Name: Oatmeal Cream Pie Cake Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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 teaspoon 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); 4 cups powdered sugar; 2 tbsp heavy cream; 2 tsp vanilla extract; 1 tsp vanilla bean paste; 1 cup white chocolate chips; 1/4 cup + 3 tbsp heavy cream; White food coloring (optional, for a whiter glaze); Oatmeal cream pie cookies (crumbled, for decorating)

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Introduction

The Oatmeal Cream Pie Cake is a nostalgic, layered treat that combines the comforting flavors of oatmeal cookies with a rich vanilla buttercream. Moist layers of spiced oatmeal cake are filled and frosted with creamy frosting, then finished with a smooth white chocolate glaze and crunchy cookie decoration. It’s a delightful dessert that’s perfect for any celebration or cozy 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 teaspoon baking soda
1 cup unsalted butter (room temperature)
1 cup Domino® Granulated Sugar
1 cup Domino® 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)
4 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 tsp vanilla bean paste
1 cup white chocolate chips
1/4 cup + 3 tbsp heavy cream
White food coloring (optional but makes the glaze more white instead of yellow)
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 them aside.
Step 2: Bring a pot of water to a boil. Add in the oats, stir, and remove the pot from the heat. Cover the pot for 20 minutes. Let the oatmeal cool to room temperature before using.
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 together on medium speed for 5 minutes until light and fluffy. Add the vanilla, eggs, and sour cream, then mix until combined, scraping down the sides as needed.
Step 5: Mix in the cooled cooked oats until just combined. Then gently fold in the flour mixture, mixing until just 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 in the center comes out with a few moist crumbs. Cool the cakes in the pans on a wire rack, then run a spatula around the edges and invert them out.
Step 7: To make the buttercream, beat the butter on medium speed until light and fluffy. Gradually add the powdered sugar on low speed, then increase the speed to medium and beat for 3–5 minutes until fluffy. Mix in the heavy cream, vanilla extract, and vanilla bean paste.
Step 8: Assemble the cake by placing one cake layer on a stand or plate. Spread 1 cup of vanilla buttercream on top, then add the next cake layer. Continue alternating cake and frosting layers, finishing with the last cake layer upside down for a flat surface.
Step 9: Spread the remaining frosting evenly around the sides and top of the cake in a thin layer. Set the cake aside while preparing the glaze.
Step 10: Heat the 1/4 cup + 3 tbsp heavy cream on the stove or in the microwave. Pour the hot cream over the white chocolate chips and stir until smooth. Add white food coloring if desired for a whiter glaze. Let the glaze cool before pouring it over the cake to avoid melting the frosting.
Step 11: Place the cake on a wire rack with a pan beneath. Pour the glaze in the center and gently spread it to the edges so it drips down the sides. Allow the glaze to set, then decorate the top with crumbled oatmeal cream pie cookie pieces.

Tips & Variations

For a more intense cinnamon flavor, increase cinnamon by 1/2 teaspoon or add a pinch of ground cloves for warmth.
Room temperature ingredients help the batter come together smoothly and create a tender crumb.
If you prefer, substitute sour cream with plain Greek yogurt for a slight tang.
Use homemade oatmeal cream pie cookies or store-bought for easy decoration and added texture.
To make the glaze extra white, use white food coloring sparingly to avoid altering flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting and glaze fresh. Before serving, let the cake come to room temperature for about 30 minutes for best flavor and texture. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

A white fluted plate holds a thick slice of three-layer light brown cake with a crumbly texture, each layer separated by smooth white frosting. A spoon on the right side of the plate holds a bite of the cake with the same layers visible, resting on the plate. Crumbs are scattered around the plate and on the white marbled surface underneath, with broken pieces of brown cookies nearby adding extra texture. Another white fluted plate with a similar cake slice is partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the oatmeal ahead of time?

Yes, you can cook the oats and let them cool a day in advance. Store them covered in the refrigerator until ready to use.

What if I don’t have quick cook oats?

You can substitute old-fashioned rolled oats, but they might need a bit longer to soften. Soak them in hot water a little longer before mixing into the batter.