Why make this recipe

Oatmeal Cream Pie Cake is a delightful twist on a classic cookie favorite. If you love the soft, chewy texture of oatmeal cookies, this cake captures those flavors in an incredibly moist and fluffy layer cake. Not only is it delicious, but it’s also perfect for any occasion, whether it be a birthday, family gathering, or just a comforting homemade treat. The cake is filled and frosted with a creamy buttercream that takes it to the next level. Plus, it’s visually appealing, allowing you to impress your guests while teasing their taste buds. Who wouldn’t want to slice into a cake that offers both nostalgia and delightful flavors?

How to make Oatmeal Cream Pie Cake

Making Oatmeal Cream Pie Cake may seem like a lengthy process, but it’s straightforward and worth every minute. The cake comes together in a few simple steps, and each stage adds to the deliciousness. Let’s walk through the recipe step by step, ensuring you have all the information needed to create this delightful dessert.

Ingredients:

2 1/2 cups water
2 cups quick cook oats (uncooked)
2 2/3 cup all-purpose flour (see notes below for measuring)
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 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)
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
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)
Oatmeal cream pie cookies (for decorating)

Directions

Prepare the Cake Pans: Preheat your oven to 350°F (180°C). Take three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking. Set them aside.
Cook the Oats: In a medium pot, bring 2 1/2 cups of water to a boil. Once boiling, stir in the quick cook oats. After mixing, remove the pot from the heat and cover it. Allow the oats to sit for about 20 minutes. When the time is up, make sure to let them cool to room temperature before using them in the batter.
Mix Dry Ingredients: In another bowl, whisk together 2 2/3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of fine sea salt, 1 tablespoon plus 1 teaspoon of ground cinnamon, and 1/2 teaspoon of nutmeg. Once mixed, set this aside as well.
Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat 1 cup of unsalted butter along with 1 cup of granulated sugar and 1 cup of packed light brown sugar on medium speed. Keep mixing for about 5 minutes until the mixture becomes fluffy and light.
Incorporate Eggs and Sour Cream: Add in 1 tablespoon of vanilla extract, 3 large room temperature eggs, and 1/4 cup of full-fat sour cream to the butter mixture. Mix until everything is well incorporated. Use a spatula to scrape down the sides of the bowl if necessary.
Combine Oats and Dry Ingredients: Once your egg mixture is combined, add the cooled oats. Mix until just combined, and then gently fold in the dry ingredients. The batter will be quite thick, which is normal.
Divide and Bake: Split the batter evenly between the three prepared cake pans, ensuring each pan has about 600 grams of batter. Place them in the preheated oven and bake for 20-22 minutes. To check for doneness, insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
Cool the Cakes: Allow the cakes to cool in the pans on a wire rack for about 10 minutes. Then, use a spatula to run around the edges and carefully flip them out onto the rack to cool completely.
Make the Buttercream: While the cake layers are cooling, you can prepare the buttercream. In a clean mixing bowl, beat 2 1/2 cups of unsalted butter on medium speed until it’s light and fluffy. Gradually mix in 4 cups of powdered sugar on low speed. Once combined, switch to medium speed and beat for an additional 3-5 minutes until fluffy. Add in 2 tablespoons of heavy cream, 2 teaspoons of vanilla extract, and 1 teaspoon of vanilla bean paste, mixing until combined.
Assemble the Cake: Begin assembling your cake by placing one layer of oatmeal cake on a serving stand or plate. Spread 1 cup of the buttercream frosting evenly on top of the first layer. Place the second layer on top and continue this process, layering frosting and cake until finished, topping the stack with the last layer upside down. This creates a smooth surface for frosting.
Frost the Cake: Spread any remaining frosting across the sides and the top of the cake. This layer should be thin and even, allowing the cake and its flavors to shine through.
Prepare the Glaze: Heat 1/4 cup + 3 tablespoons of heavy cream in a small saucepan or in the microwave until it’s warm but not boiling. Pour this cream over 1 cup of white chocolate chips in a bowl, stirring until the chips are melted and smooth. If you wish to have a whiter glaze, add a few drops of white food coloring at this step. Let the glaze cool a bit before pouring it over the cake.
Glaze the Cake: Place the cake on a wire rack with a baking sheet or tray underneath to catch drips. Pour the glaze directly in the center of the cake, using a spatula to help it spread to the edges. Allow the excess glaze to drip off, and set the cake aside to let the glaze set.
Decorate: Once the glaze has set, take your oatmeal cream pie cookies and crumble some to sprinkle on top of the cake. You can also add whole cookies around the cake for a decorative touch.

