When you take a bite of this Oatmeal Cream Pie Cake, you’re transported to a world filled with comforting flavors reminiscent of beloved childhood treats. This cake combines the heartiness of oatmeal with a rich and creamy filling, making it a delightful dessert for any occasion. Whether you’re celebrating a birthday, having a picnic, or simply craving something sweet, this cake fits the bill perfectly.
why make this recipe
Making Oatmeal Cream Pie Cake offers several reasons to get excited in the kitchen. First and foremost, it turns a classic treat into a delightful cake that can feed a larger group. The combination of flavors, with oats, spices, and sweet cream, brings back nostalgic memories while also presenting a fresh twist.
Additionally, this cake is perfect for both novice and experienced bakers. The steps are straightforward, and the ingredients are generally easy to find in your local grocery store. It’s a great project for a weekend or a special occasion. You’ll truly impress your friends, family, or guests with a cake that tastes as good as it looks!
Lastly, this cake is not just about flavor; it’s about texture too. The soft, moist cake layers pair beautifully with the creamy frosting and glaze. Every slice gives you a perfect balance of chewy and smooth, making it a memorable dessert experience.
how to make Oatmeal Cream Pie Cake
Ingredients :
- 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 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)
Directions :
Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans by lining them with parchment paper to ensure easy removal after baking. This small step can save you a lot of hassle later.
In a medium pot, bring 2 1/2 cups of water to a boil. Once it boils, stir in the quick cook oats, then cover it and let it sit for about 20 minutes. This soaking process helps to soften the oats and enhances their flavor. After 20 minutes, allow the oats to cool to room temperature.
While your oats cool, take a bowl and whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. Combining the dry ingredients first ensures an even distribution of flavors throughout the cake.
In a stand mixer, add the softened unsalted butter along with the granulated and light brown sugar. Beat these together for about 5 minutes until the mixture is fluffy and light in color. This step is crucial as it incorporates air into the mixture, leading to a lighter cake texture.
To the butter and sugar mixture, add the vanilla extract, eggs, and sour cream. Mix it until everything is well blended. Make sure your eggs are at room temperature; this helps in achieving a smooth batter.
Now, add the cooled oats to the mixture and mix briefly. The oats should be just incorporated into the batter without overmixing. After that, gently fold in the dry ingredients until everything is combined. Avoid overmixing again, as this could make your cake dense.
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 20-22 minutes. You can check if they’re done by inserting a toothpick into the center; if it comes out with a few moist crumbs, they are ready.
Once baked, let the cakes cool in their pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely. Cooling the cakes completely is an important step to avoid a melted frosting later on.
Now, let’s make the buttercream frosting. In the stand mixer, beat 2 1/2 cups of unsalted butter until fluffy. Gradually add powdered sugar, mixing until it is well combined. Then, add the heavy cream and vanilla extract, and beat the mixture until it’s light and fluffy.
It’s time to assemble the cake! Place one layer of cake on a serving plate or cake stand. Spread a generous amount of buttercream frosting on top, then add the second layer of cake on top of that. Repeat the process with the third cake layer, frosting the top and sides of the cake smoothly.
For the glaze, warm the additional heavy cream and pour it over the white chocolate chips. Stir until the chocolate has melted completely to create a smooth glaze. Allow the glaze to cool slightly before carefully pouring it over the frosted cake; this will create a beautiful effect.
Finally, decorate the top of your cake with crumbled oatmeal cream pie cookies, adding a nice touch and flavor contrast. Slice and serve. For an extra treat, consider serving each slice with ice cream or whipped cream on the side.
how to serve Oatmeal Cream Pie Cake
Oatmeal Cream Pie Cake can be served in a variety of delightful ways! Once it’s beautifully layered and decorated, slicing it into wedges makes for a beautiful presentation. Each slice can be placed on a dessert plate and garnished with additional crumbled oatmeal cream pie cookies for an added aesthetic appeal.
Serving options are quite flexible. If you want an extra indulgent dessert experience, offering a scoop of vanilla ice cream or a dollop of whipped cream alongside each slice elevates the cake’s flavor profile, blending well with the cake’s soft texture and rich frosting.
For gatherings or potlucks, this cake can be a conversation starter. Consider serving it with coffee or a tall glass of milk, which complements the cake’s sweetness wonderfully. It’s all about creating an inviting dessert space for your guests to enjoy!
how to store Oatmeal Cream Pie Cake
To store your Oatmeal Cream Pie Cake, first ensure it has cooled completely after frosting. This prevents condensation, which can make the frosting soggy. You can store the cake at room temperature for about 2 days if it’s covered properly. Use a cake dome or plastic wrap to keep it from drying out.
