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Oatmeal Cream Pie Cake

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A delightful cake that bridges the gap between cake and cookie, filled with creamy frosting and perfect for any occasion.

Ingredients

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  • 2 1/2 cups water
  • 2 cups quick cook oats (uncooked)
  • 2 2/3 cups all-purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 tsp nutmeg
  • 2 teaspoons baking soda
  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 cup 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, for frosting)
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1 cup white chocolate chips
  • 1/4 cup + 3 tbsp heavy cream (for glaze)
  • White food coloring (optional)
  • Oatmeal cream pie cookies (for decorating)

Instructions

  1. Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
  2. Bring a pot of water to a boil. Remove from heat, stir in oats, cover, and let sit for 20 minutes. Cool to room temperature.
  3. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a stand mixer, beat the room-temperature butter and both sugars on medium speed until fluffy, about 5 minutes.
  5. Mix in vanilla, eggs, and sour cream until just combined. Scrape the sides of the bowl as needed.
  6. Mix in the cooled oats until just combined, then gently fold in the flour mixture. Expect a very thick batter.
  7. Divide the batter into prepared pans (about 600 grams each) and bake for 20-22 minutes. A skewer should come out with a few moist crumbs.
  8. Leave the cakes in the pan on a wire rack to cool, then carefully flip them out.
  9. In a stand mixer, beat 2 1/2 cups butter until fluffy. Gradually add in the powdered sugar, then mix on medium speed until light and airy (about 3-5 minutes). Stir in heavy cream, vanilla extract, and paste.
  10. Place one cake layer on a stand. Spread 1 cup of frosting on top, then add another layer, repeating until all layers are stacked, with the final layer upside down.
  11. Spread a thin layer of frosting around the sides and top.
  12. Heat the cream and pour over white chocolate chips, stir to melt. Add optional food coloring and cool slightly.
  13. Place the cake on a wire rack over a pan to catch drips. Pour glaze in the center, spreading to the edges to let it drip down the sides.
  14. Finish with crumbled oatmeal cream pie cookies on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days; freeze individual slices for up to 2 months.

Find it online: https://www.zaynkitchen.com/oatmeal-cream-pie-cake/