The aroma of cinnamon and vanilla brings back a flood of memories, doesn’t it? This Oatmeal Cream Pie Cake is a heartwarming tribute to the nostalgia of our favorite childhood sweets. With its beautifully layered, soft cake infused with warm spices and luscious vanilla cream, this dessert strikes the perfect balance between comfort food and a show-stopping centerpiece for any gathering. Not only is it a fantastic way to showcase your baking skills, but it also offers a delightful escape from fast food with its homemade goodness. Whether it’s a cozy fall evening or a spontaneous sweet craving, you’ll find that this cake is sure to please family and friends alike. Ready to whip up a slice of nostalgia that’s guaranteed to impress? Let’s dive into the recipe!
Why is this cake so special?
Nostalgic Flavors: This Oatmeal Cream Pie Cake will transport you back to your childhood with its delightful combination of spices and sweetness. Layered Perfection: With its tender cake layers and creamy vanilla filling, each slice creates a joyful moment for both young and old. Easy Preparation: Even novice bakers will appreciate the straightforward steps. Customizable Delight: Adjust the flavors or toppings easily; try it with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence. Stunning Presentation: Whether it’s a family gathering or a casual get-together, this cake is sure to be a conversation starter that pleases everyone!
Oatmeal Cream Pie Cake Ingredients
• Get ready to bring nostalgia to your kitchen with this delightful Oatmeal Cream Pie Cake!
For the Cake
- Water – Provides moisture to the quick-cook oats; it’s essential for proper hydration.
- Quick Cook Oats – Contribute chewiness and moisture to the cake; instant oats can be used in a pinch.
- All-Purpose Flour – Ensures a sturdy structure for your cake; measuring accurately is key for the best results.
- Ground Cinnamon – Adds warmth and spice to the flavor profile; feel free to swap with pumpkin spice if you’re in the mood for a twist.
- Fine Sea Salt – Enhances the overall flavor balance; in a pinch, you can use table salt instead.
- Nutmeg – Offers a warm, aromatic quality; allspice can be a suitable substitute for this ingredient.
- Baking Soda – Helps your cake rise beautifully; always check for freshness to ensure effectiveness.
- Unsalted Butter – Essential for rich flavor and texture; margarine can substitute if you’re looking for a dairy-free option.
- Domino® Granulated Sugar – Perfect for sweetness and a fluffy texture; other sugars can work but might slightly alter the flavor.
- Domino® Light Brown Sugar – Adds moisture and a hint of caramel flavor; swap with dark brown for a deeper taste.
- Vanilla Extract – Infuses your cake with that classic vanilla flavor; consider vanilla bean paste for an extra kick.
- Large Eggs – Bind the ingredients together for a rich texture; egg whites can be used for a lighter version.
- Full-fat Sour Cream – Provides incredible tenderness and moisture; Greek yogurt is a fine alternative for a tangy twist.
For the Filling and Frosting
- Vanilla Frosting – Used to fill and decorate the cake; make sure to follow the consistency guidance for the best results.
- White Chocolate Chips – Adds sweetness and smoothness to the glaze; dark chocolate is a great substitute if you prefer!
- Heavy Cream – Essential for creamy frosting and glaze; half-and-half can work in a pinch but will change the richness slightly.
With these ingredients in hand, you’re well on your way to creating a stunning and delicious Oatmeal Cream Pie Cake that brings warmth, nostalgia, and homemade goodness to your table!
Step‑by‑Step Instructions for Oatmeal Cream Pie Cake
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper. This ensures easy release and helps your Oatmeal Cream Pie Cake come out perfectly. Grab your kitchen scissors to cut the parchment to size for each pan.
Step 2: Prepare the Oatmeal
In a medium saucepan, bring 2 cups of water to a boil. Once boiling, stir in 2 cups of quick-cook oats, cover, and remove from heat. Allow the oats to hydrate for about 20 minutes. You’ll know it’s ready when the oats are plump and have absorbed most of the water.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of fine sea salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of nutmeg. Setting the dry ingredients aside will help ensure an even texture in your Oatmeal Cream Pie Cake.
Step 4: Cream Butter and Sugars
Using a stand mixer, cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar on medium speed for about 5 minutes. Look for the mixture to become light and fluffy. This step is crucial for creating a nice texture in your cake.
Step 5: Mix Wet Ingredients
Add 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of full-fat sour cream to the creamed butter and sugars. Mix until fully combined, ensuring the ingredients are thoroughly blended together. The rich flavors will combine to create a moist base for your Oatmeal Cream Pie Cake.
