Description
This Oatmeal Cream Pie Cake is a delightful twist on the classic oatmeal cream pie cookie, transformed into a moist, spiced layer cake filled and frosted with a luscious vanilla buttercream and topped with a smooth white chocolate glaze. Perfect for celebrations or a comforting dessert, the cake combines the hearty flavors of oats and warm spices with a rich, creamy frosting and decorative oatmeal cookies for an irresistible treat.
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 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)
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 (for decorating)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper to ensure easy removal of the cakes.
- Cook the oats: Bring 2 1/2 cups of water to a boil, then stir in the quick cook oats. Allow this mixture to cool completely before proceeding to the next step. This soak softens the oats and adds moisture to the cake.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
- Cream butter and sugars: Using an electric mixer, beat the room temperature unsalted butter with both granulated and light brown sugars until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add wet ingredients: Mix the eggs one at a time into the butter and sugar mixture, followed by the sour cream and vanilla extract, blending well after each addition for a smooth batter.
- Combine wet and dry: Fold the cooled oat mixture into the wet batter gently, then carefully incorporate the dry ingredients until just combined. Avoid overmixing to keep the texture tender.
- Divide and bake: Evenly distribute the batter among the prepared cake pans, smoothing the tops. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Prepare buttercream frosting: Beat the room temperature butter until creamy, gradually add the powdered sugar, then mix in heavy cream, vanilla extract, and vanilla bean paste until light and fluffy.
- Assemble the cake: Once cakes have cooled completely, layer them with buttercream frosting in between each. Cover the top and sides of the cake evenly with the remaining frosting.
- Make white chocolate glaze: Heat 1/4 cup plus 3 tablespoons of heavy cream until warm but not boiling, then stir in white chocolate chips until melted and smooth. Add white food coloring if desired for a bright white finish.
- Glaze and decorate: Pour the white chocolate glaze over the frosted cake, allowing it to drip gently over the edges. Decorate the top with oatmeal cream pie cookies for an elegant and thematic finish.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
- Use quick cook oats for a softer texture; old-fashioned oats may alter the cake’s crumb.
- Allow cake layers to cool completely before frosting to prevent melting.
- For a more intense vanilla flavor, incorporate vanilla bean paste in both the buttercream and glaze.
- Store the cake refrigerated in an airtight container for up to 3 days.
- The white chocolate glaze can be gently reheated if it hardens before use.