For longer storage, keep it in the refrigerator. Place it in an airtight container or cover it securely. In the fridge, the cake can last up to a week. If you want to extend its life even more, you can freeze it. Wrap each layer tightly in plastic wrap and then in aluminum foil. It’s best to freeze unfrosted cake layers, which can last for about 2 to 3 months in the freezer. When you are ready to use it, simply thaw in the refrigerator or at room temperature before frosting and serving.
tips to make Oatmeal Cream Pie Cake
Room Temperature Ingredients: Always use room temperature eggs and dairy. This helps in creating a smoother batter and leads to better mixing and baking results.
Don’t Overmix: Pay attention to the mixing process. Overmixing can lead to a dense cake, whereas folding gently ensures the cake remains fluffy.
Measure Accurately: Use a kitchen scale or standard measuring cups for accurate measurements, especially for dry ingredients like flour and sugar. This helps maintain the right balance in the recipe.
Cool Cakes Properly: Ensuring the cake layers cool completely before frosting is vital. It prevents melting of the buttercream and makes for a neat finish.
Texture Variety: If you want a different texture in the frosting, consider adding crushed nuts or coconut flakes to the buttercream for additional flavor and crunch.
Experiment with Spices: While the recipe calls for cinnamon and nutmeg, feel free to add other warm spices like cloves or a touch of ginger for a different flavor profile.
variation
The Oatmeal Cream Pie Cake is delicious on its own, but there are some fun variations you can try to mix things up!
Chocolate Oatmeal Cake: Add cocoa powder to the cake batter to create a chocolate version. This offers a delightful contrast with the white chocolate frosting and adds depth to the flavor.
Nutty Variation: Incorporate chopped walnuts or pecans into the batter and the buttercream frosting. This adds a nice crunch and increases the cake’s richness.
Dairy-Free Option: If you have dietary restrictions, you can substitute the butter with dairy-free alternatives and use almond or soy milk instead of cream.
Fruit Addition: Consider incorporating grated carrots or apples to the batter for added sweetness and moisture. This creates a delicious twist and makes the cake fruitier.
FAQs
Can I make the cake ahead of time?
Yes, you can make the cake layers ahead of time. Bake and cool them completely, then store in the fridge or freezer. Frosting can also be made in advance and stored in the fridge. Just bring to room temperature before spreading on the cake.
How can I make the frosting more stable?
To make your frosting more stable, you can add a bit of vegetable shortening along with the butter. This can help your frosting hold shape better, particularly in warm environments.
Can I use instant oats instead of quick cook oats?
Yes, you can substitute instant oats for quick cook oats. The texture might differ slightly, but the overall flavor of the cake will remain delicious.
How do I know when the cake is done baking?
You can do the toothpick test—insert a toothpick in the center of the cake; if it comes out with a few moist crumbs but not wet batter, it’s done. This usually takes about 20-22 minutes for the 8-inch layer cakes.
Is this cake suitable for freezing?
Absolutely! This Oatmeal Cream Pie Cake can be frozen. Just wrap it tightly in plastic wrap and then foil. Be sure to thaw it properly before serving.
Enjoy creating and sharing this delectable Oatmeal Cream Pie Cake; it’s sure to be a hit!
Print
Oatmeal Cream Pie Cake
- Total Time: 52 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining the heartiness of oatmeal with a rich and creamy filling, perfect for any occasion.
Ingredients
- 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 teaspoon 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
- Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans by lining them with parchment paper.
- Bring 2 1/2 cups of water to a boil, then stir in the quick cook oats and cover for about 20 minutes.
- Whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg in a bowl.
- Beat the softened unsalted butter, granulated sugar, and light brown sugar together until fluffy.
- Add the vanilla extract, eggs, and sour cream to the butter mixture and mix until well blended.
- Incorporate the cooled oats into the batter, then gently fold in the dry ingredients.
- Divide the batter evenly among the prepared cake pans and bake for 20-22 minutes.
- Cool the cakes in their pans for about 10 minutes, then transfer to wire racks to cool completely.
- Beat 2 1/2 cups of unsalted butter until fluffy, then gradually add powdered sugar and mix until combined. Add heavy cream and vanilla extract to make the frosting.
- Assemble the cake by layering with frosting between each cake layer and frosting the top and sides of the cake.
- Warm the additional heavy cream and pour it over the white chocolate chips to create a glaze.
- Decorate the top of the cake with crumbled oatmeal cream pie cookies. Slice and serve.
Notes
For an extra treat, serve each slice with ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, dessert, oatmeal cream pie, nostalgic flavors, baking