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Oatmeal Cream Pie Cake Recipe

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4.2 from 15 reviews

This Oatmeal Cream Pie Cake is a nostalgic dessert inspired by the classic oatmeal cream pie cookie, transformed into a decadent layered cake. With moist oatmeal cake layers spiced with cinnamon and nutmeg, sandwiched and coated in rich vanilla bean buttercream, and finished with a silky white chocolate glaze, it’s a perfect treat for celebrations or any sweet craving.

Ingredients

Cake

  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cups all purpose flour (*see notes below for measuring*)
  • 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 but makes the glaze more white instead of yellow)

Decoration

  • Oatmeal cream pie cookies (for decorating)

Instructions

  1. Preheat Oven 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 a pot of water to a boil. Stir in the oats, remove the pot from heat, cover, and let sit for 20 minutes to soften. Allow the oatmeal to cool completely to room temperature before using.
  3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter, granulated sugar, and brown sugar on medium speed for about 5 minutes until the mixture is light and fluffy. Add vanilla extract, eggs, and sour cream, mixing until fully incorporated while scraping the bowl as needed.
  5. Add Oats and Flour Mixture: Mix the cooked oats into the batter until just combined. Then fold in the dry flour mixture gently until combined, resulting in a very thick batter.
  6. Bake Cakes: Divide the batter evenly into the prepared pans (approximately 600g each). Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cakes in the pans on a wire rack, then carefully run a spatula around the edges and invert the cakes out of the pans.
  7. Make Buttercream Frosting: In a clean mixing bowl, beat the butter on medium speed until light and fluffy. Slowly add powdered sugar on low speed until combined, then increase speed to medium and beat for 3-5 minutes until smooth and fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste until well incorporated.
  8. Assemble Cake Layers: Place one oatmeal cake layer onto a cake stand. Spread about 1 cup of vanilla buttercream evenly over the top. Add the next cake layer and repeat with frosting, alternating layers until all three cakes are stacked, finishing with the top layer upside down for a flat surface.
  9. Crumb Coat the Cake: Spread a thin, even layer of the remaining buttercream over the sides and top of the assembled cake to seal in crumbs. Set aside while preparing the glaze.
  10. Prepare White Chocolate Glaze: Heat heavy cream (on stove or microwave) until warm. Pour over white chocolate chips and stir until smooth and combined. Add white food coloring if desired to reduce yellow tones. Let the glaze cool slightly before using to prevent melting the frosting.
  11. Glaze the Cake: Place the cake on a wire rack with a pan underneath. Pour the glaze slowly over the center, allowing it to spread and drip down the sides. Wait for the glaze to set and finish dripping off the edges.
  12. Decorate: Garnish the top of the cake with crumbled oatmeal cream pie cookie crumbs and pieces, adding texture and visual appeal.

Notes

  • When measuring flour, spoon it lightly into your measuring cup and level it off with a knife for accuracy to avoid a dense cake.
  • The white food coloring in the glaze is optional but helps achieve a whiter glaze instead of a yellow tint.
  • Use room temperature ingredients for better mixing and texture.
  • Make sure the oatmeal is fully cooled before mixing into the batter to prevent impacting the cake texture.
  • Oatmeal cream pie cookies can be store-bought or homemade for decorating.

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