How to serve Oatmeal Cream Pie Cake

Serving Oatmeal Cream Pie Cake is simple, and it promises to bring smiles to everyone who tries it. You can slice the cake into equal wedges for a classic presentation. Pair it with a scoop of vanilla ice cream or some whipped cream on the side for an extra treat. It’s delicious warm or chilled, and every bite bursts with the flavors of cinnamon and vanilla. This cake also makes a beautiful centerpiece for any dessert table.

How to store Oatmeal Cream Pie Cake

Once you’ve made your Oatmeal Cream Pie Cake, you may wonder how to keep it fresh. To store the cake, cover it tightly with plastic wrap or place it in an airtight container. It can last in the refrigerator for up to a week. If you prefer, you can also freeze the cake, either as a whole or in individual slices. Wrap it in plastic wrap and then foil, and it should stay fresh for up to three months in the freezer. When you’re ready to enjoy, simply thaw it in the refrigerator overnight or at room temperature for several hours.

Tips to make Oatmeal Cream Pie Cake

Measure Ingredients Accurately: For the best results, it’s crucial to measure your ingredients accurately. Use the spoon-and-level method for flour to ensure you aren’t adding too much.
Use Room Temperature Ingredients: Allow your butter and eggs to come to room temperature before mixing. This ensures a smooth batter that incorporates air well.
Don’t Overmix: Be careful not to overmix once you add your dry ingredients; mix just until combined to keep your cake nice and tender.
Check Oven Temperature: Every oven can vary in temperature. It’s recommended to use an oven thermometer to ensure you’re baking at the right temperature.
Add Extra Flavor: For added richness, consider adding a touch of coconut or almond extract to the frosting or cake batter.

Variations

There are many delightful variations you can try with the Oatmeal Cream Pie Cake:

Add Nuts: Chopped pecans or walnuts can be mixed into the batter for added crunch and flavor.
Chocolate Chips: For chocolate lovers, mix in some semi-sweet or dark chocolate chips with the oats for a delicious chocolate twist.
Spice It Up: You can experiment with spices like ginger or allspice to change up the flavor profile.

FAQs

Can I use rolled oats instead of quick oats for this recipe?
Yes, you can! However, quick oats cook faster and give a smoother texture. If you use rolled oats, let them soak longer to soften them.
What if I don’t have white chocolate chips for the glaze?
If you don’t have white chocolate chips, you can use regular chocolate chips instead. This will give the glaze a darker color but it will still be delicious.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them properly. Assemble the cake the day you plan to serve for the best texture and flavor.

With its comforting flavors and delightful textures, Oatmeal Cream Pie Cake is sure to become a favorite in your household. Don’t hesitate to share it with family and friends; they will love it as much as you do!

Oatmeal Cream Pie Cake

Print Recipe

A delightful twist on a classic cookie, this moist and fluffy oatmeal cream pie cake is filled with creamy buttercream and perfect for any occasion.

Author: lila-monroe
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 teaspoon nutmeg
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)
2 1/2 cups unsalted butter (room temperature) for frosting
4 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 tsp vanilla bean paste
1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream for glaze
White food coloring (optional)
Oatmeal cream pie cookies (for decorating)

Instructions

Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
Bring 2 1/2 cups of water to a boil in a medium pot, stir in the oats, cover, and let sit for 20 minutes. Let cool to room temperature.
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in another bowl.
Beat the unsalted butter, granulated sugar, and brown sugar in a stand mixer until fluffy and light, about 5 minutes.
Add the vanilla extract, eggs, and sour cream, mixing until well combined.
Combine the cooled oats with the egg mixture, then fold in the dry ingredients until just combined.
Divide the batter evenly among the three prepared pans (about 600g each) and bake for 20-22 minutes.
Cool the cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
Beat 2 1/2 cups of unsalted butter in a clean bowl until light and fluffy. Gradually add the powdered sugar and mix until fluffy.
Add the heavy cream, vanilla extract, and vanilla bean paste to the buttercream and mix until well combined.
Assemble the cake by layering with buttercream between each layer and frosting the top and sides evenly.
Heat the 1/4 cup + 3 tbsp heavy cream until warm, then mix with white chocolate chips until smooth. Optional: add white food coloring.
Glaze the cake by pouring the white chocolate mixture over the top and allowing it to drip down the sides.
Decorate the cake with crumbled oatmeal cream pie cookies and whole cookies around the edges.

Notes

To keep the cake fresh, cover it in plastic wrap or store in an airtight container. It can last in the fridge for up to a week or be frozen for up to three months.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32g
Sodium: 300mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: cake, dessert, oatmeal, buttercream, nostalgic