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Oatmeal Cream Pie Cake Recipe

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★★★★★

4.5 from 86 reviews

This Oatmeal Cream Pie Cake is a delightful twist on the classic oatmeal cream pie cookie, featuring layers of moist oatmeal cake sandwiched with rich vanilla buttercream and topped with a smooth white chocolate glaze. The cake boasts warm spices like cinnamon and nutmeg, creating a comforting and nostalgic dessert perfect for any occasion.

Ingredients

Scale

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 granulated sugar
  • 1 cup 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

Glaze

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

Decoration

  • Oatmeal cream pie cookies (crumbled for topping)

Instructions

  1. Preheat Oven and Prepare Pans: Set your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper on the bottoms to prevent sticking.
  2. Cook Oats: Bring 2 1/2 cups of water to a boil in a pot, stir in the quick cook oats, then remove from heat. Cover and let sit for 20 minutes to soften, then allow to cool to room temperature.
  3. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. Set aside for later use.
  4. Prepare Cake Batter: Using a stand mixer, beat the room temperature butter with granulated sugar and brown sugar on medium speed for 5 minutes until light and fluffy. Add vanilla extract, eggs, and sour cream, mixing well and scraping the bowl as needed.
  5. Combine Ingredients: Mix the cooled cooked oats into the wet mixture until combined. Gently fold in the dry flour mixture until just combined, resulting in a very thick batter.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans (about 600g each). Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans on a wire rack, then loosen edges with a spatula and invert onto racks to cool completely.
  7. Make the Buttercream: Beat room temperature butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed, then increase speed to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste.
  8. Assemble the Cake: Place one cake layer on a stand or plate and spread 1 cup of vanilla buttercream evenly on top. Repeat with the next layer, alternating cake and frosting, finishing with the top layer upside down for a smooth surface.
  9. Crumb Coat: Apply a thin, even layer of frosting on the cake’s sides and top to seal in crumbs. Set aside while making the glaze.
  10. Prepare the Glaze: Heat the heavy cream in a small pot or microwave until warm but not boiling. Pour over the white chocolate chips and stir until melted and smooth. Add white food coloring if desired for a whiter glaze. Allow to cool to avoid melting the frosting before glazing.
  11. Glaze the Cake: Place the cake on a wire rack over a baking sheet. Pour the white chocolate glaze over the center, using a spatula to spread it evenly toward the edges, allowing extra to drip down the sides. Let the glaze set.
  12. Decorate: Garnish the top of the cake with crumbled oatmeal cream pie cookies for added texture and decoration.

Notes

  • For best results, measure flour by spooning it into the cup and leveling off to avoid overpacking.
  • Using room temperature ingredients helps the batter mix more evenly and rise better.
  • White food coloring in the glaze is optional and used only to achieve a brighter white finish.
  • Ensure cake layers are completely cooled before frosting to prevent melting.
  • Store cake in a cool place or refrigerator if not serving immediately to keep frosting firm.

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

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