Oatmeal Cream Pie Cake (Print-Friendly Format)
Spiced oatmeal cake layered with vanilla cream and topped with silky white chocolate glaze.
# Required Ingredients:
→ Oatmeal Cake
01 -
600 ml water
02 -
200 g quick-cooking oats, uncooked
03 -
335 g all-purpose flour
04 -
12 g ground cinnamon
05 -
6 g fine sea salt
06 -
2 g ground nutmeg
07 -
10 g baking soda
08 -
227 g unsalted butter, room temperature
09 -
200 g granulated sugar
10 -
220 g light brown sugar, packed
11 -
15 ml vanilla extract
12 -
3 large eggs, room temperature
13 -
60 ml full-fat sour cream, room temperature
→ Vanilla Filling
14 -
565 g unsalted butter, room temperature
15 -
480 g powdered sugar
16 -
30 ml heavy cream
17 -
10 ml vanilla extract
18 -
5 ml vanilla bean paste
→ Glaze
19 -
175 g white chocolate chips
20 -
90 ml heavy cream
21 -
white food coloring, optional
22 -
oatmeal cream pie cookies, for decorating
# How to Make It:
01 -
Preheat oven to 180°C. Line the bases of three 20 cm cake pans with parchment paper and set aside.
02 -
Bring water to a boil in a pot. Add oats, stir to combine, then remove from heat and cover. Allow oats to steep for 20 minutes. Cool to room temperature before continuing.
03 -
In a bowl, whisk together flour, baking soda, sea salt, cinnamon, and nutmeg. Set aside.
04 -
In a stand mixer, beat butter, granulated sugar, and light brown sugar on medium speed for 5 minutes until pale and fluffy.
05 -
Add vanilla extract, eggs, and sour cream to the creamed mixture. Mix just until combined, scraping the bowl as needed.
06 -
Mix in cooled oats on low speed until just combined. Fold in the dry ingredients, being careful not to overmix. The batter will be thick.
07 -
Divide batter evenly among prepared pans (approx. 600 g per pan). Bake for 20–22 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in pans on a rack.
08 -
Run a spatula around the edges of each cooled cake, then invert onto a wire rack to remove from pans.
09 -
In a stand mixer, beat butter for the filling on medium speed until light and fluffy. Gradually add powdered sugar on low speed. Increase to medium and beat until creamy, about 3–5 minutes. Mix in heavy cream, vanilla extract, and vanilla bean paste.
10 -
Place one cake layer on a cake stand. Spread 1 cup of the vanilla filling over the top. Repeat for remaining layers, finishing with the last cake upside down for a flat surface.
11 -
Spread the remaining filling over the sides and top of the cake in a thin, even layer. Set aside.
12 -
Gently heat heavy cream until steaming, then pour over white chocolate chips. Let stand briefly, then stir until smooth. Add white food coloring if desired. Cool glaze before use to prevent melting the frosting.
13 -
Place cake on a wire rack over a tray. Pour glaze onto the center, allowing it to spread and drip over the edges. Let excess glaze run off before moving to a serving plate.
14 -
Finish by topping with pieces and crumbs of oatmeal cream pie cookies.
# Additional Information:
01 -
For optimal texture and accurate measurements, use the spoon-and-level method or a kitchen scale for flour.