Toasted Oat and Cinnamon Layer Cake
This warm, comforting layer cake features deeply toasted oats for a nutty flavor profile, paired with aromatic cinnamon and a velvety brown butter frosting. It's a sophisticated twist on classic oatmeal that is perfect for autumn celebrations or cozy gatherings.
Ingredients
Ingredients
- 1.5 cup old-fashioned rolled oats divided
- 2 cup all-purpose flour sifted
- 1.5 tsp ground cinnamon high quality
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.75 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 3 large eggs room temperature
- 1 cup buttermilk shaken
- 2 tsp vanilla extract
- 0.5 tsp salt fine sea salt
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For a better texture, pulse the oats finely if you prefer a smoother crumb. You can make the cake layers a day in advance; wrap them tightly in plastic wrap once cooled to room temperature.