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Oatmeal Cream Pie Cake Recipe

★★★★★

4.9 from 84 reviews
  • Author: Thomas
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

Indulge in a nostalgic treat with this Oatmeal Cream Pie Cake, combining moist oatmeal cake layers with a luscious vanilla buttercream frosting and a smooth white chocolate glaze. Inspired by the classic oatmeal cream pie cookies, this layered cake delights with warm spices, creamy textures, and a decorative crumble topping for an irresistible dessert experience.

Ingredients

Scale

Oatmeal Cake

  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cup all purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 tsp nutmeg
  • 2 teaspoon 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)

Vanilla 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)

Decoration

  • Oatmeal cream pie cookies (for decorating)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside.
  2. Cook oats: Bring water to a boil in a pot. Stir in the quick cook oats, then remove the pot from heat. Cover and let sit for 20 minutes until oats are cooked. Allow to cool to room temperature before using.
  3. Mix dry ingredients: In a bowl, whisk together the all purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg. Set aside.
  4. Cream butter and sugars: Using a stand mixer, beat unsalted butter with granulated sugar and light brown sugar on medium speed for 5 minutes until light and fluffy.
  5. Add wet ingredients: Add vanilla extract, eggs, and sour cream to the butter and sugar mixture. Mix until well combined, scraping down the sides as needed.
  6. Incorporate oats and flour mixture: Mix in the cooled cooked oats until just combined. Then gently fold in the dry flour mixture until incorporated, forming a very thick batter.
  7. Divide and bake: Spread approximately 600 grams of batter evenly into each prepared cake pan. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cakes cool in pans on a wire rack.
  8. Remove from pans: Run a spatula around the edges of cakes and invert them out onto wire racks to cool completely.
  9. Make buttercream frosting: In a clean mixing bowl, beat butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed, then increase to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste thoroughly.
  10. Assemble cake layers: Place one oatmeal cake layer on a cake stand. Spread 1 cup of vanilla buttercream evenly over the layer. Repeat layering and frosting with remaining cake layers, finishing with the top layer upside down for a flat surface.
  11. Crumb coat: Spread remaining frosting thinly and evenly across the sides and top of the assembled cake. Set aside for glazing.
  12. Prepare white chocolate glaze: Heat heavy cream (1/4 cup + 3 tbsp) on the stove or microwave until hot but not boiling. Pour over white chocolate chips, stirring until melted and smooth. Add white food coloring if desired for a whiter hue. Allow glaze to cool slightly before using.
  13. Glaze the cake: Position the cake on a wire rack with a pan underneath. Pour the white chocolate glaze over the center, gently spreading to edges so it drips down sides. Let the glaze set completely.
  14. Decorate: Top the glazed cake with crumbled oatmeal cream pie cookies and pieces for garnish. Chill if needed before serving.

Notes

  • For more accurate measuring of flour, spoon the flour into the measuring cup and level off with a knife instead of scooping directly from the bag.
  • Use room temperature eggs, butter, and sour cream to ensure proper texture and mixing.
  • White food coloring is optional but helps achieve a more visually appealing white glaze instead of yellowish color.
  • Ensure the cake layers are completely cool before assembling and frosting to prevent melting or sliding.
  • Store leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oatmeal cake, oatmeal cream pie cake, layered cake, vanilla buttercream, white chocolate glaze, spiced cake, dessert

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