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Oatmeal Cream Pie Cake Recipe

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★★★★★

4.5 from 94 reviews

This Oatmeal Cream Pie Cake combines the hearty, comforting flavors of oatmeal and warm spices in a moist layered cake, filled and frosted with a rich vanilla buttercream, and topped with a glossy white chocolate glaze and oatmeal cream pie cookie crumbs for added texture and decoration. It’s a deliciously unique twist on a classic dessert that blends a soft, thick oatmeal cake with creamy frosting and a beautiful finish.

Ingredients

Scale

Oatmeal 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 teaspoon 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)

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 pans and preheat oven: Preheat the oven to 350 F (180 C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside to ensure easy cake removal.
  2. Cook oats: Bring 2 1/2 cups water to a boil in a pot. Add the quick-cook oats, stir briefly, cover the pot, and remove it from heat. Let the oats soak for 20 minutes until absorbed, then cool to room temperature.
  3. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg. Set aside for later use.
  4. Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, granulated sugar, and light brown sugar on medium speed for about 5 minutes until the mixture becomes light and fluffy.
  5. Add wet ingredients: Mix in the vanilla extract, eggs one at a time, and sour cream, scraping down the bowl as needed to combine evenly.
  6. Incorporate oats and dry ingredients: Mix in the cooled cooked oats until just combined. Then gently fold in the flour mixture until just combined. The batter will be very thick.
  7. Fill cake pans and bake: Divide the batter evenly into the prepared cake pans (around 600g per pan). Bake for 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool the cakes in pans on a wire rack before gently running a spatula around the edges to release and invert onto racks.
  8. Make vanilla buttercream: Using a clean bowl, beat the room temperature butter at medium speed until light and fluffy. Gradually add powdered sugar on low speed until combined, then increase speed to medium and beat for 3-5 minutes until fluffy. Mix in the heavy cream, vanilla extract, and vanilla bean paste until smooth.
  9. Assemble the cake: Place one oatmeal cake layer on a cake stand or plate. Spread about 1 cup of vanilla frosting evenly over the layer. Repeat layering cakes and frosting, finishing with the top layer upside down to create a flat surface.
  10. Frost exterior: Spread the remaining buttercream in a thin, even layer over the sides and top of the assembled cake. Set aside while preparing the glaze.
  11. Prepare white chocolate glaze: Heat the heavy cream (1/4 cup + 3 tbsp) gently on stovetop or microwave until hot but not boiling. Pour the hot cream over white chocolate chips, stirring until fully melted and smooth. Optionally, add white food coloring to achieve a less yellow tone. Allow glaze to cool slightly before applying.
  12. Glaze and decorate: Place the cake on a wire rack set over a tray or pan. Pour the cooled glaze over the center of the cake, allowing it to flow evenly to the edges and drip down the sides. Let the glaze set. Decorate the top of the cake with crumbled oatmeal cream pie cookies and pieces for texture and visual appeal.

Notes

  • Measure flour accurately by spooning it into the cup and leveling off the top instead of scooping directly to prevent dense cake layers.
  • Ensure all dairy ingredients (butter, eggs, sour cream) are at room temperature for best mixing and texture.
  • Use quick-cook oats for a softer texture in the cake; old-fashioned oats may result in a denser crumb.
  • The white chocolate glaze should be cooled before pouring to avoid melting the buttercream frosting beneath.
  • For a gluten-free version, substitute the all-purpose flour with a suitable gluten-free baking blend.

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

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