Introduction

The Oatmeal Cream Pie Cake is a delightful twist on the classic cookie, turning its beloved flavors into a moist, layered cake. With a cozy blend of cinnamon-spiced oatmeal layers and creamy vanilla buttercream, this cake is sure to impress at any gathering.

Oatmeal Cream Pie Cake Recipe - Recipe Image

Ingredients

2 1/2 cups water
2 cups quick cook oats (uncooked)
2 2/3 cups all purpose flour (*see notes below for measuring*)
1 tbsp + 1 tsp ground cinnamon
1 teaspoon fine sea salt
1/2 tsp nutmeg
2 teaspoons baking soda
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 cup light brown sugar (packed)
1 tbsp vanilla extract
3 large eggs (room temperature)
1/4 cup full-fat sour cream (room temperature)
2 1/2 cups unsalted butter (room temperature, for buttercream)
4 cups powdered sugar
2 tbsp heavy cream (for buttercream)
2 tsp vanilla extract (for buttercream)
1 tsp vanilla bean paste
1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream (for glaze)
White food coloring (optional, for glaze)
Oatmeal cream pie cookies (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside.
Step 2: Bring a pot of water to a boil. Stir in the oats, then remove from heat. Cover and let sit for 20 minutes. Allow the oatmeal to cool to room temperature.
Step 3: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
Step 4: In a stand mixer, beat the butter and both sugars on medium speed for 5 minutes until light and fluffy. Add vanilla extract, eggs, and sour cream, mixing until combined. Scrape the bowl as needed.
Step 5: Stir in the cooled oats until just combined. Then gently fold in the flour mixture until fully incorporated. The batter will be thick.
Step 6: Divide the batter evenly among the prepared pans (about 600g each). Bake for 20–22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in the pans on a wire rack, then loosen edges and invert cakes onto racks.
Step 7: To make the buttercream, beat the butter in a stand mixer on medium speed until light and fluffy. Gradually add powdered sugar on low speed until combined. Increase speed to medium and beat for 3–5 minutes until fluffy. Add heavy cream, vanilla extract, and vanilla bean paste, mixing well.
Step 8: Assemble the cake by placing one oatmeal cake layer on a stand or plate. Spread 1 cup of vanilla buttercream evenly on top. Repeat layering with remaining cake layers and frosting, ending with the top layer upside down for a flat surface.
Step 9: Spread the remaining buttercream over the top and sides of the cake in a thin, even layer. Set aside while preparing the glaze.
Step 10: Heat the measured heavy cream until warm, then pour over the white chocolate chips. Stir until smooth. Add white food coloring, if using, and allow glaze to cool slightly so it won’t melt the frosting.
Step 11: Place the cake on a wire rack with a tray underneath. Pour the glaze over the center, spreading it towards the edges to drip down the sides. Let the glaze set, then decorate the top with crumbled oatmeal cream pie cookie pieces.

Tips & Variations

Measuring the flour correctly is key: spoon it into the cup and level it off rather than scooping directly to avoid dense cake.
Room temperature ingredients help the batter mix evenly and create a tender crumb.
For extra texture, fold in a handful of chopped oatmeal cream pie cookies into the batter before baking.
Use white food coloring sparingly; it helps the glaze look more like classic oatmeal cream pie filling.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting stable. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to two days in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble.

What can I use instead of sour cream?

If you don’t have sour cream, Greek yogurt or buttermilk makes a great substitute to keep the cake moist and tender.

Oatmeal Cream Pie Cake Recipe

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★★★★★

4.5 from 86 reviews

This Oatmeal Cream Pie Cake is a delightful twist on the classic oatmeal cream pie cookie, featuring layers of moist oatmeal cake sandwiched with rich vanilla buttercream and topped with a smooth white chocolate glaze. The cake boasts warm spices like cinnamon and nutmeg, creating a comforting and nostalgic dessert perfect for any occasion.

Author: Elias
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 1/2 cups water
2 cups quick cook oats (uncooked)
2 2/3 cups all-purpose flour
1 tbsp + 1 tsp ground cinnamon
1 teaspoon fine sea salt
1/2 tsp nutmeg
2 teaspoons baking soda
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 cup light brown sugar (packed)
1 tbsp vanilla extract
3 large eggs (room temperature)
1/4 cup full-fat sour cream (room temperature)

Buttercream Frosting

2 1/2 cups unsalted butter (room temperature)
4 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 tsp vanilla bean paste

Glaze

1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream
White food coloring (optional, for less yellow glaze)

Decoration

Oatmeal cream pie cookies (crumbled for topping)

Instructions

Preheat Oven and Prepare Pans: Set your oven to 350°F (180°C) and line three 8-inch cake pans with parchment paper on the bottoms to prevent sticking.
Cook Oats: Bring 2 1/2 cups of water to a boil in a pot, stir in the quick cook oats, then remove from heat. Cover and let sit for 20 minutes to soften, then allow to cool to room temperature.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. Set aside for later use.
Prepare Cake Batter: Using a stand mixer, beat the room temperature butter with granulated sugar and brown sugar on medium speed for 5 minutes until light and fluffy. Add vanilla extract, eggs, and sour cream, mixing well and scraping the bowl as needed.
Combine Ingredients: Mix the cooled cooked oats into the wet mixture until combined. Gently fold in the dry flour mixture until just combined, resulting in a very thick batter.
Bake the Cake Layers: Divide the batter evenly among the three prepared pans (about 600g each). Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans on a wire rack, then loosen edges with a spatula and invert onto racks to cool completely.
Make the Buttercream: Beat room temperature butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed, then increase speed to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste.
Assemble the Cake: Place one cake layer on a stand or plate and spread 1 cup of vanilla buttercream evenly on top. Repeat with the next layer, alternating cake and frosting, finishing with the top layer upside down for a smooth surface.
Crumb Coat: Apply a thin, even layer of frosting on the cake’s sides and top to seal in crumbs. Set aside while making the glaze.
Prepare the Glaze: Heat the heavy cream in a small pot or microwave until warm but not boiling. Pour over the white chocolate chips and stir until melted and smooth. Add white food coloring if desired for a whiter glaze. Allow to cool to avoid melting the frosting before glazing.
Glaze the Cake: Place the cake on a wire rack over a baking sheet. Pour the white chocolate glaze over the center, using a spatula to spread it evenly toward the edges, allowing extra to drip down the sides. Let the glaze set.
Decorate: Garnish the top of the cake with crumbled oatmeal cream pie cookies for added texture and decoration.

Notes

For best results, measure flour by spooning it into the cup and leveling off to avoid overpacking.
Using room temperature ingredients helps the batter mix more evenly and rise better.
White food coloring in the glaze is optional and used only to achieve a brighter white finish.
Ensure cake layers are completely cooled before frosting to prevent melting.
Store cake in a cool place or refrigerator if not serving immediately to keep frosting firm.

Keywords: Oatmeal cake, cream pie, buttercream frosting, white chocolate glaze, layered cake, spiced cake, dessert