Oatmeal Cream Pie Cake
Oatmeal Cream Pie Cake Delight
Are you ready to embark on a delightful culinary journey with an irresistible treat known as Oatmeal Cream Pie Cake? This decadent dessert brings together the comforting flavors of oatmeal, the lusciousness of cream, and the indulgence of cake in one heavenly creation. Whether you’re a fan of traditional oatmeal cream pies or simply enjoy a scrumptious cake, this recipe is sure to captivate your taste buds.
Imagine sinking your fork into layers of moist cake infused with the rich essence of oatmeal, sandwiched between velvety cream filling. Each bite is a harmonious blend of textures and flavors that will leave you craving more. Perfect for any occasion, from cozy family gatherings to elegant dinner parties, this Oatmeal Cream Pie Cake is a true crowd-pleaser.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Difficulty Level: Medium
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Indulge in the nostalgic flavors of classic oatmeal cream pies
– Experience the perfect balance of sweetness and texture in each bite
– Easily customizable to suit different dietary preferences
Whether you’re a seasoned baker or just starting in the kitchen, this Oatmeal Cream Pie Cake recipe offers a rewarding baking experience that culminates in a truly delectable dessert.
Ingredients
For the Cake:
– 1 cup rolled oats
– 1 cup boiling water
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 1 3/4 cups all-purpose flour
For the Cream Filling:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tsp vanilla extract
– 2-3 tbsp heavy cream
For the best results, use high-quality ingredients, especially when it comes to butter and vanilla extract, to enhance the flavors of this Oatmeal Cream Pie Cake.
Equipment Needed
– Mixing bowls
– Electric mixer
– 9-inch round cake pans
– Parchment paper
– Wire rack
Step-by-Step Instructions
1. Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
2. In a bowl, combine the rolled oats and boiling water, and let them sit for 20 minutes.
3. In a separate bowl, cream together the softened butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Fold in the flour and oat mixture until just combined. Divide the batter evenly between the prepared cake pans.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Include step photos here for visual guidance.
Pro Tips for Success
– Allow the oat mixture to cool before adding it to the cake batter to prevent the eggs from scrambling.
– For a more pronounced oatmeal flavor, toast the rolled oats in a dry skillet before soaking them in boiling water.
– Ensure the cakes are completely cooled before assembling the Oatmeal Cream Pie Cake to prevent the cream filling from melting.
Substitutions & Variations
– For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
– Add a hint of cinnamon or nutmeg to the cake batter for a warm, spiced flavor profile.
– Drizzle the assembled cake with caramel sauce for an extra indulgent touch.
Storage & Make-Ahead Tips
– Store the assembled Oatmeal Cream Pie Cake in the refrigerator for up to 3 days.
– To make ahead, bake the cake layers in advance and freeze them. Thaw before assembling and serving.
Serving Suggestions
– Pair slices of Oatmeal Cream Pie Cake with a scoop of vanilla ice cream for a delightful dessert experience.
– Serve alongside a piping hot cup of coffee or a glass of cold milk for a comforting treat.
Nutrition Information (Per Serving)
Calories: 380 | Protein: 4g | Carbohydrates: 55g | Fat: 17g | Fiber: 2g | Sugar: 38g | Sodium: 120mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the components in advance and assemble the cake when ready to serve.
2. Can I bake instead of fry?
This recipe is for baking, not frying.
3. What can I substitute for heavy cream?
You can use whole milk as a substitute for heavy cream in the filling.
4. How do I know when it’s done?
The cakes are done when a toothpick inserted into the center comes out clean.
5. Can I freeze leftovers?
Yes, you can freeze any leftover slices of Oatmeal Cream Pie Cake for up to one month.
6. How long do they last?
The assembled cake will last for up to 3 days in the refrigerator.
Recipe Notes
Indulge in the nostalgia of oatmeal cream pies with a modern twist in this Oatmeal Cream Pie Cake recipe. This delightful dessert is perfect for sharing with loved ones or savoring as a special treat just for yourself.
Oatmeal Cream Pie Cake
A delightful dessert that combines the comforting flavors of oatmeal, the lusciousness of cream, and the indulgence of cake in one heavenly creation. Indulge in layers of moist cake infused with oatmeal, sandwiched between velvety cream filling.
Ingredients
-
1 cup rolled oats
-
1 cup boiling water
-
1/2 cup unsalted butter, softened
-
1 cup granulated sugar
-
1 cup brown sugar
-
2 eggs
-
1 3/4 cups all-purpose flour
-
1/2 cup unsalted butter, softened
-
2 cups powdered sugar
-
2 tsp vanilla extract
-
2-3 tbsp heavy cream
Directions
-
Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
-
Combine rolled oats and boiling water in a bowl, and let them sit for 20 minutes.
-
Cream together softened butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition.
-
Fold in the flour and oat mixture until just combined. Divide the batter evenly between the prepared cake pans.
-
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
