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Oatmeal Cream Pie Cake Recipe

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★★★★★

4.5 from 125 reviews

This Oatmeal Cream Pie Cake captures the nostalgic flavors of classic oatmeal cream pies in a delightful layered cake form. Moist oatmeal-spiced cake layers are paired with a silky vanilla buttercream and finished with a smooth white chocolate glaze, then decorated with crumbled oatmeal cream pie cookies for extra texture and charm. Perfect for celebrations or comforting dessert moments, this cake blends tender oats, warming spices, and rich frosting in a visually stunning and delicious treat.

Ingredients

Scale

Oatmeal Cake Layers

  • 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)

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. 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.
  2. Cook the oats: Bring a pot of water to a boil. Add the oats, stir, then remove the pot from heat. Cover and let the oats soak for 20 minutes. Allow to cool to room temperature.
  3. Mix dry ingredients: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
  4. Cream butter and sugars: In a stand mixer, beat the butter and both sugars on medium speed for 5 minutes until light and fluffy. Add vanilla, eggs, and sour cream, mixing until combined. Scrape sides as needed.
  5. Combine oats and flour: Mix in the cooled cooked oats until just combined. Then fold in the flour mixture gently until just combined, forming a very thick batter.
  6. Bake cake layers: Divide the batter evenly into the prepared pans (about 600g each). Bake for 20-22 minutes until a toothpick comes out with a few moist crumbs. Cool in pans on a wire rack, then loosen edges and invert out of pans.
  7. Make buttercream: Beat the butter in a clean stand mixing bowl on medium speed until light and fluffy. Gradually add powdered sugar on low speed. Once combined, increase speed to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste.
  8. Assemble cake layers: Place one cake layer on a cake stand. Spread 1 cup of vanilla frosting evenly over the top. Add the second layer and repeat, alternating layers and finishing with the last layer upside down for a flat surface.
  9. Crumb coat the cake: Spread the remaining frosting thinly and evenly over the sides and top of the cake. Set aside while preparing the glaze.
  10. Prepare white chocolate glaze: Heat the heavy cream (either on stovetop or microwave) until hot but not boiling. Pour over white chocolate chips and stir until smooth and combined. Add white food coloring if desired for a whiter glaze. Let cool to avoid melting the frosting.
  11. Glaze the cake: Place the cake on a wire rack with a tray underneath to catch drips. Pour the glaze over the center, allowing it to spread evenly to the edges and drip down the sides. Let set until glaze finishes running off.
  12. Decorate: Sprinkle crumbled oatmeal cream pie cookies and pieces on top for decoration and added texture.

Notes

  • Measure flour using the spoon-and-level method to ensure accurate amounts and avoid dense cakes.
  • Room temperature ingredients help create a smooth batter and increase volume.
  • White food coloring is optional but improves glaze appearance by reducing yellow tint from white chocolate.
  • Ensure the glaze is cooled slightly before pouring to prevent frosting melt and maintain a smooth finish.
  • Oatmeal cream pie cookies add authentic texture and flavor enhancement but can be substituted with small oatmeal cookies if unavailable.

Keywords: Oatmeal Cream Pie Cake, oatmeal cake, layered cake, white chocolate glaze, vanilla buttercream, nostalgic desserts

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