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Oatmeal Cream Pie Cake Recipe

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★★★★★

5 from 97 reviews

This Oatmeal Cream Pie Cake is a deliciously moist and flavorful layered cake inspired by the classic treat. It features a tender oatmeal cake infused with warm spices like cinnamon and nutmeg, layered and frosted with a rich, creamy vanilla buttercream. The cake is finished with a smooth white chocolate glaze and decorated with crumbled oatmeal cream pie cookies for added texture and nostalgia. Perfect for special occasions or any time you crave a comforting, childhood-loved dessert reinvented.

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 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 (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 them aside for later use.
  2. Cook the Oats: Bring a pot of water to a boil. Add the oats, stir, then remove the pot from heat. Cover and let the oats soak for 20 minutes. Allow the oatmeal to cool to room temperature before incorporating into the batter.
  3. Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking soda, sea salt, cinnamon, and nutmeg. Set this dry mixture aside for later.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and light brown sugar together on medium speed for 5 minutes until the mixture is light and fluffy.
  5. Add Wet Ingredients: To the creamed butter and sugars, add the vanilla extract, eggs, and sour cream. Mix until just combined, scraping down the bowl sides as needed.
  6. Combine Oats and Flour: Mix in the cooled cooked oats until just combined. Then gently fold in the dry flour mixture until incorporated, creating a thick batter.
  7. Divide Batter and Bake: Spread about 600 grams of batter evenly into each prepared pan. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the cakes to cool in the pans on a wire rack before running a spatula around edges and flipping them out.
  8. Make Buttercream Frosting: In a clean stand mixer bowl, beat the unsalted butter on medium speed until light and fluffy. Gradually add the powdered sugar on low speed until combined. Increase to medium speed and continue beating for 3-5 minutes until the frosting is airy. Beat in the heavy cream, vanilla extract, and vanilla bean paste until fully incorporated.
  9. Assemble the Cake: Place one oatmeal cake layer on a cake stand. Spread 1 cup of vanilla buttercream frosting evenly on top. Add the next cake layer and repeat layering alternately with frosting, finishing with the last cake layer upside down to provide a flat top surface.
  10. Frost the Cake: Spread the remaining buttercream evenly across the sides and top of the assembled cake in a thin, smooth layer. Set cake aside while preparing the glaze.
  11. Prepare White Chocolate Glaze: Heat the heavy cream either on stove or microwave until warm but not boiling. Pour over white chocolate chips and stir until melted and smooth. Add white food coloring if a whiter glaze is desired. Let the glaze cool slightly to prevent melting the frosting.
  12. Glaze the Cake: Place the cake on a wire rack with a pan underneath. Pour the glaze over the center of the cake, spreading it out to the edges allowing it to drip down the sides. Let the glaze set.
  13. Decorate: Sprinkle crumbled oatmeal cream pie cookies and cookie pieces over the top of the cake for decoration and added texture.

Notes

  • Measure all-purpose flour by spooning into a measuring cup and leveling off for accurate measurement to ensure proper texture.
  • Using room temperature ingredients like butter, eggs, and sour cream helps achieve a smoother batter and better rise.
  • White food coloring in the glaze is optional but recommended for a whiter appearance instead of yellow.
  • Store the cake refrigerated if not serving immediately to maintain frosting integrity and freshness, allowing it to come to room temperature before serving.
  • Use quick cook oats for the best texture and soaking time; rolled oats can be substituted but may require longer soaking.

Keywords: Oatmeal Cake, Cream Pie Cake, Layer Cake, White Chocolate Glaze, Buttercream Frosting, Comfort Dessert

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