Oatmeal Spice Cake with Cinnamon Honey Buttercream from Krysta MacGray dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.

Ingredients

2 cups old fashioned rolled oats

3 cups boiling water

2 2/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon salt

2 sticks unsalted butter

2 cups sugar

2 cups packed light brown sugar

4 large eggs

2 teaspoons vanilla

Method

Preheat the oven to 350 degrees

Combine the water and oatmeal and let stand for a least 20 minutes. Have all remaining ingredients at room temperature. 

Grease and flour 3, 9-inch round cake pans and set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and brown sugar on high speed until lightened in color and texture, 4 to 6 minutes. 

Beat in the eggs and vanilla until thoroughly incorporated. With the mixer on low speed, beat in the oat mixture, then the flour mixture. 

Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 30-40 minutes. 

let cool for 20 minutes in the pans, then remove to cool completely on wire racks.

Coconut, Pecan Filling

Stir together until smooth:

1/2 cup packed light brown sugar

3 tablespoons heavy cream

3 tablespoons unsalted butter, melted

1/2 teaspoon vanilla

1/8 teaspoon salt

1/2 cup shredded coconut

1/2 cup chopped pecans

Stir together until combined. Set aside until ready to fill the cake.

Honey-Cinnamon Buttercream

3 cups powdered sugar

3 sticks butter

3 tablespoons honey

1/2 teaspoon cinnamon

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

To assemble the cake: Cut the tops of the cake off to create even layers. 

Fill the first two layers with the coconut pecan filling, then frost the sides and top with the cinnamon-honey buttercream. Garnish with turbinado sugar, cinnamon and nuts.