Oatmeal Cream Pie CakeOatmeal Cream Pie Cake

Oatmeal Cream Pie Cake

5 from 1 reviews
Oatmeal Cream Pie Cake
 
Prep time
Cook time
Total time
 
If you love those little oatmeal cream pies, I have the perfect cake for you! This recipe for Oatmeal Cream Pie Cake combines a moist and delicious oatmeal spice cake with my favorite fluffy whipped icing.
Author:
Serves: 9-12
Ingredients
Cake Ingredients:
  • 1 cup (3 ounces) quick-cooking oats (don't use old-fashioned or instant oats for this)
  • 3/4 cup water , room temperature
  • 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
Whipped Icing Ingredients:
  • 1 cup milk
  • 5 tablespoons flour
  • 1 1/4 cups granulated sugar (not powdered sugar)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup butter, at room temperature
Instructions
  1. Preheat the oven to 350 degrees F. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.
  2. Combine the oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  3. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes. Add the egg and vanilla; beat until just combined. Add the flour mixture in 2 additions and mix until just incorporated. Add the soaked oats and mix until just combined.
  4. Give the batter final stir with rubber spatula to make sure it’s thoroughly combined. Transfer the batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth the surface with spatula. Bake cake until toothpick inserted into center comes out with few moist crumbs attached, 26-30 minutes, rotating pan halfway through baking. Let cake cool completely.
  5. While the cake bakes, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along).
  6. Once the mixture and the cake are both completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer. Serve immediately.

 

8 Comments on Oatmeal Cream Pie Cake

  1. Natalie
    August 27, 2018 at 12:14 am (3 months ago)

    This cake looks so delicious and fluffy! I love the moist texture and the cream topping – looks perfect!

    Reply
  2. Diane Pritchard
    August 28, 2018 at 11:22 am (3 months ago)

    Julie, Where’s the note concerning the quick-cooking oats?

    Reply
    • Julie Ruble
      August 28, 2018 at 11:36 am (3 months ago)

      Oops, sorry Diane! I left it off when working. Here it is: *ATK’s notes: Do not use old-fashioned or instant oats for this recipe.

      Reply
  3. Joanna
    August 30, 2018 at 2:48 pm (3 months ago)

    I have all of the ingredients in my kitchen! This is going to be an after-school snack 🙂

    Reply
    • Julie Ruble
      August 30, 2018 at 3:05 pm (3 months ago)

      Yay! Hope you all enjoy!

      Reply
  4. Duck life
    September 10, 2018 at 10:16 pm (3 months ago)

    This oatmeal cream cake is very strange and attractive, I will save the recipe to make my family.

    Reply
  5. barb
    September 20, 2018 at 9:10 am (3 months ago)

    Your cakes look amazing! I almost always need to feed a bigger crowd. Would I be able to double these recipes to put in a 9 x 13 pan?

    Reply
    • Julie Ruble
      September 20, 2018 at 11:45 am (3 months ago)

      Thank you! Yep, should work great! Enjoy 🙂

      Reply

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