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Oatmeal Cream Pie Cake Recipe

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3.9 from 66 reviews

  • Author: Sophia
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This Oatmeal Cream Pie Cake is a delightful layered dessert featuring moist oatmeal cake layers infused with warm spices, layered and frosted with a luscious vanilla buttercream, and finished with a smooth white chocolate glaze. Decorated with crumbled oatmeal cream pie cookies, this cake combines comforting flavors and textures for an irresistible treat perfect for celebrations or a special indulgence.

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 teaspoons 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)
  • Oatmeal cream pie cookies, for decorating

Instructions

  1. Prepare Oatmeal: Bring 2 1/2 cups of water to a boil in a pot. Add the 2 cups of quick cook oats, stir, then remove the pot from heat. Cover and let the oats soak for 20 minutes, then allow to cool to room temperature before using.
  2. Mix Dry Ingredients: In a bowl, whisk together 2 2/3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon sea salt, 1 tbsp plus 1 tsp ground cinnamon, and 1/2 tsp nutmeg. Set aside.
  3. Cream Butter and Sugars: In a stand mixer, beat 1 cup unsalted butter with 1 cup granulated sugar and 1 cup light brown sugar on medium speed for 5 minutes until light and fluffy.
  4. Add Wet Ingredients: Mix in 1 tbsp vanilla extract, 3 large eggs (one at a time), and 1/4 cup full-fat sour cream, scraping down the sides of the bowl as needed until combined.
  5. Combine Oats and Flour Mixture: Stir in the cooled oats until just combined, then fold in the dry flour mixture until just incorporated. The batter will be thick.
  6. Bake the Cakes: Divide the batter evenly into three 8-inch cake pans lined with parchment paper, about 600g each. Bake in a preheated oven at 350°F (180°C) for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans on a wire rack, then run a spatula around edges to release the cakes.
  7. Make the Vanilla Frosting: Beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually mix in 4 cups powdered sugar on low speed. Increase the speed to medium and beat until fluffy, about 3-5 minutes. Add 2 tbsp heavy cream, 2 tsp vanilla extract, and 1 tsp vanilla bean paste; mix to combine.
  8. Assemble the Cake: Place one oatmeal cake layer on a cake stand or plate. Spread 1 cup of vanilla frosting evenly on top. Repeat with the second layer and frosting. Finish with the last cake layer upside down for a flat top.
  9. Frost the Cake: Spread the remaining vanilla frosting evenly across the sides and top of the cake in a thin layer. Set aside while preparing the glaze.
  10. Make the White Chocolate Glaze: Heat 1/4 cup plus 3 tbsp heavy cream until warm, either on the stove or in the microwave. Pour over 1 cup white chocolate chips and stir until smooth. Add white food coloring if desired to reduce yellow color. Allow glaze to cool slightly to avoid melting the frosting when poured.
  11. Glaze and Decorate: Place the cake on a wire rack with a pan underneath. Pour the glaze over the center of the cake, letting it spread to the edges and drip down the sides. Allow glaze to set. Decorate the top with crumbled oatmeal cream pie cookies and cookie pieces.

Notes

  • Ensure the oats are fully cooled before mixing into batter to prevent breaking the emulsion.
  • Measure flour correctly by spooning into the cup and leveling off to avoid dense cake.
  • Use room temperature ingredients for best mixing and texture.
  • The glaze should be slightly cooled before pouring to maintain the integrity of the frosting underneath.
  • Leftover cake layers and frosting can be stored separately in airtight containers for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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