Oatmeal Cream Pie Cake – Nostalgic Dessert Delight

Oatmeal cream pie cake is a dessert that truly embodies comfort and nostalgia. Who can resist the irresistible combination of soft, chewy oatmeal cake layered with a sweet, creamy filling reminiscent of those beloved childhood treats? It’s a dessert that brings back warm memories and sparks pure joy with every bite. This isn’t just any cake; it’s a delightful twist on a classic, elevating the humble oatmeal cookie into a spectacular centerpiece. What makes this oatmeal cream pie cake so special is its ability to perfectly capture the essence of those iconic snack cakes while offering a more substantial and satisfying experience. Prepare to be amazed as we guide you through creating your very own slice of happiness that will have everyone asking for seconds (and maybe even thirds!).

Oatmeal Cream Pie Cake

Remember those classic oatmeal cream pies? That perfect combination of chewy oatmeal cookie and sweet, creamy filling? Well, get ready to elevate that nostalgic flavor into a show-stopping cake! This Oatmeal Cream Pie Cake captures all the beloved tastes and textures of the treat you grew up with, but in a wonderfully shareable, cake form. It’s perfect for birthdays, holidays, or simply when you’re craving a truly comforting dessert. The spiced oatmeal cake layers are moist and tender, perfectly complemented by a luscious, creamy frosting that mirrors the iconic filling. 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 Your Flour: A Crucial Step

Before we dive into the mixing, let’s talk about measuring flour. For this recipe, it’s important to measure your all-purpose flour accurately. The best way to do this is by using a kitchen scale. If you don’t have a scale, gently spoon the flour into your measuring cup and then level it off with a straight edge, like the back of a knife. Do not scoop directly from the flour bag, as this can compact the flour and result in too much being used, leading to a dry cake.

Instructions:

1. Prepare the Oatmeal Base:

In a medium saucepan, combine the 2 1/2 cups of water and the 2 cups of quick-cook oats. Bring this mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for about 5 minutes, or until the oats have absorbed most of the water and the mixture has thickened. This step is key to developing that distinct oatmeal flavor and texture that will be infused into our cake layers. Remove the saucepan from the heat and set it aside to cool slightly while you prepare the dry ingredients. This cooked oatmeal mixture acts as a binder and a source of moisture, ensuring a wonderfully tender cake.

2. Combine Dry Ingredients and Cream the Butter and Sugars:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. 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. This combination of spices is what truly brings that classic oatmeal cookie flavor to life. In a separate, larger mixing bowl, cream together the 1 cup of room-temperature unsalted butter, 1 cup of Domino® Granulated Sugar, and 1 cup of packed Domino® Light Brown Sugar. Beat on medium-high speed until the mixture is light and fluffy, usually 3-5 minutes. This creaming process incorporates air into the batter, which contributes to the cake’s light and airy texture. It’s essential that your butter is at room temperature, meaning it should be soft enough to indent with your finger but not melted.

3. Incorporate Wet Ingredients and Oatmeal Mixture:

To the creamed butter and sugar mixture, add the 1 tablespoon of vanilla extract and beat until well combined. Then, add the 3 large room-temperature eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Next, add the 1/4 cup of full-fat sour cream and beat until just combined. The sour cream adds a lovely tang and moisture to the cake, making it even more tender and delicious. Now, it’s time to gradually add the dry ingredients to the wet ingredients, alternating with the cooled oatmeal mixture. Begin by adding about one-third of the dry ingredients, mixing on low speed until just combined. Then, add half of the oatmeal mixture and mix until incorporated. Repeat this process, ending with the remaining dry ingredients. Be careful not to overmix the batter once the flour is added; overmixing can lead to a tough cake. Mix only until no dry streaks remain.

