Photo: Randy Mayor; Styling: Fonda Shaia
16 servings (serving size: 1 slice)

These cake layers will not rise as high as those of traditional cakes.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

Step 3

Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Step 4

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Step 5

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Step 6

Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.

Ratings & Reviews

elbrant's Review

November 13, 2013
Super moist without being icky sweet - this is a great "oatmeal is good for you!" recipe. ;)

lizbeth624's Review

October 27, 2010
This cake gets almost soggy moist the longer it stays around. I did not like the texture either. It also needs more spice. It is bland

kitchenbelle's Review

April 13, 2009
I made this cake for my father-in-law's birthday and it was a HUGE hit. Everyone loved it! Everyone in my family said they want this to be the birthday cake I make for each of their birthdays. I made cream cheese frosting instead of the caramel-pecan frosting--so moist and so DELICIOUS!

dcfoodie's Review

January 20, 2009
This cake was *delicious*. As previous reviewers have said, moist and maple-y. The frosting was a near disaster, but I'll post that in the frosting review site. It would have been delicious without frosting anyways. Really not very difficult to make either and well worth it.