Introduction

The Oatmeal Cream Pie Cake is a delightful twist on a classic treat, transforming soft, cinnamon-spiced oatmeal cakes layered with creamy vanilla frosting into an impressive dessert. Perfect for gatherings, this cake combines comforting flavors with a beautiful, glossy white chocolate glaze and crunchy cookie topping.

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 water to a boil in a pot. Add the oats, stir, then remove from heat. Cover and let sit for 20 minutes. Allow the oatmeal to cool to room temperature.
Step 3: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 4: In a stand mixer, cream together 1 cup butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 5 minutes. Add vanilla, eggs, and sour cream, mixing until combined. Scrape the bowl as needed.
Step 5: Mix in the cooled oatmeal until just combined. Fold in the flour mixture gently 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 cakes in pans on a wire rack, then run a spatula around edges and invert pans to remove cakes.
Step 7: Prepare the buttercream by beating 2 1/2 cups butter on medium speed until fluffy. Gradually add powdered sugar on low speed, then increase to medium and beat for 3-5 minutes until light and fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste until smooth.
Step 8: Assemble the cake by placing one oatmeal cake layer on a stand. Spread 1 cup of vanilla buttercream over it. Repeat layering with remaining cake and frosting, finishing with the final cake layer upside down for a flat top.
Step 9: Apply a thin, even crumb coat of frosting around the sides and top of the cake. Set aside while preparing the glaze.
Step 10: Heat the 1/4 cup plus 3 tbsp heavy cream until warm. Pour over the white chocolate chips and stir until melted and smooth. Add white food coloring if desired to reduce yellow tint. Allow glaze to cool slightly before using.
Step 11: Place the cake on a wire rack with a pan underneath. Pour the glaze evenly onto the center of the cake, letting it drip down the sides naturally. Let the glaze set.
Step 12: Decorate the top of the cake with crumbled oatmeal cream pie cookies and pieces for a crunchy finish.

Tips & Variations

For best results, measure flour by spooning it into the cup and leveling off to avoid packing, which can make the cake dense.
You can substitute the white chocolate glaze with a simple powdered sugar glaze if preferred.
Adding a pinch of ground cloves can enhance the warm spice profile of the cake.
Store-bought oatmeal cream pie cookies can be swapped for homemade or other crunchy cookie toppings.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for best texture.

How do I prevent the glaze from melting the frosting?

Allow the white chocolate glaze to cool for a few minutes before pouring it over the cake. This prevents the glaze from being too hot, which can cause the buttercream to melt.

Oatmeal Cream Pie Cake Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This Oatmeal Cream Pie Cake captures the nostalgic flavors of classic oatmeal cream pies in a delightful layered cake form. Moist oatmeal-spiced cake layers are paired with a silky vanilla buttercream and finished with a smooth white chocolate glaze, then decorated with crumbled oatmeal cream pie cookies for extra texture and charm. Perfect for celebrations or comforting dessert moments, this cake blends tender oats, warming spices, and rich frosting in a visually stunning and delicious treat.

Author: Zane
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oatmeal Cake Layers

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)

Vanilla 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

White Chocolate Glaze

1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream
white food coloring (optional)

Decoration

oatmeal cream pie cookies, crumbled and pieces for decorating

Instructions

Prepare pans and preheat oven: Preheat the oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper on the bottoms and set aside.
Cook the oats: Bring a pot of water to a boil. Add the oats, stir, then remove the pot from heat. Cover and let the oats soak for 20 minutes. Allow to cool to room temperature.
Mix dry ingredients: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
Cream butter and sugars: In a stand mixer, beat the butter and both sugars on medium speed for 5 minutes until light and fluffy. Add vanilla, eggs, and sour cream, mixing until combined. Scrape sides as needed.
Combine oats and flour: Mix in the cooled cooked oats until just combined. Then fold in the flour mixture gently until just combined, forming a very thick batter.
Bake cake layers: Divide the batter evenly into the prepared pans (about 600g each). Bake for 20-22 minutes until a toothpick comes out with a few moist crumbs. Cool in pans on a wire rack, then loosen edges and invert out of pans.
Make buttercream: Beat the butter in a clean stand mixing bowl on medium speed until light and fluffy. Gradually add powdered sugar on low speed. Once combined, increase speed to medium and beat 3-5 minutes until fluffy. Mix in heavy cream, vanilla extract, and vanilla bean paste.
Assemble cake layers: Place one cake layer on a cake stand. Spread 1 cup of vanilla frosting evenly over the top. Add the second layer and repeat, alternating layers and finishing with the last layer upside down for a flat surface.
Crumb coat the cake: Spread the remaining frosting thinly and evenly over the sides and top of the cake. Set aside while preparing the glaze.
Prepare white chocolate glaze: Heat the heavy cream (either on stovetop or microwave) until hot but not boiling. Pour over white chocolate chips and stir until smooth and combined. Add white food coloring if desired for a whiter glaze. Let cool to avoid melting the frosting.
Glaze the cake: Place the cake on a wire rack with a tray underneath to catch drips. Pour the glaze over the center, allowing it to spread evenly to the edges and drip down the sides. Let set until glaze finishes running off.
Decorate: Sprinkle crumbled oatmeal cream pie cookies and pieces on top for decoration and added texture.

Notes

Measure flour using the spoon-and-level method to ensure accurate amounts and avoid dense cakes.
Room temperature ingredients help create a smooth batter and increase volume.
White food coloring is optional but improves glaze appearance by reducing yellow tint from white chocolate.
Ensure the glaze is cooled slightly before pouring to prevent frosting melt and maintain a smooth finish.
Oatmeal cream pie cookies add authentic texture and flavor enhancement but can be substituted with small oatmeal cookies if unavailable.

Keywords: Oatmeal Cream Pie Cake, oatmeal cake, layered cake, white chocolate glaze, vanilla buttercream, nostalgic desserts