Description
This Oatmeal Cream Pie Cake transforms the nostalgic cookie into a beautiful layer cake with soft cinnamon-oat layers and a fluffy vanilla cream filling. It is cozy, comforting, and perfect for gatherings or special occasions.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, softened (for cake)
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract (for cake)
1 1/2 cups old-fashioned oats
1/2 cup milk or buttermilk
1/2 cup unsalted butter, softened (for filling)
1 cup powdered sugar
1 tsp vanilla extract (for filling)
2 tbsp heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. Stir in the oats until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To prepare the filling, beat the butter until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat for 3–4 minutes until light and fluffy.
- Place one cooled cake layer on a serving plate and spread a generous layer of cream filling on top. Add the second layer and spread remaining filling over the top. Decorate with additional oats or toasted coconut if desired.
Notes
For extra texture, stir in chopped raisins or chocolate chips to the batter.
Buttermilk can be used for a slightly tangier flavor.
Lightly toasting the oats before mixing enhances their nutty flavor.
Store covered in the refrigerator for up to 4 days. Let sit at room temperature 20–30 minutes before serving.
Freeze individual slices tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
