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Oatmeal Cream Pie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 45 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent Oatmeal Cream Pie Cake combines the nostalgic flavors of oatmeal cream pies with a moist, spiced cake layered with creamy vanilla frosting and glossy white chocolate glaze. Featuring tender oatmeal cake layers infused with cinnamon and vanilla, it is frosted with a luscious buttercream and finished with a rich white chocolate glaze and crumbled oatmeal cream pie cookies for a delightful crunch. Perfect for celebrations or a special dessert treat.

Ingredients

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
  • 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
  • 1 tsp vanilla bean paste
  • 2 tsp vanilla bean paste

Glaze

  • 1 cup white chocolate chips
  • 1/4 cup + 3 tbsp heavy cream
  • White food coloring (optional)

Decoration

  • Oatmeal cream pie cookies (for decorating)

Instructions

  1. Prepare Pans and Oven: 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 2 1/2 cups water to a boil in a pot. Add in the oats, stir, remove from heat, and cover the pot. Let the oats soak for 20 minutes, then cool to room temperature.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
  4. Cream Butter and Sugars: In a stand mixer, beat the room temperature butter, granulated sugar, and light brown sugar at medium speed for 5 minutes until light and fluffy. Add in vanilla extract, eggs, and sour cream; mix until combined, scraping down the sides.
  5. Combine Batter: Mix in the cooked oats until evenly distributed. Gently fold in the flour mixture until just combined, resulting in a very thick batter.
  6. Bake Cake Layers: Divide batter evenly into the prepared pans (approximately 600g each). Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans on a wire rack, then loosen edges and invert cakes to remove.
  7. Make Buttercream: Beat butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed. Once incorporated, beat on medium until smooth and fluffy (3-5 minutes). Add heavy cream, vanilla extract, and vanilla bean paste; mix to combine.
  8. Assemble Cake Layers: Place one oatmeal cake layer on a cake stand. Spread about 1 cup of vanilla buttercream on top. Repeat with the second layer, then top with the final layer upside down to get a flat top.
  9. Crumb Coat: Spread remaining frosting thinly and evenly over the sides and top of the cake. Set aside to prepare the glaze.
  10. Prepare Glaze: Heat heavy cream until warm on stove or microwave. Pour over white chocolate chips and stir until smooth and fully melted. Add white food coloring if desired for a whiter glaze. Cool slightly before glazing.
  11. Glaze Cake: Place the cake on a wire rack with a tray underneath. Pour the glaze over the center, spreading it to the edges so it drips down the sides. Allow glaze to set.
  12. Decorate: Sprinkle crumbled oatmeal cream pie cookie pieces over the top of the cake for garnish and texture. Serve.

Notes

  • Measuring Flour: Spoon and level flour into the measuring cup for accuracy rather than scooping directly to prevent dense cake.
  • Room Temperature Ingredients: Ensure eggs, butter, and sour cream are at room temperature for better mixing and cake texture.
  • Optional White Food Coloring: Adds a whiter finish to the glaze but is not necessary.
  • Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

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