Description
A warm, spiced oatmeal cake meets silky vanilla cream and a dreamy white chocolate glaze. Moist, comforting, and a total showstopper for gatherings or a cozy night in. Bake it, slice it, and watch it disappear.
Ingredients
Cake:
5 cups water
4 cups quick-cook oats, uncooked
5⅓ cups all-purpose flour
2 tbsp + 2 tsp ground cinnamon
2 tsp fine sea salt
1 tsp nutmeg
4 tsp baking soda
2 cups unsalted butter, room temp
2 cups granulated sugar
2 cups light brown sugar, packed
2 tbsp vanilla extract
6 large eggs, room temp
½ cup full-fat sour cream, room temp
Vanilla Filling:
5 cups unsalted butter, room temp
8 cups powdered sugar
4 tbsp heavy cream
4 tsp vanilla extract
2 tsp vanilla bean paste
White Chocolate Glaze:
2 cups white chocolate chips
½ cup + 6 tbsp heavy cream
White food coloring (optional)
Oatmeal cream pie cookies (for garnish)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and line cake pans.
Soak Oats: Boil water, stir in oats, set aside to cool.
Mix Dry: Whisk flour, cinnamon, salt, nutmeg, and baking soda.
Cream Butter & Sugars: Beat butter with both sugars until fluffy. Add eggs one at a time, then vanilla and sour cream.
Combine: Add dry mixture alternately with soaked oats. Mix until just combined.
Bake: Divide batter into pans, bake 25–30 min or until toothpick comes out clean. Cool completely.
Make Filling: Beat butter until light, add powdered sugar, cream, vanilla extract, and vanilla bean paste. Beat until fluffy.
Assemble: Layer cake with vanilla filling between each tier.
Glaze: Heat cream, pour over white chocolate chips, stir until smooth. Add food coloring if desired. Drizzle over cake.
Decorate: Top with oatmeal cream pie cookies.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650 / Slice
- Sugar: 55g / Slice
- Fat: 33g / Slice
- Carbohydrates: 82g / Slice
- Protein: 8g / Slice