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Oatmeal Cream Pie Cake

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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.

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

  1. Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
  2. 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.
  3. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in another bowl.
  4. Beat the unsalted butter, granulated sugar, and brown sugar in a stand mixer until fluffy and light, about 5 minutes.
  5. Add the vanilla extract, eggs, and sour cream, mixing until well combined.
  6. Combine the cooled oats with the egg mixture, then fold in the dry ingredients until just combined.
  7. Divide the batter evenly among the three prepared pans (about 600g each) and bake for 20-22 minutes.
  8. Cool the cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  9. 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.
  10. Add the heavy cream, vanilla extract, and vanilla bean paste to the buttercream and mix until well combined.
  11. Assemble the cake by layering with buttercream between each layer and frosting the top and sides evenly.
  12. Heat the 1/4 cup + 3 tbsp heavy cream until warm, then mix with white chocolate chips until smooth. Optional: add white food coloring.
  13. Glaze the cake by pouring the white chocolate mixture over the top and allowing it to drip down the sides.
  14. 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

Keywords: cake, dessert, oatmeal, buttercream, nostalgic

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