Oatmeal cream pie cake combines the nostalgic flavors of classic oatmeal cream pies into a delightful cake form that’s perfect for any occasion. This indulgent dessert features a soft and moist cake filled with a creamy filling, bringing back sweet childhood memories while satisfying your cravings. It’s a dessert that strikes a balance between comfort and delight, making it a favorite among family and friends.
Why We Love This Oatmeal Cream Pie Cake
There’s something inherently comforting about oatmeal cream pie cake. The blend of oats, spices, and creaminess creates a unique flavor profile that resonates with many. Each bite feels like a warm hug, perfect for cozy evenings or festive gatherings. The cake’s texture strikes that ideal balance between soft and chewy, echoing the familiar taste of traditional oatmeal cream pies. Plus, it’s a fun and creative way to enjoy a classic treat. Whether you are baking for a special occasion or just want to treat yourself, this cake is sure to impress everyone at the table.
Ingredients for Oatmeal Cream Pie Cake
- 1 cup rolled oats
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar
- 1 tablespoon milk (or more for desired consistency)
- 1 teaspoon vanilla extract (for filling)
Directions
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Pour the boiling water over the rolled oats in a bowl. Set aside to let the oats absorb the water for about 20 minutes.
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the buttermilk and the oat mixture until well combined.
Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
For the filling, whip together the powdered sugar, milk, and vanilla extract until you achieve a smooth and spreadable consistency.
Once the cakes are cool, spread the filling over the top of one cake layer. Place the second layer on top and spread more filling on the top.
You can also add extra filling between layers if desired, or spread some on the sides of the cake.
How to Serve Oatmeal Cream Pie Cake
Oatmeal cream pie cake can be a star at any gathering, whether it’s a family barbecue, a holiday party, or a simple afternoon tea. Serve it at room temperature for the best flavor and texture. You might consider cutting it into generous slices and placing it on decorative dessert plates for a touch of elegance.
Adding a scoop of vanilla ice cream or a dollop of whipped cream enhances the creamy filling and makes every bite even more delightful. You can garnish the cake with a sprinkle of cinnamon or a few chocolate chips for added flair. For a fun twist, consider serving it alongside a warm beverage, such as tea or coffee, to complement the cake’s comforting flavors.
If you want to make it even more festive, try decorating the cake with colorful sprinkles or a drizzle of melted caramel or chocolate sauce. These little touches can elevate your dessert from simple to spectacular, ensuring it is the focal point of any dessert table.
Expert Tips for Oatmeal Cream Pie Cake
To ensure your oatmeal cream pie cake turns out perfectly, follow these expert tips. First, always measure your ingredients accurately; using a kitchen scale can help achieve precise measurements. When mixing your cake batter, avoid overmixing. Stir until just combined to maintain a light and fluffy texture.
Be mindful of the cooling process. Allow the cakes to cool completely before adding the filling, as this prevents the filling from melting or slipping off the layers. If your cake layers domed during baking, use a serrated knife to level them before assembling.
For added moisture and flavor, consider adding a touch of nutmeg or a splash of maple syrup to your batter. If you find the filling too thick, add a little more milk until it reaches your desired consistency. Lastly, if you’re keen on presentation, using a cake turntable makes decorating the cake much easier and more fun.
How to Store Oatmeal Cream Pie Cake
To store your oatmeal cream pie cake, keep it covered at room temperature for up to two days. This way, you preserve its moisture while also ensuring the filling remains fresh. If you need to store it longer, place it in the refrigerator for up to a week. Cover it snugly with plastic wrap or place it in an airtight container to prevent it from drying out.
If you want to save it for even longer, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil. This cake can last in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight. Ensure to bring the cake to room temperature before serving for the best texture and flavor.
Variations of Oatmeal Cream Pie Cake
While the classic oatmeal cream pie cake is delightful on its own, you can easily adapt the recipe to suit your taste preferences. One popular variation is to add chocolate chips into the batter for a sweet surprise. You could also swap out the vanilla extract for almond extract for a different depth of flavor.
Adding nuts, such as chopped walnuts or pecans, can introduce a crunchy texture that contrasts beautifully with the soft cake and creamy filling. For a seasonal twist, incorporate dried fruits like raisins or cranberries into the batter.
If you prefer a lighter option, consider making a layered oatmeal cream pie cake by adding fresh fruit layers, like sliced strawberries or bananas, along with the filling. This can enhance the cake’s freshness, making it a refreshing dessert choice, especially in warmer months.
FAQ about Oatmeal Cream Pie Cake
What makes oatmeal cream pie cake so special?
Oatmeal cream pie cake combines familiar flavors of oatmeal cookies and sweet cream filling, offering a deliciously comforting dessert that appeals to many.
Can I make oatmeal cream pie cake ahead of time?
Yes, you can prepare the cake layers in advance and store them, and fill them right before serving to keep everything fresh.
What can I use instead of buttermilk in this recipe?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Can I freeze oatmeal cream pie cake?
Yes, you can freeze the cake wrapped well in plastic wrap and then in foil for up to three months. Thaw it in the refrigerator before serving.
How can I prevent my cake from sticking to the pans?
Make sure to properly grease and flour your cake pans. You could also use parchment paper at the bottom of the pans for extra assurance against sticking.
Is oatmeal cream pie cake suitable for special diets?
This cake can be adjusted to suit various dietary needs by substituting ingredients such as using gluten-free flour or dairy-free alternatives for the filling. Always check specific ingredients for allergens.
Oatmeal Cream Pie Cake
Ingredients
For the Cake
- 1 cup rolled oats
- 1 cup boiling water to soak oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Filling
- 1 cup powdered sugar
- 1 tablespoon milk or more for desired consistency
- 1 teaspoon vanilla extract for filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Pour the boiling water over the rolled oats in a bowl. Set aside to let the oats absorb the water for about 20 minutes.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the buttermilk and the oat mixture until well combined.
- Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Filling Assembly
- For the filling, whip together the powdered sugar, milk, and vanilla extract until you achieve a smooth and spreadable consistency.
- Once the cakes are cool, spread the filling over the top of one cake layer. Place the second layer on top and spread more filling on the top.
- You can also add extra filling between layers if desired, or spread some on the sides of the cake.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!