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Oatmeal Cream Pie Cake Recipe

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4.4 from 11 reviews

  • Author: Lea
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings

Description

This Oatmeal Cream Pie Cake is a delightful layered dessert featuring moist oatmeal-infused cake layers paired with rich vanilla buttercream frosting and topped with a smooth white chocolate glaze. Inspired by the classic oatmeal cream pie cookies, this cake offers a comforting blend of cinnamon-spiced oats and a luscious, creamy finish, perfect for special occasions or cozy gatherings.

Ingredients

Cake

  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cups all purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 tsp nutmeg
  • 2 teaspoons baking soda
  • 1 cup unsalted butter (room temperature)
  • 1 cup Domino® Granulated Sugar
  • 1 cup Domino® Light Brown Sugar (packed)
  • 1 tbsp vanilla extract
  • 3 large eggs (room temperature)
  • 1/4 cup full-fat sour cream (room temperature)

Buttercream Frosting

  • 2 1/2 cups unsalted butter (room temperature)
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste

White Chocolate Glaze

  • 1 cup white chocolate chips
  • 1/4 cup + 3 tbsp heavy cream
  • White food coloring (optional, for a whiter glaze)

Decoration

  • Oatmeal cream pie cookies (crumbled and pieces for decorating)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside to ensure easy removal of the cakes after baking.
  2. Cook Oats: Bring 2 1/2 cups of water to a boil in a pot. Add the quick cook oats, stir, then remove the pot from heat. Cover and let it soak for 20 minutes until fully absorbed and softened. Allow the oatmeal to cool to room temperature before using it in the batter.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg. This will be folded into the wet ingredients later.
  4. Cream Butter and Sugars: Using a stand mixer, beat 1 cup of room temperature unsalted butter with both the granulated and light brown sugars on medium speed for 5 minutes until the mixture is light and fluffy.
  5. Add Wet Ingredients: Add vanilla extract, eggs one at a time, and sour cream to the butter-sugar mixture. Mix until combined, scraping down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate Oats and Flour Mixture: Add the cooled oatmeal to the mixer and blend until just combined. Then gently fold in the dry flour mixture until fully incorporated; the batter will be thick.
  7. Bake the Cakes: Divide the batter approximately evenly into the prepared cake pans (about 600 grams each). Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cakes cool in the pans on wire racks, then carefully run a spatula around the edges and invert the cakes onto cooling racks.
  8. Make Buttercream Frosting: In a clean stand mixer bowl, beat 2 1/2 cups room temperature unsalted butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed until combined, then increase speed to medium and beat for 3-5 minutes more until very fluffy. Blend in heavy cream, vanilla extract, and vanilla bean paste for a smooth, creamy frosting.
  9. Assemble the Cake: Place one oatmeal cake layer on your cake stand or serving plate. Spread about 1 cup of the vanilla buttercream evenly over the top. Repeat layering alternating cake and frosting, finishing with the last cake layer placed upside down to create a flat surface.
  10. Crumb Coat: Apply a thin, even layer of the remaining buttercream to the sides and top of the assembled cake. This seals in crumbs and provides a smooth base for glazing. Set the cake aside while preparing the glaze.
  11. Prepare White Chocolate Glaze: Heat 1/4 cup plus 3 tablespoons of heavy cream on the stove or in the microwave until hot but not boiling. Pour the hot cream over 1 cup white chocolate chips and stir until fully melted and combined into a smooth glaze. Optionally, add white food coloring to achieve a whiter glaze. Allow the glaze to cool slightly so it does not melt the buttercream on contact.
  12. Apply Glaze and Decorate: Position the cake on a wire rack with a pan or tray beneath to catch drips. Pour the white chocolate glaze into the center of the cake, spreading it gently toward the edges letting it drip naturally down the sides. Allow the glaze to set and finish dripping. Decorate the top with crumbled oatmeal cream pie cookies and cookie pieces for added texture and visual appeal.

Notes

  • For precise flour measurement, use the spoon and level method—spoon flour into your measuring cup and level off with a knife to avoid packing, ensuring accurate amounts.
  • Using room temperature butter, eggs, and sour cream helps create a smooth batter and even cake texture.
  • Make sure the cooked oats are fully cooled before mixing in to prevent curdling or unwanted texture changes.
  • The white food coloring in the glaze is optional but recommended if you prefer a pure white look instead of slightly yellow.
  • Store the assembled cake in the refrigerator if not serving immediately to keep the frosting and glaze fresh. Bring to room temperature before serving for best flavor.
  • This cake can be made a day ahead, and the flavors will meld beautifully after resting overnight.
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/oatmeal-cream-pie-cake-recipe/