Go Back
–+ servings
Oatmeal Cream Pie Cake Recipe

Oatmeal Cream Pie Cake Recipe – A Sweet Nostalgic Treat

This Oatmeal Cream Pie Cake captures nostalgic flavors and textures for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Quick Cook Oats Can substitute with old-fashioned oats but requires more soaking time.
  • 2 cups All-Purpose Flour Ensure accurate measurement for best results.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • ½ teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Adds warm spice notes.
  • ½ teaspoon Ground Nutmeg Complements cinnamon.
  • 1 cup Unsalted Butter Use at room temperature.
  • 1 cup Granulated Sugar Balances with brown sugar.
  • 1 cup Brown Sugar Enhances sweetness and moisture.
  • 3 large Eggs Beat until pale yellow.
  • 2 teaspoons Vanilla Extract Opt for pure for better flavor.
  • 1 cup Sour Cream Adds moisture.
For the Frosting
  • 4 cups Powdered Sugar For a light and fluffy texture.
  • 1 cup Unsalted Butter At room temperature for easy mixing.
  • ¼ cup Heavy Cream Adds richness.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Glaze
  • ½ cup Heavy Cream Heat before mixing.
  • 1 cup White Chocolate Chips Choose high-quality for best results.

Equipment

  • electric mixer
  • mixing bowls
  • saucepan
  • Cake Pans
  • Wire rack

Method
 

Preparation Steps
  1. In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of quick-cook oats, stir, cover, and remove from heat. Allow to soak for about 20 minutes.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Set aside.
  3. Using an electric mixer, beat 1 cup of unsalted butter with 1 cup of granulated sugar and 1 cup of brown sugar until light and fluffy.
  4. Add 3 eggs one at a time, mixing well after each. Incorporate 2 teaspoons of vanilla extract and 1 cup of sour cream until well blended.
  5. Fold in the soaked oats, then gradually add dry ingredients, stirring just until no flour streaks remain.
  6. Preheat your oven to 350°F (180°C). Divide the batter among three greased 8-inch round cake pans. Bake for 20-22 minutes.
  7. Beat 1 cup of unsalted butter on medium speed until fluffy. Gradually add 4 cups of powdered sugar, alternating with ¼ cup of heavy cream and 1 teaspoon of vanilla extract.
  8. Layer the cooled cakes on a serving platter, spreading frosting between each layer. Apply a thin crumb coat and chill briefly.
  9. Heat ½ cup of heavy cream until simmering. Pour over 1 cup of white chocolate chips and stir until smooth to create the glaze.
  10. Drizzle the glaze over the chilled cake and garnish with crumbled oatmeal cream pie cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best frosting texture, ensure your butter and cream are at room temperature. Feel free to customize with nuts or dried fruits.

Tried this recipe?

Let us know how it was!