Step 6: Incorporate Oatmeal and Dry Mix
Gently fold in the prepared oatmeal into the wet mixture until well combined. Then, gradually add the dry ingredient mixture and stir until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy, which is perfect for creating that soft texture.
Step 7: Divide and Bake
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 20-22 minutes. The cakes are done when a toothpick inserted into the center comes out with a few moist crumbs, indicating a tender crumb.
Step 8: Cool the Cakes
Once baked, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Carefully turn them out onto wire racks to cool completely. This step is essential for easy assembly and prevents the layers from being too soft.
Step 9: Prepare the Filling
In a mixing bowl, beat ½ cup of unsalted butter until fluffy. Gradually add 3-4 cups of powdered sugar, mixing well until combined. Then, mix in ¼ cup of heavy cream and 1 teaspoon of vanilla extract until the filling is airy and spreadable, perfect for layering inside your Oatmeal Cream Pie Cake.
Step 10: Assemble the Cake
Begin assembling by placing one layer of cake on a serving platter. Spread a generous layer of filling on top, then add the second layer and repeat. Place the final layer on top upside down for a flat surface, ensuring a level cake that’s ready for frosting.
Step 11: Frost and Glaze the Cake
Using the remaining vanilla filling, frost the sides and top of the assembled cake. For the glaze, melt 1 cup of white chocolate chips with ¼ cup of heavy cream over low heat until smooth. Let it cool slightly before pouring it over the cake, allowing it to cascade gently down the sides.
Step 12: Final Touches
Finish the Oatmeal Cream Pie Cake by garnishing it with crumbled oatmeal cream pie cookie pieces on top of the glaze. Allow the glaze to set before slicing. Your cake is now a beautiful centerpiece ready to delight your family and friends!
What to Serve with Oatmeal Cream Pie Cake?
There’s something irresistibly satisfying about pairing this nostalgic dessert with complementary flavors and textures for a complete indulgence.
- Whipped Cream: Add a light dollop on each slice for a creamy, airy counterbalance to the rich cake.
- Vanilla Ice Cream: A scoop of ice cream adds a delightful contrast to the warm cake, melting into gooey perfection.
- Coffee: The rich aroma and flavor of freshly brewed coffee enhances the sweetness of the cake, making for a cozy pairing.
- Caramel Sauce: Drizzling warm caramel over each slice introduces an extra layer of sweetness that is simply irresistible.
- Chai Tea: This spiced tea mirrors the warm notes in the cake, creating a delightful and comforting experience.
- Fruit Salad: A fresh mix of berries or citrus adds a refreshing brightness, cutting through the richness of the cake.
- Chocolate Milk: For the nostalgic touch that echoes childhood, serve a glass of chocolate milk alongside each slice.
- Almond Biscotti: Add a crunchy texture to the meal with biscotti, perfect for dipping into coffee or enjoying on the side.
- Sugared Pecans: These add a sweet crunch, echoing the rustic charm of the oatmeal and creating a satisfying contrast.
How to Store and Freeze Oatmeal Cream Pie Cake
Fridge: Store leftover Oatmeal Cream Pie Cake in an airtight container for up to 3-4 days to maintain its moisture and flavor.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe bag. They will keep well for up to a month.
Thawing: To enjoy frozen slices, simply transfer them to the fridge for several hours or overnight before serving; this helps retain the cake’s freshness.
Reheating: If you prefer a warm slice, gently microwave for 10-15 seconds; be careful not to overheat, as it can dry out the cake.
Expert Tips for Oatmeal Cream Pie Cake
- Measure Flour Wisely: Use the spoon-fluff method instead of scooping to prevent a dense cake; accurate flour measurement is crucial for success.
- Proper Room Temperature: Make sure your butter and eggs are at room temperature for better emulsification; this improves texture and helps ingredients blend seamlessly.
- Don’t Rush Cooling: Allow the cakes to cool completely before frosting; this prevents the frosting from melting and ensures clean layers.
- Avoid Overmixing: Once you add dry ingredients, mix until just combined; overmixing can lead to tough cake layers, which we want to avoid for this Oatmeal Cream Pie Cake.
- Chill the Glaze: Let your white chocolate glaze cool slightly before pouring; this keeps the frosting firm while allowing the glaze to beautifully cascade down the sides.
Oatmeal Cream Pie Cake Variations
Feel free to make this Oatmeal Cream Pie Cake your own with these delightful substitutions and twists!
