Oatmeal Cream Pie Cake – Decadent Comfort Flavor

Oatmeal Cream Pie Cake is more than just a dessert; it’s a warm hug in cake form, a nostalgic trip back to childhood days with every decadent bite. If you’ve ever savored the comforting chewiness of oatmeal cookies paired with that impossibly smooth, creamy filling, then you understand the allure of this beloved treat. We’re talking about taking all those delightful elements and transforming them into a show-stopping cake that’s surprisingly easy to make. What makes this Oatmeal Cream Pie Cake so utterly irresistible? It’s the perfect balance of textures and flavors: the tender, slightly spiced oatmeal cake layers that hold up beautifully, and that luscious, cloud-like cream cheese filling that melts in your mouth. It’s the kind of cake that disappears fast at any gathering, leaving everyone asking for the recipe. Get ready to create a dessert that’s sure to become a new favorite in your baking repertoire.

Oatmeal Cream Pie Cake

Who doesn’t love an oatmeal cream pie? That perfect combination of chewy oatmeal cookie and sweet, creamy filling is pure comfort. Now, imagine taking that beloved flavor and transforming it into a decadent cake! That’s exactly what this Oatmeal Cream Pie Cake delivers. It’s moist, flavorful, and layered with a luscious cream cheese-inspired frosting that will have everyone asking for the recipe. This cake is surprisingly straightforward to make, making it perfect for a weekend treat or a special occasion. Let’s get baking!

Ingredients:

• 2 1/2 cups water
• 2 cups quick cook oats (uncooked)
• 2 2/3 cup all purpose flour (*see notes below for measuring*)
• 1 tbsp + 1 tsp ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 tsp nutmeg
• 2 teaspoon 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)
• 2 1/2 cups unsalted butter (room temperature)
• 4 cups powdered sugar

Measuring Flour: A Quick Note

When measuring all-purpose flour for baking, it’s best to spoon it into your measuring cup and level it off with a straight edge like a knife. Scooping directly from the bag can pack too much flour in, leading to a dry cake. For this recipe, aiming for about 2 2/3 cups of lightly spooned and leveled flour will ensure the perfect cake texture.

Instructions:

Preparing the Oatmeal Base

Our first step is to create a flavorful oatmeal liquid. In a medium saucepan, combine the 2 1/2 cups of water and 2 cups of quick cook oats. Bring this mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for about 3 minutes, or until the oats have softened and the mixture has thickened. It will resemble a thick porridge. Remove the saucepan from the heat and let it cool completely. This step is crucial; adding hot liquid to your cake batter will affect the ingredients. While the oat mixture cools, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra assurance against sticking.

Mixing the Dry Ingredients

In a large bowl, whisk together the 2 2/3 cups of all-purpose flour, 1 tablespoon plus 1 teaspoon of ground cinnamon, 1 teaspoon of fine sea salt, and 1/2 teaspoon of nutmeg. Ensure these dry ingredients are well combined before proceeding. This distribution of spices and leavening agent (we’ll add the baking soda later, but it’s good to have everything ready) is what will give our cake its signature warm, spiced flavor.

Creating the Cake Batter

In a separate large bowl, cream together 1 cup of room-temperature unsalted butter, 1 cup of Domino® Granulated Sugar, and 1 cup of packed Domino® Light Brown Sugar. Use an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This creaming process incorporates air, which helps to make the cake tender. Next, beat in 1 tablespoon of vanilla extract. Then, add the 3 large eggs, one at a time, beating well after each addition until fully incorporated. This ensures the eggs emulsify properly into the batter. Finally, stir in the 1/4 cup of room-temperature full-fat sour cream. The sour cream adds moisture and a slight tang that balances the sweetness beautifully.

Now, it’s time to combine the wet and dry ingredients with our cooled oat mixture. To the butter and sugar mixture, gradually add the dry ingredients in three additions, alternating with the cooled oatmeal mixture in two additions, beginning and ending with the dry ingredients. Be sure to scrape down the sides of the bowl as needed. In between additions, gently stir in the 2 teaspoons of baking soda. The baking soda will react with the acidic components in the brown sugar and sour cream, contributing to the cake’s rise and tender crumb. Mix until just combined; overmixing can lead to a tough cake.

Baking the Cakes

Divide the batter evenly between the two prepared 9-inch cake pans. You can use a kitchen scale for precision if you like. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The edges should be golden brown and pulling away slightly from the sides of the pans. Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting, otherwise, the frosting will melt and slide right off.

