and mix until combined.
  • Divide the batter evenly among the three cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Let cool for 10 minutes then carefully remove the cake from the pans and continue to cool.
  • For the buttercream: combine all the ingredients in an electric mixer bowl fit with a whisk attachment.
  • Put the mixer on low until the powdered sugar is mostly mixed in.
  • Increase the speed and whip until light and fluffy, about 3 minutes.
  • Assemble the cake: cut the top of each cake with a serrated knife to get a flat surface, stack the cakes one on top of the other and spread buttercream between the layers.
  • Spread buttercream on the top and sides of the cake.
  • Enjoy!