Description
This Oatmeal Cream Pie Cake is a delightful twist on the classic cookie, combining layers of moist oatmeal cake with creamy buttercream frosting and a luscious white chocolate glaze. Ideal for celebrations or cozy gatherings, it features warm spices like cinnamon and nutmeg, tender oats, and a smooth, rich frosting finished with an elegant white chocolate drizzle and decorative oatmeal cream pie cookies.
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). Line three 8-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Cook Oats: Bring 2 1/2 cups of water to a boil, then stir in the 2 cups of quick cook oats. Let this mixture cool completely to integrate smoothly into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter and both granulated and light brown sugars until the mixture is light and fluffy. This process incorporates air for a tender crumb.
- Add Eggs and Sour Cream: Mix in the eggs one at a time along with the vanilla extract and sour cream, ensuring each is fully blended in before adding the next.
- Combine Ingredients: Gently fold the cooled oats into the wet batter, then incorporate the dry ingredients until just combined to avoid overmixing which could toughen the cake.
- Divide and Bake: Evenly distribute the batter into the prepared cake pans. Bake for 20–22 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Prepare Buttercream Frosting: While the cakes bake and cool, beat the unsalted butter until creamy. Gradually add powdered sugar, beating well after each addition. Stir in heavy cream, vanilla extract, and vanilla bean paste until smooth and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread a generous layer of buttercream between each cake layer. Frost the top and sides of the assembled cake evenly with the remaining buttercream.
- Make White Chocolate Glaze: Heat the heavy cream (1/4 cup + 3 tbsp) until warm but not boiling, then pour over the white chocolate chips in a bowl. Let sit for a minute, then stir until smooth. Add white food coloring if desired for a brighter white glaze.
- Decorate: Pour the white chocolate glaze over the frosted cake, allowing it to drip elegantly down the sides. Decorate with oatmeal cream pie cookies on top or around the cake for a festive finish.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- The oatmeal cream pie cookies add a nostalgic touch and make an attractive decoration.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
