Print

Oatmeal Cream Pie Cake Recipe

Print Recipe

★★★★★

5 from 56 reviews

This decadent Oatmeal Cream Pie Cake combines the comforting flavors of classic oatmeal cookies with a moist, spiced cake and luscious vanilla buttercream frosting. Layers of tender oatmeal cake are filled and frosted with creamy vanilla buttercream, then topped with a silky white chocolate glaze and decorated with crumbled oatmeal cream pie cookies, creating a visually stunning and irresistibly delicious dessert perfect for celebrations or cozy gatherings.

Ingredients

Scale

Oatmeal 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)

Vanilla 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 (crumbled, for decorating)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms to prevent sticking and set them aside for later.
  2. Cook Oats: Bring a pot of water to a boil. Add in the quick cook oats, stir briefly, then remove the pot from heat. Cover and let the oats soak for 20 minutes, then allow them to cool to room temperature before incorporating into the batter.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg. Set this dry mixture aside.
  4. Cream Butter and Sugars: Using a stand mixer, beat the room temperature unsalted butter along with granulated and light brown sugars on medium speed for about 5 minutes until the mixture is light, fluffy, and well combined.
  5. Add Wet Ingredients: To the creamed butter and sugars, add vanilla extract, eggs, and full-fat sour cream. Mix until everything is fully combined, scraping down the sides of the bowl as necessary.
  6. Combine Oats and Flour Mixture: Mix in the cooked and cooled oats until just combined. Then gently fold in the dry flour mixture, mixing minimally to avoid overworking the batter. The batter will be very thick at this stage.
  7. Fill and Bake: Evenly distribute the batter 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 just a few moist crumbs. Cool the cakes in the pans on wire racks, then loosen the edges with a spatula and carefully remove the cakes.
  8. Make Buttercream: In a clean stand mixer bowl, beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed until incorporated, then increase to medium speed and beat for 3-5 minutes until the buttercream is creamy and fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste for flavor and smooth texture.
  9. Assemble the Cake: Place one oatmeal cake layer on a cake stand or serving plate. Spread approximately 1 cup of vanilla buttercream evenly over the top. Repeat layering cake and frosting, alternating until all layers are stacked, finishing with the last layer upside down to create a flat top surface.
  10. Crumb Coat: Spread the remaining buttercream evenly over the sides and top of the assembled cake in a thin layer to seal in crumbs. Set the cake aside while preparing the glaze.
  11. Prepare White Chocolate Glaze: Gently heat heavy cream on the stove or in the microwave until warm but not boiling. Pour the warm cream over the white chocolate chips in a bowl and stir until smooth and fully combined. Add white food coloring if desired to give the glaze a whiter, less yellow hue. Allow the glaze to cool slightly before using to prevent melting the buttercream.
  12. Glaze the Cake: Place the cake on a wire rack with a tray underneath to catch drips. Pour the white chocolate glaze starting in the center of the cake, gently spreading it towards the edges so it drips down the sides. Allow the glaze to set and finish dripping.
  13. Decorate: Top the glazed cake with crumbled oatmeal cream pie cookies and pieces, adding texture and enhancing the flavor profile with a nostalgic cookie crunch.

Notes

  • To measure all-purpose flour accurately, spoon the flour into the measuring cup and level off with a knife to avoid packing.
  • Allow all eggs, butter, and sour cream to come to room temperature before mixing to ensure proper incorporation.
  • For a thicker glaze, chill the glaze slightly before pouring over the cake.
  • Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Keywords: Oatmeal cake, cream pie cake, oatmeal cream pie, vanilla buttercream, white chocolate glaze, layered cake, spiced cake, dessert, homemade cake

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