Imagine biting into the soft, chewy goodness of an oatmeal cream pie—but in cake form! This dessert takes the classic childhood treat to a whole new level, combining layers of oatmeal cake with creamy, rich filling.
Perfect for those who love a balance of sweet and hearty flavors, this cake has the same nostalgic charm but with a modern twist. Every bite is a blend of spiced oatmeal layers and smooth, whipped cream that melts in your mouth.
Whether you’re hosting a gathering or treating yourself, this cake is guaranteed to wow your taste buds. The warm cinnamon and creamy filling will have you craving another slice before you even finish the first one!
Ready to try it? Let’s dive into the recipe and create this irresistible Oatmeal Cream Pie Cake that’s sure to become your new favorite!
Why You’ll Love This Recipe
- Nostalgic Flavor: This cake tastes just like the classic oatmeal cream pies, but in a more impressive cake form.
- Rich and Moist: The addition of oats makes the cake hearty, while sour cream ensures a tender, moist crumb.
- Perfect for Special Occasions: With its layers of creamy filling and delicate vanilla glaze, this cake makes for a stunning centerpiece for parties and gatherings.
Ingredients and Substitutions
Oatmeal Cake
- 2 1/2 cups water: Used to soak the oats for a moist cake base.
- 2 cups quick-cook oats: Oats provide the cake’s signature texture, a must for achieving that classic oatmeal flavor.
- 2 2/3 cups all-purpose flour: Ensure you’re using properly measured flour to avoid a dense cake.
- 1 tbsp ground cinnamon: Adds warmth and enhances the oatmeal flavor.
- 1 tsp nutmeg: For a subtle, spicy undertone.
- 1 tsp sea salt: Balances the sweetness and intensifies the flavors.
- 2 tsp baking soda: Helps the cake rise and stay light.
- 1 cup unsalted butter (room temperature): Adds richness and tenderness.
- 1 cup granulated sugar: Sweetens the cake perfectly.
- 1 cup light brown sugar (packed): Adds moisture and deep flavor from the molasses.
- 3 large eggs (room temperature): Helps bind the ingredients while contributing to the cake’s structure.
- 1/4 cup full-fat sour cream: Creates a tender, moist crumb.
- 1 tbsp vanilla extract: Adds a sweet, fragrant base note to the cake.
Vanilla Cream Filling
- 2 1/2 cups unsalted butter (room temperature): A creamy base for the filling.
- 4 cups powdered sugar: Sweetens the filling and creates a smooth texture.
- 2 tbsp heavy cream: Adds richness and softens the filling.
- 2 tsp vanilla extract: Boosts the flavor of the cream filling.
- 1 tsp vanilla bean paste: Adds a concentrated vanilla flavor with visible vanilla specks.
Vanilla Glaze
- 1 cup white chocolate chips: Provides a sweet, rich glaze for the top of the cake.
- 1/4 cup + 3 tbsp heavy cream: Thins out the white chocolate to a pourable consistency.
- White food coloring (optional): Enhances the white color of the glaze for a cleaner finish.
- Oatmeal cream pie cookies: Optional garnish for a fun and thematic touch.
Step-by-Step Instructions
Step 1: Prepare the Oats
- Boil Water: In a medium saucepan, bring the 2 1/2 cups of water to a boil.
- Soak the Oats: Add the 2 cups of quick-cook oats to the boiling water, stir well, then remove from heat. Cover the pot and let the oats sit for about 20 minutes. This process softens the oats, giving the cake its chewy texture.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, cinnamon, nutmeg, sea salt, and baking soda. Set this mixture aside.
Step 3: Cream the Butter and Sugars
- In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes until light and fluffy.
- Add the eggs, one at a time, beating after each addition until incorporated. Mix in the vanilla extract and sour cream until smooth.
Step 4: Combine Wet and Dry Ingredients
- Once the oats have cooled, add them to the butter and sugar mixture, beating until just combined.
- Gradually add the dry ingredients to the wet ingredients, folding them together gently with a spatula. Be careful not to overmix, as this can cause the cake to become dense.
Step 5: Bake the Cake Layers
- Preheat the oven to 350°F (180°C). Grease and line three 8-inch cake pans with parchment paper.
- Divide the batter evenly between the pans and spread it out using a spatula.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Vanilla Cream Filling
- In a stand mixer, beat the butter on medium speed until creamy and light.
- Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat for 3–5 minutes until light and fluffy.
- Add the heavy cream, vanilla extract, and vanilla bean paste, and beat until fully incorporated.
Step 7: Assemble the Cake
- Place the first layer of cake on a cake stand or serving platter. Spread about 1 cup of the vanilla cream filling over the top.
- Place the second layer on top, and repeat the process. Finish with the third layer placed upside down for a smooth, flat top.
- Spread the remaining cream filling evenly over the sides and top of the cake, creating a “naked cake” effect where the cake layers are still visible through the frosting.
Step 8: Prepare the Vanilla Glaze
- In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 20-second increments, stirring after each until smooth.
- Pour the glaze over the top of the cake, starting in the center and allowing it to drip down the sides.
- Garnish the cake with oatmeal cream pie cookies, if desired.
Expert Tips for the Perfect Cake
- Use a Kitchen Scale: Precision is key in baking. A kitchen scale ensures you get the right proportions for all ingredients, leading to a more consistent cake texture.
- Don’t Overmix: Overmixing can lead to a tough, dense cake. Fold the ingredients gently until just combined.
- Soak the Oats Thoroughly: For the best texture, ensure the oats are fully soaked and soft before adding them to the batter.
Common Mistakes to Avoid
- Not Soaking the Oats Properly: Rushing this step will result in a cake with an undesirable texture. Let the oats fully absorb the water for that perfect chew.
- Overbaking: Check the cake a few minutes before the suggested time. The cake should be soft with a few crumbs sticking to the toothpick.
- Incorrect Butter Temperature: Using butter that’s too soft or too cold will affect the creaming process. Room-temperature butter ensures a light and fluffy batter.
Frequently Asked Questions
Can I use old-fashioned oats instead of quick-cook oats?
Yes, but keep in mind that old-fashioned oats will have a chewier texture. You may need to adjust the soaking time slightly.
How do I store leftover Oatmeal Cream Pie Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. The texture may vary slightly, but the flavor will still be fantastic.
Recipe Summary and Action Plan
In this comprehensive recipe, we’ve combined the nostalgia of an oatmeal cream pie with the elegance of a layer cake. Whether you’re baking for a special occasion or just want to treat yourself, this cake is bound to be a hit. Follow the steps carefully, soak those oats, and remember not to overmix for the perfect result.
For the best experience, serve your Oatmeal Cream Pie Cake with a cold glass of milk or hot coffee. Enjoy!