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Oatmeal Cream Pie Cake Recipe

★★★★★

4.7 from 62 reviews
  • Author: Harry
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This Oatmeal Cream Pie Cake is a nostalgic and delightful layered dessert inspired by the classic oatmeal cream pie cookie. Featuring moist oatmeal cake layers filled and frosted with a rich vanilla buttercream, it’s finished with a smooth white chocolate glaze and decorated with crumbled oatmeal cream pie cookies for added texture and flavor. Perfect for celebrations or any time you want to impress with a comforting, crowd-pleasing treat.

Ingredients

Scale

Oatmeal Cake

  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cup 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)

Decoration

  • Oatmeal cream pie cookies (crumbled and pieces for decorating)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set them aside to prepare for the batter.
  2. Cook the Oats: Bring 2 1/2 cups of water to a boil in a pot. Stir in the 2 cups of quick cook oats, then remove the pot from heat and cover it. Let the oats soak and cook off heat for 20 minutes, then allow the oatmeal to cool to room temperature before using it in the batter.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 2 2/3 cups of all-purpose flour, 2 teaspoons baking soda, 1 teaspoon fine sea salt, 1 tbsp + 1 tsp ground cinnamon, and 1/2 tsp nutmeg. Set this dry mixture aside.
  4. Cream Butter and Sugars: Using a stand mixer, beat 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar 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 1 tbsp vanilla extract, 3 large eggs (one at a time), and 1/4 cup full-fat sour cream. Mix until combined, scraping the bowl sides as needed.
  6. Combine Oats and Flour: Mix the cooled cooked oats into the batter until just combined. Then fold in the prepared dry flour mixture, mixing until just combined. The batter will be quite thick.
  7. Fill Pans and Bake: Evenly distribute the batter into the prepared cake pans (around 600g batter per pan). Bake at 350°F (180°C) for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans on wire racks, then run a spatula around edges and invert them out onto racks.
  8. Make the Buttercream Frosting: In a clean stand mixer bowl, beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually add 4 cups powdered sugar on low speed to avoid clouds, then increase speed to medium and beat 3-5 minutes until light and fluffy. Mix in 2 tbsp heavy cream, 2 tsp vanilla extract, and 1 tsp vanilla bean paste, blending until smooth and creamy.
  9. Assemble the Cake: Place one oatmeal cake layer on a cake stand or serving plate. Spread about 1 cup of the vanilla buttercream evenly over the top. Continue layering alternating cake and frosting, finishing with the last cake layer upside down for a flat surface.
  10. Frost the Cake: Use the remaining frosting to spread a thin, even layer over the sides and top of the assembled cake. This base layer smooths the surface for the glaze.
  11. Prepare the White Chocolate Glaze: Warm the combined 1/4 cup + 3 tbsp heavy cream in a saucepan or microwave until hot but not boiling. Pour over 1 cup white chocolate chips and stir until fully melted and smooth. Add white food coloring if desired to reduce yellow tones. Cool slightly before use, so it does not melt the frosting.
  12. Glaze the Cake: Place the cake on a wire rack set over a pan to catch drips. Pour the cooled white chocolate glaze slowly over the top center of the cake, letting it spread naturally and drip down the sides. Allow the glaze to set fully.
  13. Decorate: Once the glaze has set, decorate the top of the cake with crumbled oatmeal cream pie cookies and cookie pieces to finish with a charming, textured topping.

Notes

  • For accurate flour measurement, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid packing.
  • Make sure all your wet ingredients are at room temperature to ensure proper mixing and texture.
  • White food coloring in the glaze is optional but helps achieve a brighter white appearance rather than a yellow tint.
  • Allow the cake layers to cool completely before frosting to prevent melting or sliding layers.
  • The glaze should be poured when slightly cooled but still pourable to get an even coating without melting the frosting.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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