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Oatmeal Cream Pie Cake

A nostalgic layer cake that transforms the humble oatmeal cream pie into a show-stopping dessert with a tender sponge, vanilla buttercream, and a glossy white chocolate glaze.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Birthday, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cups all purpose flour see notes below for measuring
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon 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 Ingredients
  • 2 1/2 cups unsalted butter (room temperature)
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste
Glaze Ingredients
  • 1 cup white chocolate chips
  • 1/4 cup + 3 tbsp heavy cream
  • white food coloring (optional) makes the glaze more white instead of yellow
  • oatmeal cream pie cookies (for decorating)

Method
 

Preparation
  1. Preheat the oven to 350 F/180 C. Line three 8-inch cake pans with parchment paper on the bottoms and set them aside.
  2. Bring a pot of water to a boil. Add in the oats, stir, and remove the pot from the heat. Cover the pot for 20 minutes. Let the oatmeal cool to room temperature before using.
  3. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg and set aside.
Making the Cake Batter
  1. In a stand mixer, beat the butter and sugars together on medium speed for 5 minutes until light and fluffy.
  2. Add in the vanilla, eggs, and sour cream and mix until combined, scraping the sides of the bowl as necessary.
  3. Mix in the cooked oats and mix until just combined. Then fold in the flour mixture, mixing until just combined. It will be a very thick batter!
Baking the Cake
  1. Spread batter into pans (around 600g each). Bake for 20-22 mins, until a toothpick comes out covered in a few moist crumbs.
  2. Cool in pans on a wire rack, then run a spatula around the edges to flip them out.
Making the Buttercream
  1. In a stand mixing bowl, beat the butter on medium speed until light and fluffy.
  2. Then mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat until the buttercream is light and fluffy, about 3-5 minutes.
  3. Mix in the heavy cream, vanilla extract, and vanilla bean paste.
Assembling the Cake
  1. Place an oatmeal cake layer on a stand. Spread 1 cup of vanilla frosting on top.
  2. Add the next layer. Alternate cake and frosting layers, finishing with the top layer upside down for a flat surface.
  3. Spread the rest of the frosting across the sides and top of the cake in a thin, even layer. Set the cake aside while you make the glaze.
Making the Glaze
  1. Heat cream on the stove or microwave, then pour over the white chocolate chips, stirring to combine.
  2. Add the white food coloring for a less yellow tone (optional). Let it cool before pouring it over the cake to avoid melting the frosting.
Finishing Touches
  1. Put the cake on a wire rack with a pan below. Pour the glaze in the center, spreading it to the edges so it falls off the sides.
  2. Let the glaze finish running off and set. Then decorate the top of the cake with crumbled oatmeal pie cookie crumbs and pieces.

Notes

For best results, measure your flour properly, let the cooked oats cool before adding to the batter, and chill the cake briefly after the crumb coat for easier glazing. Use room-temperature ingredients for a smoother batter.