-
Single-Layer Delight: Bake in a smaller round pan for a lovely single-layer cake; just adjust the baking time accordingly for tender perfection.
-
Lighter Option: Swap the sour cream with applesauce to lighten up the cake; this tenderizes the texture while keeping moisture without the added fat.
-
Butterscotch Surprise: Add butterscotch chips to the batter for an indulgent flavor twist; the sweet caramel notes will elevate your cake to new heights.
-
Nutty Add-In: Fold in chopped walnuts or pecans for a delightful crunch. Their rich, earthy flavor will complement the sweetness beautifully.
-
Spice It Up: Experiment with adding pumpkin spice instead of cinnamon for a seasonal twist; it will infuse the cake with warm, fall flavors that everyone will adore.
-
Dairy-Free Version: Replace butter with a dairy-free margarine and use a vegan frosting; you can still enjoy all the rich flavors without the dairy!
One bite of this nostalgic treat will have everyone reminiscing about their childhood favorites, whether you serve it with a scoop of ice cream, a drizzle of caramel sauce, or even alongside a warm cup of coffee. And if you’re in the mood for more variations, don’t forget to check out these delicious recipes like Oatmeal Cream Pies or Chewy Pumpkin Oatmeal Cookies for more inspiration!
Make Ahead Options
These Oatmeal Cream Pie Cake layers are perfect for meal prep, allowing you to enjoy this nostalgic treat with less fuss on busy days! You can prepare the cake layers up to 24 hours in advance by baking them, letting them cool completely, and then wrapping them tightly in plastic wrap before refrigerating. The vanilla filling can also be made ahead and stored in an airtight container in the fridge for up to 3 days; just give it a quick stir before using to restore its texture. When you’re ready to serve, simply assemble the layers, frost the cake, and add the glaze. This way, you can savor the delight of a homemade dessert without the last-minute rush!
Oatmeal Cream Pie Cake Recipe FAQs
How do I choose the right oats for my Oatmeal Cream Pie Cake?
Absolutely! For the best results, stick with quick-cook oats, as they provide the right texture and moisture. If you can’t find quick-cook oats, instant oats can be used in a pinch, but be aware they might not give the same chewiness to your cake.
What’s the best way to store leftovers of Oatmeal Cream Pie Cake?
Very good question! To keep your cake fresh, store it in an airtight container in the fridge for up to 3-4 days. This helps maintain its moisture and flavor. If you find yourself with leftovers after that, you can always freeze individual slices!
Can I freeze Oatmeal Cream Pie Cake? If so, how?
Absolutely! To freeze your cake, wrap individual slices tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them inside a freezer-safe bag. They can be stored in the freezer for up to a month. When you’re ready to enjoy, transfer a slice to the fridge and let it thaw for several hours or overnight.
What should I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing the batter when adding the dry ingredients. For the perfect texture, mix until just combined. Also, ensure you measured your flour accurately; using the spoon-fluff method instead of scooping straight from the bag can prevent this issue.
Can I make any substitutions for the ingredients in my Oatmeal Cream Pie Cake?
Very much so! If you’re looking to adjust flavors or cater to dietary restrictions, you can substitute full-fat sour cream with Greek yogurt for a tangy twist. Additionally, if you’re avoiding dairy, margarine can replace unsalted butter, and using applesauce in place of sour cream reduces fats while keeping moisture. Always feel free to get creative!
Oatmeal Cream Pie Cake: A Heartwarming Nostalgic Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper.
- In a medium saucepan, bring 2 cups of water to a boil. Stir in 2 cups of quick-cook oats, cover, and remove from heat, letting hydrate for about 20 minutes.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of fine sea salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of nutmeg.
- Using a stand mixer, cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar on medium speed for about 5 minutes.
- Add 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of full-fat sour cream to the creamed mixture, mixing until fully combined.
- Gently fold in the prepared oatmeal, then gradually add the dry ingredients, stirring until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- In a mixing bowl, beat ½ cup of unsalted butter until fluffy, then gradually add 3-4 cups of powdered sugar, followed by ¼ cup of heavy cream and 1 teaspoon of vanilla extract.
- Assemble the cake by placing one layer on a platter, spreading filling on top, and repeating with the second layer. Place the final layer upside down for a level surface.
- Frost the sides and top of the cake with remaining filling. Melt 1 cup of white chocolate chips with ¼ cup of heavy cream over low heat, let cool slightly, and pour over the cake.
- Garnish with crumbled oatmeal cream pie cookie pieces on top, allowing the glaze to set before slicing.
Leave a Reply