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Oatmeal Cream Pie Cake Recipe

Oatmeal Cream Pie Cake Recipe - A Slice of Childhood Joy

A delicious Oatmeal Cream Pie Cake Recipe that brings childhood nostalgia with its moist texture and rich flavors.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup quick-cooking oats Provides chewiness and texture. Old-fashioned oats can be used but require longer soaking.
  • 2.5 cups all-purpose flour Ensures proper measuring to avoid a dense cake.
  • 1 teaspoon baking soda Leavening agent for lightness.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Flavoring agent that infuses warmth and spice.
  • 0.5 teaspoon nutmeg Flavoring agent that infuses warmth and spice.
  • 1 cup unsalted butter Must be at room temperature for optimal creaming.
  • 0.75 cup granulated sugar Adds sweetness and moisture.
  • 0.75 cup brown sugar Adds depth and moisture.
  • 3 large eggs Provides richness and binds the cake.
  • 2 teaspoons vanilla extract Flavor enhancer for the cake and frosting.
  • 0.5 cup sour cream Adds moisture and slight tanginess.
For the Glaze and Frosting
  • 1 cup heavy cream Used in the glaze for a smooth finish.
  • 1 cup white chocolate chips Creates a rich, glossy glaze. Other types of chocolate can alter flavor.
  • 4 cups powdered sugar Sweetener for the frosting that creates fluffiness.
For Decoration
  • some oatmeal cream pie cookies Used for decoration and added texture. Any soft cookie can be an alternative.

Equipment

  • Stand Mixer
  • medium saucepan
  • large mixing bowl
  • 8-inch round cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Boil 1 cup of water in a medium saucepan, then stir in the quick-cooking oats. Cover and let them sit for 20 minutes to soften.
  2. In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
  3. Using a stand mixer, beat 1 cup of unsalted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar on medium speed for about 5 minutes.
  4. Add 3 large eggs one at a time, mixing in 2 teaspoons of vanilla extract and ½ cup of sour cream until creamy.
  5. Fold the cooled oatmeal mixture into the butter-sugar mixture until just combined, then gradually add the dry ingredients.
  6. Preheat your oven to 350°F (180°C). Divide the batter among three prepared 8-inch cake pans. Bake for 20-22 minutes.
  7. Beat 1 cup of unsalted butter until fluffy, mix in 4 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract.
  8. Layer the cakes, spreading frosting between each layer, using a thin crumb coat over the entire cake.
  9. In a saucepan, heat ½ cup of heavy cream, then pour over 1 cup of white chocolate chips and stir until smooth.
  10. Pour the glaze over the top of the cake and top with crumbled oatmeal cream pie cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure to use room temperature eggs and measure flour carefully for the best results. For long-term storage, keep the cake covered at room temperature or refrigerate for up to 5 days.

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