4. Baking the Cake Layers:

Divide the cake batter evenly between your prepared cake pans. You can weigh the batter in each pan to ensure they are as close in weight as possible for even baking. Gently spread the batter to the edges of the pans. 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 aroma of cinnamon and oats will fill your kitchen as these bake! Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This initial cooling period allows the cakes to firm up slightly before being turned out. After this, carefully invert the cakes onto the wire rack to cool completely. It’s crucial that the cakes are entirely cool before you attempt to frost them, otherwise, the frosting will melt and slide right off.

5. Crafting the Creamy Filling and Assembling the Cake:

While the cake layers are cooling, prepare the luscious cream cheese-style filling. In a large bowl, beat the 2 1/2 cups of room-temperature unsalted butter until smooth and creamy. Gradually add the 4 cups of powdered sugar, about a cup at a time, mixing on low speed until it’s incorporated, then increasing the speed to medium-high. You’ll want to scrape down the sides of the bowl frequently to ensure a smooth and lump-free frosting. Continue beating until the frosting is light, fluffy, and perfectly spreadable. Once your cake layers are completely cool, place one cake layer on your serving plate or cake stand. Generously spread about one-third of the frosting over the first layer. Then, carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. You can use an offset spatula for a smooth finish or create decorative swirls. For an extra touch, you can sprinkle a few extra oats or a dusting of cinnamon on top. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set. Enjoy this delightful taste of nostalgia!

Conclusion:

I hope you’re as excited to bake this Oatmeal Cream Pie Cake as I am to tell you about it! This recipe truly captures the essence of those beloved cookies, transforming them into a decadent, shareable cake. The rich, creamy filling paired with the tender, spiced oatmeal cake layers makes for an incredibly satisfying dessert. It’s perfect for birthdays, potlucks, or simply as a special treat to brighten your day. For serving, I love it chilled, allowing the frosting to set beautifully, or slightly warmed for an extra gooey experience. Imagine serving a slice with a scoop of vanilla ice cream – pure bliss!

Don’t be afraid to experiment with variations! You could add a sprinkle of chopped pecans to the batter for an extra crunch, or swirl some caramel into the cream filling for a salted caramel twist. For a quicker option, consider making it as cupcakes! This Oatmeal Cream Pie Cake is sure to become a new favorite in your baking repertoire. I genuinely encourage you to give it a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! This Oatmeal Cream Pie Cake actually benefits from being made ahead. Chilling it allows the flavors to meld and the frosting to firm up, making it easier to slice and serve. I recommend making it the day before you plan to enjoy it.

What kind of oats should I use?

For this recipe, I recommend using old-fashioned rolled oats. They provide the best texture and flavor for the oatmeal cake layers. Instant oats can become too mushy, and steel-cut oats will not cook through properly in the cake batter.

How should I store leftover cake?

Store any leftover Oatmeal Cream Pie Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Enjoying it cold is delicious, but you can also gently reheat individual slices in the microwave for a few seconds if you prefer a warm, gooey texture.

Oatmeal Cream Pie Cake

A decadent cake inspired by classic oatmeal cream pies, featuring moist oatmeal cake layers and a creamy filling.

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 large bowl, combine the quick cook oats and water. Let stand for 5 minutes.
3. Step 3
   In a separate bowl, whisk together the all purpose flour, ground cinnamon, fine sea salt, nutmeg, and baking soda.
4. Step 4
   In a large mixing bowl, cream together 1 cup unsalted butter, Domino® Granulated Sugar, and Domino® Light Brown Sugar until light and fluffy. Beat in the vanilla extract.
5. Step 5
   Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
6. Step 6
   Gradually add the dry ingredients to the wet ingredients, alternating with the oatmeal mixture. Mix until just combined.
7. Step 7
   Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8
   Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Step 9
   For the filling, cream together 2 1/2 cups unsalted butter and powdered sugar until smooth and creamy. If needed, add a tablespoon of milk or water for desired consistency.
10. Step 10
    Once cakes are completely cool, spread the filling between the layers and over the top and sides of the cake.

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.