- 3/4 cup flour
- 1 1/2 cup oat flour
- 1/2 cup oats
- 1 1/3 cup brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp. cinnamon
- 1 tsp nutmeg
- 3/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 1/3 cup milk
Preheat the oven to 350°F. Prepare three 6-inch cake pans (I use non-stick baking spray, but you could also spray and line).
In another bowl, combine the oil, eggs, milk and vanilla and whisk together until fully combined.
Add the wet mixture to the dry mixture and mix until well 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 flip onto a cooking rack to finish cooling.
For the buttercream, combine the cream cheese, butter, powdered sugar and vanilla in a bowl and mix until the powdered sugar is mostly mixed in. Increase the speed and whip until light and fluffy (about 3 minutes).
See notes below!
Please note – the batter was extremely loose for me. I was worried that we had made a mistake because it seemed too watery. But we baked as it was listed and it turned out terrific – except the layers were very soft.
For the frosting, I only had salted butter on hand and it worked beautifully, but I’ve listed the ingredients exactly as Alyx has them.
I recommend chilling the layers until they’re cold before stacking and frosting. As I mentioned in the first note, my layers were a little too soft to handle at room temperature.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: spice, spiced, cake, spice cake, scratch, baking, cream cheese, frosting,