I have an obsession with putting toasted oats on top of cake.
I realized this after doing it twice in two weeks. That may not seem like a lot, but who even makes two cakes in one week, let alone two topped with toasted oats?
It’s okay though, this is a good thing. It makes an ugly cake pretty. Which is probably why I do the “cover your cake in oats” thing because I am so terrible at frosting cakes. It’s embarrassing.
Anyway, this cake is one of my very favorite cakes. It’s so moist and the coffee in it doesn’t taste like coffee, it just accentuates the chocolate flavor. And the frosting is so fluffy and sweet and delicious. And the oats are crunchy and salty and compliment the chocolate.
Are you drooling yet? Hopefully. I always feel so cheesy talking about how “delicious and moist (such a weird word) and soft” my cakes are and how “fluffy and sweet and scrumptious (lol)” my frostings are.
Anyway, this is delicious and moist and soft and fluffy and sweet and scrumptious.
- 2 cups all-purpose flour
- 2 cups white sugar
- ⅔ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon instant coffee powder
- 1 stick butter
- 1 tsp vanilla
- 1 tbsp cocoa powder
- 3 tablespoons brewed coffee, cooled
- 2-3 cups powdered sugar
- ½ cup oats, toasted
- Preheat oven to 350 degrees F). Grease and flour two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Make the frosting:
- Beat the butter until fluffy.
- Add in the vanilla, cocoa powder, and coffee.
- Slowly beat in powdered sugar.
- Frost the cooled cake with frosting.
- Top with toasted oats.