Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oatmeal Cream Pie Cake Slices on a Plate

Oatmeal Cream Pie Cake

  • Author: eleanor
  • Total Time: 1 hour
  • Yield: 12–16 servings 1x
  • Diet: Vegetarian

Description

This Oatmeal Cream Pie Cake brings the classic flavors of oatmeal cookies into a moist and delicious cake, layered with sweet vanilla frosting and adorned with a creamy white chocolate glaze.

Ingredients

Scale
  • 2 1/2 cups water
  • 2 cups quick cook oats
  • uncooked
  • 2 2/3 cup all purpose flour
  • 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
  • oatmeal cream pie cookies
  • for decorating

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a saucepan, bring the water to a boil and stir in the quick cook oats. Remove from heat and let it cool slightly.
  3. In a large bowl, whisk together the flour, cinnamon, salt, nutmeg, and baking soda.
  4. In another large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  5. Stir in the cooled oatmeal mixture and sour cream until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, beat the unsalted butter with powdered sugar until smooth. Add heavy cream, vanilla extract, and vanilla bean paste, mixing until fluffy.
  10. Frost the top of one cake layer with the vanilla frosting, place the second layer on top, and frost the top and sides of the cake completely.
  11. For the glaze, melt white chocolate chips with heavy cream over low heat. Stir until smooth and add food coloring if desired.
  12. Pour the glaze over the frosted cake, allowing it to drip down the sides. Decorate with oatmeal cream pie cookies as desired.

Notes

Make sure the ingredients, especially the butter and eggs, are at room temperature for the best texture. You can adjust the sweetness by modifying the amount of sugar in the frosting.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 260 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Keywords: Oatmeal Cream Pie Cake, dessert, oatmeal cake, vanilla frosting, white chocolate glaze

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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