Oatmeal Cream Pie Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Brown Butter Cake:
  • 3 ¼ cup cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 ½ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, browned, chilled, and then softened
  • ¼ cup oil
  • 2 cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 4 large eggs, room temperature
  • 1 ½ cups buttermilk, room temperature
  • 1 tablespoon vanilla extract
For the Oatmeal Cookie Dough Filling:
  • ½ cup (1 stick, 4 ounces) unsalted butter, softened
  • ⅓ cup firmly packed light brown sugar
  • ⅓ cup quick cooking oats, slightly toasted
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
For the Brown Butter Frosting:
  • 2 cup (4 sticks, 1 pound) unsalted butter, browned, chilled, and then softened
  • 4 ounces cream cheese, softened
  • 7 to 9 cups powdered sugar
  • ½ teaspoon fine salt
  • ¼ cup milk
  • 1 tablespoon vanilla extract
  • blue food gel
For assembling the Brown Butter Oatmeal Cake:
  • ½ teaspoon blue food gel
  • 1 tablespoon water
  • 3 homemade oatmeal cookies, coarsely broken up
  • 4 oatmeal cookies sandwiched together with frosting (making two sandwich cookies)
To make the Brown Butter Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. In a medium bowl, sift together cake flour, baking powder, and salt, set aside.
  3. In a stand mixer fitted with a paddle attachment, beat butter on a high speed until smooth, white, and fluffy, about 4 minutes. Add oil and sugars, creaming at a medium speed until combined, about 3 minutes. Scrape sides and bottom of bowl down.
  4. Whisk buttermilk and vanilla in a spouted bowl.
  5. With the mixer on low, add dry ingredients in three additions alternately with wet ingredients in 2 additions. Beat until flour just disappears into the batter, do not over beat. Give the batter a few gentle fold by hand with a rubber spatula.
  6. Divide batter evenly between the prepared pans. Bake for 20 to 26 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Do not over bake these cakes. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely. For a moister cake, wrap cooled cake layers individually in plastic wrap and refrigerate overnight.
To make the Oatmeal Cookie Dough Filling:
  1. Beat butter in a stand mixer fitted with a paddle attachment. Once smooth and fluffy, about 3 minutes at medium-high, add sugars, and cream until smooth and combined, about 2 minutes. Scrape down sides and bottom of bowl. With the mixer on low add oats, flour, cinnamon, salt, sour cream, vanilla extract, and almond extract, beating until combined. It should have the consistency of a thick brownie batter. Refrigerate until assembly.
To make the Browned Butter Frosting:
  1. Beat butter in a stand mixer with a paddle attachment, until butter becomes smooth and pale in color, about 3 to 4 minutes. Add cream cheese, beating until combined, another 2 minutes. With the mixer on low, slowly add the powdered sugar followed by the salt, milk, and vanilla. Scrape sides and bottom of the bowl as needed. Raise speed to medium-high and beat to get fluffy, 1 minute. Tint frosting blue and refrigerate until assembly.
To assemble the Brown Butter Oatmeal Cake:
  1. Spoon frosting onto a cake board. Secure first cake layer on, pipe a perimeter of blue colored Brown Butter Frosting onto the outside of the cake. Spoon in the Oatmeal Cookie Dough Filling, using an offset spatula to even it out. Press broken up Oatmeal Cookies into the filling. Repeat this process with the next layer and top with the final third cake layer. Apply a thing crumb coat of frosting, chill for 10 minutes, and then apply a final thicker cake layer. Chill for 15 minutes.
  2. Line a work surface with several layers of newspaper. Combine food gel and water together. Lay the cake onto the newspaper. Wearing plastic gloves, dip a brush into the blue mixture, and use your index finger to flick the bristles. Do the first flick onto the newspaper to eliminate any excess. Gently flick the dye onto the cake surface creating a speckle pattern. Refrigerate cake to dry speckles. Pipe a border on top, garnish with Oatmeal Sandwich Cookies.
Cake recipe by Layer Cake Parade, Brown Butter frosting adapted from Baked from Scratch, Filling adapted from Layered
Recipe by Layer Cake Parade at https://layercakeparade.com/oatmeal-cream-pie-cake/