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Oatmeal Cream Pie Cake Recipe

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4.3 from 43 reviews

This Oatmeal Cream Pie Cake is a delightful twist on the classic oatmeal cream pie, featuring moist oatmeal cake layers layered with a rich vanilla buttercream frosting, topped with a silky white chocolate glaze and decorated with crunchy oatmeal cream pie cookies. Perfect for those who love the comforting flavors of oats and cinnamon combined with creamy sweetness.

Ingredients

Oatmeal Cake

  • 2 1/2 cups (575 g) water
  • 2 cups (180 g) quick cook oats, uncooked
  • 2 2/3 cups (226 g) all purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 tsp nutmeg
  • 2 teaspoon baking soda
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) Domino® Granulated Sugar
  • 1 cup (200 g) Domino® Light Brown Sugar, packed
  • 1 tbsp vanilla extract
  • 3 large eggs (150 g), room temperature
  • 1/4 cup (65 g) full-fat sour cream, room temperature

Vanilla Frosting

  • 2 1/2 cups (565 g) unsalted butter, room temperature
  • 4 cups (450 g) powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste

Glaze

  • 1 cup (165 g) white chocolate chips
  • 1/4 cup + 3 tbsp (85 g) heavy cream
  • white food coloring, optional but makes the glaze more white instead of yellow
  • oatmeal cream pie cookies, for decorating

Instructions

  1. Prepare the Oven and Cake Pans: Preheat the oven to 350°F (180°C). Line the bottoms of three 8-inch cake pans with parchment paper and set aside to prevent sticking.
  2. Cook the Oats: Bring 2 1/2 cups of water to a boil in a pot. Stir in the quick cook oats, then remove the pot from heat and cover. Let the oats soak for 20 minutes until fully absorbed and soft. 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 for incorporation later.
  4. Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed for 5 minutes until the mixture becomes light and fluffy.
  5. Add Wet Ingredients: Add the vanilla extract, eggs, and sour cream to the butter and sugar mixture. Mix until just combined, stopping to scrape down the sides of the bowl as needed.
  6. Combine Oats and Flour Mixture: Mix in the cooked and cooled oats until evenly distributed. Then gently fold in the flour mixture until just combined, forming a thick batter.
  7. Bake the Cake Layers: Divide the batter evenly into the prepared pans, approximately 600 grams per pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans on a wire rack, then carefully loosen with a spatula and invert onto the rack to cool completely.
  8. Make Vanilla Buttercream Frosting: Beat the unsalted butter in a stand mixer on medium speed until light and fluffy. Gradually add powdered sugar on low speed until combined. Increase speed to medium and beat for 3-5 minutes until light and fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste until smooth.
  9. Assemble the Cake: Place one oatmeal cake layer on a cake stand or serving plate. Spread 1 cup of vanilla frosting evenly on top. Repeat with alternating cake and frosting layers, finishing with the final cake layer upside down to create a flat surface. Spread the remaining frosting thinly across the sides and top of the cake for a crumb coat effect.
  10. Prepare the White Chocolate Glaze: Heat the heavy cream gently on the stove or in the microwave until warm. Pour over the white chocolate chips and stir until melted and smooth. Add white food coloring if desired for a whiter appearance. Allow glaze to cool slightly to avoid frosting melt when poured.
  11. Glaze and Decorate: Place the cake on a wire rack over a tray or baking sheet. Pour the glaze over the center of the cake, gently spreading towards the edges to create an even drip around the sides. Let excess glaze drip off and set. Decorate the top with crumbled oatmeal cream pie cookie pieces for added texture and flavor.

Notes

  • Measure your flour properly using the spoon-level method or a kitchen scale to avoid using too much flour, which can make the cake dense.
  • Use room temperature ingredients like butter, eggs, and sour cream for better mixing and a lighter cake texture.
  • If you cannot find quick cook oats, you can pulse old-fashioned oats briefly in a food processor to chop them smaller.
  • The white food coloring in the glaze is optional and helps create a whiter finish instead of a yellowish tint.
  • This cake is best enjoyed within 2-3 days stored in an airtight container in the refrigerator.

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