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Oatmeal Cream Pie Cake Recipe

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4.8 from 97 reviews

This Oatmeal Cream Pie Cake combines the nostalgic flavors of classic oatmeal cream pies with a rich, moist layered cake. Featuring a hearty oatmeal-infused cake paired with a smooth vanilla buttercream and topped with a luscious white chocolate glaze, it’s decorated with oatmeal cream pie cookies for a delightful texture contrast. Perfect as a show-stopping dessert for gatherings or special occasions.

Ingredients

Scale

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 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
  • 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 color)

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 the bottoms of three 8-inch cake pans with parchment paper and set aside.
  2. Cook the Oats: Bring 2 1/2 cups water to a boil in a pot. Add 2 cups quick cook oats, stir, then remove from heat. Cover and let the oats soak for 20 minutes until fully cooked and softened. Allow to cool to room temperature, which is crucial before mixing into the batter.
  3. Mix Dry Ingredients: In a bowl, whisk together 2 2/3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon sea salt, 1 tbsp plus 1 tsp ground cinnamon, and 1/2 tsp nutmeg. Set this dry mixture aside.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar on medium speed for 5 minutes until light and fluffy.
  5. Add Wet Ingredients: Add 1 tbsp vanilla extract, then 3 large eggs one at a time, mixing well after each addition. Mix in 1/4 cup full-fat sour cream until fully incorporated, scraping down the bowl as needed.
  6. Combine Oats and Flour: Stir in the cooled oats until just combined. Then gently fold in the flour mixture until just combined, forming a thick batter.
  7. Fill Pans and Bake: Divide batter evenly into the prepared pans (approximately 600g per pan). Bake for 20-22 minutes, until a toothpick inserted comes out with moist crumbs. Cool the cakes in their pans on a wire rack, then loosen edges with a spatula and invert to remove.
  8. Make Buttercream: In a clean stand mixing bowl, beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually add 4 cups powdered sugar on low speed until combined. Increase speed to medium and beat for 3-5 minutes until light and fluffy. Mix in 2 tbsp heavy cream, 2 tsp vanilla extract, and 1 tsp vanilla bean paste until smooth.
  9. Assemble Cake: Place one oatmeal cake layer on a cake stand. Spread about 1 cup of vanilla buttercream evenly on top. Repeat layering cake and frosting, finishing with the final cake layer inverted for a flat surface.
  10. Crumb Coat: Apply a thin, even layer of the remaining buttercream over the entire cake to seal crumbs. Set aside while preparing the glaze.
  11. Prepare White Chocolate Glaze: Heat 1/4 cup plus 3 tbsp heavy cream until warm (on stovetop or microwave). Pour over 1 cup white chocolate chips and stir until smooth. Add white food coloring if desired to brighten glaze color. Allow glaze to cool slightly to avoid melting the frosting.
  12. Glaze the Cake: Place assembled cake on a wire rack over a tray. Pour the white chocolate glaze over the center of the cake, gently spreading it to the edges to drip down the sides evenly. Let the glaze set completely.
  13. Decorate: Top the glazed cake with crumbled oatmeal cream pie cookies and cookie pieces for garnish and added texture. Serve and enjoy!

Notes

  • Use room temperature ingredients where noted to ensure smooth batter and proper mixing.
  • For best results, measure flour by spooning into the cup and leveling rather than scooping directly to avoid too much flour.
  • White food coloring is optional but helps make the glaze appear more white rather than yellow.
  • Allow the glaze to cool slightly before pouring to prevent melting the buttercream.
  • This cake can be stored refrigerated for up to 3 days; bring to room temperature before serving.
  • Oatmeal cream pie cookies can be purchased or homemade for decoration and added flavor.

Keywords: Oatmeal Cream Pie Cake, layered cake, oatmeal cake, vanilla buttercream, white chocolate glaze, dessert cake, American dessert

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