Crafting the Creamy Filling

While the cakes cool, we’ll make the irresistible frosting. In a large bowl, beat 2 1/2 cups of room-temperature unsalted butter with an electric mixer on medium-high speed until creamy and smooth, about 2-3 minutes. Gradually add the 4 cups of powdered sugar, one cup at a time, mixing on low speed until just combined after each addition. Once all the powdered sugar is incorporated, increase the speed to medium-high and beat for another 3-5 minutes until the frosting is light, fluffy, and incredibly smooth. This frosting has a wonderfully light texture that’s reminiscent of the filling in a classic oatmeal cream pie.

Assembling Your Masterpiece

Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Generously spread about a third of the frosting over the top of this first layer. Carefully place the second cake layer on top. Then, frost the top and sides of the entire cake with the remaining frosting, creating a smooth finish or decorative swirls as you prefer. For an extra touch, you could sprinkle a few extra oats or a dusting of cinnamon on top. Allow the frosting to set for a bit before slicing and serving. This Oatmeal Cream Pie Cake is a delightful journey back to childhood comfort, elevated into a stunning dessert. Enjoy every delicious bite!

Conclusion:

I truly hope you enjoy making and devouring this Oatmeal Cream Pie Cake as much as I do! It’s a wonderfully nostalgic dessert that captures the comforting flavors of childhood oatmeal cream pies but in a more decadent cake form. The soft, spiced oatmeal cake layers paired with the lusciously creamy filling create a harmony of textures and tastes that’s simply irresistible. This cake is fantastic for any occasion, from casual family gatherings to more festive celebrations. Imagine serving a slice warm with a scoop of vanilla ice cream, or chilled with a dollop of extra frosting – pure bliss!

Don’t be afraid to get creative with variations! You could add a sprinkle of cinnamon to the frosting for an extra kick, or even fold in some chopped pecans or walnuts into the cake batter for added crunch. Perhaps a drizzle of caramel sauce over the top would take it to another level of deliciousness. I wholeheartedly encourage you to give this Oatmeal Cream Pie Cake a try. It’s surprisingly straightforward to make and the results are incredibly rewarding. It’s a perfect way to bring a smile to your face and the faces of your loved ones.

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! This Oatmeal Cream Pie Cake actually benefits from being made ahead. The flavors meld beautifully overnight. You can bake the cake layers a day in advance and store them at room temperature, loosely covered. Prepare the frosting and refrigerate it. When you’re ready to assemble, allow the frosting to soften slightly at room temperature for about 30 minutes before spreading. This is a great make-ahead dessert for parties!

How should I store leftover cake?

Store any leftover Oatmeal Cream Pie Cake in an airtight container in the refrigerator. Due to the creamy filling, it’s best kept chilled. It will stay delicious for up to 3-4 days. You can enjoy it cold straight from the fridge, or let a slice sit at room temperature for a few minutes to soften slightly if you prefer a less firm texture.

Can I make individual cupcakes instead of a whole cake?

Yes, you certainly can! To make Oatmeal Cream Pie Cupcakes, line a muffin tin with cupcake liners and fill them about two-thirds full with the batter. Bake time will be shorter, likely around 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting. The creamy filling can be piped or spread on top.

Oatmeal Cream Pie Cake

A decadent cake inspired by classic oatmeal cream pies, featuring a spiced oatmeal cake layered with a rich, creamy frosting.

Prep Time
30 Minutes

Cook Time
35 Minutes

Total Time
5 Minutes

Servings
12 servings

Ingredients

• 2 1/2 cups water
• 2 cups quick cook oats (uncooked)
• 2 2/3 cup all purpose flour
• 1 tbsp + 1 tsp ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 tsp nutmeg
• 2 teaspoon 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)
• 2 1/2 cups unsalted butter (room temperature)
• 4 cups powdered sugar

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Step 2
   In a medium bowl, combine water and quick cook oats. Let stand for 10 minutes. Stir in flour, cinnamon, salt, nutmeg, and baking soda. Set aside.
3. Step 3
   In a large bowl, cream together 1 cup unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla extract, eggs one at a time, and sour cream.
4. Step 4
   Gradually add the dry oat mixture to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Step 6
   Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
7. Step 7
   For the frosting: In a large bowl, beat 2 1/2 cups unsalted butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy. Add a splash of milk or cream if needed for desired consistency.
8. Step 8
   Assemble the cake by spreading frosting between layers and over the top and sides.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.